Description

Marry Me Chicken Soup is a creamy, flavorful, and comforting soup featuring shredded rotisserie chicken, sun-dried tomatoes, fresh basil, and tender pasta cooked in a rich broth with cream and cheeses. This luscious soup combines savory aromatics with a touch of heat and fresh greens, making it a perfect bowl of warmth for any day.

Ingredients

Scale

Aromatics & Base

½ cup sun-dried tomatoes (julienne-cut, packed in oil with herbs)
1 tbsp oil from sun-dried tomato jar
1 ½ cups chopped yellow onion
4 cloves garlic, minced
3 tbsp tomato paste

Broth & Seasonings

32 oz (2 packages) chicken broth
1 cup heavy whipping cream
4 tsp fresh basil (plus more for garnish)
2 tsp kosher salt
1 ½ tsp dried Italian seasoning
1 tsp garlic powder
¼ tsp crushed red pepper (or more if you like heat)

Soup Add-ins

8 oz uncooked medium shell pasta
3 cups fresh baby spinach, roughly chopped
2 cups shredded rotisserie chicken
8 oz cream cheese, cubed (room temperature)
1 ½ oz Parmesan cheese, finely shredded (plus more for garnish)

Instructions

Sauté the Aromatics: Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add the chopped onions and minced garlic, cooking for 3-4 minutes until they become softened and fragrant.
Build the Base: Stir in the tomato paste and sun-dried tomatoes. Continue to cook for 2 minutes while stirring constantly until the tomato paste deepens in color and combines with the tomatoes.
Simmer the Broth: Pour in the chicken broth, heavy cream, fresh basil, kosher salt, dried Italian seasoning, garlic powder, and crushed red pepper. Bring the mixture to a gentle boil over medium heat, stirring occasionally, then let it simmer for 12 minutes to blend the flavors.
Cook the Pasta: Add the uncooked medium shell pasta to the simmering broth. Reduce the heat to medium-low and cook for 12 minutes, stirring occasionally until the pasta is tender but still holds its shape.
Make It Creamy & Delicious: Lower the heat to low. Stir in the fresh baby spinach, shredded rotisserie chicken, cubed cream cheese, and finely shredded Parmesan cheese. Stir frequently for 5 minutes until the cheeses melt completely and the chicken is heated through, creating a rich creamy texture.
Serve & Enjoy: Ladle the soup into bowls, garnish with extra Parmesan cheese, fresh basil leaves, and a sprinkle of red pepper flakes if desired. Serve immediately with crusty bread or a fresh green salad on the side for a complete meal.

Notes

Use rotisserie chicken for quick prep; leftover cooked chicken works well.
Adjust crushed red pepper to control the spiciness.
For a gluten-free version, substitute pasta with gluten-free pasta.
The soup thickens as it sits; add extra broth or water when reheating if needed.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop to avoid curdling the cream.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: Marry Me Chicken Soup, creamy chicken soup, sun-dried tomato soup, rotisserie chicken soup, comfort food, easy chicken soup, creamy pasta soup