Name: Marry Me Chicken Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, small diced; 1/4 teaspoon freshly ground black pepper; 2 1/2 teaspoons salt, divided; 1 teaspoon garlic powder; 1 teaspoon dried thyme; 1 (6 oz) can tomato paste; 1 quart chicken stock; 2 cups water; 1 teaspoon sugar; 1/3 cup sun-dried tomatoes in oil, chopped; 3 cups diced or shredded cooked chicken; 2 cups small pasta (orecchiette, ditalini, or farfalle); To Add at the End:; 1/2 cup heavy cream; 1/3 cup grated parmesan cheese; 2 cups baby spinach; 1 teaspoon red vinegar

Jump to Recipe·Leave a Review

This Marry Me Chicken Soup is everything I love about a cozy, romantic meal—rich, creamy, and packed with flavor, all in one pot. It’s inspired by the popular Marry Me Chicken, but turned into a soup that’s perfect for busy weeknights or a quiet dinner at home. With sun-dried tomatoes, tender chicken, pasta, spinach, and a luscious parmesan cream finish, it’s comfort food at its finest.

Why You’ll Love This Recipe

I love how quickly this soup comes together in just 30 minutes, yet it tastes like it’s been simmering all day. The sun-dried tomatoes give it a sweet, tangy depth, the cream and parmesan make it silky and indulgent, and the chicken and pasta make it hearty enough to be a full meal. It’s warm, satisfying, and always leaves me going back for seconds. Marry Me Chicken Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil (1 tablespoon)
Medium yellow onion, small diced (1)
Freshly ground black pepper (¼ teaspoon)
Salt (2½ teaspoons, divided)
Garlic powder (1 teaspoon)
Dried thyme (1 teaspoon)
Tomato paste (1 can / 6 oz)
Chicken stock (1 quart)
Water (2 cups)
Sugar (1 teaspoon)
Sun-dried tomatoes in oil, chopped (⅓ cup)
Cooked chicken, diced or shredded (3 cups)
Small pasta like orecchiette, ditalini, or farfalle (2 cups)

To Add at the End

Heavy cream (½ cup)
Grated parmesan cheese (⅓ cup)
Baby spinach (2 cups)
Red vinegar (1 teaspoon)

Directions

I start by heating olive oil in a large Dutch oven over medium-high heat. I sauté the diced onion with ¼ teaspoon salt and pepper for 3–5 minutes until softened.
I stir in garlic powder and thyme, cooking for another minute until fragrant.
I add the tomato paste and cook it for 30 seconds, stirring constantly to deepen its flavor.
I pour in the chicken stock and water, scraping up any browned bits, then stir in the remaining 2 teaspoons salt, sugar, chopped sun-dried tomatoes, and chicken. I cover the pot and bring it to a boil.
I add the pasta, stir to prevent sticking, and cover. I simmer until the pasta is al dente—anywhere from 8 to 15 minutes depending on the shape.
I turn off the heat and stir in the cream, parmesan, spinach, and red vinegar. I stir until the spinach is wilted and the soup is creamy.
I taste and adjust the seasoning if needed, then serve hot with crusty bread or extra parmesan.

Servings and timing

This recipe makes 6 servings.
Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes

Variations

I sometimes use rotisserie chicken to save time and boost flavor.
For extra heat, I add a pinch of red pepper flakes with the thyme.
I swap spinach with kale or arugula when I want a different green.
For a richer texture, I stir in an extra splash of cream or a spoonful of cream cheese at the end.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove or in the microwave, adding a splash of broth or water if the pasta absorbs too much liquid. This soup doesn’t freeze well due to the cream and pasta, but it keeps great in the fridge.

FAQs

Can I use uncooked chicken in this soup?

Yes, I’ve made it by adding raw diced chicken with the broth. I just simmer until the chicken is fully cooked before adding the pasta.

What pasta shape works best?

I like small pasta like orecchiette, ditalini, or farfalle. They cook evenly and hold up well in the creamy broth.

Is there a dairy-free version of this soup?

To keep it dairy-free, I skip the cream and cheese or use plant-based alternatives. It won’t be as rich, but still flavorful.

Can I use fresh tomatoes instead of tomato paste?

Tomato paste gives it that deep, concentrated flavor. If I use fresh tomatoes, I cook them down until thick and add extra for depth.

What can I serve with this soup?

I usually serve it with a side of crusty bread, garlic toast, or a simple green salad for a complete meal.

Conclusion

Marry Me Chicken Soup is one of those recipes that looks fancy but is actually incredibly easy. It brings warmth, comfort, and a little romance to any table. With its creamy texture, rich tomato base, and satisfying ingredients, it’s a dish I turn to when I want something cozy and impressive without a lot of effort.