This Marry Me Chicken Soup has quickly become one of my favorite soups. I love the viral "marry me chicken," and this cozy soup takes those flavors and turns them into a totally new dish. It has a lovely creamy broth with chewy sundried tomatoes and fresh spinach, not only adding flavor and texture but also pops of color, too!
With how simple this recipe is, I feel like I make this recipe all the time! It's great to have on a busy weeknight or a relaxing weekend. Even though it's easy, I promise that each bite is like magic. I'm getting hungry just thinking about a bowl of marry me soup!
Some more recipes that utilize precooked chicken are chicken bacon ranch pasta salad, Rotisserie Chicken Soup and baked buffalo chicken bites.
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Why You'll Love This Recipe
- It's made in one pot: This entire marry me Tuscan soup is made in one pot. This will save you loads of time with cleanup!
- It's a 30-minute meal: It takes just 30 minutes to prepare, making it perfect for a busy evening or when you don't feel like spending a lot of time in the kitchen.
- It's easy to customize: You can make this marry me soup recipe your own! Add, omit, or swap ingredients to suit your preferences and still enjoy a delicious meal.
Ingredients
The most important ingredients and notes for this marry me chicken noodle soup are listed below to make it extra easy for you.
- Sundried tomatoes and oil: The oil is packed full of flavor from the herbs and seasoning, so adding a little to the soup deepens the flavor. You can get the tomatoes whole or chopped, so whatever variety you find will determine the work involved.
- Chicken stock: You can use chicken stock or broth for this recipe. I highly recommend this homemade rotisserie chicken broth for the soup because it's super flavorful and delicious.
- Pasta: Any short shape will do for this. Some of my favorites are rotini, penne, and bowties.
- Chicken: Feel free to use leftover chicken from a previous meal to reduce waste, or grab a rotisserie chicken from the grocery store. Any cooked, shredded chicken will work.
- Spinach: I love fresh spinach for this because it cooks quickly. If you want to use frozen, I recommend thawing it and removing as much moisture as possible before you add it to the pot.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Vegetarian: Replace the chicken with beans, like navy or canellini beans. Even chickpeas would be great here!
- Spicy sausage: Use ground spicy sausage instead of the chicken (or cut the chicken in half and use both) for more texture and heat.
- Try half-and-half: To cut down on the richness, try half-and-half instead of heavy cream.
How to Make Marry Me Chicken Soup
Here are the instructions on how to make the best marry me soup recipe! I like to chop and measure everything before I get started.
Step 1: Cook the onions and garlic. Heat a large pot over medium heat and cook the onions in the sundried tomato oil until they're soft. Then, add the garlic, salt, and pepper. Cook for another minute or so.
Step 2: Add tomato paste. Next, add the tomato paste and cook the mixture for one more minute.
Step 3: Boil chicken stock and cook the pasta. Pour in the chicken stock and bring it to a boil. Then, reduce the heat, add the pasta, and cook it with the lid on until the pasta is al dente.
Step 4: Stir in the remaining ingredients. Add the cooked chicken, spinach, sundried tomatoes, cream, and Parmesan cheese. Give it a good stir, and it's ready to enjoy!
Recipe Tips
- Don't boil the cream: I don't add the heavy cream until towards the end of the cooking process to prevent it from curdling. You'll also need to keep an eye on the heat because it shouldn't be boiling either.
- Add spinach towards the end: You'll be tempted to add things like the spinach too early. It cooks in just a few minutes. If it cooks too long, it becomes very mushy.
- Taste as you go: I like to taste test for seasoning as I go. Depending on your palate, you may want more salt, pepper, or other spices.
If you love the flavors of this marry me soup recipe, you have to try this marry me chicken pasta.
Storage Directions
- Storing: Store leftovers in an airtight container for up to 3 days. You may freeze it for up to 2 months, but I recommend skipping the cream and adding it when you reheat it. Otherwise, simply reheat gently and expect a slight separation.
- Reheating: I recommend that you reheat the marry me soup in a saucepan over low heat instead of the microwave. This will preserve the consistency of the broth.
Serving Suggestions
- I love some juicy fried tomatoes as a side dish with this marry me soup.
- Try a fresh garden salad or a mixed green salad. Even a light pasta salad like this Mediterranean tortellini salad would make it a lovely, filling dinner.
- You can have some crusty bread for dipping, or you can get creative. This tortilla pizza, Bacon Bites with Parmesan Cheese or these Brazilian cheese bites taste so good in this soup.
Recipe FAQs
Yes, you can. Boil it in salted water according to the package directions, and then add it to the soup when you add the spinach and Parmesan cheese. Just be sure to omit 2 cups of water from the soup.
I like to let it simmer for a couple more minutes. If it is still too thin for you, make a cornstarch slurry with equal parts cornstarch and water and stir it into the pot.
This is common with creamy soups or even sauces. I like to reheat it over low heat in a saucepan to bring it back together. If you are meal prepping, skip the cream and add it while reheating.
More Delicious Chicken Soup Recipes
Do you like chicken soup recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Marry Me Chicken Soup
Equipment
Ingredients
- 1 tablespoon oil from sundried tomatoes
- 2 small yellow onions minced
- 1 tablespoon garlic minced
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 can (6 oz) can tomato paste
- 6 cups chicken stock
- 2 cups water
- 2 cups uncooked medium-sized pasta
- 4 cups cooked shredded chicken
- 2 cups baby spinach stems removed
- ¾ cup heavy cream
- ½ cup sundried tomatoes in oil chopped
- ½ cup grated parmesan cheese
Instructions
- In a large stock pot over medium heat, add sundried tomato oil, then cook onion until softened.
- Add garlic, sea salt and pepper and cook until fragrant.
- Then cook tomato paste for about 1 minute.
- Pour in the chicken stock and water and bring to a boil.
- Place the uncooked pasta in the pot and stir to ensure it does not stick. Reduce the heat to a simmer, cover, and cook until al dente (the pasta will continue to absorb water). Stir regularly.
- Stir in chicken, spinach, heavy cream, sun-dried tomatoes and Parmesan. Allow the spinach to will and serve immediately.
- Add additional salt and pepper to taste.
Notes
- If the soup is too thin, let it simmer a little longer once you add the last of the ingredients. You may also make a cornstarch and water slurry to thicken it.
- It's common for the soup to separate a bit in the refrigerator. You can heat it gently over low heat and add a splash of cream to bring it back together.
- Watch the heat when you add the cream because you don't want it to boil. If it boils, it will curdle and add lumps to your soup.
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