Marry Me Chicken Soup – Creamy, Cozy & Full of Flavor

If you’ve ever tried Marry Me Chicken, you know it’s beloved for its creamy sauce, sun‑dried tomatoes, garlic, parmesan, and herbs. This Marry Me Chicken Soup takes all those flavors you love and turns them into a warm, hearty, one‑pot comfort meal. It’s full of tender chicken, aromatic broth, creamy cheese, pasta (or gnocchi), bright greens—everything to make a bowl that feels like a hug.

It works beautifully for weeknight dinners, sharing, or leftovers. The flavors deepen with resting, and the creaminess makes each spoonful feel indulgent without being too heavy. Here’s how to make it from scratch.

Why You’ll Love This Recipe

Has the rich, crave‑worthy flavor of Marry Me Chicken in soup form
One pot, mostly hands‑off once things simmer together
Comforting & hearty, but still lightened with greens and choice of protein/pasta
Versatile: use rotisserie chicken, adjust creaminess, swap pasta shapes or even gnocchi
Great leftovers; flavors intensify the next day

Ingredients You’ll Need

Here are what you need for about 5‑6 servings. Adjust up/down as needed.

Core Ingredients

Component	Ingredients
Chicken	~ 2‑3 cups cooked chicken (breast or thigh), shredded or diced
Sun‑Dried Tomatoes	~ ½ cup, chopped (if oil‑packed, include some of the oil for flavor)
Garlic	3‑4 cloves, minced
Onion	1 medium onion, diced
Tomato‑Base	~ 1 small can tomato paste & bits of sun‑dried tomato oil or their juice
Broth / Stock	4‑6 cups chicken broth (low sodium if you like adjusting salt)
Cream & Cheese	Heavy cream (or half‑and‑half) + Parmesan cheese (freshly grated)
Pasta or Gnocchi	Small pasta shapes like shells, orecchiette, ditalini, or gnocchi for richer texture
Greens	Baby spinach or similar greens (2 cups or more)
Seasonings / Herbs	Dried thyme or Italian seasoning, salt & pepper, maybe a pinch of red pepper flakes for heat, fresh basil or parsley to garnish
Optional Add‑Ins	Spinach, possibly cream cheese or Boursin‑style soft cheese for extra creaminess

How to Make Marry Me Chicken Soup

Here’s a step‑by‑step process, with tips to keep it creamy, flavorful, and balanced.

Step 1: Prep & Start the Base

Dice onion; mince garlic; chop sun‑dried tomatoes; get chicken ready (if using cooked or rotisserie, shred or dice; if raw, plan to cook it in the broth or sear first).
In a large pot or Dutch oven, heat oil (use some oil from the sun‑dried tomato jar if oil‑packed tomatoes) over medium heat. Add onion and sauté until translucent, ~3‑4 minutes. Add garlic and seasonings (thyme or Italian seasoning, red pepper flakes if using) and cook until fragrant (~1 minute), stirring so garlic doesn’t burn.

Step 2: Add Tomato Elements & Broth

Stir in tomato paste and the chopped sun‑dried tomatoes. Cook for a minute or two to deepen flavor.
Pour in chicken broth. Scrape up any browned bits from bottom of pot. Bring broth to a simmer.

Step 3: Add Chicken & Pasta (or Gnocchi)

Add in the chicken (if using cooked). If the chicken is raw, add early enough so it cooks through.
Then add pasta or gnocchi. Simmer until the pasta is just cooked (al dente) or gnocchi are tender. Stir occasionally to prevent sticking.

Step 4: Finish with Cream & Cheese & Greens

Once pasta is cooked and chicken is warmed through, reduce heat to low and stir in the cream.
Add Parmesan cheese, stirring until melted into the soup. Taste and adjust salt and pepper.
Stir in greens (spinach or similar) until wilted.

Step 5: Garnish & Serve

Ladle into bowls. Garnish with fresh herbs (basil or parsley), maybe extra Parmesan, maybe a grind of black pepper or a drizzle of good olive oil.
Serve hot. Pair with crusty bread or garlic bread, or a simple side salad.

Tips for the Best Marry Me Chicken Soup

Use freshly grated Parmesan — pre‑grated can be grainy or have additives.
Don’t overcook pasta; it will absorb liquid over time, especially in leftovers. If making ahead, you can cook pasta separately and add when serving to keep texture.
When adding cream, keep heat gentle to avoid curdling.
Use good quality chicken broth; depth of flavor helps the soup shine.
Sun‑dried tomatoes add a ton of flavor — don’t skip them. Using some of their oil adds richness.
Greens added at the end for freshness and color.

Recipe Variations

Here are ways you can adapt the recipe to match preferences, dietary needs, or ingredients on hand:

No‑Cream / Lighter Version: Use more broth + milk or a dairy‑free cream substitute. Or use cream cheese sparingly.
Gluten‑Free: Use gluten‑free pasta or no pasta; use gnocchi that’s GF or omit.
Vegetable‑Boost: Add vegetables like mushrooms, zucchini, bell peppers for more bulk.
Extra Cheese & Herbs: More Parmesan or even a sprinkle of mozzarella or soft cheese; add fresh herbs at end like basil or oregano for brightness.
Spicy Version: Add crushed red pepper flakes or a splash of hot sauce.

Serving Suggestions

With crusty garlic bread, baguette slices, or soft dinner rolls to soak up the creamy broth.
A green salad with vinaigrette to cut through richness.
Roasted or steamed veggies on the side.
For garnish, fresh basil or parsley makes it look beautiful and adds aroma.

Meal Prep, Storage & Reheating

Storage

Soup keeps well in the refrigerator for 3‑4 days in an airtight container.
If soup thickens too much in fridge, thin with a bit of broth when reheating.

Freezing

You can freeze the soup without the pasta (because pasta can mush when frozen). Freeze the broth, chicken, tomato‑elements, etc. Add pasta after reheating or cook pasta fresh when serving.
Freeze in portioned containers.

Reheating

Warm gently over medium‑low heat. Stir to recombine cream and cheese.
Add extra broth or milk if the soup is too thick.

Frequently Asked Questions

Q: Can I use leftover or rotisserie chicken?
Yes. That’s a great shortcut. Add it toward the end so it warms without becoming dry.

Q: What pasta shapes work best?
Small shapes like shells, ditalini, farfalle; gnocchi works great too. Avoid big tubular pastas unless you increase cook time.

Q: Is this soup very heavy or rich?
It can be rich, but you control that. Use less cream, swap for half‑and‑half or milk, more broth or greens to lighten.

Q: How can I make this dairy‑free?
Use a dairy‑free cream substitute or coconut cream; skip or use a dairy‑free Parmesan alternative. Be sure to check labels.

Q: How do I avoid pasta getting soggy in leftovers?
Either cook pasta separately and add just before eating, or store pasta separately. Or use pasta shapes that hold up well and slightly undercook in original cooking.

Recipe Card

Marry Me Chicken Soup

Servings: ~5‑6
Prep Time: ~10‑15 minutes
Cook Time: ~20‑30 minutes
Total Time: ~30‑45 minutes

Ingredients

Olive oil (or oil from sun‑dried tomato jar)
1 medium onion, diced
3‑4 cloves garlic, minced
Sun‑dried tomatoes, chopped (~½ cup)
Tomato paste (1 small can or enough for depth)
Chicken broth (~4‑6 cups)
Cooked chicken (2‑3 cups)
Pasta or gnocchi (~2 cups, depending on shape)
Heavy cream (½ cup or more)
Parmesan cheese, grated
Baby spinach or similar greens (~2 cups)
Salt, pepper, thyme (or Italian seasoning), optional red pepper flakes
Fresh herbs for garnish

Instructions

In a pot, heat oil. Sauté onion until translucent. Add garlic + seasonings; cook until fragrant.
Stir in tomato paste and sun‑dried tomatoes; cook briefly.
Pour in broth, add chicken. Bring to simmer.
Add pasta or gnocchi; cook until just tender.
Reduce heat; stir in cream + Parmesan cheese. Add greens; wilt. Taste and adjust seasoning.
Garnish; serve hot.

Final Thoughts

Marry Me Chicken Soup turns all those luxe, comforting flavors into something warm, slurpable, and cozy. It feels special enough for guests, but easy enough for weeknight dinner. With the cream, sun‑dried tomatoes, garlic, chicken, greens, and pasta, each bowl has texture, richness, warmth—and just enough freshness.

If you try it, I bet you’ll get compliments—and maybe even requests for “marriage proposals” jokes.