Recreate one of the most popular recipes on the internet in the best way, with this soup version! This Marry Me Chicken Soup recipe has the sun-dried tomatoes, onion, cheese, pasta, and plenty of seasonings, and it makes the most flavorful, creamy sauce.
One of the best things about making creamy chicken soup is that you can customize it and really make it your own. You just need to make sure that you have tender chicken, pasta, fresh herbs or other seasonings to make a deliciously hearty soup.
Marry me chicken pasta soup in the best creamy sun-dried sauce will be one of those easy recipes that is the ultimate comfort food. Make sure you save this one for later so you can have the ingredients on hand to make for years to come!
Recipe Ingredients:
For the chicken
- Chicken: use your favorite brand of boneless, skinless chicken thighs
- Oil: use either olive oil or avocado oil
- Seasonings: use your salt and black pepper you already have
For the soup
- Flavored oil: you will need to use oil from a sun-dried tomato jar
- Vegetables: be sure to have diced yellow onion, jar of sun-dried tomatoes (oil drained), and fresh baby spinach
- Seasonings: salt, minced cloves of garlic, Italian seasoning
- Liquid: you will use chicken broth, chicken stock, and heavy cream to make the base of the soup
- Pasta: we like to use shell pasta, but you could pick your favorite pasta shape
- Cheese: have both parmesan cheese and grated pecorino cheese on hand for this one-pot meal
How To Make Marry Me Chicken Soup:
- Prep. Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Season the chicken. Rub the chicken all over with olive oil, salt and pepper.
- Roast. Arrange the chicken on the baking sheet and bake for 25-30 minutes.
- Rest. Remove the chicken from the oven and let it rest for 5 minutes before chopping or shredding.
- Saute. While the chicken is roasting, heat the sun dried tomato oil over medium heat in a soup pot. Add the onions, season with salt, and saute until translucent. Add the sundried tomatoes and garlic and saute for 1 minute.
- Deglaze. Turn the heat to medium-high, add the chicken broth, and let it cook for 2 minutes. Stir the pot with a wooden spoon intermittently, scraping any brown bits from the bottom of the pan.
- Make it soupy. Stir in the chicken stock along with the Italian seasoning. Bring the soup to a boil and then reduce the heat to medium-low. Let it simmer for 10 minutes.
- Cook the pasta. Stir in the pasta and cook until al dente (this should take about 15 minutes).
- Finishing touches. Remove the soup from the heat and stir in the shredded chicken, heavy cream, parmesan, pecorino, and spinach. Keep stirring until the spinach has wilted.
- Serve. Serve warm with a crusty hunk of bread.
Expert tips:
Can I use chicken breasts?
You definitely can! This recipe will work just as great with chicken breast, you could also just use a rotisserie chicken from the grocery store too if you are low on time to make dinner for a cozy night in.
More add-ins for creamy soups:
- Carrot
- Mushrooms
- Peppers
- White beans
- Black beans
- Corn
What pasta to use:
I normally grab a box of shell pasta, but you really can choose any of your favorite pasta. You could even use tortellini and turn this into a chicken tortellini soup recipe.
Dishes to serve with soup:
- Crusty bread
- Simple side salad
- Dinner roll
- Garlic bread
Storage Instructions:
Fridge: Let the soup cool down to room temperature and pour the leftover soup into an airtight container for 5-7 days.
Freezer: Pour the leftover chicken soup into a freezer-safe container and put it in the freezer for up to 3 months.
More soup recipes:
- Slow Cooker 8 Can Taco Soup
- Stuffed Pepper Soup
- Slow Cooker Healthier Beef Stroganoff (no cream soups)
- Sausage Tortellini Soup
Marry Me Chicken Soup
Ingredients
For the chicken
- 1 ½ pounds boneless, skinless chicken thighs
- 1 ½ Tablespoons olive oil
- 1 ½ teaspoons salt
- 1 teaspoon pepper
For the soup
- 2 Tablespoons oil, (from sun-dried tomato jar)
- 1 large yellow onion, diced
- ½ teaspoon salt
- ¾ cup chopped sun-dried tomatoes in oil, oil drained
- 5 cloves garlic, minced
- ¾ cup chicken broth
- 5 cups chicken stock
- 1 Tablespoon Italian seasoning
- 2 cups shell pasta
- ½ cup heavy cream
- ¼ cup grated parmesan cheese
- ¼ cup grated pecorino cheese
- 2 cups baby spinach
Instructions
- Prep. Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Season the chicken. Rub the chicken all over with olive oil, salt and pepper.
- Roast. Arrange the chicken on the baking sheet and bake for 25-30 minutes.
- Rest. Remove the chicken from the oven and let it rest for 5 minutes before chopping or shredding.
- Saute. While the chicken is roasting, heat the sun dried tomato oil over medium heat in a soup pot. Add the onions, season with salt, and saute until translucent. Add the sundried tomatoes and garlic and saute for 1 minute.
- Deglaze. Turn the heat to medium-high, add the chicken broth, and let it cook for 2 minutes. Stir the pot with a wooden spoon intermittently, knocking any brown bits from the bottom of the pan.
- Make it soupy. Stir in the chicken stock along with the Italian seasoning. Bring the soup to a boil and then reduce the heat to medium-low. Let it simmer for 10 minutes.
- Cook the pasta. Stir in the pasta and cook until al dente (this should take about 15 minutes).
- Finishing touches. Remove the soup from the heat and stir in the shredded chicken, heavy cream, parmesan, pecorino, and spinach. Keep stirring until the spinach has wilted.
- Serve. Serve warm with a crusty hunk of bread.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
