Creamy Marry Me Chicken Soup (30-Minute Recipe!)

Marry Me Chicken Soup in a while bowl with a silver spoon

4.98 from 39 votes

Creamy Marry Me Chicken Soup (30-Minute Recipe!)

My marry me chicken soup is the soup version of the viral marry me chicken recipe that so many people know and love! You’re going to fall head-over-heels for this warm and comforting soup! This dish takes the same flavors that made the pasta version such a hit and transforms them into a cozy, soul-soothing soup perfect for chilly nights. It’s an easy, gluten-free recipe that’s just as irresistible as the original, and trust me, your whole family will be asking for seconds (maybe even thirds!).

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Mary Smith

Equipment

Dutch Oven

Ingredients

1 tbsp olive oil
½ onion diced
4 cloves minced garlic
½ cup sun-dried tomatoes in olive oil, drained and roughly chopped
2 tbsp tomato paste
7 cups chicken broth
2 tsp salt + more to taste
½ tsp pepper
2 tsp Italian seasoning
½ tsp crushed red pepper
12 oz gluten free shell pasta or pasta of choice
2 cups shredded cooked chicken I used rotisserie chicken
3 cups fresh baby spinach chopped
¾ cup half & half or Original Nutpods for dairy free
1 package Boursin cheese or sub 4 oz cream cheese, or Kite Hill cream cheese for dairy free
½ cup parmesan cheese divided, omit and replace with ¼ cup nutritional yeast for dairy free

Instructions

Heat the olive oil in a large dutch oven or pot over medium heat.
Add the onion and garlic and saute for 3-4 minutes until softened and fragrant.
Add in the chopped sun-dried tomatoes and tomato paste. Stir for 1-2 minutes.
Pour in the chicken broth and add in the salt, pepper, Italian seasoning and crushed red pepper. Bring to a boil, then add in the uncooked pasta. Cook over medium heat until the pasta is al dente. You want it still semi-hard, as it will continue to cook in the broth.
Turn heat to medium low and add in the shredded chicken, spinach, half & half, Boursin cheese, and ¼ cup of the parmesan. Stir for 2-3 minutes until warmed through, the spinach has wilted, and the broth is creamy/cheese has melted.
Serve topped with fresh parsley, crushed red pepper and more parmesan, and enjoy!

Notes

Use rotisserie chicken! It’s a time-saver, plus it adds tons of flavor. You can also use leftover shredded chicken if you have some on hand.
Cook the pasta separately if meal-prepping. Cooking the pasta separately prevents it from soaking up all the broth. Just add it to the bowl before serving.
If you need this recipe to be dairy-free, swap the half & half with Nutpods and use Kite Hill cream cheese instead of Boursin. You’ll still get that creamy, dreamy texture!
This soup is great for freezing. Just leave out the pasta until you’re ready to reheat, so it stays fresh.
The noodles absorb a lot of the broth, which is why this recipe uses plenty of it. If you plan on making this soup ahead of time, it’s best to cook the pasta separately and add it to individual bowls of soup as needed!
Fridge Storage: Store any leftover soup in an airtight container in the fridge for 3 - 4 days. For the best texture, keep the pasta separate from the broth and add it when reheating. This prevents the pasta from becoming too soft or absorbing all the liquid.
Freezer: This soup freezes really well in a freezer-safe container for up to 3 months. If freezing, leave out the pasta and dairy (like half & half or Boursin cheese). When ready to eat, thaw overnight in the fridge, reheat, and stir in the pasta and cream.
Reheating: Gently reheat the soup on the stovetop over low to medium heat, stirring occasionally to prevent the dairy from curdling. Add a splash of broth or water if it thickens during storage to restore the perfect consistency.

Nutrition