If you’re looking for a soup that’s rich, creamy, and downright irresistible, you’ve hit the jackpot with this Marry Me Chicken Soup Recipe. I absolutely love how the tangy sun-dried tomatoes blend with tender chicken and silky cream cheese to create a cozy bowl of comfort you’ll want to dive into again and again. Stick with me, and I’ll walk you through everything you need to nail this recipe perfectly every time.

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Why You’ll Love This Recipe

  • Flavor Explosion: The sun-dried tomatoes and cream cheese create a rich, tangy base that’s packed with layers of flavor.
  • Simple yet Impressive: Despite its elegant taste, the soup uses pantry staples and comes together quickly.
  • Comfort in a Bowl: Creamy textures and hearty chicken make this soup incredibly satisfying on chilly days.
  • Family Favorite: I promise your loved ones will ask for seconds—and maybe even marry you over it!
A large silver spoon holds a scoop of creamy soup with orange broth that has visible small chunks of light pasta pieces shaped like bow ties, bright green spinach leaves, and small bits of red tomato scattered throughout. The soup is thick and rich with a smooth texture, filling a white pot with a black rim that is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

The magic of this Marry Me Chicken Soup Recipe lies in the balance of creamy, savory, and slightly spicy ingredients. Sourcing fresh garlic and good-quality chicken broth will really up your soup game, so keep an eye out for those at the store.

  • Sun-dried tomatoes in oil: Their intense flavor forms the soup’s unique tangy backbone—drain and save the oil for sautéing to boost richness.
  • Yellow onion: Adding sweetness and depth; diced small so it melts into the soup.
  • Garlic cloves: Fresh and minced, for that aromatic punch you won’t want to skip.
  • Tomato paste: Concentrated tomato goodness that deepens color and flavor.
  • Chicken broth: Use a quality brand or homemade for the best savory foundation.
  • Heavy cream: This adds the creamy texture that makes this soup special—don’t substitute with milk, it won’t be the same.
  • Kosher salt: Essential for perfect seasoning that brings out the other flavors.
  • Dried Italian seasoning: A blend that adds herby warmth, key to the traditional flavor profile.
  • Dried basil: Brightness and a slight sweetness balance the tomato’s acidity.
  • Onion powder: Boosts the onion flavor; a little layering goes a long way.
  • Red pepper flakes: Adds just the right kick—feel free to adjust to taste.
  • Uncooked bowtie pasta: Perfect bite-sized noodles that cook in the soup and soak up all the delicious flavors.
  • Baby spinach: Added at the end to keep fresh and vibrant.
  • Cooked, shredded chicken: A must-have protein element—leftover rotisserie works wonderfully here.
  • Cream cheese (room temperature): Imparts creaminess and a slight tang that makes the soup luxurious.
  • Grated parmesan cheese: A finishing touch for salty, nutty depth.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I adore about the Marry Me Chicken Soup Recipe is how easy it is to make your own tweaks—whether you want to lighten it up or turn it vegetarian, it plays well with a few substitutions.

  • Dairy-Free Variation: I’ve swapped heavy cream and cream cheese for coconut milk and cashew cream with surprisingly delicious results.
  • Spice it Up: For a bolder kick, I like adding extra red pepper flakes or a dash of cayenne to get the heat just right.
  • Vegetarian-Friendly: Use vegetable broth instead of chicken, and toss in sautéed mushrooms or tofu instead of chicken.
  • Gluten-Free Option: Bowtie pasta is great, but gluten-free pasta works just as well—just watch your cooking time closely.

How to Make Marry Me Chicken Soup Recipe

Step 1: Sauté Onions and Garlic in Sun-Dried Tomato Oil

Drain the oil from your jar of sun-dried tomatoes into a large Dutch oven or heavy-bottom pot and heat it over medium. When it’s nice and shimmering, add the diced onion. After letting the onion soften for about 2 minutes, toss in minced garlic and keep stirring for another 3 minutes until everything smells irresistibly fragrant. This oil packs a serious flavor punch, so don’t skip this step.

Step 2: Add Sun-Dried Tomatoes and Tomato Paste

Roughly chop the drained sun-dried tomatoes and stir them into the pot along with the tomato paste. Keep the heat medium and stir continuously. After 1-2 minutes, you’ll notice the paste darkens slightly—this caramelization adds a richness that’s key to the final flavor.

Step 3: Pour in Chicken Broth and Season

Slowly pour in the chicken broth while stirring to blend everything smoothly. Now add kosher salt, Italian seasoning, basil, onion powder, and red pepper flakes. Give everything a good stir and bring the soup to a boil, then reduce the heat to let it simmer gently for about 10 minutes. This simmer lets the flavors deepen and marry perfectly—pun intended!

Step 4: Cook Pasta in the Soup

Add the bowtie pasta directly into the simmering soup. Keep the heat steady and cook for 10-12 minutes or until the pasta is tender but still has a nice bite—overcooked pasta can get mushy, so keep an eye on it here.

Step 5: Stir in Cream, Spinach, Chicken, and Cream Cheese

Lower the heat to low and add the heavy cream, fresh baby spinach, shredded chicken, and the room temperature cream cheese. Stir gently but thoroughly to combine—the cream cheese will slowly melt in and make the soup wonderfully silky. Let it cook for another 5 minutes to heat through and wilt the spinach.

Step 6: Finish with Parmesan and Serve

Turn off the heat and sprinkle in the grated parmesan cheese. Give it a final gentle stir and serve immediately while hot. That parmesan adds just the right salty, nutty finish that makes the soup truly unforgettable.

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Pro Tips for Making Marry Me Chicken Soup Recipe

  • Oil Magic: Don’t toss the sun-dried tomato oil—use it to sauté for an unmatched depth of flavor.
  • Temper Your Cream Cheese: Letting the cream cheese come to room temp before adding it helps it melt smoothly without forming lumps.
  • Pasta Timing: Add pasta later in the cooking process to keep it from getting mushy, especially if you like leftovers.
  • Season as You Go: Taste at every stage to adjust salt and spice—this soup is forgiving but benefits from little tweaks.

How to Serve Marry Me Chicken Soup Recipe

A white bowl filled with creamy orange soup featuring small farfalle pasta pieces mixed with green spinach leaves and bits of tomato, garnished with a fresh green basil leaf on top. Next to it is a white pot also filled with the same soup showing layers of orange creamy broth, pasta, spinach, and tomato bits visible on the surface. Both are placed on a white cloth with a gray checkered pattern, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like sprinkling extra parmesan on top and sometimes add a drizzle of good-quality olive oil or a pinch of fresh cracked black pepper. Fresh basil or chopped parsley adds nice color and brighten the flavors too.

Side Dishes

My go-to sides are crusty bread or garlic knots to soak up every last drop. A simple green salad with a lemon vinaigrette also pairs beautifully for a lighter meal.

Creative Ways to Present

When I serve this at dinner parties, I like to ladle it into charming soup crocks topped with microgreens. You can also add a dollop of herbed sour cream or a swirl of pesto on top for some extra wow-factor.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in airtight containers in the fridge for up to 3 days. Be aware the pasta will absorb more broth over time, so it may thicken—just add a splash of broth or water when reheating.

Freezing

This soup freezes well, but I recommend freezing it before adding the pasta and spinach to prevent them from getting mushy. Freeze soup base and cooked chicken in portions, then add pasta and greens fresh when reheating.

Reheating

Gently reheat on the stovetop over low heat, stirring occasionally. If the soup is too thick, thin it with a splash of broth or water. Add fresh spinach at the end for that vibrant green touch when reheating leftovers.

FAQs

  1. Can I use fresh tomatoes instead of sun-dried tomatoes in this recipe?

    Fresh tomatoes won’t deliver quite the same intense, concentrated flavor as sun-dried tomatoes. If you want to try it, roast the fresh tomatoes first to deepen their flavor, but keep in mind the soup’s signature tanginess might be milder.

  2. What’s the best way to shred the chicken for this soup?

    I usually poach chicken breasts and then shred them by hand or use two forks—this gives perfect chunks that absorb the soup’s flavors without falling apart inside the pot.

  3. Can I make this soup in a slow cooker?

    Yes! Brown onions and garlic first for flavor, then combine all ingredients except cream cheese, spinach, and pasta in the slow cooker. Add the last three towards the end of cooking to avoid overcooking delicate ingredients.

  4. How spicy is the soup with red pepper flakes?

    The red pepper flakes add a gentle warmth, not overpowering heat. If you’re sensitive to spice, start with half the amount and adjust after tasting during cooking.

  5. Can I substitute cream cheese with another cheese?

    Cream cheese gives this soup its signature creamy tang and smooth texture. You can try ricotta or mascarpone, but it won’t be quite the same—cream cheese blends in more seamlessly.

Final Thoughts

This Marry Me Chicken Soup Recipe isn’t just a meal, it’s a little celebration of cozy flavors that’s won over my family and friends time after time. I love that it feels fancy but is actually so straightforward to make. Whether for a weeknight dinner or a special occasion, I hope you find this soup as comforting and satisfying as I do—give it a try, and I’m pretty sure it’ll be your new go-to too!

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Marry Me Chicken Soup Recipe

4.5 from 85 reviews
  • Author: Julia
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 6-8
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American
Print Recipe

Description

Marry Me Chicken Soup is a rich, creamy, and comforting dish that combines sun-dried tomatoes, tender shredded chicken, hearty bowtie pasta, and a blend of Italian seasonings in a luscious tomato broth finished with cream and parmesan cheese. Perfect for a cozy meal that will warm you up and satisfy your cravings.

Ingredients

Veggies and Aromatics

  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 3 cups packed baby spinach
  • 1 (8 oz) jar sun-dried tomatoes in oil

Soup Base

  • 1 (6 oz) jar tomato paste
  • 2 (32 oz) cartons chicken broth
  • 1 cup heavy cream
  • 2 teaspoons kosher salt
  • 1 ½ teaspoons dried Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon onion powder
  • 1 teaspoon red pepper flakes

Pasta and Protein

  • 8 oz uncooked bowtie pasta
  • 2 cups cooked, shredded chicken

Dairy and Cheese

  • 1 (8 oz) package cream cheese, room temperature
  • 1/2 cup grated parmesan cheese

Instructions

  1. Heat Oil and Sauté Onion: Drain the oil from the sun-dried tomatoes jar into a large dutch oven or heavy-bottom pot and warm over medium heat. Once the oil is hot, add the diced onion and cook for 2 minutes, allowing them to soften.
  2. Add Garlic and Cook: Add minced garlic to the pot and continue cooking for 3 more minutes, stirring often to prevent burning and to release the garlic’s aroma.
  3. Add Sun-Dried Tomatoes and Tomato Paste: Roughly chop the sun-dried tomatoes and add them to the pot along with the tomato paste. Stir continuously and cook for 1-2 minutes until the paste darkens in color, intensifying the flavor.
  4. Add Chicken Broth and Seasonings: Slowly pour in the chicken broth while stirring to combine. Add kosher salt, dried Italian seasoning, dried basil, onion powder, and red pepper flakes. Bring the soup to a boil.
  5. Simmer the Soup: Reduce heat to a simmer and let it cook gently for about 10 minutes, allowing the flavors to meld together.
  6. Add Pasta and Cook: Add the uncooked bowtie pasta to the pot. Continue simmering the soup for 10-12 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.
  7. Incorporate Cream, Spinach, Chicken, and Cream Cheese: Lower the heat to low and add the heavy cream, baby spinach, shredded cooked chicken, and softened cream cheese. Stir well to combine all ingredients and cook for an additional 5 minutes, allowing the cream cheese to fully melt and the spinach to wilt.
  8. Finish with Parmesan and Serve: Sprinkle grated parmesan cheese on top of the soup, stir gently if desired, and serve hot for the best comforting experience.

Notes

  • This rich and creamy soup is perfect for chilly days and is sure to become a family favorite.
  • Using cooked shredded chicken saves prep time and blends well with the creamy texture.
  • Adjust red pepper flakes to your preferred spice level.
  • You can substitute bowtie pasta with any pasta shape you prefer.
  • For a dairy-free option, replace cream and cream cheese with coconut milk and omit parmesan cheese.

Nutrition

  • Serving Size: 1 bowl (approximately 1.5 cups)
  • Calories: 350
  • Sugar: 4g
  • Sodium: 850mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 70mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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