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

I absolutely love this Marry Me Chicken Soup (Creamy 30-Minute Dinner!) Recipe because it combines the comforting warmth of a homemade soup with the rich, indulgent flavors of that iconic “marry me” chicken dish. It s a perfect weeknight dinner when you want something quick yet impressive, creamy yet hearty. Seriously, this soup feels like a hug in a bowl!

When I first tried making this, I was blown away by how easy it was to whip up in just 30 minutes, and how the little addition of sundried tomatoes and parmesan elevates the whole thing. You ll find that this recipe hits the spot for busy evenings, cold days, or anytime you crave a creamy, cozy meal that doesn t mess with your schedule.

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Ingredients You’ll Need

The ingredients for the Marry Me Chicken Soup (Creamy 30-Minute Dinner!) Recipe come together beautifully to create layers of flavor – from the savory tomato paste to the bright pop of sundried tomatoes and the earthy thyme. I always recommend using a good quality chicken stock and fresh spinach to keep it vibrant and fresh.

• Olive oil: Adds a smooth base for sautéing and brings out the onion s sweetness.
• Medium yellow onion: Small diced for that perfect tender texture and savory depth.
• Freshly ground pepper: A little kick to awaken all the flavors.
• Salt: Divided use helps season in stages for balanced savory flavor.
• Granulated garlic powder: Gives a terrific garlic aroma without overwhelming.
• Dried thyme: The herb that s key to the original marry me chicken – super aromatic.
• Tomato paste: Concentrated tomato flavor that adds richness and umami.
• Chicken stock: The heart of your soup; homemade or good quality store-bought works best.
• Filtered water: Keeps the flavors perfectly balanced and adjusts soup consistency.
• Sugar: Just a pinch to balance acidity from the tomato paste and sundried tomatoes.
• Sundried tomatoes in oil: Chopped for bursts of tangy-sweet flavor that brighten the soup.
• Cooked chicken (diced or shredded): Brings protein and heartiness – leftovers work wonderfully here.
• Small-shape pasta (like orecchiette, ditalini, or farfalle): Adds comforting bite without overpowering the broth.
• Heavy cream: Stirred in at the end for that luscious, velvety finish.
• Grated parmesan cheese: The secret to creaminess and savory depth in this soup.
• Baby spinach: Adds color, nutrition, and a subtle freshness.
• Red wine vinegar: A splash to brighten and balance all the rich flavors just before serving.

Variations

One of the things I love about this Marry Me Chicken Soup (Creamy 30-Minute Dinner!) Recipe is how easy it is to make it your own. I often swap out the sundried tomatoes for roasted red peppers, or add a pinch of red pepper flakes for some heat. Play around – that s part of the fun!

• Vegetarian Version: I ve replaced chicken stock with vegetable stock and used mushrooms or tofu for protein – still delicious and hearty.
• Herb Swap: Switching thyme for Italian seasoning or poultry seasoning can add a different flavor profile – I found thyme really nails the flavor, but it s fun to experiment.
• Pasta Choices: Ditalini pasta stands up best in my experience, but you can try small shells or mini elbows – just watch cooking time closely.
• Lactose-Free: You can swap heavy cream with coconut milk for a dairy-free creamy texture.

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

Step 1: Sauté Your Aromatics

Start by heating your olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced onion along with a pinch of salt and freshly ground black pepper. Cook this, stirring frequently, until the onion softens and becomes translucent – about 3 to 5 minutes. You want the onions tender and fragrant; don t rush this step as it builds the flavor base.

Step 2: Add Seasonings and Tomato Paste

Sprinkle the garlic powder and dried thyme over the softened onions, then cook for about one minute, stirring constantly so the flavors bloom without burning. Next, in goes the tomato paste – cook it with the onions and herbs for 30 seconds while stirring often. This step deepens that rich tomato flavor and adds a slight sweetness that balances perfectly with the savory herbs.

Step 3: Combine the Broth and Ingredients

Pour in the chicken stock and two cups of filtered water, scraping up any browned bits from the bottom of your pot – those bits are flavor gold! Add the remaining salt, sugar, sundried tomatoes, and the diced or shredded cooked chicken. Give everything a good stir, then cover and bring the mixture to a rolling boil.

Step 4: Cook the Pasta

Once your broth is boiling, add your small pasta-my favorite is ditalini because it holds shape well. Stir right after adding to prevent sticking. Lower the heat to a strong simmer, cover, and cook until pasta is just tender, about 8 to 15 minutes depending on what pasta shape you choose. Uncover occasionally to stir gently; this keeps everything from clumping or sticking to the bottom, which can happen if you walk away for too long.

Step 5: Finish the Soup

Turn off the heat and add the heavy cream, parmesan cheese, red wine vinegar, and baby spinach, stirring until the spinach wilts and everything is well combined. This final step is where the soup gets its creamy, luxurious texture and a bright finish from the vinegar that balances the richness. Taste and adjust salt or pepper as needed – you ll usually only need a small tweak here.

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

Garnishes

I like to top this soup with an extra sprinkle of freshly grated parmesan and a few torn fresh basil leaves if I have them on hand. A drizzle of good quality olive oil or a pinch of crushed red pepper flakes also adds a nice touch that makes each bowl feel special.

Side Dishes

Since this soup is so hearty, I often serve it with a simple green salad dressed lightly with lemon vinaigrette or some crusty garlic bread. My family also loves pairing it with roasted veggies or a warm baguette for dunking.

Creative Ways to Present

For a cozy dinner party, I sometimes ladle the soup into individual soup crocks and garnish with microgreens and edible flowers – it really impresses guests and makes me feel like I went the extra mile without extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftover Marry Me Chicken Soup in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but be mindful the pasta will soak up liquid so it thickens-add a splash of chicken broth when reheating to loosen it up.

Freezing

I ve frozen this soup successfully after cooling it completely, but because of the cream and pasta, the texture can change a bit. To get the best texture, I freeze it without the cream and spinach, then add those fresh when reheating.

Reheating

Reheat gently over medium-low heat on the stove, stirring frequently. Add a splash of broth or water to refresh the texture and stir in a little extra parmesan or cream if it feels too thick. Avoid microwaving at high heat, which can cause the cream to separate.

FAQs

Final Thoughts

This Marry Me Chicken Soup (Creamy 30-Minute Dinner!) Recipe has become one of those go-to meals I m so glad to have in my dinner rotation. It really feels special without being complicated, and it s perfect for nights when you want comfort food that fills you up but doesn t weigh you down. Give it a try – I m betting it ll become a family favorite for you too!

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 75 reviews

• Author: Jaden
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American

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Description

Marry Me Chicken Soup is a creamy, flavorful, and comforting 30-minute dinner featuring tender chicken, sundried tomatoes, pasta, and baby spinach in a rich broth enriched with heavy cream and parmesan cheese.

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Ingredients

Units USM Scale 1x2x3x

Main Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, small diced
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 teaspoons salt, divided
• 1 teaspoon granulated garlic powder
• 1 teaspoon dried thyme
• 1 6–oz can tomato paste
• 1 quart chicken stock
• 2 cups filtered water
• 1 teaspoon sugar
• 1/3 cup sundried tomatoes in oil, chopped
• 3 cups diced or shredded cooked chicken
• 2 cups small-shape pasta (uncooked) such as orecchiette, ditalini, or farfalle

To Add at the End

• 1/2 cup heavy cream
• 1/3 cup grated parmesan cheese
• 2 cups baby spinach
• 1 teaspoon red wine vinegar

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Instructions

1. Sauté Onion: Heat a large heavy bottom pot or Dutch oven over medium-high heat. Add the olive oil, diced onion, ¼ teaspoon salt, and freshly ground black pepper. Cook, stirring frequently, until the onion begins to soften, about 3-5 minutes.
2. Add Spices and Tomato Paste: Sprinkle the onion with granulated garlic powder and dried thyme. Cook for about one minute until fragrant, stirring constantly. Add the tomato paste and continue cooking for 30 seconds while stirring to combine.
3. Add Liquids and Chicken: Pour in the chicken stock and 2 cups filtered water, scraping any browned bits off the bottom of the pan. Stir in 2 teaspoons salt, sugar, chopped sundried tomatoes, and cooked chicken. Cover the pot and bring to a rolling boil.
4. Cook Pasta: Add the small-shape uncooked pasta to the boiling soup and stir to prevent sticking. Cover the pot, reduce heat to a strong simmer, and cook until the pasta is just tender, about 8-15 minutes depending on pasta type. Uncover and stir occasionally to prevent sticking.
5. Finish Soup: Turn off the heat. Uncover and stir in the heavy cream, grated parmesan cheese, red wine vinegar, and baby spinach. Stir to combine and allow the spinach to wilt. Taste and adjust seasonings if needed before serving.

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Notes

• Thyme is the herb used in the original dish, but you can substitute no-salt-added Italian seasoning or poultry seasoning if preferred.
• One 6-oz can of tomato paste is approximately 10 tablespoons. If using concentrated tomato paste from a tube, adjust the amount according to concentration level.
• Tested pasta shapes include orecchiette, ditalini, and farfalle. Ditalini holds its shape best. Avoid large pasta shapes like penne or rigatoni, as they absorb too much liquid. Monitor cooking time closely depending on pasta size to prevent overcooking or sticking.

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Nutrition

• Serving Size: 1 serving (1/6 of recipe)
• Calories: 387
• Sugar: 5g
• Sodium: 781mg
• Fat: 19g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 27g
• Cholesterol: 84mg