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Make this easy Marry Me Chicken Soup when you need a comforting bowl of goodness that’s both delicious and satisfying. With the favourite combination of succulent chicken, sun dried tomatoes, cream and parmesan, cooked in a warming broth.
I was making a batch of my classic Chicken Soup when this one came to me, and I couldn’t resist… so here is Marry Me Chicken Soup!
There’s been one pot pastas, slow cooker adaptations, meatballs and Dump & Bakes in Marry Me-style, so I thought it was time to try it in flavour-packed soup form. (Surely it’s time I had my name in the Guinness Book of World Records for the person with the most recipe variations of Marry Me Chicken?!)
I feed the hearts and stomachs with this one (and yes, my kids do groan when I say this) – the famous creamy, tomatoey chicken dish, but all in one steaming bowl for those days when we need a little comfort.
Why you’ll love this Marry Me Chicken Soup recipe
⭐️ Packed full of flavour
⭐️ Hearty and comforting
⭐️ Easy-to-follow recipe
What is Marry Me Chicken Soup?
In case you don’t know it yet, the original Marry Me Chicken recipe kicked it all off, and inspired me to create a few spin-offs that had the same ingredients of chicken in a creamy sauce with sun-dried tomatoes and parmesan.
I guess you could say a Tuscan-style sauce that was said to be so tasty, it’d make your diners want to marry you!
For this soup version, I wanted to get all the usual ingredients in there with a little pasta too, to give the soup a bit of a bite that would also make it a full and satisfying meal.
We tested this with and without poaching the chicken first. I would say if you have leftover chicken to use up, go for it and use this (just cut out the cooking of the chicken stage), but if not, I would highly recommend following the recipe as cooking the chicken this way gives us a ready-made broth for the base of the soup that is SO delicious.
Marry Me Chicken Soup Ingredients
- Chicken stock – Made from cubes or homemade is fine. You’ll need 1.5 litres for this recipe.
- Chicken breasts – Use 2 for this recipe. I found this recipe worked best when poaching them in the stock first, before removing them and cutting them up into bite-sized chunks that’s good for soup.
- Olive oil – Or use the oil from the sun dried tomatoes. This is to fry some of the ingredients in before adding them to the stock.
- Onion – Dice a fresh one or frozen, pre-chopped is OK.
- Garlic – Fry 3 cloves with the onion and tomatoes.
- Sun dried tomatoes – The type in oil in a jar.
- Tomato puree – A good quality one always makes a difference.
- Herbs – Dried oregano and paprika.
- Dried pasta – I use a smaller shape like macaroni for soup as it’s more bite-sized and easier to eat, as well as staying firmer.
- Double cream – Also known as heavy cream outside the UK.
- Parmesan cheese – Finely grated.
- Baby leaf spinach – Chop this finely too.
- Sea salt and freshly ground black pepper – Season generously.
- To garnish – A little chopped basil and extra parmesan.
How to make Marry Me Chicken Soup
1. Bring the chicken stock to a simmer in a large pan, then cook chicken breasts as per the full recipe below.
2. Remove the chicken from the stock, cut into small cubes then set to one side. Keep the stock in the pan.
3. In a separate pan, heat the olive oil and cook the onion, garlic and sun dried tomatoes until starting to soften.
4. Add in the tomato puree, the oregano and paprika, and cook for a few minutes more.
5. Add the stock and the dried pasta. Bring to a boil then simmer until the pasta is al dente.
6. Stir in the double cream, parmesan and spinach. Stir in the shredded chicken, season to taste, then serve. Garnish with basil and parmesan.
Storing
In the fridge This can be cooked and kept in an airtight container for 3 days in the fridge.
You may need a splash of water when reheating if it becomes thick when cool. Make sure it’s warm all the way through before serving.
In the freezer You can also freeze the soup in a well sealed container for up to 3 months. You should defrost overnight in the fridge and reheat thoroughly OR reheat from frozen in a saucepan or in the microwave. Freeze it into single portions for a quick grab-and-go meal!
Adding the cream
After you have added the cream, don’t let the soup come back to a boil as it may cause the liquid to split.
If it does though, don’t panic. It will still taste delicious!
More Marry Me Chicken recipes…
Slow Cooker Chicken
Slow Cooker Marry Me Chicken
Chicken
Marry Me Meatballs
Dump & Bake
Marry Me Chicken and Rice {Dump & Bake}
One Pot Pasta
Marry Me Chicken Orzo {One Pot Recipe}
FAQs
Yes, sure. Just be aware that the pasta will soak up the liquid a little though, so you might need to add a little water to loosen it up again when warming through.
I love mine with a bit of bread and butter, although it’s quite a filling meal on its own, so you could enjoy it without sides.
Yes! It’s a great way of using up chicken from a roast dinner. Just skip the part in the recipe where you cook the chicken in the stock and pop the meat in at the end instead.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Marry Me Chicken Soup
Ingredients
For the soup:
- 1.5 litres (6 cups) Chicken stock
- 2 Chicken breasts
- 1 tbsp Olive oil, Or use the oil from the sun dried tomatoes
- 1 Onion, Diced
- 3 Garlic cloves, Peeled and crushed
- 1 tbsp Tomato puree
- 1 tsp Dried oregano
- 1 tbsp Paprika
- 200 g (2 cups) Dried pasta, I use macaroni
- 100 ml (0.5 cup) Double cream
- 50 g (0.5 cup) Parmesan, Grated
- 120 g (4 cup) Baby leaf spinach, Chopped
- Sea salt and freshly ground black pepper
To garnish:
- 15 g (0.25 cup) Basil, Chopped
- A little extra parmesan
Instructions
- Bring the chicken stock to a simmer in a large pan, then add the chicken breasts and cook for 10-15 minutes, with a lid on, until the chicken is cooked through.
- Remove the chicken from the stock, cut into small cubes then set to one side. Keep the stock in the pan.
- In a separate pan, heat the olive oil over a medium high heat and cook the onion, garlic and sun dried tomatoes for a few minutes until starting to soften.
- Add in the tomato puree, oregano and paprika and cook for a few minutes more.
- Add the stock you used to cook the chicken breasts and the dried pasta. Bring to a boil then simmer for 8-10 minutes until the pasta is al dente. (Nearly cooked but still with a bit of bite.)
- Add a splash more stock here if it’s needed.
- Over a low heat, stir in the double cream, parmesan and spinach. Stir in the shredded chicken, season to taste with salt and pepper, then serve.
- Scatter over some chopped basil and a little extra grated parmesan.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
