If you’re craving a soul-soothing dish that feels like a warm hug in a bowl, you’ve got to try this Marry Me Chicken Soup Recipe. It’s a perfect blend of tender chicken, savory tomato, and a creamy twist that makes every spoonful feel special. Comforting yet elegant, this soup transforms simple ingredients into an unforgettable meal that you’ll want to make again and again. Whether it’s a chilly evening or a day when you just need a bit of culinary magic, this recipe delivers pure joy with every bite.
Ingredients You’ll Need
This Marry Me Chicken Soup Recipe uses straightforward ingredients that each play a crucial role in creating the rich, layered flavors and inviting textures you’ll adore. From the aromatic onions to the creamy parmesan finish, every item contributes something special.
- Olive oil: Provides a smooth base and richness while sautéing the onions.
- Yellow onion: Adds sweetness and warmth, forming the soup’s flavor foundation.
- Freshly ground pepper: Offers a subtle kick that highlights the other spices.
- Salt: Essential for balancing and enhancing all the soup’s savory notes.
- Granulated garlic powder: Brings a gentle garlicky depth without overpowering.
- Dried thyme: Introduces an earthy, herbal aroma that brightens the broth.
- Tomato paste: Adds concentrated tomato flavor and a hint of umami complexity.
- Chicken stock: Forms the hearty, flavorful base of the soup.
- Filtered water: Balances the liquid volume to create the perfect consistency.
- Sugar: Just a touch to mellow acidity and round out flavors.
- Sundried tomatoes in oil: Give bursts of sweetness and chewiness for interest.
- Cooked chicken: Protein-packed and tender, it’s the heart of this dish.
- Small-shape pasta: Adds comforting body, making the soup hearty and filling.
- Heavy cream: Provides luscious creaminess that elevates the broth to decadent.
- Grated parmesan cheese: Melts into the soup, enriching and adding a savory finish.
- Baby spinach: Fresh greens that wilt gently into the warmth, adding color and nutrition.
- Red wine vinegar: A bright acidic note that awakens all the flavors beautifully.
How to Make Marry Me Chicken Soup Recipe
Step 1: Sauté the Onions
Begin by warming olive oil in a large heavy bottom pot or Dutch oven over medium-high heat. Add the small diced yellow onion along with a pinch of salt and freshly ground black pepper. Cook the onions until they soften and become translucent, about 3 to 5 minutes, stirring frequently to avoid any burning and to ensure even cooking. This step lays the aromatic foundation for the entire soup, filling your kitchen with a wonderful, inviting scent.
Step 2: Build Flavor with Spices and Tomato Paste
Sprinkle the softened onions with garlic powder and dried thyme. Let the mixture cook about one minute, stirring constantly so the herbs and spices evenly coat the onions and release their fragrant oils. Next, stir in the tomato paste and cook for another 30 seconds to deepen its flavor and eliminate any raw tomato taste. This small but mighty step adds a rich, complex base that makes this Marry Me Chicken Soup Recipe truly exceptional.
Step 3: Add Liquids and Chicken
Pour the chicken stock and filtered water into the pot, scraping any browned bits from the bottom to infuse the broth with extra savory goodness. Stir in the rest of the salt, sugar, chopped sundried tomatoes with their flavorful oil, and the cooked shredded chicken. Mix everything thoroughly, cover the pot, and bring it all to a rolling boil. This mixture starts melding all the delightful ingredients into a hearty and tasty broth.
Step 4: Cook the Pasta
Once boiling, add the uncooked small-shape pasta to the soup, stirring immediately so the noodles do not stick together. Cover again and reduce the heat to a strong simmer, cooking until the pasta is just tender—this can take anywhere from 8 to 15 minutes, depending on the pasta shape you choose. Don’t forget to uncover and stir occasionally during cooking to keep the pasta from sticking and to ensure even cooking.
Step 5: Finish with Cream, Cheese, and Spinach
With the heat turned off and the pot uncovered, stir in the heavy cream, grated parmesan cheese, red wine vinegar, and fresh baby spinach leaves. Gently combine everything until the spinach wilts into the warm, creamy soup. Taste and adjust seasoning if necessary, and you’ve got yourself a bowl that’s a perfect harmony of savory, tangy, and creamy flavors, with just a little fresh brightness from the spinach to keep things balanced.
How to Serve Marry Me Chicken Soup Recipe
Garnishes
Elevate your soup presentation with a sprinkle of freshly grated parmesan, a drizzle of good-quality extra virgin olive oil, or some torn fresh basil leaves. A pinch of freshly cracked black pepper or crushed red pepper flakes will add a little warmth if you like a slight kick. These simple touches make every serving feel cozy and gourmet at the same time.
Side Dishes
This creamy, comforting soup pairs beautifully with crusty artisan bread or warm garlic breadsticks for dipping. A crisp green salad with a lemony vinaigrette provides a refreshing contrast, balancing the soup’s richness while keeping the meal light and inviting. For a heartier option, try a grilled cheese sandwich on the side for extra indulgence.
Creative Ways to Present
Serve the soup in charming rustic bowls or even hollowed-out bread bowls for a fun twist that adds to the hearty, homey vibe this Marry Me Chicken Soup Recipe evokes. For a special occasion, garnish each bowl with a couple of homemade parmesan crisps or a sprig of fresh herbs. These small details make your soup experience feel more memorable and personal.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature before transferring it to airtight containers. Stored in the refrigerator, this Marry Me Chicken Soup Recipe will stay fresh and delicious for up to 3 days—perfect for quick lunches or casual dinners throughout the week.
Freezing
You can freeze this soup for up to 3 months to enjoy whenever comfort food calls your name. Make sure to use freezer-safe containers, leaving a little space at the top for expansion. Keep in mind that pasta can sometimes become softer after freezing, so you may want to slightly undercook the pasta before freezing if you plan on freezing leftovers.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to evenly warm the soup without breaking down the pasta too much. You might want to add a splash of chicken broth or water if the soup thickens during storage. Avoid reheating in the microwave for extended periods, as this can make the pasta mushy.
FAQs
Can I use other types of pasta in this Marry Me Chicken Soup Recipe?
Absolutely! Small-shaped pastas like orecchiette, ditalini, or farfalle work best as they cook quickly and hold up well in soup. Feel free to experiment with mini shells or elbow macaroni, but keep an eye on cooking times to avoid overcooking.
Is it possible to make this soup vegetarian?
Yes, you can swap out the chicken and chicken stock for plant-based alternatives like vegetable broth and your choice of hearty vegetables or meat substitutes. Keep in mind that the flavor profile will change slightly, but it will still be delicious.
Can I prepare parts of this soup ahead of time?
For sure! You can chop the onions, prepare the cooked chicken, and even mix the dry ingredients ahead. Just wait to combine and cook everything fresh when you’re ready to serve for the best flavor and texture.
Why is there red wine vinegar at the end of the recipe?
Red wine vinegar brightens all the rich flavors and adds a subtle tang that balances the creamy and savory notes. Adding it at the end helps preserve its fresh acidity and vibrant character.
Will this soup keep well for meal prep lunches?
This Marry Me Chicken Soup Recipe is excellent for meal prepping. It reheats well and offers comforting warmth that feels like a home-cooked meal any day of the week. Just store it properly and enjoy within a few days for the best experience.
Final Thoughts
There’s something truly special about the Marry Me Chicken Soup Recipe that makes it a must-have in your recipe collection. It’s everything you want from a comforting soup with that little extra something that feels like a celebration in a bowl. I warmly encourage you to give this recipe a try—it just might become your new favorite, just like it did for me and so many others!
Print
Marry Me Chicken Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Marry Me Chicken Soup is a creamy, comforting dish featuring tender chicken, small pasta shapes, sundried tomatoes, and fresh spinach all cooked in a flavorful tomato-infused broth. This hearty soup combines savory spices, parmesan cheese, and a touch of red wine vinegar to create a rich, balanced taste that’s perfect for a satisfying meal.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium yellow onion, small diced
- ¼ teaspoon freshly ground black pepper
- 2 ½ teaspoons salt, divided
- 1 teaspoon granulated garlic powder
- 1 teaspoon dried thyme
- 1 6-oz can tomato paste
- 1 quart chicken stock
- 2 cups filtered water
- 1 teaspoon sugar
Add-ins
- ⅓ cup sundried tomatoes in oil, chopped
- 3 cups diced or shredded cooked chicken
- 2 cups small-shape pasta (uncooked) such as orecchiette, ditalini, farfalle
Finishing Ingredients
- ½ cup heavy cream
- ⅓ cup grated parmesan cheese
- 2 cups baby spinach
- 1 teaspoon red wine vinegar
Instructions
- Sauté Onions: Heat a large heavy-bottom pot or Dutch oven over medium-high heat. Add the olive oil, diced onion, ¼ teaspoon salt, and freshly ground black pepper. Cook for about 3-5 minutes until the onion begins to soften, stirring frequently to prevent burning and ensure even cooking.
- Add Aromatics and Tomato Paste: Sprinkle the sautéed onions with garlic powder and dried thyme. Cook for about one minute until fragrant, stirring constantly to coat the onions evenly. Then add the tomato paste and cook for 30 seconds to deepen its flavor and remove any raw taste.
- Add Liquids and Main Components: Pour in the chicken stock and 2 cups of filtered water, scraping up any browned bits from the bottom of the pot to incorporate all flavors. Stir in the remaining 2 teaspoons salt, sugar, chopped sundried tomatoes, and shredded cooked chicken. Mix well. Cover the pot and bring the mixture to a rolling boil.
- Cook Pasta: Add the uncooked small-shape pasta to the boiling soup, stirring immediately to prevent sticking. Cover again, reduce the heat to a strong simmer, and cook until the pasta is just tender, about 8-15 minutes depending on pasta shape. Uncover and stir occasionally for even cooking.
- Finish Soup: Turn off the heat and uncover the pot. Stir in the heavy cream, grated parmesan cheese, red wine vinegar, and baby spinach leaves. Gently combine until the spinach wilts and the soup becomes creamy. Taste and adjust seasoning if necessary before serving.
Notes
- You can substitute chicken stock with vegetable stock for a lighter flavor.
- Choose small-shaped pasta to ensure even cooking and easy spooning.
- The soup can be refrigerated for up to 3 days and reheated gently.
- For a dairy-free version, substitute heavy cream with coconut cream and omit parmesan cheese or use a plant-based alternative.
- Adjust salt to your preference depending on the saltiness of your stock and sundried tomatoes.
