If there’s one dish that can instantly warm your heart and win your taste buds, it’s Creamy Marry Me Chicken Soup. This bowl of comfort is rich, velvety, and loaded with tender chicken, sun-dried tomatoes, spinach, and a touch of Parmesan for irresistible flavor. It’s the kind of soup that feels special enough for a celebration, yet easy enough for a cozy weeknight dinner. Whether you’re looking to impress someone or just need a little culinary hug, this soup delivers all the cozy vibes in every spoonful.
Ingredients You’ll Need
One of the best things about Creamy Marry Me Chicken Soup is how it brings together a handful of simple ingredients in the most magical way. Each one has a purpose, contributing to the creamy texture, bold flavors, and beautiful colors that make this soup so memorable.
- Olive oil: Adds a fruity richness and helps sauté the aromatics for a great flavor base.
- Unsalted butter: Gives the soup an extra layer of creamy, buttery goodness.
- Onion: Provides a savory sweetness and depth that’s essential for any good soup.
- Garlic: Brings aromatic warmth and a classic Italian flair.
- Italian seasoning: Offers a blend of herbs that infuse the soup with Mediterranean flavor.
- Red pepper flakes (optional): Adds a gentle kick for those who like a little heat.
- All-purpose flour: Helps thicken the soup to just the right consistency.
- Chicken broth: Forms the flavorful, savory backbone of the soup.
- Heavy cream: Creates that dreamy, velvety texture that makes this soup unforgettable.
- Sun-dried tomatoes: Bring a tangy sweetness and beautiful color that set this soup apart.
- Cooked shredded chicken: Adds protein and heartiness, making the soup a satisfying meal.
- Small pasta (ditalini or orzo): Gives body and bite, soaking up all that delicious broth.
- Grated Parmesan cheese: Melts in for salty, savory depth and a little luxurious touch.
- Baby spinach: Wilts right in for vibrant color and a boost of greens.
- Salt and black pepper: Essential for seasoning and bringing all the flavors together.
- Fresh basil or parsley (optional): For a fresh, herby finish that makes each bowl pop.
How to Make Creamy Marry Me Chicken Soup
Step 1: Sauté the Aromatics
Start by heating olive oil and butter in a large pot over medium heat. When the butter is melted and bubbly, add the diced onion and let it cook for about 3 to 4 minutes, stirring frequently. The goal is to soften the onion until it’s translucent and aromatic, laying down a savory foundation for your Creamy Marry Me Chicken Soup.
Step 2: Add Garlic and Seasonings
Once the onion has softened, stir in the minced garlic, Italian seasoning, and red pepper flakes if you like a little heat. Give everything a quick stir and let it cook for just 30 seconds—enough time for the garlic to release its fragrance but not burn. This step is where the soup starts to smell absolutely irresistible!
Step 3: Create the Roux
Sprinkle the flour over the onion and garlic mixture, then whisk constantly for 1 to 2 minutes. This forms a roux, which thickens the soup and creates a silky texture. Don’t rush this step—the flour needs to cook a bit to lose its raw taste and blend smoothly with the other ingredients.
Step 4: Add Broth, Cream, and Sun-Dried Tomatoes
Gradually pour in the chicken broth, whisking as you go to avoid lumps. Once the broth is incorporated, add the heavy cream and chopped sun-dried tomatoes. Bring the mixture to a gentle simmer, letting those flavors meld and the soup begin to thicken. The sun-dried tomatoes will infuse the broth with their sweet-tangy notes, making every spoonful pop.
Step 5: Cook the Pasta
Stir in your small pasta of choice and cook according to the package directions, usually about 8 to 10 minutes. The pasta will absorb all that creamy, tomato-kissed broth, becoming tender and delicious. Stir occasionally so nothing sticks to the bottom of the pot.
Step 6: Add Chicken and Parmesan
Add the cooked shredded chicken and grated Parmesan cheese. Stir until the cheese melts in, creating an even creamier texture. The chicken soaks up the flavors and makes the soup hearty enough to be a meal on its own.
Step 7: Finish with Spinach and Season
Fold in the baby spinach and let it wilt for 1 to 2 minutes. Taste and season with salt and black pepper as needed. You’ll know it’s ready when the spinach is bright green and the soup is luscious and creamy.
How to Serve Creamy Marry Me Chicken Soup
Garnishes
A finishing touch of fresh basil or parsley really brings your Creamy Marry Me Chicken Soup to life. Sprinkle a handful of chopped herbs and maybe a bit of extra Parmesan on top for a burst of color and freshness. If you’re feeling fancy, a drizzle of good olive oil or a crack of black pepper is always welcome.
Side Dishes
This soup is absolutely dreamy with warm, crusty bread or garlic toast for dipping. If you want to keep things light, serve it alongside a simple green salad with a tangy vinaigrette. For a heartier meal, try pairing with roasted vegetables or a classic Caesar salad.
Creative Ways to Present
Get playful with your presentation! Ladle Creamy Marry Me Chicken Soup into bread bowls for a rustic touch, or serve it in small cups as an appetizer at gatherings. It’s also gorgeous in colorful ceramic bowls, garnished with a swirl of cream or a few sun-dried tomato slices for a showstopping look.
Make Ahead and Storage
Storing Leftovers
After enjoying your Creamy Marry Me Chicken Soup, let any leftovers cool to room temperature. Transfer to an airtight container and refrigerate for up to 4 days. The flavors only get better as they mingle, making this soup just as delicious the next day.
Freezing
To freeze, let the soup cool completely, then portion it into freezer-safe containers or bags. It will keep well for up to 3 months. For best texture, consider freezing before adding the pasta and spinach—then add those when reheating for the freshest results.
Reheating
Reheat your Creamy Marry Me Chicken Soup gently on the stovetop over medium-low heat, stirring occasionally until hot. If it’s a bit thick after chilling or freezing, just add a splash of chicken broth or cream to bring back that lovely silkiness. Be sure to heat it slowly to keep the cream from separating.
FAQs
Can I use rotisserie chicken in this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut for Creamy Marry Me Chicken Soup and adds great flavor. Just shred it and add it in Step 6—easy and delicious.
What type Main Course
Small pasta shapes like ditalini, orzo, or even small shells are perfect. They soak up the creamy broth without overpowering the soup, giving every bite a bit of texture.
Can I make this soup gluten-free?
Yes! Simply swap the all-purpose flour for your favorite gluten-free blend and use gluten-free pasta. Everything else in the recipe is naturally gluten-free, so you can enjoy Creamy Marry Me Chicken Soup without worry.
Is there a way to lighten up this soup?
For a lighter version, substitute half-and-half or evaporated milk in place of heavy cream. The soup will still be creamy and delicious, just with a little less richness.
Can I add extra veggies?
Definitely! Chopped zucchini, mushrooms, or bell peppers are lovely additions. Just sauté them with the onions at the start, and you’ll have an even heartier Creamy Marry Me Chicken Soup.
Final Thoughts
There’s truly nothing like cozying up with a bowl of Creamy Marry Me Chicken Soup. It’s rich, flavorful, and honestly a little bit magical—perfect for sharing with friends, family, or just treating yourself. Give it a try, and you might just find it becomes your new signature comfort dish!
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Creamy Marry Me Chicken Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Creamy Marry Me Chicken Soup is a rich and comforting dish featuring tender shredded chicken, sun-dried tomatoes, and baby spinach in a velvety cream and Parmesan cheese broth, finished with aromatic Italian seasoning and a touch of heat from red pepper flakes. Perfect for a cozy meal, this stovetop soup is quick to prepare and satisfying for the whole family.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup sun-dried tomatoes (drained and chopped)
- 2 cups cooked shredded chicken
- 1 cup small pasta (like ditalini or orzo)
- ½ cup grated Parmesan cheese
- 2 cups baby spinach
- Salt and black pepper to taste
Optional Garnish
- Fresh basil or parsley for garnish
Instructions
- Heat Oil and Butter: In a large pot or Dutch oven, heat olive oil and unsalted butter over medium heat until melted and shimmering, creating the base for the soup.
- Sauté Onion: Add the diced onion and cook for 3–4 minutes until softened and translucent, releasing aromatic sweetness.
- Add Aromatics and Seasoning: Stir in minced garlic, Italian seasoning, and red pepper flakes (if using) and cook for 30 seconds until fragrant, infusing the base with flavor.
- Make Roux: Sprinkle the flour over the mixture and whisk constantly for 1–2 minutes to form a roux, which will thicken the soup.
- Add Liquids and Tomatoes: Gradually whisk in the chicken broth to avoid lumps, then stir in the heavy cream and chopped sun-dried tomatoes. Bring to a gentle simmer.
- Cook Pasta: Stir in the small pasta and cook according to package directions (about 8–10 minutes) until tender and fully cooked within the soup.
- Add Chicken and Cheese: Add the cooked shredded chicken and grated Parmesan cheese, stirring until the cheese is melted and the soup is creamy.
- Incorporate Spinach: Fold in the baby spinach and let it wilt for 1–2 minutes, adding a fresh green element.
- Season and Serve: Season with salt and black pepper to taste. Serve hot, garnished with fresh basil or parsley if desired.
Notes
- Use rotisserie chicken for quick preparation and added flavor.
- For a lower-fat version, substitute half-and-half or evaporated milk instead of heavy cream.
- This soup pairs wonderfully with crusty bread or garlic toast for a complete meal.
- Adjust red pepper flakes to control the spiciness according to your preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 420
- Sugar: 5g
- Sodium: 590mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg
