Marry Me Chicken Soup
Marry me chicken soup turns the viral pasta dish into a cozy, flavor-packed, rich, creamy soup. It’s an easy comfort food recipe that’s perfect for for warming up the chilly days.
If you love the rich creamy flavors of marry me chicken- and honestly, who doesn’t?- this soup version is going to win you over.
The soup is everything you love about the chicken that is so good you’ll want to marry the maker but in a rich, creamy soup instead of in a pasta dish.
Not only will you love eating, you won’t mind making it either since it’s pretty easy to make.
Serve it with crusty bread and enjoy a bowl of soup that just might earn its name!
Ingredients
To make this you’ll need:
- Chicken thighs– Boneless, skinless chicken thighs, trimmed of fat. You could use chicken breast or you could short cut this a lot and just use shredded rotisserie chicken.
- Olive oil– For rubbing into the chicken thighs. You won’t need this if you substitute rotisserie.
- Salt and pepper– To season the chicken and the soup
- Sun dried tomatoes and the oil– Chop the sun dried tomatoes and reserve the oil they are packed in to saute your onions in
- Onion– Yellow onion diced
- Garlic– Minced or pressed
- Chicken broth– You could also use chicken stock
- Italian seasoning– Your favorite blend
- Short pasta– Small shells, elbow noodles, bowties, orzo, or ditalini
- Heavy cream– Don’t substitute a lower fat cream. You need the heavy cream for the best texture and mouth feel.
- Cheese– Grated Parmesan and grated Pecorino Romano
- Spinach– Fresh baby spinach
How to Make
Marry me chicken soup is fairly easy to make.
If you aren’t using rotisserie chicken, start by rubbing olive oil all over the chicken thighs, liberally seasoning them with salt and pepper, and laying them on a parchment paper lined rimmed baking sheet.
Bake the chicken at 400° for 25-30 minutes.
After the chicken reaches an internal temperature of at least 165, take it out of the oven and let it rest for 5 full minutes or until it cools enough to safely handle.
Roughly chop the chicken and set it aside.
If you use a rotisserie chicken, just shred it up, removing the skin and bones and set it aside.
While the chicken’s cooking, heat the sundried tomato oil in a large Dutch oven set over medium heat.
Saute the onions until they’re soft and translucent, seasoning with salt.
Once the onions are soft, add the sun dried tomatoes and garlic and saute them for 60 seconds.
Turn the heat up to medium high and add 1 cup of broth to the pot, scraping the bottom of the pot with a sturdy wooden spoon to get up any brown bits that are stuck to the bottom of the pot.
Let it simmer for 2 minutes and then stir the rest of the broth and the Italian seasoning to the pot.
Bring everything to a boil.
Once it boils, turn the heat back down to medium low and let it simmer for 10 minutes.
Stir the pasta into the pot and let it cook until al dente or about 15 minutes.
Remove the pot from heat and stir in the chicken, cream, cheeses, and spinach.
Let the soup rest just until the spinach has wilted.
Ladle into bowls and serve warm with crusty bread for dipping.
Enjoy!
Storing
Store leftovers in the fridge in an airtight container or tightly wrapped in the soup pot for up to 4 days.
Reheat on the stove or in the microwave, stirring in more chicken broth if needed to thin the soup back out.
Tips and Tricks
- Want to make this even heartier? Use tortellini instead of pasta.
- If you have leftover soup, keep in mind that the longer it sits in the fridge, the more liquid the pasta will aborb and the thicker it will get. Thin it back out to your desired consistency by stirring in extra broth as you reheat it.
- If you don’t feel like cooking chicken thighs, use shredded rotisserie chicken. Just discard the skin and make sure the chicken you add doesn’t have any bones. It won’t change the flavor but will cut down on prep and cook time.
Other Cozy Soup Recipes
Marry me chicken soup is a soup so good you’ll see why whoever you serve it to will want to marry you for making it!
Enjoy this cozy soup the next chilly day!
Looking for other cozy soup recipes?
Try these:
- Broccoli Cheddar Soup
- Swiss Mushroom Potato Soup
- Lasagna Soup
- Creamy Spinach & Artichoke Soup
- Buffalo Chicken Soup
If you’ve tried this MARRY ME CHICKEN SOUP, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Marry Me Chicken Soup
Ingredients
For The Chicken
- 1 1/2 lbs boneless, skinless chicken thighs trimmed of fat
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
For The Soup
- 2 1/2 tbsp sun dried tomato oil
- 1 large yellow onion peeled & diced
- salt to taste
- 1 10 oz jar sun dried tomatoes in oil roughly chopped
- 6 cloves garlic minced or pressed
- 6 cups chicken broth
- 1 tbsp Italian seasoning
- 2 cups short pasta
- 1/2 - 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Pecorino Romano cheese
- 2 cups fresh baby spinach leaves
Instructions
To Make The Chicken
- Rub the olive oil evenly out all over the chicken, then transfer it to a parchment paper lined rimmed baking sheet. Liberally season the chicken with salt & pepper.1 1/2 lbs boneless, skinless chicken thighs, 2 tbsp extra virgin olive oil, salt and pepper
- Bake the chicken at 400° for 25-30 minutes. Remove from the oven and let it rest for 5 full minutes, or until cooled enough to safely handle.
- Roughly chop the chicken and set it aside.
To Make The Soup
- While the chicken's cooking heat the sundried tomato oil in a large Dutch oven, or other heavy bottomed soup pot, set over medium heat.2 1/2 tbsp sun dried tomato oil
- Add the onions, season with salt, and saute until they're soft and translucent. Add the tomatoes and garlic and saute for 60 seconds.1 large yellow onion, salt, 1 10 oz jar sun dried tomatoes in oil, 6 cloves garlic
- Turn the heat up to medium high and add 1 cup of broth to the pot and simmer for 2 minutes. Stir with a sturdy wooden spoon to dislodge any browned bits stuck to the bottom of the pan.6 cups chicken broth
- Add the rest of the broth and the Italian seasoning to the pot, stirring to combine, and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes.1 tbsp Italian seasoning
- Add the pasta, stirring in to evenly incorporate, and cook until al dente (about 15 minutes).2 cups short pasta
- Remove the pot from heat and add the chicken, cream, cheeses, and spinach. Stir gently to evenly combine and then let the soup rest just until the spinach has wilted.1/2 - 1 cup heavy cream, 1/4 cup grated Parmesan cheese, 1/4 cup grated Pecorino Romano cheese, 2 cups fresh baby spinach leaves
- Ladle into bowls and serve warm with crusty bread for dipping.
Notes
- Want to make this even heartier? Use tortellini instead of pasta.
- If you have leftover soup, keep in mind that the longer it sits in the fridge, the more liquid the pasta will aborb and the thicker it will get. Thin it back out to your desired consistency by stirring in extra broth as you reheat it.
- If you don't feel like cooking chicken thighs, use shredded rotisserie chicken. Just discard the skin and make sure the chicken you add doesn't have any bones. It won't change the flavor but will cut down on prep and cook time.
Nutrition
