Introduction
Remember those chilly evenings when all you wanted was a hug in a bowl? This Marry Me Chicken Soup is exactly that – a warm embrace, a comforting whisper, and a dish so delightful, it might just inspire some very serious vows of appreciation. It’s the kind of soup that feels like a special occasion without any of the fuss. I first whipped this up when I was feeling a bit low, and within minutes, the aroma filled my kitchen, and my spirits lifted. It’s incredibly quick, surprisingly simple, and bursting with flavors that will make you want to get down on one knee and propose to your soup pot!
Why You’ll Love This Recipe
- Fast: Seriously, you can have this on the table in under 45 minutes. Perfect for those busy weeknights!
- Easy: Minimal chopping, simple steps, and a whole lot of deliciousness. Even beginner cooks can nail this one.
- Giftable: Imagine bringing a pot of this warm, inviting soup to a friend who’s feeling under the weather or has just welcomed a new baby. It’s a true act of love.
- Crowd-pleasing: From picky eaters to seasoned foodies, everyone falls head over heels for this creamy, savory soup.
Ingredients
- 2 cups rotisserie chicken, shredded: This is your secret weapon for speed and flavor! Using pre-cooked chicken makes this soup a breeze.
- 3 cups fresh baby spinach: It wilts down beautifully and adds a healthy pop of green.
- 4 teaspoons fresh basil, chopped: The bright, aromatic finish that truly makes it sing.
- 4 cloves garlic, minced: Because is any good savory dish complete without garlic?
- 1 teaspoon garlic powder: An extra boost of that wonderful garlicky goodness.
- 1/2 cup sun-dried tomatoes, chopped: These little flavor bombs add a lovely tang and sweetness.
- 1 1/2 cups yellow onion, chopped: The foundation of so many delicious soups, it softens up to add a subtle sweetness.
- 32 ounces chicken broth: The savory liquid gold that ties everything together.
- 3 tablespoons tomato paste: For that rich, concentrated tomato flavor.
- 8 ounces medium shell pasta: Little cups to catch all that creamy goodness.
- 1 1/2 teaspoons dried Italian seasoning: A classic blend that just makes sense here.
- 2 teaspoons kosher salt: To bring out all the wonderful flavors.
- 1/4 teaspoon red pepper flakes: Just a tiny pinch for a gentle warmth, totally optional if you’re sensitive to spice.
- 8 ounces cream cheese: This is where the magic happens, making the soup wonderfully creamy and luxurious.
- 1 cup heavy whipping cream: For that extra velvety texture that makes this soup feel like a treat.
- 1 1/2 ounces Parmesan cheese, grated: A salty, nutty sprinkle that adds the perfect finishing touch.
- 1 tablespoon oil from sun-dried tomato jar: Don’t toss that flavorful oil! It’s perfect for sautéing your aromatics and adds an extra layer of flavor.
How to Make It
Alright, let’s get cooking! Grab your biggest pot or a cozy Dutch oven – it’s time to create some magic.
- Get Your Sauté On: Heat the oil from your sun-dried tomato jar in your pot or Dutch oven over medium heat. This oil is already packed with flavor, so we’re starting off right!
- Soften the Onions: Add your chopped yellow onion to the hot oil. Let it cook, stirring occasionally, until it’s nice and soft and a little bit translucent, about 5 to 7 minutes. You want them tender, not browned.
- Aromatic Boost: Toss in your minced garlic and garlic powder. Stir and cook for just 1 minute more until you can smell that wonderful, fragrant garlic. Be careful not to burn it!
- Tomato Power: Stir in the tomato paste. Cook it for about 1 minute, stirring constantly. This step really deepens the tomato flavor.
- Broth Time: Pour in the chicken broth. Give it a good stir, scraping up any bits from the bottom of the pot. Bring this all to a gentle simmer.
- Flavor Fiesta: Now, add the chopped sun-dried tomatoes, Italian seasoning, kosher salt, and those lovely red pepper flakes. Stir everything together to combine.
- Pasta Perfection: Add your shell pasta. Cook it according to the package directions, or until it’s just tender – we call that al dente!
- Creamy Dreaminess: Stir in the cream cheese and heavy whipping cream. Keep stirring gently until the cream cheese is completely melted and the soup is smooth and wonderfully creamy.
- Chicken & Greens: Add your shredded rotisserie chicken and fresh spinach. Stir them in and let it cook for about 3 to 5 minutes, just until the chicken is heated through and the spinach is beautifully wilted.
- Finishing Touches: Stir in the fresh chopped basil and the grated Parmesan cheese. Give it one last gentle stir.
- Serve & Enjoy: Ladle this gorgeous soup into bowls and serve it hot. Get ready for those “wow” reactions!
Substitutions & Additions
This recipe is fantastic as is, but that doesn’t mean we can’t have a little fun with it! Here are a few ideas to make it your own:
- For the Chicken: If you don’t have rotisserie chicken, cooked and shredded chicken breast or thighs work perfectly. You can even dice up some cooked chicken sausage for a different flavor profile.
- Pasta Power: Not a fan of shells? Small elbow macaroni, ditalini, or even orzo would be delightful. Just adjust cooking times as needed.
- Veggie Vibes: Feel free to add other quick-cooking veggies like peas, corn, or even some chopped bell peppers when you add the onions.
- Cheesy Twists: A blend of mozzarella and Parmesan, or even a dollop of mascarpone instead of some of the cream cheese, can add a different kind of richness.
- Herbal Notes: A bit of fresh oregano or thyme alongside the basil would be lovely.
Tips for Success
A few little tricks to make your Marry Me Chicken Soup absolutely perfect:
- Don’t Overcook the Pasta: Since the soup continues to cook slightly after you add the pasta, aim for al dente. Mushy pasta is never fun!
- Low and Slow with Cream: When you add the cream cheese and heavy cream, keep the heat on medium-low. You don’t want the soup to boil vigorously after adding dairy, as it can sometimes separate. Just a gentle simmer is perfect.
- Taste and Adjust: Always taste your soup before serving! You might need a little more salt or a pinch more red pepper flakes depending on your preference.
- Prep Ahead Magic: Chop your onions and mince your garlic ahead of time. Store them in airtight containers in the fridge. You can even shred your rotisserie chicken the day before. This makes weeknight soup assembly even faster!
How to Store It
Leftovers are a blessing with this soup!
- In the Fridge: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Gently reheat the soup on the stovetop over low heat, stirring occasionally, until warmed through. You might need to add a splash more broth or cream to loosen it up. If you’ve added fresh basil and Parmesan just before serving, you can add a fresh sprinkle when reheating.
FAQs
Is this soup really “Marry Me” worthy?
Absolutely! The rich, creamy texture and comforting flavors are so satisfying and delicious, you’ll want to propose to whoever made it (or yourself, if you’re the chef!). It’s truly a bowl of pure happiness.
Can I make this soup ahead of time?
You can prep some of the ingredients ahead, like chopping the onions and shredding the chicken. However, for the best texture, it’s best to cook the pasta and add the dairy and spinach just before serving. The soup is quick enough to make fresh most nights!
Is this soup spicy?
The recipe calls for just 1/4 teaspoon of red pepper flakes, which adds a very mild warmth. If you prefer no heat at all, simply omit them. If you like a bit more kick, feel free to add a little more!
Marry Me Chicken Soup
A cozy, quick, and comforting chicken soup that's perfect for busy weeknights or any time you need a warm hug in a bowl. It's creamy, savory, and packed with flavor.
Equipment
- Pot or Dutch oven
- Measuring Cups
- Measuring spoons
- Knife
- Cutting board
- Stirring spoon
- ladle
Ingredients
Main ingredients
- 2 cups rotisserie chicken, shredded This is your secret weapon for speed and flavor! Using pre-cooked chicken makes this soup a breeze.
- 3 cups fresh baby spinach It wilts down beautifully and adds a healthy pop of green.
- 4 teaspoons fresh basil, chopped The bright, aromatic finish that truly makes it sing.
- 4 cloves garlic, minced Because is any good savory dish complete without garlic?
- 1 teaspoon garlic powder An extra boost of that wonderful garlicky goodness.
- 0.5 cup sun-dried tomatoes, chopped These little flavor bombs add a lovely tang and sweetness.
- 1.5 cups yellow onion, chopped The foundation of so many delicious soups, it softens up to add a subtle sweetness.
- 32 ounces chicken broth The savory liquid gold that ties everything together.
- 3 tablespoons tomato paste For that rich, concentrated tomato flavor.
- 8 ounces medium shell pasta Little cups to catch all that creamy goodness.
- 1.5 teaspoons dried Italian seasoning A classic blend that just makes sense here.
- 2 teaspoons kosher salt To bring out all the wonderful flavors.
- 0.25 teaspoon red pepper flakes Just a tiny pinch for a gentle warmth, totally optional if you're sensitive to spice.
- 8 ounces cream cheese This is where the magic happens, making the soup wonderfully creamy and luxurious.
- 1 cup heavy whipping cream For that extra velvety texture that makes this soup feel like a treat.
- 1.5 ounces Parmesan cheese, grated A salty, nutty sprinkle that adds the perfect finishing touch.
- 1 tablespoon oil from sun-dried tomato jar Don't toss that flavorful oil! It's perfect for sautéing your aromatics and adds an extra layer of flavor.
Instructions
- Heat the oil from your sun-dried tomato jar in your pot or Dutch oven over medium heat. This oil is already packed with flavor, so we’re starting off right!
- Add your chopped yellow onion to the hot oil. Let it cook, stirring occasionally, until it's nice and soft and a little bit translucent, about 5 to 7 minutes. You want them tender, not browned.2 cups rotisserie chicken, shredded
- Toss in your minced garlic and garlic powder. Stir and cook for just 1 minute more until you can smell that wonderful, fragrant garlic. Be careful not to burn it!2 cups rotisserie chicken, shredded
- Stir in the tomato paste. Cook it for about 1 minute, stirring constantly. This step really deepens the tomato flavor.2 cups rotisserie chicken, shredded
- Pour in the chicken broth. Give it a good stir, scraping up any bits from the bottom of the pot. Bring this all to a gentle simmer.2 cups rotisserie chicken, shredded
- Now, add the chopped sun-dried tomatoes, Italian seasoning, kosher salt, and those lovely red pepper flakes. Stir everything together to combine.2 cups rotisserie chicken, shredded
- Add your shell pasta. Cook it according to the package directions, or until it's just tender – we call that al dente!2 cups rotisserie chicken, shredded
- Stir in the cream cheese and heavy whipping cream. Keep stirring gently until the cream cheese is completely melted and the soup is smooth and wonderfully creamy.2 cups rotisserie chicken, shredded
- Add your shredded rotisserie chicken and fresh spinach. Stir them in and let it cook for about 3 to 5 minutes, just until the chicken is heated through and the spinach is beautifully wilted.2 cups rotisserie chicken, shredded
- Stir in the fresh chopped basil and the grated Parmesan cheese. Give it one last gentle stir.2 cups rotisserie chicken, shredded
- Ladle this gorgeous soup into bowls and serve it hot. Get ready for those "wow" reactions!
Notes
This recipe is fantastic as is, but you can have fun with substitutions and additions. For example, use cooked chicken breast or thighs if you don't have rotisserie chicken, or try different small pasta shapes like elbow macaroni or orzo. Feel free to add other quick-cooking veggies like peas or corn. For a different cheesy twist, try a blend of mozzarella and Parmesan. Fresh oregano or thyme can be added along with the basil. Remember not to overcook the pasta and to add dairy on medium-low heat to prevent separation. Always taste and adjust seasoning before serving. You can prep ingredients like onions and chicken ahead of time for even faster assembly.