Creamy Marry Me Chicken Soup brings all the bold, rich flavors of the viral pasta dish into a warm, cozy, and comforting bowl. It’s a creamy, cheesy delight ready in just 30 minutes.
With tender chicken, sun-dried tomatoes, and a velvety broth, this soup is weeknight comfort food at its finest. It’s hearty, soul-soothing, and gluten-free—perfect for the whole family.
Main Ingredients That Make Creamy Marry Me Chicken Soup Irresistible
- Olive oil – Adds depth and richness, forming the flavorful base of the soup.
- Onion & garlic – Create a savory aromatic foundation for the entire dish.
- Sun-dried tomatoes – Deliver bold, tangy-sweet notes that give the soup its signature kick.
- Chicken broth – Acts as the soul of the soup, carrying every flavor in each spoonful.
- Shredded cooked chicken – Makes it hearty and protein-packed; rotisserie chicken is a time-saving bonus.
- Gluten-free shell pasta – Soaks up the creamy broth while adding satisfying texture.
- Baby spinach – Offers freshness and color, balancing the rich flavors.
- Half & half – Makes the soup silky and smooth without overpowering.
- Boursin cheese – Infuses luscious creaminess with subtle garlic and herb notes.
- Parmesan cheese – Adds salty umami flavor that brings the dish together beautifully.
How to Make It Happen: Creamy Marry Me Chicken Soup Steps
Start by sautéing onion and garlic in olive oil to build the aromatic base. Stir in the tomato paste and sun-dried tomatoes to deepen the flavor.
Add chicken broth and spices, then bring it to a boil. Toss in the pasta and let it cook until just shy of tender—it’ll finish in the broth.
Lower the heat and stir in shredded chicken, spinach, half & half, Boursin, and some Parmesan. Let everything meld together until creamy and warm.
Finish with more Parmesan and fresh parsley for that final irresistible touch.
Cozy Cooking Secrets & Creative Twists
For ultra-flavorful results, use rotisserie chicken—it’s both convenient and packed with savory notes. Cooking the pasta directly in the broth makes things easy, but if you’re meal-prepping or planning for leftovers, keep it separate so the noodles don’t soak up too much liquid.
If you need a dairy-free option, swap in Nutpods for half & half and Kite Hill cream cheese for Boursin. You’ll still get the same luxurious texture with none of the dairy.
Want to elevate it even further? Try stirring in crispy pancetta or topping with garlic breadcrumbs for added crunch.
Soup Storage Smarts: Keep It Creamy & Fresh
Store leftover Creamy Marry Me Chicken Soup in an airtight container in the fridge for up to 4 days. To keep that broth-rich texture, store pasta separately and mix it in when reheating.
If you’re planning to freeze it, hold off on adding the dairy and pasta until you’re ready to serve. Freeze the broth and chicken mixture for up to 3 months. Once thawed, stir in cooked pasta and cream as you reheat gently on the stovetop. Add a splash of broth if it thickens up too much.
Marry Me Chicken Soup
Ingredients
- 2 tsp Italian seasoning
- 2 cups shredded rotisserie chicken
- ½ onion finely diced
- ½ tsp crushed red pepper flakes
- ½ cup parmesan cheese divided
- 1 tbsp olive oil
- ¾ cup half & half or dairy-free alternative e.g., Original Nutpods
- 7 cups chicken broth
- 2 tsp salt plus additional to taste
- ½ tsp ground black pepper
- ½ cup sun-dried tomatoes in olive oil drained and coarsely chopped
- 12 oz gluten-free shell pasta or preferred variety
- 4 cloves garlic minced
- 1 package Boursin cheese or 4 oz of cream cheese dairy-free option: Kite Hill cream cheese
- 2 tbsp tomato paste
- 3 cups baby spinach roughly chopped
Instructions
- Warm olive oil in a large Dutch oven over medium heat.
- Introduce the diced onion and minced garlic; sauté for 3–4 minutes until translucent and aromatic.
- Incorporate the sun-dried tomatoes and tomato paste, stirring for 1–2 minutes to blend.
- Pour in the chicken broth, then season with salt, pepper, Italian seasoning, and crushed red pepper. Raise the heat to bring the mixture to a boil.
- Add the uncooked pasta, allowing it to simmer on medium heat until it reaches an al dente texture—firm but not fully cooked through.
- Reduce the heat to medium-low. Stir in the shredded chicken, spinach, half & half, Boursin cheese, and ¼ cup of the parmesan. Mix gently for 2–3 minutes until the cheese melts, the spinach wilts, and the broth becomes creamy.
- Serve immediately, garnished with additional parmesan, parsley, and a pinch of crushed red pepper if desired.
Notes
If prepping in advance, cook the pasta separately to avoid absorption of broth.
To maintain a dairy-free profile, use Nutpods and substitute Boursin with Kite Hill cream cheese; nutritional yeast can stand in for parmesan.
When freezing, omit pasta and dairy until reheating.
To store, refrigerate in an airtight container for up to 4 days, keeping pasta and soup separate for best texture.
Reheat gently on the stovetop, adding broth or water as needed to adjust consistency.
