Creamy Marry Me Chicken Soup Recipe (30-Minute Dinner!)
My Marry Me Chicken Soup is the cozy soup version of the viral Marry Me Chicken recipe! It’s rich, creamy, packed with bold Italian-inspired flavors, and ready in just 30 minutes. Your family will beg for seconds!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 tbsp olive oil
- ½ onion, diced
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes (in olive oil), drained and roughly chopped
- 2 tbsp tomato paste
- 7 cups chicken broth
- 2 tsp salt, plus 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 (rotisserie recommended)
- 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 (or 1/4 cup nutritional yeast for dairy-free)
- Optional toppings:
- Fresh parsley
- Crushed red pepper
- Extra parmesan cheese
Instructions
1. Heat the olive oil in a large dutch oven or pot over medium heat.
2. Add the onion and garlic and sauté for 3–4 minutes until softened and fragrant.
3. Add in the chopped sun-dried tomatoes and tomato paste. Stir for 1–2 minutes.
4. 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.
5. Turn heat to medium-low and add the shredded chicken, chopped spinach, half & half, Boursin cheese, and 1/4 cup parmesan. Stir for 2–3 minutes until warmed through and creamy.
6. Serve hot topped with parsley, extra parmesan, and crushed red pepper if desired.
Notes
Use rotisserie chicken for convenience and extra flavor.
If meal prepping, cook pasta separately to prevent it from soaking up all the broth.
To make it dairy-free, use Nutpods and Kite Hill cream cheese.
The soup freezes well—just leave out the pasta and dairy until reheating.
Store leftovers in the fridge for up to 4 days. Keep pasta separate for best texture.
Reheat gently on the stovetop, adding extra broth if needed to adjust thickness.
Find it online: https://cookingwithramsay.com/creamy-marry-me-chicken-soup/