Marry Me Chicken Soup
Fall in love with the creamy, comforting flavors in this marry me chicken soup! It’s loaded with shredded chicken and tender noodles in a rich and creamy soup base. The irresistible flavors from the sun-dried tomatoes, garlic, and parmesan cheese take this soup over the top!
Reasons You’ll Love This Soup!
Incredible Flavor: This soup is the ultimate comfort food! It’s bursting with chicken, tender noodles, sun-dried tomatoes, and incredible flavors. Every bite leaves you wanting more!
Crowd Pleaser: My popular “Marry Me” recipes like this chicken or this pasta are always a crowd pleaser! That means this soup is sure to be a hit!
Quick and Easy: This soup recipe only takes 30 minutes to make! It’s all made in one pot and easy to throw together. Using precooked chicken is the trick to making soup quickly!
Ingredients to Make Marry Me Chicken Soup
These simple ingredients come together to create a cozy and delicious soup that everyone will love! This marry me chicken soup is creamy, savory, and so satisfying!
Olive Oil: Used to cook and soften the onion and garlic.
Onion: The onions get diced small but add lots of flavor!
Garlic: Fresh is always best!
Tomato Paste: Helps to thicken the soup.
Chicken Broth: The liquid base of the soup.
Shredded Cooked Chicken: I used rotisserie chicken, but any cooked leftover chicken will work!
Paprika: I love this seasoning in this soup! It’s delicious and adds a smokiness.
Dried Italian Seasoning: Adds Tuscan-inspired flavors to this soup recipe.
Sun-Dried Tomatoes: Drain the oil and chop it into bite-size pieces.
Egg Noodles: I love the tender egg noodles in this soup.
Heavy Cream: Thickens and adds creaminess, it’s SO delicious!
Parmesan Cheese: I prefer to grate fresh parmesan cheese because it melts the best!
Spinach: Baby spinach wilts down perfectly, but you can chop the spinach if you prefer.
Salt and Pepper: Season to taste and adjust the flavors to your liking!
Red Pepper Flakes: Optional for garnish and serving!
Marry Me Chicken Soup Recipe
Here’s how to make this easy marry me chicken soup in just 30 minutes! If your family loves “marry me” recipes then they’ll love this soup added to the dinner rotation.
Cook the Onion and Garlic: Heat the olive oil in a large pot over medium heat. Add the onion and garlic and saute for 3-4 minutes, until softened and fragrant.
Stir in the Tomato Paste: Stir in the tomato paste and cook for 1 minute.
Add the Broth, Chicken, and Seasonings: Add the chicken broth, cooked chicken, paprika, and Italian seasoning then stir to combine.
Stir in the Sun-Dried Tomatoes and Noodles and Cook: Stir in the sun-dried tomatoes and noodles. Cook over medium-high heat until the noodles soften, about 10 minutes.
Stir in the Heavy Cream, Shredded Cheese, and Spinach: Stir in the heavy cream, parmesan cheese, and spinach. Heat until the cheese melts and the spinach has wilted. Season with salt and pepper to taste. Garnish with red pepper flakes and additional parmesan cheese then enjoy!
Tips and Variations
Personalize this marry me chicken soup by switching up the pasta, and tomatoes, or make it extra spicy! Here’s just how to do that:
Pasta: We love egg noodles in this recipe, but feel free to use any kind of pasta you like! I’d recommend using smaller noodles like small shells or ditalini noodles.
Sun-Dried Tomato Substitutions: Sun-dried tomatoes are a signature ingredient in “marry me” recipes so I highly recommend using them. If you can’t find them, then try using canned stewed tomatoes or canned diced tomatoes.
Basil: Garnish with fresh basil for a pop of color and flavor!
Add a Little Heat: Bring more heat to the dish by sprinkling in extra red pepper flakes! I love extra red pepper flakes in my bowl!
Storing and Reheating Leftovers
This marry me chicken soup makes fantastic leftovers! You can even double the batch and freeze some for a later day!
In the Refrigerator: Once cooled, place any leftovers in an airtight container. Keep in the refrigerator for up to 3-4 days.
In the Freezer: Transfer the cooked and cooled soup to freezer-safe containers or resealable freezer bags. Leave some space at the top to account for expansion as the soup freezes. Then, label it with the date. The soup will last about 2-3 months.
To Reheat: When you’re ready to use the frozen soup, simply thaw it in the refrigerator overnight. Once thawed, reheat it on the stovetop or in the microwave until heated throughout.
More Iconic Marry Me Recipes!
My popular “Marry Me” recipes are a must! Enjoy the Tuscan-inspired flavors using salmon, shrimp, or meatballs! Give these recipes a try!