Marry Me Chicken Soup Recipe is like a warm hug on a chilly day — it’s rich, creamy, and just full of cozy flavors you’ll want to savor all week. If you love classic chicken soup but crave something a little more indulgent and bright with sun-dried tomato goodness, this recipe is absolutely for you. Whether you’re winding down from a busy day or looking to impress your family with a comforting homemade meal, you’ll find this soup hits that perfect balance of nourishing and decadent. Trust me, everyone from picky kids to seasoned foodies will be asking for seconds once you make this.
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What Makes This So Good
This Marry Me Chicken Soup Recipe takes the familiar comfort of chicken soup and elevates it with a heavenly creamy tomato base and just the right herbs to make your taste buds dance. The mix of sun-dried tomatoes and Italian seasoning brings vibrant depth, while the Parmesan and cream create a silky smooth texture that’s truly irresistible.
- Big Flavor, Minimal Fuss: The bold tomato and herb combo tastes like you spent hours, but it comes together in under an hour.
- Family-Friendly: Creamy, hearty, and with tender chicken and pasta, it pleases kids and grown-ups alike.
- Simple Ingredients: Pantry staples with a few special touches like sun-dried tomato oil make it easy to prep.
- Works Any Night: Cozy enough for cold nights but light enough for any season—perfect for weeknights.
Ingredient Guide
Picking the right ingredients really makes this Marry Me Chicken Soup Recipe shine. Each one plays a role in developing the rich flavor and creamy texture you'll love.
- Ditalini Pasta: I like small pasta like ditalini because it warms through quickly and nestles perfectly with the chicken and broth.
- Sun-Dried Tomato Oil: Use oil from the jar for an extra burst of sun-dried tomato richness that infuses the broth beautifully.
- Yellow Onion: Gives a subtle sweetness and depth; don't skip the dicing step for even cooking.
- Carrots and Celery: These classic soup veggies add great texture and a natural sweetness that balances the tomato tang.
- Garlic: A must for that savory base — fresh cloves bring the best aroma and flavor.
- Tomato Paste: This thickens and deepens the tomato flavor, creating that signature vibrant color.
- Butter: Adds subtle richness and helps mellow garlic and tomato intensity.
- Sun-Dried Tomatoes (Chopped): Double down on tomato flavor with chewy little bursts throughout the soup.
- Chicken Broth: Low-sodium is better so you can control seasoning without it becoming salty.
- Italian Seasoning, Oregano, Basil: Classic herbs that tie this soup’s flavor spectrum together beautifully.
- Shredded Chicken: Rotisserie chicken is my shortcut — juicy, tender, and always delicious.
- Heavy Cream: Creamy, luscious, and perfect for turning your soup into a velvety delight.
- Parmesan Cheese: Adds umami and a subtle nutty finish that elevates every spoonful.
- Fresh Basil (Optional): A sprinkle on top brightens flavors and adds color.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Marry Me Chicken Soup Recipe
Step 1 — Prep & Ready
Start by dicing your onion and chopping the carrots and celery into bite-sized pieces. Mince all eight garlic cloves; you’ll find the garlic aroma fills your kitchen early and makes everyone eager for dinner. If you’re using rotisserie chicken, shredding it while you prep other ingredients keeps everything moving smoothly. Don’t forget to gently warm your chicken broth on the stove to have it ready when mixing—the warmer it starts, the better your soup comes together.
Step 2 — Cook with Confidence
Heat the sun-dried tomato oil in a large pot or Dutch oven over medium heat until shimmering. Sauté the onion, carrots, and celery for about 5 minutes, stirring occasionally until softened and fragrant. Add the minced garlic and cook another minute, careful not to let it brown. Stir in the tomato paste and butter, letting them melt and thicken the base—this step creates a beautiful reddish hue that signals the deep tomato flavor you want. Pour in the warm chicken broth, toss in the sun-dried tomatoes and herbs, and bring everything to a gentle simmer. After about 10 minutes, add your shredded chicken and pasta, cooking until the pasta is tender and the soup is bubbly with the cozy aroma of herbs.
Step 3 — Finish & Serve
Turn off the heat and stir in the heavy cream and freshly shredded Parmesan cheese. This final swirl will turn your soup into a silky, dreamy bowl that feels like luxury in every spoonful. Taste and adjust salt and pepper as needed — this is the moment your Marry Me Chicken Soup Recipe truly shines. Ladle into bowls and sprinkle with fresh basil leaves if you like, giving a fresh burst of color and flavor that pulls everything together.
Extra Helpful Tips
I've learned a few key tricks to make this Marry Me Chicken Soup Recipe foolproof and extra tasty. These notes can help you avoid common pitfalls and get the best texture and flavor every time.
- Watch for This Sign: When your vegetables are soft and the broth has turned a warm, rich reddish color, you’re on track.
- Temperature Trick: Using warm broth from the start keeps the cooking steady and helps pasta cook evenly without clumping.
- Prep-Ahead Option: You can prep all your veggies and shredded chicken a day ahead; just store separately and assemble when ready.
- Avoid This Common Mistake: Don’t add the cream too early, or the soup might separate; always stir it in off the heat.
Serve & Enjoy
Easy Enhancements
Feel free to jazz up this Marry Me Chicken Soup Recipe with a few extras like a squeeze of fresh lemon juice for brightness, a sprinkle of crushed red pepper flakes if you like a little heat, or a handful of chopped spinach stirred in at the very end to add some green vibrance. A drizzle of good-quality olive oil or more Parmesan right before serving always elevates the flavors.
Tasty Pairings
Pair this rich, comforting soup with a crisp side salad for freshness or a warm crusty bread to soak up every last drop. A chilled white wine or an herbal tea can make the meal complete, especially on a relaxing weekend afternoon or cozy evening.
Quick Plating Tips
To make your soup bowls look inviting, add a few torn fresh basil leaves right on top and a tiny sprinkle of grated Parmesan. If you’ve got them handy, a little drizzle of sun-dried tomato oil over the surface adds glossy appeal and deep flavor.
Store, Freeze & Reheat
Fridge Storage
This soup keeps beautifully in an airtight container in the fridge for up to 3 days. You may notice the pasta soaks up more broth over time—adding a splash of broth or water when reheating will bring it back to perfect consistency.
Freezer Friendly?
You can freeze this Marry Me Chicken Soup Recipe, but I recommend leaving out the pasta for best results. Freeze the soup base and chicken in a freezer-safe container for up to 3 months. When ready, thaw in the fridge overnight and add freshly cooked pasta when reheating to avoid mushiness.
Reheat Like New
Reheat gently on the stovetop over medium-low heat, stirring often to keep creaminess intact. If using a microwave, warm in short bursts, stirring in between, and add a splash of broth or cream if it feels too thick. Avoid boiling the soup, or the texture might suffer.
Marry Me Chicken Soup Recipe FAQs
Absolutely! Leftover cooked chicken, rotisserie, or even canned chicken works well. Just be sure to shred or chop it into bite-sized pieces before adding.
If you don’t have the oil, you can use olive oil but add a few extra chopped sun-dried tomatoes or a teaspoon of tomato paste to boost the flavor.
To make it dairy-free, swap heavy cream for a full-fat coconut milk or cashew cream, and use nutritional yeast instead of Parmesan for a cheesy flavor.
The soup should be creamy but still spoonable, not too thick or too watery. Adjust with broth if it feels too heavy or cook a little longer uncovered if too thin.
Final Flavor Thoughts
I love how this Marry Me Chicken Soup Recipe brings big, comforting flavors with simple steps—you’re going to impress yourself with how easy it is! If you loved this version, try adding roasted garlic or swapping the ditalini for orzo for a fun twist. Don’t forget to drop a star rating or share your own tweaks in the comments; I’m always excited to hear your soup stories!
Print📖 Recipe
Marry Me Chicken Soup Recipe
Marry Me Chicken Soup is a hearty and comforting Italian-inspired soup featuring tender shredded chicken, sun-dried tomatoes, and a creamy Parmesan-infused broth with small pasta. This richly flavored soup brings together savory tomato paste, fragrant herbs, and a touch of cream, perfect for a cozy meal any day of the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Soup Base
- 3 tablespoon sun-dried tomato oil (from the jar)
- 1 medium yellow onion, diced
- 3 medium carrots, chopped
- 3 celery stalks, chopped
- 8 garlic cloves, minced
- ¼ cup tomato paste
- 1 tablespoon unsalted butter
- ⅓ cup chopped sun-dried tomatoes
- 8 cups low-sodium chicken broth
- 1 tablespoon Italian seasoning
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- 1¼ teaspoon salt
- ½ teaspoon black pepper
Pasta
- 8 oz dry ditalini pasta (or other small pasta)
Chicken and Dairy
- 3 cups shredded chicken (rotisserie or cooked)
- ¾ cup heavy cream
- ¾ cup freshly shredded Parmesan cheese
Garnish (Optional)
- Chopped fresh basil
Instructions
- Sauté Vegetables and Aromatics: Heat the sun-dried tomato oil in a large pot over medium heat. Add the diced yellow onion, chopped carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes. Then add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add Tomato Paste and Sun-Dried Tomatoes: Stir in the tomato paste and butter, allowing the mixture to cook for 2 minutes to deepen the flavors. Then add the chopped sun-dried tomatoes and mix well.
- Pour in Broth and Seasonings: Add the low-sodium chicken broth to the pot along with Italian seasoning, dried oregano, dried basil, salt, and black pepper. Stir to combine all ingredients thoroughly.
- Simmer the Soup: Bring the soup to a gentle boil, then reduce heat and let it simmer for 10 minutes to allow the flavors to meld.
- Cook the Pasta: Add the dry ditalini pasta to the simmering soup and cook according to package instructions, usually 8-10 minutes, until al dente.
- Add Shredded Chicken and Finish Soup: Once the pasta is tender, stir in the shredded chicken, heavy cream, and freshly shredded Parmesan cheese. Continue to cook on low heat for 3-5 minutes until heated through and the cheese is melted.
- Garnish and Serve: Taste the soup and adjust seasoning if needed. Serve hot with optional chopped fresh basil sprinkled on top for a bright herbal note.
Notes
- Use rotisserie chicken for convenience and great flavor, or shred leftover cooked chicken.
- Sun-dried tomato oil adds intense flavor; do not substitute with plain olive oil unless needed.
- Adjust pasta cooking time depending on thickness and size to avoid overcooking.
- The soup can be made ahead and reheated; add fresh cream and Parmesan just before serving for best texture.
- For a lighter version, substitute heavy cream with half-and-half or coconut cream for a dairy-free option.
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