This easy marry me chicken soup recipe is a twist on the viral ‘Marry Me Chicken’ recipe, but in soup form (and it also freezes so well!).
Pin this now to find it later
Pin ItIf you want to make marry me chicken, but with full chicken breasts and a spoonable, thick sauce you can put on pasta or rice, try the original (or my marry me chicken pasta recipe).
And if you want to make a vegetarian ‘marry me’ meal, these creamy marry me chickpeas are absolutely to-die-for!
Chicken Recipes
Marry Me Chicken
Pasta Recipes
Marry Me Chicken Pasta
Vegetarian Recipes
Marry Me Chickpeas
How to Make Marry Me Chicken Soup
- Make the Soup Base. Heat the sun-dried tomato oil in a pot, sauté onion until soft. Add garlic, tomato paste, and sun-dried tomatoes, then pour in broth, cream, Italian seasoning, and crushed red pepper. Simmer gently.
- Add Cream Cheese and Pasta. Stir in cream cheese until melted and smooth. Add gnocchi or pasta and cook until tender.
- Add Spinach, Chicken and Parmesan. Stir in spinach, shredded chicken, and Parmesan. Cook until spinach wilts. Season to taste, garnish with basil, extra Parmesan, and chili flakes if desired.
(Related: Soup Recipes)
Storage, Reheating and Freezing Instructions
To Store: Let the soup cool completely. Refrigerate in an airtight container for up to 4 days.
To Reheat: Reheat gently on the stovetop or in the microwave, stirring occasionally.
To Freeze: Cool the soup fully before transferring it to freezer-safe containers, leaving space for expansion. Freeze for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before serving.
NOTE: If you’re looking for a satisfying chicken soup that’s a little lighter, you’ll also love this lemon chicken orzo soup recipe: https://nurturedhomes.com/lemon-chicken-orzo-soup
Marry Me Chicken Soup
Ingredients
- ½ cup sun-dried tomatoes, chopped
- 1 tbsp oil from sun-dried tomato jar, divided
- 1 ½ cups chopped yellow onion
- 3 garlic cloves, minced
- 3 tbsp tomato paste
- 6 cups chicken broth
- 1 cup heavy cream
- 1 ½ tbsp chopped fresh basil, plus more for garnish (optional)
- 1 ½ tsp dried Italian seasoning
- ½ tsp crushed red pepper, plus more for garnish
- 10 oz gnocchi or your favorite dry pasta
- 3 cups fresh baby spinach
- 2 cups shredded rotisserie chicken
- 4 oz cream cheese, cubed, at room temperature
- 1 cup freshly grated Parmesan cheese, plus more for garnish
- salt and black pepper to taste
Instructions
- In a large pot, heat 1 tablespoon of sun-dried tomato oil over medium heat.
- Add the chopped onion and cook for 4–5 minutes, until softened.
- Stir in garlic, tomato paste, and sun-dried tomatoes.
- Sauté for about 1 minute, stirring constantly.
- Pour in the chicken broth.
- Add heavy cream, Italian seasoning, and crushed red pepper.
- Bring to a gentle simmer.
- Add the cream cheese.
- Stir well until the cheese melts and the soup becomes creamy.
- Add gnocchi or pasta and cook until tender, following package directions.
- Stir in spinach, cooked chicken, and Parmesan cheese.
- Cook until the spinach is wilted.
- Season with salt and black pepper to taste.
- Garnish with fresh basil, more Parmesan, and a pinch of chili flakes if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
