Irresistible Marry Me Chicken Soup for Comfort Food Lovers

Experience the magic of Marry Me Chicken Soup—a creamy delight that elevates weeknight meals into cherished moments.

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Course: Soups

Cuisine: Italian

Keyword: chicken soup, comfort food, creamy soup, easy recipe, Marry Me Chicken Soup, soup

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 450kcal

2 tablespoons Olive Oil Consider avocado oil as a substitute.
1 medium Onion (diced) Yellow or white onions work best.
1 teaspoon Garlic Powder Fresh garlic may be used for stronger taste.
1 teaspoon Dried Thyme Substitute with Italian seasoning if unavailable.
2 tablespoons Tomato Paste Can be replaced with fresh diced tomatoes in a pinch.
4 cups Chicken Stock Use low-sodium for a healthier option.
2 cups Water Consider using chicken broth entirely for richer flavor.

½ cup Sundried Tomatoes Use oil-packed for added flavor.
2 cups Cooked Chicken (diced or shredded) Rotisserie chicken is a quick prep option.
1 cup Small Pasta Shapes Options are orecchiette, ditalini, or small shells.

1 cup Heavy Cream Substitute coconut cream for a non-dairy option.
½ cup Parmesan Cheese (grated) Use nutritional yeast for dairy-free alternative.
1 tablespoon Red Wine Vinegar Lemon juice can serve as a substitute.
2 cups Baby Spinach Kale or Swiss chard can be used as alternatives.

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1 diced onion, season with salt and pepper, and sauté for 3–5 minutes until the onion is translucent and soft.
Stir in 1 teaspoon of garlic powder and 1 teaspoon of dried thyme, cooking for an additional minute.
Add 2 tablespoons of tomato paste to the pot. Stir vigorously for about 30 seconds.
Pour in 4 cups of chicken stock and 2 cups of water. Bring the mixture to a gentle boil.
Stir in 1 teaspoon of salt, a pinch of sugar, ½ cup of sundried tomatoes, and 2 cups of diced or shredded cooked chicken.
Add 1 cup of small pasta shapes, cover the pot, and simmer for 8-15 minutes, stirring occasionally.
Turn off the heat and stir in 1 cup of heavy cream, ½ cup of grated Parmesan cheese, 1 tablespoon of red wine vinegar, and 2 cups of baby spinach.

This creamy soup is best enjoyed fresh but can be stored in the fridge for up to 4 days or frozen without cream for up to 3 months.