This ultra rich and creamy Marry Me Chicken Soup is a riff on the internet viral Marry Me Chicken recipe. It has flavor packed ingredients like sun dried tomatoes, shallots, Parmesan cheese and basil. I love that it’s an easy one pot meal and it only takes about 30 minutes to make (even though it tastes like it has simmered for hours).
After the huge success of my delicious Marry Me Chicken Lasagna recipe, I knew I had to turn it into soup too. It was a good idea. This cozy soup is pure comfort in a bowl. And it’s sure to win the heart of the love in your life.
Marry me chicken soup will likely become a repeat recipe in your house. It’s lovely to make at the beginning of the week to have for lunches. And it’s nice to serve for dinner with garlic bread and a simple salad too. It’s also a soup that is perfect for date night. Be careful… it has been said that this soup is love at first bite!
Ingredients Needed:
- The Basics: Butter, garlic and salt.
- Sun Dried Tomatoes: Look for the sun dried tomatoes that are packed in oil. They are the anchor ingredient for marry me chicken soup. They give the soup a sweet and tart flavor. We utilize some of the oil in the jar too because it has so much flavor!
- Shallots: These add a mild, sweet and slightly garlicky flavor.
- Tomato Paste: This adds richness, depth and umami. It pairs well with the rest of the ingredients to create an amazing, savory broth.
- Chicken Broth: Use low sodium broth if you want more control over the salt in the soup.
- Spinach: I love the addition of a little fresh spinach into the soup.
- Chicken: Cooked chicken is what you need here. To make things really easy, use shredded rotisserie chicken (or leftover chicken).
- Parmesan Cheese: Use a chunk of Parmesan to grate yourself. It’s so much better than the already grated stuff. I like to add more on top for serving!
- Heavy Whipping Cream: Heavy cream is going to make the broth nice and creamy!
- Cream Cheese: Room temperature cream cheese will melt easiest in the soup.
- Fresh Basil: This is the garnish for the soup, and it brings all of the Italian flavors together.
How to make Marry Me Chicken Soup:
- The first step is sauteing shallots in butter and sun dried tomato oil (from the jar of sun dried tomatoes). This is going to infuse that delicious flavor of sun dried tomato right into the onions. Next, you’ll add the sun dried tomatoes, tomato pasta and garlic.
- The next step is adding the chicken broth, spinach, chicken and salt. Simmer for a few minutes.
And the last step is stirring in the Parmesan cheese, cream and cream cheese until the cheeses have melted into the broth. The fresh basil is stirred in just before serving.
Recipe Tips:
- Suggested additions: small pasta or gnocchi.
- To make this soup vegetarian, use vegetable broth and use chickpeas instead of chicken.
- Try using crumbled, cooked Italian sausage in place of the chicken.
- Use creamy Boursin cheese in place of the cream cheese.
- If you don’t care for sun dried tomatoes, use canned diced tomatoes (drained) or roasted cherry tomatoes.
- Like it spicy? Add more red pepper flakes.
- Want it lighter? Use half and half instead of heavy whipping cream.
- Want a thicker broth? Add a little cornstarch.
- Marry me chicken soup can be stored in a sealed container in the refrigerator for up to 4 days.
What You’ll Love About This Recipe:
- You’ll love it because it’s basically chicken that has been simmered in a velvety, creamy, sun dried tomato sauce. What’s not to like?
- It’s a good soup to dunk a baguette into.
- It’s an easy recipe to make, and it’s impressive to serve to anyone!
Marry Me Chicken Soup
Ingredients
- 1 tablespoon sun dried tomato oil from the jar
- 1 tablespoon salted butter
- 1 large shallot, peeled and finely chopped
- ½ cup chopped, drained julienne-cut sun dried tomatoes in oil
- 2 tablespoons tomato paste
- 4 medium garlic cloves, peeled and finely chopped
- 6 cups chicken broth
- 3 cups packed chopped fresh spinach
- 3 cups packed shredded rotisserie chicken
- ½ teaspoon salt
- ⅓ cup grated Parmesan cheese
- 1 cup heavy whipping cream
- 2 ounces cream cheese, cut into small cubes
- 2 tablespoons chopped fresh basil
- additional grated Parmesan cheese and fresh basil, for garnish
Instructions
- In a large pot, heat the sun dried tomato oil and butter over medium-heat until melted. Add the shallot; cook, stirring often until softened (about 3 minutes).
- Stir in the sun dried tomatoes, tomato paste and chopped garlic; cook, stirring, until the tomatoes are a little bit broken down- about 2 minutes.
- Stir in the broth, spinach, chicken and salt. Bring to a boil over medium-heat; reduce to a simmer and cook, uncovered and stirring occasionally for about 10 minutes.
- Remove the pan from heat. Stir in the Parmesan cheese, cream and cream cheese; stir until the cream cheese is melted and mixed in. Stir in the basil. Serve topped with garnish of Parmesan and fresh basil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
