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

Creamy Marry Me Chicken Soup is your new weeknight secret weapon, especially when the weather says “soup,” but your heart screams “comfort food with a flair.” This recipe takes everything you love about the viral Marry Me Chicken pasta—the sun-dried tomatoes, creamy cheese, and irresistible seasoning—and turns it into a one-pot, soul-warming soup.

Even better? It’s gluten-free friendly and can easily be made dairy-free. Whether you’re cooking for picky eaters, hangry spouses, or just yourself on a Tuesday night, this 30-minute wonder checks all the boxes. Creamy Marry Me Chicken Soup isn’t just dinner—it’s a warm hug in a bowl.

Table of Contents

What is Creamy Marry Me Chicken Soup?

Creamy Marry Me Chicken Soup is a cozy twist on the beloved Marry Me Chicken recipe, transformed into a hearty, creamy soup that still brings all the flavor magic. The original dish went viral for its rich, creamy sauce and perfectly seasoned chicken—legend has it, it’s so good it could inspire a marriage proposal. This soup version keeps that signature flair but adds a soothing broth, tender pasta, and veggies like spinach to make it a more balanced and sippable dish. It’s kind of like your favorite creamy chicken pasta met a bowl of soup, fell in love, and lived happily ever after. The result? A dinner that’s equal parts comforting and crave-worthy.

Reasons to Try Creamy Marry Me Chicken Soup

Let’s be honest—finding a dinner recipe that’s quick, comforting, and doesn’t involve a million dishes is basically the Holy Grail. Creamy Marry Me Chicken Soup hits that sweet spot. First off, it’s done in 30 minutes, so you won’t be stuck in the kitchen all night. Second, the flavors are rich but not overpowering—sun-dried tomatoes, Italian seasoning, and Boursin cheese come together to create something downright swoon-worthy. Third, it’s a great way to use up rotisserie chicken and leftover pasta. Plus, it’s versatile! Need it dairy-free? Swap in Nutpods and Kite Hill. Want to prep ahead? Just cook the pasta separately and you’re golden. Basically, this soup’s got range.

Ingredients Needed to Make Creamy Marry Me Chicken Soup

• 1 tbsp olive oil
• ½ onion, diced
• 4 cloves garlic, minced
• ½ cup sun-dried tomatoes (in olive oil, drained and chopped)
• 2 tbsp tomato paste
• 7 cups chicken broth
• 2 tsp salt (plus more to taste)
• ½ tsp black pepper
• 2 tsp Italian seasoning
• ½ tsp crushed red pepper
• 12 oz gluten-free shell pasta (or your fave pasta)
• 2 cups cooked, shredded chicken (rotisserie works great)
• 3 cups fresh baby spinach, chopped
• ¾ cup half & half (or Nutpods for dairy-free)
• 1 package Boursin cheese (or 4 oz cream cheese)
• ½ cup parmesan cheese, divided (or ¼ cup nutritional yeast for dairy-free)

Instructions to Make Creamy Marry Me Chicken Soup

Me Chicken Soup the easy (and delicious) way. Whether you’re a seasoned cook or just learning how to boil water without setting off the smoke alarm, these expanded steps will walk you through every part of the process. You’ll also find helpful tips along the way, including smart ingredient substitutions and links to other recipes you’ll love.

Step 1: Sauté the Aromatics

Start by heating 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, toss in ½ diced onion and 4 cloves of minced garlic. Let them sizzle and soften for about 3–4 minutes, stirring occasionally so nothing sticks.

This step is key—it lays the flavor foundation for your soup. If you’re prepping ahead or need chopping tips, our prep-friendly fall soup recipes offer helpful ideas for cutting down time and mess.

Step 2: Add the Flavor Boosters

Next, stir in ½ cup of chopped sun-dried tomatoes (drained if packed in oil) and 2 tablespoons of tomato paste. Let them cook together for 1–2 minutes, just long enough to toast the tomato paste and infuse the oil with that rich, savory tomato flavor.

Pro tip: If your family isn’t big on sun-dried tomatoes, you can try fire-roasted red peppers as a swap—just chop them up and follow the same step. You’ll get a slightly sweeter soup, but still full of flavor.

Step 3: Pour in the Broth and Seasonings

Now pour in 7 cups of chicken broth (store-bought or homemade—whatever works for you). Stir everything together and sprinkle in your seasonings:

• 2 teaspoons of salt
• ½ teaspoon of black pepper
• 2 teaspoons of Italian seasoning
• ½ teaspoon of crushed red pepper flakes (adjust if you prefer a milder or spicier kick)

Bring the pot to a boil over medium-high heat. This is your soup’s moment to shine and build depth. If you’re craving more broth-based dishes, you’ll also love this Italian White Bean Soup for its heartiness and simplicity.

Step 4: Add the Pasta and Cook Until Al Dente

Once boiling, it’s time to add your 12 oz of pasta—shells work great here, especially if you’re using a gluten-free version. Add it directly to the pot (no need to boil separately unless you’re meal prepping—more on that later). Cook the pasta right in the soup until it’s just al dente, which usually takes about 8–10 minutes, depending on the type.

Keep an eye on the texture—you want the pasta to still have a little bite because it’ll keep cooking even after you reduce the heat. Cooking it in the broth also gives the noodles an extra layer of flavor, unlike boiling them separately in water.

Meal prepping? Check out these tips for keeping pasta and soup separate to avoid soggy leftovers.

Step 5: Stir in the Chicken, Spinach, and Creamy Ingredients

Reduce the heat to medium-low. Now for the creamy, dreamy part: add 2 cups of shredded cooked chicken (hello, rotisserie shortcut!), 3 cups of chopped baby spinach, ¾ cup of half & half (or dairy-free Nutpods), 1 package of Boursin cheese (or 4 oz cream cheese), and ¼ cup of grated parmesan.

Give it a good stir until the cheeses are melted and everything looks velvety and well-blended. The spinach should wilt gently into the broth, turning your soup into something hearty and nourishing. This is where the whole “marry me” name starts to make sense—because this soup is that good.

Want to keep it dairy-free? Our creamy mushroom wild rice soup has even more swaps for creamy texture without dairy.

Step 6: Taste and Adjust

Before serving, give the soup a quick taste. The cheese adds saltiness, so you might not need much more seasoning—but if you do, now’s the time to add a pinch of salt or extra pepper. Like it spicier? Toss in another dash of crushed red pepper.

If your soup feels too thick (especially if it sat while cooking), add a splash of broth or water to loosen it up. On the flip side, let it simmer uncovered for a few more minutes if you want it thicker.

Step 7: Garnish and Serve

Ladle the soup into bowls and sprinkle with the remaining ¼ cup of parmesan, fresh parsley, and a pinch of crushed red pepper if you like a little kick. Pair it with warm bread or a simple salad for a full meal that feels like a hug in a bowl.

If you love meals with a creamy texture and minimal cleanup, check out this One-Skillet Creamy Chicken Spinach Dish—it’s another one-pot hero you’ll want on repeat.

What to Serve with Creamy Marry Me Chicken Soup

This soup is pretty hearty on its own, but if you’re feeding a crowd or just love a little variety, there are some A+ sides to serve it with. A crusty hunk of garlic bread or a simple green salad makes it feel like a restaurant meal. You could also go full cozy mode and pair it with Glazed Carrots or Pesto Chicken Lettuce Wraps for a little extra crunch and protein. Feeling indulgent? Whip up a side of Sweet Potato Crunch Casserole for a comforting, slightly sweet contrast.

Key Tips for Making Creamy Marry Me Chicken Soup

A few small tweaks can make this already fabulous soup even better. First: use rotisserie chicken. It’s a flavor bomb and a time-saver. Second: if you’re meal-prepping or planning to freeze it, cook your pasta separately so it doesn’t soak up all the broth and turn mushy. Third: adjust the salt after adding your cheese—it already has salt, so taste before adding more. Last but not least: if you want a thicker soup, let it simmer an extra few minutes uncovered at the end. Or add more broth if it thickens too much. Customize it to your family’s vibe and it’ll be a forever favorite.

Storage and Reheating Tips for Creamy Marry Me Chicken Soup

This soup stores beautifully if you follow one golden rule: keep the pasta separate. In the fridge, the soup will last 3–4 days in an airtight container. If you’ve already mixed in the pasta, you might notice it soaking up the broth—just add a splash of water or broth when reheating to bring it back to life. Freezing? Totally doable! Just freeze the broth/chicken/veggies part without the pasta or dairy. Add those back in when reheating for the best texture. Reheat gently on the stovetop over low to medium heat, and stir to prevent curdling.

FAQs

Can I make this dairy-free?
Yes! Use Nutpods instead of half & half and Kite Hill cream cheese in place of Boursin.

Can I freeze this soup?
You bet—just leave out the pasta and dairy until you reheat it.

Do I have to use gluten-free pasta?
Nope! Use whatever pasta you like. Just adjust the cook time as needed.

What can I use instead of Boursin?
Regular cream cheese or a dairy-free option works great.

Is it spicy?
There’s a tiny kick from the crushed red pepper, but it’s easy to adjust.

Final Thoughts

Creamy Marry Me Chicken Soup is more than just a viral trend—it’s weeknight gold. It’s fast, flexible, and full of flavor that feels like a warm blanket after a long day. Whether you’re feeding little ones, impressing your partner, or just need a dinner that hits all the right notes without a ton of effort, this soup has your back. For more comforting dinner ideas, check out our One-Pot Creamy Carrot Lentil Soup or our fan-favorite Italian White Bean Soup. Make this once, and don’t be surprised if your family proposes weekly repeats.

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