Marry Me Chicken Soup

This comforting Marry Me Chicken Soup combines creamy richness with bright herbaceous flavors and tender chicken for an irresistible meal that feels both elegant and approachable. It makes a perfect weeknight dinner or a cozy dish to impress guests with minimal fuss. The creamy broth, fresh spinach, and parmesan come together beautifully for a satisfying bowl that lingers in your memory.

I first made this after a friend raved about it, and now it is a household favorite that always makes everyone ask for seconds

Ingredients

• Olive oil: adds a subtle fruitiness use extra virgin for best flavor
• Butter: brings richness and helps build a flavorful base
• Medium onion: chopped for sweetness and depth yellow onions work best
• Garlic: minced to add fragrant warmth fresh cloves are ideal
• Tomato paste: double concentrated preferred for a rich umami punch and vibrant color
• Sun-dried tomatoes: bring a sweet tang and textured complexity rehydrate them in warm water if dry
• Italian seasoning: blends Mediterranean herbs for aroma and a touch of earthiness
• Dried oregano: adds an herbal bite that complements the fresh basil
• Crushed red pepper flakes: optional for a gentle heat that lifts the overall flavor
• Dry white wine: helps deglaze and add acidity choose a dry variety you enjoy drinking
• Chicken broth: forms the savory soup base homemade or high-quality store-bought both work
• Cooked or rotisserie chicken: speeds up prep and adds tender protein
• Rotini or fusilli pasta: that holds sauce well uncooked so it cooks directly in the soup
• Heavy or whipping cream: enriches and smooths the broth
• Freshly grated parmesan cheese: imparts salty nutty flavor fresh is key
• Fresh baby spinach: adds vibrant color and nutrition packs in vitamins without overpowering
• Fresh basil: torn or sliced to brighten and freshen the finished soup
• Salt and pepper: to taste for seasoning balance

Instructions

Sauté the Aromatics:

Add the olive oil, butter, and chopped onion to a large soup pot or Dutch oven over medium-high heat. Cook the onions stirring occasionally for about five minutes until they become translucent and slightly golden. This step builds the base flavor and sweetness in the soup.

Add the Garlic and Tomato Components:

Stir in the minced garlic, tomato paste, sun-dried tomatoes, Italian seasoning, dried oregano, and crushed red pepper flakes if using. Cook for about one minute until fragrant and the tomato paste darkens slightly. This enhances the depth of flavor.

Deglaze with Wine:

Pour in the white wine and let it bubble gently for one to two minutes while stirring to incorporate all those rich bits from the bottom of the pot. This adds acidity and complexity.

Add Broth and Pasta:

Pour in the chicken broth and increase heat to high until the mixture boils. Once boiling, add the uncooked pasta. Reduce heat to medium-low, cover the pot partially, and let it simmer for ten minutes, stirring every few minutes to prevent sticking. The pasta will cook and absorb the flavors of the broth.

Incorporate Cream and Chicken:

Stir in the heavy cream and cooked chicken. Continue cooking for four to five minutes until the pasta is tender and the chicken is heated through, enriching the soup’s texture and flavor.

Finish with Cheese and Greens:

Turn off the heat and fold in the freshly grated parmesan cheese, spinach, and torn basil leaves. Season with salt and pepper to your taste. Stir gently until the spinach wilts. Serve immediately topped with extra parmesan for a fresh cheesy finish.

The parmesan cheese is my favorite ingredient because it adds a savory sharpness that pulls everything together. One time we made this for a family gathering and everyone went back for thirds while debating if the bacon they brought could make it even better.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to avoid overcooking the pasta or causing the cream to separate.

Ingredient substitutions

You can swap heavy cream for half-and-half or coconut milk for a lighter or dairy-free version. Chicken thighs can replace rotisserie chicken if cooking from scratch adds more flavor. Use gluten-free pasta or spiralized vegetables for low-carb options.

Serving suggestions

Serve with crusty bread or garlic toast to soak up the creamy broth. A simple green salad pairs beautifully to balance the richness. Garnish with additional fresh basil or a squeeze of lemon juice for brightness.

This soup combines ease and elegance for a comforting meal you can enjoy any night. Don’t skip the fresh basil to elevate the flavors beautifully.

FAQs about Recipes

→ Can I use rotisserie chicken in this soup?

Absolutely, rotisserie chicken adds convenience and rich flavor to the dish.

→ Is white wine necessary for the flavor?

White wine adds a subtle acidity and depth, but it can be omitted if preferred.

→ What type of pasta works best?

Short pasta like rotini or fusilli is ideal for holding the creamy broth well.

→ Can I substitute heavy cream with a lighter option?

Light cream or half-and-half can be used, but it may affect the soup's richness.

→ How do I prevent the pasta from sticking during cooking?

Stir the soup every few minutes while simmering to keep pasta from sticking to the pot.