A twist on a classic recipe, this Marry Me Chicken Soup is sure to be just as popular. A cozy, comforting soup that’s packed with chicken and pasta, nestled in a creamy tomato and parmesan broth. Serve this soup with lots of soft, buttered rolls for dipping, you won’t want to leave a drop behind!
why you’ll love marry me chicken soup
Because who doesn’t love the classic Marry Me Chicken dish? We know it’s a favorite at our house, which is why we had to try this Marry Me Chicken Soup. One bite and we we’re hooked…the creamy tomato broth alone is worth the make.
- Make Ahead Soup Recipe: You can make this soup ahead of time and warm it up in the microwave before serving. If you’re worried about the pasta getting mushy (we don’t) you can always cook it separately and add it to individual bowls.
- Comforting and Cozy Flavors: The broth in this recipe is out of this world good. Sun dried tomatoes with fresh herbs, onions and garlic finished with cream and parmesan cheese.
- Versatile: You can serve Marry Me Chicken Soup to your family for dinner any night of the week, or break it out for a special date night at home!
ingredients you’ll need
A photo of the primary ingredients you’ll need, minus the basics like salt and pepper. For a complete list of ingredients with amounts needed, head to the recipe card below.
After the photo we’ll talk about the ingredients, why they work in this recipe and also substitutions if applicable.
- Onions: Yellow onions are sweeter than white onions, or you can swap out shallots.
- Fresh Garlic: Minced fresh garlic, use fresh. It’s just better.
- Fresh Thyme: Fresh is preferred for the best flavor, or use 1 teaspoon dried thyme.
- Tomato Paste: We use a whole, 6 ounce can.
- Sun Dried Tomatoes: Dried or packed in oil, either works since we’re not using the oil from the jar in this recipe.
- Chicken Broth or Stock: Use the best quality you can find, some brands are very watery. Our favorite is from Trader Joes (shown in the photo above), homemade is always the best, or you can also use bone broth.
- Farfalle Pasta: AKA bowties. We love this shape for this soup but other options could be ditalini or elbows.
- Heavy Cream: Gives the broth it’s creamy, thick delicious flavor and texture. Half and half can be substituted but it won’t be as thick.
- Parmesan Cheese: Find a good, nutty and flavorful parmesan cheese.
- Baby Spinach: We typically add a 5 ounce bag because we love spinach, if you want it to be more in the background, start with 2 heaping cups and add more if you like.
how to make
Step by step photos here with brief instructions for a visual aid. For complete, detailed instructions, head to the recipe card at the end of the post.
- Cook the onions and garlic: Add diced onions to a dutch oven with olive oil and cook for 5 minutes until softened. Add minced garlic and chopped thyme along with salt and pepper, cook 1 minute longer.
- Stir in tomato paste and sun dried tomatoes: Stir the tomato paste into the onions and garlic, then add the chopped sun dried tomatoes and cook for 1 minute.
- Pour in broth, simmer then and add pasta and chicken: Pour in 8 cups of chicken broth and stir to combine. Simmer the soup for 10 minutes, uncovered. After simmering, add the chicken and farfalle, stirring so the pasta doesn’t stick together. Simmer the soup, partially covered with a lid for 10-12 minutes until the pasta is tender.
- Finish the soup: Finish the soup with heavy cream, fresh spinach and grated parmesan cheese. Stir and bring to a simmer for 5 minutes, then serve.
tips for best results!
As always, make sure that you use the best quality ingredients. Parmesan cheese in a can isn’t going to result in the best flavor, for instance. Chicken broth or stock is another ingredient that can really change the end result of this Marry Me Chicken Soup. Test out a few varieties to find one that you like, or make your own homemade stock!
Also, you want to make sure that you take the time to cook the onions down a full 5 minutes. this will give the soup the best flavor, and no one wants crunchy, undercooked onions.
sides to serve with marry me chicken soup
While this cozy and hearty soup recipe is a stand alone dish, you can certainly add a side or two! Especially if you’re serving this for a special date night in, we have some great ideas for you:
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Marry Me Chicken Soup
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Print Recipe
Pin RecipeMarry Me Chicken Soup is a rich and creamy dish that combines tender chicken, pasta, and a comforting broth, making it a perfect dinner for cozy nights.
Ingredients
- 1–2 tablespoons olive oil
- 3/4 cup diced onions
- 1 tablespoon fresh garlic, minced
- 1 tablespoon fresh thyme, stemmed and chopped
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- 6 ounce can tomato paste
- 1/2 cup chopped sun dried tomatoes
- 8 cups chicken broth or stock
- 2 cups farfalle pasta
- 3 cups cooked, shredded or diced chicken
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 5 ounces fresh baby spinach, roughly chopped (we use a 5 ounce bag, you can start with 2–3 heaping cups and then add more if you like)
Instructions
- Add a tablespoon of olive oil to a 5 quart dutch oven over medium-low heat. Add the onions and cook for 5 minutes until translucent and softened. Stir in the garlic and thyme and cook for 1 minute longer.
- Add the tomato paste and sun dried tomatoes, stirring into the onions and garlic. Season with the salt and black pepper to taste.
- Pour in the chicken stock and stir to combine. Bring to a simmer and let cook for 10 minutes uncovered.
- Add the chicken and the pasta, stirring so that the pasta doesn’t stick together. Bring the soup back to a simmer and then partially cover with a lid. Simmer the soup for 10-12 minutes until the pasta is cooked, stirring occasionally. (you might need more or less depending on the shape that you use, for farfalle 10 minutes was good)
- Stir in the cream and parmesan cheese, then add the spinach. Stir the spinach so that it wilts down into the soup. Simmer the soup for 5 minutes to blend the flavors together and serve.
Recipe Notes
Store: Let the soup cool down and then store in an air tight container in the refrigerator for up to 3 days.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
