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Marry Me Chicken Soup is one of the best soups I have had! This dish takes the same flavors that made the pasta version viral and transforms it into a cozy, feel good soup perfect for cold nights. It comes together in about 30 minutes and is made in one large soup pot. It gets better and better as it sits so leftovers (if you have any left) are even better.
What’s To Love About Marry Me Chicken Soup
- Ready in 30 minutes! You read that right – if you use rotisserie chicken you can have this soup ready to go quick.
- Leftovers are even better, that is, if you have any leftover!
- Deep Flavor. The seasonings and add ins are a marriage of flavor (hence the name haha)
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Shredded Chicken. I use rotisserie chicken to make this recipe ready quicker!
- Onions & Garlic. For ultimate flavor
- Seasonings. This will be bloomed in the pot in oil.
- Sun Dried Tomatoes In Oil. I use the oil for simmering the onions and the tomatoes bring ALL the flavors.
- Tomato Paste. To add flavor and color.
- Chicken Broth. I always go for low sodium.
- Pasta. Bite sized shapes are best (think shells!)
- Fresh Spinach. This adds color and a little nutrients
- Whole Milk. To cream up the broth and make it more rich in flavor.
- Parmesan. This is the best nutty, salty flavor to add in and sprinkle on top.
Making Marry Me Chicken Soup
Ready to cook up this yummy soup? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Sauté the onions in the sun dried tomato oil, add garlic seasonings and tomato paste (photo 1).
- Once the seasonings have bloomed and mixed into the paste, add the broth to the mix.
- Add in the sun dried tomatoes and the dry pasta. Bring to a simmer (photo 2).
- Shred the chicken and add it to the soup, add the spinach parmesan and bring to heat.
- Serve and garnish! (photo 3-4)
What To Serve With marry Me Chicken Soup
This soup is so cozy and filling on it’s own but I do like to serve my Homemade Garlic Rolls with it or Air Fryer Garlic Bread. Both make great dipping breads for the creamy flavorful broth.
Recipe Tips & Substitutions
- Use the sun dried tomato oil from the jar for sautéing the onions.
- Rotisserie chicken works best if you want the soup ready in a pinch! But homemade shredded chicken is also great and will cut down on the sodium.
- Use bite sized pasta shapes for the best soup sipping outcome. Shells or similar in size work great.
- If you are meal prepping or making this ahead of time, keep in mind the pasta will continue to soak up the broth.
- To make this dairy free, use a nut milk. To make it gluten free grab some gluten free pasta!
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Other Soups To Try
Marry Me Chicken Soup
Marry Me Chicken Soup is one of the best soups I have had! This dish takes the same flavors that made the pasta version viral and transforms it into a cozy, feel good soup perfect for cold nights. It comes together in about 30 minutes and is made in one large soup pot. It gets better and better as it sits so leftovers (if you have any left) are even better.
Equipment
- 6-8 quart soup pot
Ingredients
- 2 tsp olive oil , *or sun dried tomato oil
- ⅓ onion, diced
- 4 cloves garlic, minced
- 2.5 Tbsp tomato paste
- 1 tsp salt , *add more to taste
- 1 tsp pepper
- 3 tsp Italian seasoning
- ⅓ cup sun dried tomatoes, diced roughly, *In oil but do not add the oil to the measuring
- 7-8 cups chicken broth, low sodium
- 10 oz pasta shells, uncooked , about 2- 2.5 cups dry
- 2.5 cups shredded chicken , I use rotisserie chicken
- 4 cups fresh spinach, chopped
- 1 cup whole milk
- ½ cup parmesan, grated , *optional
Instructions
- In a large soup pot, heat the oil on medium high heat. Add in the diced onions. Sauté for about 5 minutes or until fragrant and translucent. Add the garlic in next.
- Next, add in the tomato paste, seasonings and the sun dried tomatoes. Stir in, let everything bloom (sauté and open up in flavor) for about 1 minute.
- Slowly pour in the chicken broth, bring it to a boil, add in the dry pasta. Cook over medium heat until the pasta is al dente (about 15 – 20 minutes) *Do not over cook it, it will continue to cook throughout the process.
- Bring the soup down to a simmer once pasta is close to finished. Add in the chicken, spinach, parmesan and milk. Let it warm up for a few minutes and serve while hot. Garnish with parmesan. * If you want a more brothy soup, feel free to add more broth if desired.
Notes
- Use the sun dried tomato oil from the jar for sautéing the onions.
- Rotisserie chicken works best if you want the soup ready in a pinch! But homemade shredded chicken is also great and will cut down on the sodium.
- Use bite sized pasta shapes for the best soup sipping outcome. Shells or similar in size work great.
- If you are meal prepping or making this ahead of time, keep in mind the pasta will continue to soak up the broth.
- To make this dairy free, use a nut milk. To make it gluten free grab some gluten free pasta!
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1.5 Cup of soup | Calories: 420kcal | Carbohydrates: 47g | Protein: 32g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 764mg | Potassium: 861mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2237IU | Vitamin C: 14mg | Calcium: 199mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I hope you love this recipe!