If you’re craving a soup that feels like a warm hug in a bowl, then you can’t miss trying the Marry Me Chicken Soup Recipe. It’s a beautiful blend of tender chicken, savory tomato, and rich cream with just the right touch of herbs and spinach, creating a dish that’s comforting, flavorful, and downright unforgettable. Whether you’re cooking for a special someone or just treating yourself, this recipe promises to become a fast favorite, filling your kitchen with irresistible aromas and your heart with cozy satisfaction.
Ingredients You’ll Need
The magic of the Marry Me Chicken Soup Recipe lies in its simple yet carefully chosen ingredients. Each one plays a key role, bringing distinct flavors, colors, and textures that come together perfectly to create this soul-satisfying soup.
- Olive oil: The base for sautéing, adding smooth richness and helping the flavors meld beautifully.
- Yellow onion: Adds a sweet, aromatic foundation that softens and deepens as it cooks.
- Freshly ground pepper: Provides a subtle kick to balance the savory elements.
- Salt: Essential for enhancing every ingredient’s flavor and bringing out the soup’s full depth.
- Granulated garlic powder: A quick way to infuse gentle garlicky warmth without overpowering.
- Dried thyme: Introduces earthy, herbal notes that elevate the soup’s character.
- Tomato paste: Brings rich umami and a vibrant color that forms the heart of the broth.
- Chicken stock: A flavorful liquid base that adds savory goodness and depth.
- Filtered water: Used to balance intensity and help cook the pasta evenly.
- Sugar: A pinch to brighten the tomato’s natural acidity with a hint of sweetness.
- Sundried tomatoes in oil: Adds chewy texture and bursts of tangy, concentrated tomato flavor.
- Cooked chicken: Tender protein that makes this soup hearty and satisfying.
- Small-shape pasta: Such as orecchiette or ditalini, offering a fun bite and soaking up all the delicious broth.
- Heavy cream: Creates a luscious, silky finish that rounds out the soup beautifully.
- Grated parmesan cheese: For a nutty, salty punch that enhances every spoonful.
- Baby spinach: Adds color, nutrition, and a fresh, leafy contrast.
- Red wine vinegar: A splash of acidity to brighten and balance the creamy richness.
How to Make Marry Me Chicken Soup Recipe
Step 1: Sauté the aromatics
Start by heating olive oil in a large heavy bottom pot or Dutch oven over medium-high heat. Toss in diced yellow onions, a pinch of salt, and freshly ground black pepper. Watch as the onions soften and turn translucent over 3 to 5 minutes, filling your kitchen with that inviting, sweet aroma that promises something wonderful is coming together. Stir frequently to ensure the onions don’t burn but instead develop a lovely, gentle caramelization that will form the flavor base for the soup.
Step 2: Layer in the herbs and tomato paste
Now sprinkle in garlic powder and dried thyme, stirring constantly to coat every piece of onion and release those fragrant herbal notes. After about one minute, when your kitchen smells like a rustic Italian trattoria, add the tomato paste. Cook it for just 30 seconds more, stirring carefully to deepen its flavor and mellow out any raw edges. This step is crucial because it transforms simple ingredients into a rich, robust base that will define the soup.
Step 3: Build the broth
Pour in the chicken stock along with filtered water, using a wooden spoon to scrape up any flavorful browned bits clinging to the pot’s bottom — you wouldn’t want to lose a single morsel of that delicious caramelization. Stir in the remaining salt, a teaspoon of sugar to balance acidity, chopped sundried tomatoes in oil, and the diced or shredded cooked chicken. Cover the pot and bring everything to a rolling boil, letting the flavors mingle and marry beautifully.
Step 4: Cook the pasta
Once boiling, add your chosen small pasta right into the pot, stirring immediately to prevent clumping. Cover again and reduce the heat to a strong simmer, letting the pasta cook to tender perfection — this usually takes between 8 to 15 minutes, depending on the pasta shape you picked. Remember to uncover occasionally and stir, so nothing sticks or cooks unevenly. This step is where the soup really starts to come together as a hearty, fulfilling meal.
Step 5: Finish with cream, cheese, and greens
Turn off the heat and stir in heavy cream, grated parmesan, red wine vinegar, and baby spinach. Mix gently to wilt the spinach and melt the cheese into the bubbling, creamy soup. This final touch transforms the dish into a velvety, comforting bowl of goodness. Give it a taste and adjust seasoning if needed before ladling into bowls.
How to Serve Marry Me Chicken Soup Recipe
Garnishes
Top your bowls with extra parmesan for that cheesy welcome and a sprinkle of freshly ground pepper for a subtle zing. A few torn basil leaves or chopped fresh parsley add bright, herbal notes that contrast beautifully with the creamy texture.
Side Dishes
Serve this soup with warm, crusty bread or garlic toasts to soak up every last bit of the rich broth. A crisp green salad with a light vinaigrette is an excellent companion, adding freshness and crunch to the meal.
Creative Ways to Present
Imagine serving this Marry Me Chicken Soup Recipe in rustic soup crocks with a drizzle of extra virgin olive oil on top or a dollop of pesto to add an herbaceous pop. You could even hollow out a small sourdough bread bowl, pouring the soup inside for a fun, edible presentation that will impress guests and family alike.
Make Ahead and Storage
Storing Leftovers
Leftover Marry Me Chicken Soup Recipe should be cooled to room temperature before transferring to airtight containers. It keeps beautifully in the fridge for up to 3 days, making it a perfect make-ahead meal to enjoy later without losing any of its comforting flavors.
Freezing
This soup freezes wonderfully. For best results, freeze it without the pasta to prevent mushiness. Store in freezer-safe containers for up to 2 months. When ready, thaw overnight in the refrigerator before reheating and adding fresh pasta or noodles if you like.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. If it seems too thick, add a splash of chicken stock or water to loosen it up. Add fresh spinach or pasta at this stage if you didn’t include them before freezing.
FAQs
Can I use fresh tomatoes instead of tomato paste?
Fresh tomatoes can work, but tomato paste gives the soup its concentrated richness and deep color that fresh tomatoes can’t replicate exactly. If you do use fresh tomatoes, cook them down thoroughly to avoid a watery soup.
What types of pasta are best in this soup?
Small pasta shapes like orecchiette, ditalini, or farfalle are ideal since they cook quickly and blend well with the soup’s texture without overpowering each bite.
Is it possible to make this soup dairy-free?
Absolutely! You can substitute the heavy cream with coconut milk or a cashew cream for a creamy consistency without dairy. Simply skip the parmesan or use a dairy-free cheese alternative.
Can I use leftover cooked chicken?
Yes! This recipe is a fantastic way to repurpose leftover chicken, making it quick and easy to transform into a delicious soup.
How do I adjust seasoning if the soup tastes too salty?
Adding a bit more water or unsalted chicken stock can help balance out excess saltiness. A small splash of lemon juice or vinegar can also brighten the flavors to reduce the perception of salt.
Final Thoughts
There’s something so special about a soup that feels both homey and a little fancy at the same time, and that’s exactly what the Marry Me Chicken Soup Recipe delivers. It’s a versatile, satisfying dish that’s perfect for cozy nights in or impressing loved ones with your culinary charm. Give it a try—you might just find it becoming your go-to comfort food and a wonderful way to share love one bowl at a time.
Print
Marry Me Chicken Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Marry Me Chicken Soup is a luscious and comforting dish featuring tender chicken, small pasta, and baby spinach in a creamy tomato-based broth enriched with parmesan and a touch of red wine vinegar. Perfect for a cozy meal, it combines savory flavors with a hint of sweetness and bright acidity.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium yellow onion, small diced
- ¼ teaspoon freshly ground black pepper
- 2 ½ teaspoons salt, divided
- 1 teaspoon granulated garlic powder
- 1 teaspoon dried thyme
- 1 (6-ounce) can tomato paste
- 1 quart chicken stock
- 2 cups filtered water
- 1 teaspoon sugar
- â…“ cup sundried tomatoes in oil, chopped
Protein and Pasta
- 3 cups diced or shredded cooked chicken
- 2 cups small-shape pasta (uncooked) such as orecchiette, ditalini, or farfalle
Finishing Ingredients
- ½ cup heavy cream
- â…“ cup grated Parmesan cheese
- 2 cups baby spinach
- 1 teaspoon red wine vinegar
Instructions
- Sauté Onions: Heat a large heavy-bottom pot or Dutch oven over medium-high heat. Add olive oil, diced onion, ¼ teaspoon salt, and freshly ground black pepper. Cook for 3-5 minutes, stirring frequently, until onions soften but do not brown.
- Add Aromatics and Tomato Paste: Sprinkle garlic powder and dried thyme over the sautéed onions. Cook for about one minute, stirring constantly to release their fragrance. Add the tomato paste and cook for 30 seconds while stirring to deepen the flavor and remove rawness.
- Add Liquids and Chicken: Pour in chicken stock and filtered water, scraping the browned bits from the pot’s bottom to incorporate flavor. Stir in remaining 2 teaspoons salt, sugar, chopped sundried tomatoes in oil, and shredded cooked chicken. Cover and bring to a rolling boil.
- Cook Pasta: Add the uncooked pasta immediately to the boiling soup, stirring to prevent sticking. Cover, reduce heat to a strong simmer, and cook for 8-15 minutes, stirring occasionally, until pasta is tender but not mushy.
- Finish Soup: Turn off heat and uncover the pot. Stir in heavy cream, grated Parmesan cheese, red wine vinegar, and baby spinach gently until spinach wilts and soup becomes creamy. Taste and adjust seasoning as needed. Serve warm.
Notes
- Use cooked chicken from leftovers, rotisserie chicken, or quickly poached chicken breasts.
- Small-shaped pasta like orrechiette or ditalini works best for texture and presentation.
- Adjust salt and pepper at the end to suit your taste preference.
- If you prefer a thicker soup, add a bit more cream or reduce the broth slightly before adding pasta.
- For a dairy-free version, substitute heavy cream with coconut cream and omit Parmesan.
