This Marry Me Chicken Soup Is a Bowlful of Pure Love

 Maybe you have heard of Marry Me Chicken before, a delicious dish of sautèed chicken blanketed in a creamy sun-dried tomato sauce that "is worthy of a marriage proposal!" It can be enjoyed on its own or served over pasta or rice for an extra hearty meal. But it can also be turned into an irresistible soup for a perfect bowl of comfort all in one pot.

What Is Marry Me Chicken Soup?

Marry Me Chicken Soup is the favorite cozy recipe of creamy, tangy chicken in stew form with rich flavors of sun-dried tomato, onion, garlic, chicken, cheese, and more. And it's the ideal bowl to tuck into on a quiet night at home with your special someone—engagement or not. After all, if you're like us, the saying stands true: The way to the heart is through the stomach.

How to Make Marry Me Chicken Soup

This one-pot meal couldn't be easier to make. It takes about an hour, though a large portion of that is hands-off cooking on the stovetop.

Marry Me Chicken Soup Ingredients

Here's what you'll need to pull together to whip up this recipe in no time:

• Sun-dried tomatoes: The soup features julienne-cut sun-dried tomatoes in oil with herbs as a main component that packs sweet, tart flavor.
• Aromatics: Onion, garlic, and tomato paste round out the rest of the flavor base.
• Broth: Chicken broth and heavy cream combine to create a rich liquid.
• Pasta: Medium shell pasta is cooked right in the soup (you can also swap in your favorite small pasta shape).
• Chicken: Store-bought rotisserie chicken is used here as an added shortcut.
• Seasonings and garnishes: Finally, we bring balance to the soup with basil, red pepper flakes, spinach, cream cheese, and Parmesan for extra umami goodness.

How to Make Homemade Marry Me Chicken Soup

Once you have everything gathered, start by sautéing the onion and garlic in the oil from the sun-dried tomatoes. Then add in the tomatoes and tomato paste before pouring in broth, cream, and seasonings. Simmer this base together before adding the dried pasta to cook directly in the soup until al dente. Spinach and shredded rotisserie chicken go in toward the end to warm through, along with the cream cheese, Parmesan, and final garnishes for big spoonfuls of delicious flavor.

Test Kitchen Tip

A note from our test kitchen: In this soup, we turn to grocery store-bought rotisserie chicken for ease. Since it's already cooked we add the pulled chicken in at the very end just to reheat it rather than adding it at the beginning of the cooking process. This makes it so the chicken remains tender and does not overcook.

Tips, Tricks, and Substitutions for Marry Me Chicken Soup

• If you’re sensitive to spice, add the red pepper flakes gradually, to taste. 
• Having the cream cheese at room temperature helps it to more easily incorporate into the soup. That said, don’t be afraid to get in there, squishing any cream cheese chunks against the side of the pot if needed to help it melt and mix in.
• If you want to use a different pasta shape, like orecchiette for example instead of medium shells, make sure to check the package for recommended cooking times.

What to Serve With Marry Me Chicken Soup

While this hearty soup with chicken, pasta, and spinach is a meal in itself, pairing options are as delightful as the dish itself. Sop up the broth with crusty garlic bread or pillowy rolls, or toss a fresh green salad like this Italian Leafy Green Salad or Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette to enjoy on the side. Any way you serve it, Marry Me Chicken Soup will be met with praise and adoration (if not a proposal).

How to Store Marry Me Chicken Soup

This recipe serves six which either means it's enough to feed the whole family, or you'll have plenty for a ready-made second meal (or two). After all, soup makes for the best leftovers. Completely cool the stew and store it in an airtight container in the refrigerator for up to four days—if it lasts that long.

Editorial contributions by Andrea Lobas

Ingredients

• ½ cup drained julienne-cut sun-dried tomatoes packed in oil with herbs

• 1 tablespoon oil from sun-dried tomato jar, divided

• 1 ½ cups chopped yellow onion

• 4 medium garlic cloves, minced (about 4 teaspoons)

• 3 tablespoons tomato paste

• 2 (32-ounce) packages chicken broth

• 1 cup heavy whipping cream

• 4 teaspoons chopped fresh basil, plus more for garnish (optional)

• 2 teaspoons kosher salt

• 1 ½ teaspoons dried Italian seasoning

• 1 teaspoon garlic powder

• ¼ teaspoon crushed red pepper, plus more for garnish

• 8 ounces uncooked medium shell pasta

• 3 cups packed roughly chopped fresh baby spinach

• 2 cups shredded rotisserie chicken

• 8 ounces cream cheese, cubed, at room temperature

• 1 ½ ounces Parmesan cheese, finely shredded, plus more for garnish

Directions

Step 1

1. Gather all ingredients.

   

   
   

2. Step 2

3. Heat oil from sun-dried tomatoes in a large Dutch oven over medium until shimmering. Add onion and garlic; cook, stirring often, until softened, 3 to 4 minutes.

   

   
   

4. Step 3

5. Add tomato paste and sun-dried tomatoes; cook, stirring constantly, until tomato paste is slightly deeper red in color, about 2 minutes.

   

   
   

6. Step 4

7. Stir in broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper; bring to a boil over medium, stirring occasionally, about 12 minutes.

   

   
   

8. Step 5

9. Add pasta and reduce heat to medium-low; cook, stirring occasionally, until pasta is al dente, about 12 minutes.

   

   
   

10. Step 6

11. Reduce heat to low, and add spinach, chicken, cream cheese, and Parmesan; cook, stirring often, until cream cheese and Parmesan are melted and chicken is heated through, about 5 minutes.

    

    
    

12. Step 7

13. Garnish with additional Parmesan, basil, and red pepper. Serve immediately.

    

14. Source:allrecipes.com