Marry Me Chicken Soup Bowl

Name: Marry Me Chicken Soup Bowl
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Cuisine: American
Ingredients: 1/2 cup sun-dried tomatoes, julienne-cut, packed in oil with herbs; 1 tablespoon oil from sun-dried tomato jar; 1 1/2 cups yellow onion, chopped; 4 cloves garlic, minced; 3 tablespoons tomato paste; 32 ounces chicken broth; 1 cup heavy whipping cream; 4 teaspoons fresh basil, chopped, plus more for garnish; 2 teaspoons kosher salt; 1 1/2 teaspoons dried Italian seasoning; 1 teaspoon garlic powder; 1/4 teaspoon crushed red pepper, or more to taste; 8 ounces uncooked medium shell pasta; 3 cups fresh baby spinach, roughly chopped; 2 cups rotisserie chicken, shredded; 8 ounces cream cheese, cubed and at room temperature; 1 1/2 ounces Parmesan cheese, finely shredded, plus extra for garnish

Recipe by Sam Rivera · Updated November 2025

Chicken Soup & Stew

There's something about a bowl of Marry Me Chicken Soup that feels like a warm embrace on a chilly evening. Home cooks adore this dish for its creamy, garlicky richness balanced by bright sun-dried tomatoes and tender shreds of rotisserie chicken. Perfect for weeknight dinners or cozy weekend gatherings, this soup is irresistible because it combines the comfort of classic chicken noodle soup with the luxurious texture of heavy cream and Parmesan. Every spoonful is a celebration of flavor, making it a recipe you'll want to make again and again.

What Makes This Recipe Special

The use of sun-dried tomatoes packed in herb-infused oil deepens the flavor base and adds a tangy, aromatic complexity that's hard to replicate with fresh tomatoes.
Medium shell pasta absorbs the creamy broth beautifully, creating a comforting bite that's both hearty and satisfying without being overly heavy.
The addition of cream cheese and Parmesan at the end creates a velvety, restaurant-quality finish that elevates the soup beyond a typical weeknight meal.
Fresh baby spinach is stirred in just before serving, ensuring it wilts gently into the soup for a pop of color and a slight earthiness that cuts through the richness.

⏱ 80 mins

American

Servings 6

Ingredients

1/2 cupsun-dried tomatoes, julienne-cut, packed in oil with herbs

1 tablespoonoil from sun-dried tomato jar

1 1/2 cupsyellow onion, chopped

4 clovesgarlic, minced

3 tablespoonstomato paste

32 ounceschicken broth

1 cupheavy whipping cream

4 teaspoonsfresh basil, chopped, plus more for garnish

2 teaspoonskosher salt

1 1/2 teaspoonsdried Italian seasoning

1 teaspoongarlic powder

1/4 teaspooncrushed red pepper, or more to taste

8 ouncesuncooked medium shell pasta

3 cupsfresh baby spinach, roughly chopped

2 cupsrotisserie chicken, shredded

8 ouncescream cheese, cubed and at room temperature

1 1/2 ouncesParmesan cheese, finely shredded, plus extra for garnish

Nutrition

600 caloriesCalories

Per serving · Values are estimates

Instructions

Heat 1 tablespoon sun-dried tomato oil in a large Dutch oven over medium heat. Add chopped onions and minced garlic, cooking for 3-4 minutes until softened and fragrant.

Incorporate tomato paste and sun-dried tomatoes into the pot. Cook for about 2 minutes, stirring constantly, until tomato paste develops a deeper color.

Pour in chicken broth, heavy cream, fresh basil, kosher salt, Italian seasoning, garlic powder, and crushed red pepper. Bring the mixture to a gentle boil over medium heat, stirring occasionally. Simmer for 12 minutes.

Add uncooked shell pasta to the pot. Reduce heat to medium-low and cook for 12 minutes, stirring occasionally, until the pasta is tender.

Lower heat to low. Stir in chopped spinach, shredded rotisserie chicken, cubed cream cheese, and shredded Parmesan. Stir frequently for about 5 minutes, until the cheeses melt and chicken is heated through.

Ladle soup into bowls and garnish with extra Parmesan, fresh basil, and a sprinkle of red pepper flakes. Serve immediately, accompanied by crusty bread or a fresh green salad if desired.

Essential Tips

Don't skip the oil

The oil from the sun-dried tomatoes jar is packed with flavor, so use it to sauté the onions and garlic. This small step ensures a deeper, more aromatic base for your soup.

Brown the tomato paste

When adding the tomato paste, cook it for 2 minutes until it darkens slightly. This process, called the Maillard reaction, enhances the sweetness and complexity of the soup's flavor profile.

Pasta al dente is key

Cook the shell pasta for 12 minutes until it's tender but still has a slight bite. Overcooked pasta will turn mushy and disintegrate in the broth, ruining the texture of your soup.

Stir in cream cheese last

Adding cream cheese at the end ensures it melts smoothly into the broth, creating a rich, creamy texture without curdling. Stir frequently to avoid lumps.

Garnish with fresh basil

Fresh basil adds a bright, herbal note that cuts through the richness of the cream. Sprinkle it on just before serving for maximum freshness and aroma.

Smart Swaps & Variations

Dairy-free Swap heavy cream for full-fat coconut milk and use dairy-free cream cheese or omit it entirely. Add nutritional yeast to mimic the cheesy depth of Parmesan.

Lighter version Replace heavy cream with half-and-half or whole milk, and use low-fat cream cheese. The soup will be less rich but still satisfying.

Vegetarian Omit the chicken and use vegetable broth instead of chicken broth. Add white beans or chickpeas for extra protein and texture.

Spicier kick Increase the crushed red pepper to 1/2 teaspoon or add a pinch of cayenne pepper for a fiery twist. Pair with a cooling side like cucumber salad.

What to Serve With This

Warm crusty sourdough or garlic bread to soak up the creamy broth.
A simple arugula salad with lemon vinaigrette and shaved Parmesan for a peppery contrast.
Roasted Brussels sprouts with balsamic glaze to balance the soup's richness.
A crisp white wine like Pinot Grigio or a light lager to complement the creamy, garlicky flavors.

Storage & Reheating

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen over time, making it even more delicious the next day.

Reheating

Reheat the soup gently over low heat, stirring frequently to prevent the pasta from becoming mushy. If needed, add a splash of broth or water to loosen the consistency.

Expert Chef Tips

Toast the sun-dried tomatoes in a dry skillet for 1-2 minutes before adding them to the pot. This step intensifies their caramelized sweetness and adds another layer of depth.
Use a microplane to grate the Parmesan directly into the soup rather than sprinkling it on top as a garnish. This ensures an even, melt-in-your-mouth distribution of cheesy goodness.
If the soup thickens too much after storage, stir in a small amount of warm stock or milk while reheating to restore its creamy consistency. Avoid boiling to prevent separation.

Equipment You’ll Need

Large Dutch oven or heavy-bottomed pot for even heat distribution.
Chef's knife and cutting board for chopping onions, garlic, and spinach.
Microplane or fine grater for freshly grating Parmesan cheese.
Slotted spoon for stirring in the spinach and chicken without overmixing.

Nutritional Benefits

Each serving (assuming 6 servings) provides approximately 600 calories, with 40g of fat (mostly from the heavy cream and cheese), 35g of protein, and 45g of carbohydrates.
The sun-dried tomatoes add lycopene, an antioxidant linked to heart health, while the spinach contributes iron and vitamins A and K.
Rotisserie chicken provides lean protein, making this a balanced meal when served with a side salad or crusty bread.
This soup is high in saturated fat due to the heavy cream and Parmesan, so it's best enjoyed in moderation if you're watching your saturated fat intake.

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Frequently Asked Questions

Can I use fresh tomatoes instead of sun-dried?

Fresh tomatoes won't provide the same concentrated, tangy depth as sun-dried tomatoes. If you must substitute, use 1 cup of diced ripe tomatoes and increase the cooking time to 5-7 minutes to reduce the liquid. Add a pinch of sugar to balance the acidity.

Why does my soup separate when reheating?

Heavy cream and cheese can separate if heated too quickly or at too high a temperature. Always reheat on low heat, stirring constantly. If separation occurs, whisk in a tablespoon of warm milk or broth to emulsify the soup again.

Can I make this soup ahead of time?

Yes, this soup reheats beautifully. Prepare it up to 3 days ahead and store it in the refrigerator. The pasta may absorb some broth, so add a splash of water or broth when reheating to restore the desired consistency.

What's the best way to shred the rotisserie chicken?

Shred the chicken by hand for the most tender texture, pulling apart the strands with your fingers. Avoid using a fork, as it can make the chicken stringy. Discard any skin or bones before adding it to the soup.

Can I freeze this soup?

This soup freezes well but the pasta may become mushy upon thawing. For the best texture, cook the pasta separately and add it fresh when reheating. Freeze the soup base (without pasta or spinach) for up to 3 months.

What's the best pasta shape to use?

Medium shell pasta is ideal because it holds the creamy broth well and provides a satisfying bite. Other good options include cavatappi, gemelli, or small elbow pasta.

How can I make this soup thicker or thinner?

For a thicker soup, cook the broth down longer or mash a few pieces of pasta against the side of the pot. For a thinner soup, add more broth or water. Adjust seasoning after thinning.

Can I use dried basil instead of fresh?

Yes, but use 1 teaspoon of dried basil in place of the 4 teaspoons of fresh. Add it when you incorporate the broth to give the flavors time to meld. Fresh basil is preferred for garnishing, as it adds a bright, aromatic finish.