Can I make Marry Me Chicken Soup ahead of time?

Yes! It reheats wonderfully. Just store it in an airtight container and thin it with broth before serving. Moreover, the flavors taste even better the next day.

What’s the best pasta for creamy soups?

Short cuts like ditalini or small shells work best—they soak up the broth without turning mushy. As a result, they maintain the perfect texture even after reheating.

How can I make it dairy-free or low-fat?

Use unsweetened almond milk or coconut cream instead of heavy cream, and reduce the cheese. Additionally, nutritional yeast can replace parmesan for a dairy-free option.

Can I use rotisserie chicken?

Absolutely! It saves time and adds depth of flavor. Therefore, this shortcut is perfect for busy cooks.

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

Name: Marry Me Chicken Soup (Creamy 30-Minute Dinner!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 small onion, chopped; 3 garlic cloves, minced; 2 tablespoons tomato paste; 1/4 cup sun-dried tomatoes, chopped; 4 cups chicken broth; 2 cups cooked shredded chicken (or rotisserie); 3/4 cup ditalini pasta (or other short pasta); 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1 cup fresh spinach; 1/2 teaspoon red pepper flakes (optional); 1 teaspoon red wine vinegar (or grape juice alternative); Salt and black pepper to taste; Fresh basil or parsley, for garnish

Description

This Marry Me Chicken Soup takes the beloved viral chicken dish and transforms it into a creamy, heartwarming one-pot meal. Loaded with shredded chicken, sun-dried tomatoes, parmesan, and a touch of cream, it’s the perfect cozy dinner ready in just 30 minutes. Ideal for chilly nights or romantic dinners, this soup is comfort and flavor in every spoonful.

Ingredients

Scale

2 tablespoons olive oil
1 small onion, chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1/4 cup sun-dried tomatoes, chopped
4 cups chicken broth
2 cups cooked shredded chicken (or rotisserie)
3/4 cup ditalini pasta (or other short pasta)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup fresh spinach
1/2 teaspoon red pepper flakes (optional)
1 teaspoon red wine vinegar (or grape juice alternative)
Salt and black pepper to taste
Fresh basil or parsley, for garnish

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Instructions

Heat olive oil in a large pot over medium heat. Add chopped onions and cook until translucent.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add tomato paste and let it caramelize for 1 minute. Then add chopped sun-dried tomatoes and a pinch of sugar.
Pour in chicken broth and bring to a gentle simmer.
Add shredded chicken and let it soak in the broth for 3–4 minutes.
Stir in ditalini pasta and cook until tender, stirring occasionally to prevent sticking.
Reduce heat to low, then stir in heavy cream and Parmesan cheese until smooth and slightly thickened.
Add spinach, red pepper flakes, and vinegar. Simmer for 2 minutes until the spinach wilts.
Season with salt and pepper, garnish with basil or parsley, and serve warm.

Notes

For a lighter version, use half-and-half or coconut cream instead of heavy cream. Gluten-free pasta or rice works great for a GF option. Store leftovers in an airtight container and reheat gently with a splash of broth or milk. This soup keeps beautifully for 3 days and tastes even better the next day!

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: One Pot
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 5g
Sodium: 550mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 34g
Cholesterol: 80mg