Marry Me Chicken Soup Recipe (Creamy & Cozy One-Pot Meal)

Marry Me Chicken Soup isn’t about impressing someone else, it’s about that quiet moment when you take a bite and realize, “Oh, this is exactly what I needed.” With a creamy Parmesan broth, sun-dried tomatoes adding a touch of sweetness, and tender chicken soaking up every bit of flavor, this soup wraps you up in richness without asking much in return.

Whether it’s date night, weeknight, or just a self-care kind of evening, this one-pot wonder brings all the cozy, all the flavor, no ring required.

Maybe you’re trying to impress someone. Maybe you’re just cold and tired. Either way, this creamy, dreamy soup has one goal: to make you, and possibly someone else, fall in love at first bite.

Craving even more cozy comfort? Don’t miss our Cheddar Garlic Herb Potato Soup, it’s like a loaded baked potato in soup form, and yes, it’s just as dreamy as it sounds.

Ingredients You’ll Need

The magic of Marry Me Chicken Soup lies in how a few everyday ingredients turn into something unexpectedly romantic. Here’s what you’ll need, and why each one matters.

The Flavor Base:

• ½ cup sun-dried tomatoes (julienne-cut, packed in oil with herbs) – These bring a tangy-sweet depth and a little chew for contrast.
  
• 1 tbsp oil from the tomato jar – Don’t toss it! This herby oil adds instant richness.
  
• 1½ cups chopped yellow onion – A mellow, sweet base that rounds out the soup.
  
• 4 cloves garlic, minced – Because garlic makes everything feel warmer, sexier, better.
  

Brothy Goodness:

• 3 tbsp tomato paste – Intensifies the tomato flavor; think of it as the soul of the broth.
  
• 32 oz chicken broth – Go for low-sodium so you can control the seasoning.
  
• 1 cup heavy cream – This is where it turns velvety. No cream? Half-and-half works, but expect less richness.
  

Seasonings & Love Notes:

• 4 tsp fresh basil (plus extra for garnish) – Adds brightness that cuts the richness.
  
• 2 tsp kosher salt – Enhances all the flavors without overpowering them.
  
• 1½ tsp Italian seasoning – A shortcut to layered, herby depth.
  
• 1 tsp garlic powder – Yes, even more garlic, but smoother and more integrated.
  
• ¼ tsp crushed red pepper flakes – Just enough heat to feel interesting. Dial it up if you’re bold.
  

The Comfort Core:

• 8 oz medium shell pasta (uncooked) – They hold creamy broth like little edible cups.
  
• 3 cups baby spinach, chopped – For a hint of green and a little texture.
  
• 2 cups shredded rotisserie chicken – Maximum flavor, zero effort.
  
• 8 oz cream cheese (cubed, room temp) – Melts into the broth for that signature “hug in a bowl” vibe.
  
• 1½ oz finely shredded Parmesan (plus more for garnish) – Adds umami depth and a nutty finish.
  

Can I swap ingredients?

Absolutely.

• No cream? Use coconut cream or cashew cream for a dairy-free version.
  
• No rotisserie chicken? Any cooked chicken works, leftovers are perfect.
  
• Gluten-free? Swap the shells for GF pasta (just watch the cook time).

If you love creamy, pasta-filled bowls, this Creamy Tortellini Soup is another one-pot wonder worth bookmarking, rich, satisfying, and weeknight-friendly.

How to Make Marry Me Chicken Soup

Making this dish feels more like a warm-up to something good. You’re layering flavors, building comfort, and sneaking in love with every stir. Here’s how it all comes together in one pot:

1. Sauté the Aromatics

In a large Dutch oven or heavy-bottomed pot, heat 1 tbsp of that glorious sun-dried tomato oil over medium heat. Toss in the onions and garlic, and sauté for about 3–4 minutes. You’ll know it’s ready when your kitchen smells like someone lit a candle called Italian Grandma’s Hug.

2. Build the Tomato Base

Add the tomato paste and sun-dried tomatoes, stirring constantly for 2 minutes. This step caramelizes the paste and coaxes out all that deep, umami-rich tomato flavor.

3. Simmer the Creamy Broth

Pour in the chicken broth, heavy cream, fresh basil, and all your seasonings, salt, Italian herbs, garlic powder, and red pepper flakes. Stir to combine, bring to a gentle boil, then reduce to a simmer. Let it hang out for about 12 minutes, giving everything time to cozy up.

4. Cook the Pasta Right in the Pot

Toss in the uncooked shell pasta, reduce the heat slightly, and stir occasionally. In 12 minutes, the shells will be al dente and soaked in flavor.

5. Make It Creamy & Irresistible

Lower the heat again. Add your spinach, shredded chicken, cream cheese, and Parmesan. Stir gently but consistently for about 5 minutes, until everything melts into one creamy, dreamy, irresistible soup.

6. Serve with Flair

Ladle into bowls, garnish with extra Parmesan, fresh basil, and maybe a pinch of red pepper. Serve it hot with crusty bread or a crisp green salad if you’re feeling balanced.

What makes Marry Me Chicken Soup so creamy?

The dreamy texture comes from a triple-threat combo: cream cheese, heavy cream, and Parmesan. Cream cheese adds body and richness, cream smooths it all out, and Parmesan brings a salty umami depth. The result? A soup that’s more sauce than broth, in the best way.

For something heartier with a savory kick, try our Cozy Italian Sausage and Potato Soup, it’s bold, rustic, and built for chilly nights.

Tips for the Best Flavor

Good soup is comforting. Great soup? It’s unforgettable. Here’s how to take your Marry Me Chicken Soup from “that was nice” to “please make this every week.”

1. Don’t skip the tomato paste step

Those two minutes where the tomato paste darkens in the pan? Crucial. It unlocks caramelization and deepens the umami profile, otherwise, your broth risks tasting flat.

2. Use real Parm, not the shaker can

Shredded or finely grated Parmesan cheese melts beautifully and adds a savory, nutty kick. Pre-grated canned stuff won’t give you the same creamy finish, and might stay gritty.

3. Let the aromatics take their time

Rushing through the onion and garlic sauté might save two minutes, but you’ll lose all that sweet, mellow background flavor. When they’re just turning golden? That’s your green light.

4. Stir the pasta often

Shell pasta likes to stick, both to the pot and to each other. Stir every few minutes while simmering so every shell gets its fair share of creamy broth.

5. Balance the heat

The red pepper flakes are optional, but they balance the richness beautifully. If you’re heat-shy, start with a pinch. If you love spice, go bold and don’t look back.

Why does my soup separate when I reheat it?

Cream-based soups can split when reheated too quickly. To avoid this, warm your leftovers over low heat, stirring gently. Adding a splash of broth or milk can help bring the creaminess back together without clumps or curdles.

Substitutions & Customizations

Whether you’re out of cream cheese or cooking for someone dairy-free, this soup is surprisingly forgiving. Let’s remix it without losing the magic.

Want it dairy-free?

• Swap cream + cheese with:
  
  • 1 cup canned coconut milk + ¼ cup cashew cream (or blended soaked cashews)
    
  • Nutritional yeast in place of Parmesan for umami
    
• Go for oil-packed sun-dried tomatoes without cheese or dairy additives
  

The result? Still creamy, still dreamy, just vegan-friendly.

No rotisserie chicken?

• Use leftover grilled chicken or shredded thighs.
  
• Poach 2 chicken breasts right in the broth, then shred before adding the cheese.
  

Pasta swaps that work:

• Gluten-free: Brown rice shells or lentil-based pasta (adjust cook time and stir gently).
  
• Low-carb: Ditch pasta and add extra spinach or cauliflower florets for texture.
  

Don’t have cream cheese?

• Use mascarpone or full-fat ricotta for a similar richness.
  
• In a pinch, a small splash of sour cream + extra Parmesan can do the trick.
  

Can I make this vegetarian?

Absolutely. Skip the chicken, use veggie broth, and toss in chickpeas or white beans for protein. You’ll still get all that creamy, tomato-basil goodness, just plant-powered.

Storage & Freezing Tips

This soup isn’t just a one-night wonder, it gets better by day two (and three). Here’s how to make the most of your leftovers without losing that creamy charm.

Storing Leftovers

• Let the soup cool completely before storing.
  
• Transfer to an airtight container and refrigerate for up to 4 days.
  
• The pasta will soak up more broth as it sits, so don’t panic if it thickens.
  

Pro tip: Stir in a splash of broth or milk when reheating to bring back the silky texture.

Freezing It

Yes, you can freeze it, with one caveat: pasta doesn’t always play nice.

• For best results, freeze before adding pasta and dairy.
  
  • Make the soup base, cool it, and freeze.
    
  • When ready to serve, reheat, then add fresh pasta, cream cheese, and spinach.
    

If freezing fully cooked soup:

• Divide into single portions
  
• Freeze flat in zip-top bags (easier to thaw)
  
• Use within 2 months for best flavor
  

How should I reheat Marry Me Chicken Soup?

Use the stovetop over low to medium heat. Add a splash of broth, stir often, and heat gently to keep the cream from separating. Microwave works too, just go slow, 30 seconds at a time, and stir between rounds.

Want all the flavors of your favorite baked pasta without the layering? Here’s How to Make Lasagna Soup, all the cheese, all the comfort, none of the fuss.

FAQs about Marry Me Chicken Soup

Conclusion

If you’ve made it this far, you’re probably already halfway in love with Marry Me Chicken Soup. It’s rich, cozy, and impossibly easy, kind of like the food version of a rom-com that never gets old. Whether you’re feeding someone special or just showing yourself some well-earned TLC, this soup delivers every time.

Try it once, and it’ll go straight into your comfort food hall of fame. And if someone proposes after dinner… well, we won’t take all the credit.

Ready to stir up some feelings? Save this recipe on Pinterest.

Marry Me Chicken Soup

This Marry Me Chicken Soup is rich, creamy, and ready to win hearts. A comforting one-pot recipe with tender chicken, Parmesan, sun-dried tomatoes, and shell pasta.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 bowls

Course: Main Course

Cuisine: Italian-Inspired

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Main Ingredients

• 0.5 cup sun-dried tomatoes (julienne-cut, packed in oil) with herbs
• 1 tbsp oil from sun-dried tomato jar
• 1.5 cups chopped yellow onion
• 4 cloves garlic minced

Broth Base

• 3 tbsp tomato paste
• 32 oz chicken broth low-sodium preferred
• 1 cup heavy whipping cream
• 4 tsp fresh basil plus more for garnish
• 2 tsp kosher salt
• 1.5 tsp dried Italian seasoning
• 1 tsp garlic powder
• 0.25 tsp crushed red pepper flakes or to taste

Final Add-ins

• 8 oz medium shell pasta uncooked
• 3 cups baby spinach roughly chopped
• 2 cups rotisserie chicken shredded
• 8 oz cream cheese cubed, room temperature
• 1.5 oz Parmesan cheese finely shredded, plus more for garnish

Equipment

• Dutch Oven
• Wooden Spoon

Method

 

1. Heat 1 tbsp of sun-dried tomato oil in a Dutch oven over medium heat. Sauté onions and garlic for 3–4 minutes until fragrant.
2. Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly.
3. Add chicken broth, heavy cream, basil, salt, Italian seasoning, garlic powder, and red pepper. Bring to a gentle boil, then simmer for 12 minutes.
4. Add pasta. Cook over medium-low for 12 minutes, stirring occasionally until pasta is tender.
5. Lower heat and add spinach, shredded chicken, cream cheese, and Parmesan. Stir until cheese melts and soup is creamy.
6. Serve hot, garnished with extra basil, Parmesan, and red pepper flakes. Enjoy!

Nutrition

Calories: 480kcalCarbohydrates: 32gProtein: 28gFat: 28gSaturated Fat: 14gCholesterol: 105mgSodium: 850mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1700IUVitamin C: 9mgCalcium: 220mgIron: 2.5mg

Notes

For best results, stir the soup frequently during cooking to prevent sticking. Add extra broth when reheating to maintain creaminess.

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