Marry Me Chicken Soup

A cosy Marry Me Chicken Soup made with sun-dried tomatoes, shredded chicken, spinach, and pasta in a creamy, flavourful broth.

If you love the rich, savoury flavours of the classic Marry Me Chicken, this soup version brings everything together in a comforting, spoonable form. It transforms those bold ingredients into a creamy, satisfying meal that feels hearty without being too heavy, making it perfect for cooler evenings or whenever you’re craving something cosy.

It’s the kind of dish that feels special enough to serve to guests but simple enough for a weeknight dinner. With layers of garlic, herbs, and Parmesan in every bowl, it pairs beautifully with warm crusty bread or a simple side salad for an easy, complete meal.

Tips for Best Results

• Bloom the sun-dried tomatoes first: Cooking them briefly in their oil at the start deepens their flavour and builds a stronger base for the soup.
• Cook the tomato paste properly: Let it darken slightly in the pot before adding liquid. This removes any raw taste and adds richness.
• Keep the heat gentle after adding cream: Maintain a low simmer and avoid boiling to ensure a smooth, creamy texture.
• Cook pasta separately: This keeps the broth from becoming overly thick and prevents the pasta from turning soft or bloated.
• Use freshly grated Parmesan: It melts more smoothly and gives better flavour than pre-shredded varieties.
• Taste before adjusting salt: Between the broth and Parmesan, the soup may already be well seasoned.
• Store smartly: Keep leftover soup and pasta separate, adding pasta to each bowl just before serving for the best texture.

Ingredients and Substitutions

• Sun-dried tomatoes: Oil-packed varieties provide the best flavour. If using dry-packed, rehydrate in warm water or broth before adding.
• Sun-dried tomato oil: Adds richness and depth. Substitute with olive oil if needed.
• White wine: Optional, but adds acidity and depth. Can be replaced with a splash of chicken broth plus 1 teaspoon white wine vinegar.
• Chicken broth: Low-sodium broth is recommended to control salt. Homemade broth works beautifully as well.
• Heavy cream: Provides a rich, silky texture. For a lighter version, substitute half-and-half, though the soup will be slightly less creamy.
• Chicken: Rotisserie chicken is convenient and flavourful. Any cooked shredded chicken or poached chicken breast works well.
• Spinach: Adds freshness and colour. Kale or baby chard can be substituted for a heartier green.
• Parmesan cheese: Freshly grated is best for smooth melting and rich flavour. Pre-grated cheese can be used, but may not melt as evenly.
• Pasta: Short shapes like orecchiette, ditalini, or cavatappi work well. Keep pasta separate if storing leftovers to avoid bloating.
• Optional lemon juice: Adds brightness at the end. Can be omitted if you prefer a richer, creamier flavour.

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Marry Me Chicken Soup

Yields: 6 servings | Prep Time: 15 minutes | Cook Time: 30 minutes

Ingredients

• ½ cup sun-dried tomatoes packed in oil with herbs, drained and finely chopped
• 1 tablespoon oil from the sun-dried tomato jar
• 1½ cups finely chopped yellow onion
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• ¼ cup dry white wine (optional, but recommended)
• 2 (32 oz) cartons low-sodium chicken broth
• 1 cup heavy cream
• 4 teaspoons chopped fresh basil, plus more for garnish
• 2 teaspoons kosher salt
• 1½ teaspoons dried Italian seasoning
• 1 teaspoon garlic powder
• ¼ teaspoon crushed red pepper flakes, plus more to taste
• 8 ounces uncooked orecchiette (or your preferred short pasta)
• 3 cups loosely packed baby spinach, roughly chopped
• 2 cups shredded rotisserie chicken
• 1½ ounces (about ½ cup) freshly grated Parmesan cheese, plus more for serving
• Optional: squeeze of fresh lemon juice before serving

Directions

1. Sauté the aromatics:
   Warm the sun-dried tomato oil in a large Dutch oven over medium heat. Add the chopped sun-dried tomatoes and cook for 1-2 minutes. (Image 1) Stir in the onion (Image 2) and cook, stirring occasionally, until tender, about 3-4 minutes. Add the garlic and cook for about 30 seconds, just until fragrant. (Image 3)

1. Build flavour and deglaze:
   Mix in the tomato paste and cook, stirring constantly, until it darkens slightly in colour, about 2 minutes. If using, pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 1-2 minutes until mostly reduced. (Image 4)

1. Simmer the soup base:
   Add the chicken broth, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle simmer over medium heat. (Image 5) Lower the heat and stir in the heavy cream, keeping the soup at a low simmer and never letting it boil.
2. Add chicken and spinach:
   Stir in the shredded chicken, spinach, and Parmesan cheese. Cook over low heat for about 5 minutes, stirring occasionally, until the spinach has wilted and everything is heated through. (Image 6)
3. Cook the pasta separately:
   While the soup simmers, cook the pasta in a separate pot of well-salted boiling water until just under al dente. Drain and set aside.
4. Assemble and serve:
   If serving right away, stir the cooked pasta into the soup and allow it to warm through briefly. If not serving all at once, divide the pasta among bowls and ladle the hot soup over top to prevent the pasta from soaking up too much broth.
5. Taste and finish:
   Adjust seasoning as needed with salt, pepper, or a squeeze of lemon juice. Top with extra Parmesan, fresh basil, and additional crushed red pepper before serving, if desired.