Dinner

Marry Me Chicken Soup Recipe

ByElla Hart June 9, 2026June 9, 2026

Introduction

Marry Me Chicken Soup is a flavorful, comforting dish that combines tender shredded chicken with sun-dried tomatoes, fresh basil, and creamy tomato broth. This hearty soup is perfect for cozy dinners and is easy to prepare with simple ingredients.

A close-up view of a white bowl filled with creamy rotini pasta in a thick orange-tan sauce, showing three clear layers: the bottom has spiraled pasta, the middle is mixed with shredded chicken and bits of cooked spinach, and the top is sprinkled with grated white cheese and small pieces of sun-dried tomatoes, with some sauce pooling around. A silver spoon rests inside the bowl on the right side. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound shredded chicken
3-4 ounces sun-dried tomatoes, chopped
1 medium yellow onion, diced
4 cloves garlic, minced or pressed
3 ounces tomato paste
4 cups chicken broth
1/4 cup basil, chopped
2 cups rotini pasta, dry
2 teaspoons Italian seasoning
1/2 cup heavy cream
Salt and pepper to taste
Parmesan cheese for garnish

Instructions

Step 1: Prep all ingredients by shredding the chicken, chopping the sun-dried tomatoes and basil, dicing the onion, and mincing the garlic.
Step 2: In a large pot, sauté the diced onion and garlic over medium heat until soft and slightly browned.
Step 3: Add the chopped sun-dried tomatoes and basil to the pot, stirring to combine.
Step 4: Stir in the tomato paste and cook for about one minute to deepen the flavors.
Step 5: Add the shredded chicken to the pot, then pour in the chicken broth.
Step 6: Bring the broth to a boil, then reduce the heat to a simmer. Season with salt, pepper, and Italian seasoning.
Step 7: Add the dry rotini pasta and cook according to package instructions, usually 10–12 minutes, until al dente.
Step 8: When the pasta is cooked, turn off the heat and stir in the heavy cream.
Step 9: Adjust salt and pepper to taste, then serve hot with a generous garnish of Parmesan cheese.

Tips & Variations

For a lighter option, substitute heavy cream with half-and-half or coconut milk.
You can use leftover rotisserie chicken to save time and add extra flavor.
Swap rotini for penne or fusilli pasta if preferred.
Add a pinch of red pepper flakes for a spicy kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the soup is too thick. To freeze, omit the pasta and add it fresh when reheating to maintain texture.

How to Serve

The image shows a close-up of a white bowl filled with creamy, orange-colored pasta. The dish has spiral rotini noodles mixed with shredded chicken, small pieces of sun-dried tomatoes, and bits of green herbs. The sauce is thick and smooth, coating the pasta and chicken well. There are small shreds of white cheese scattered on top, and a silver spoon rests inside the bowl on the right side. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chicken instead of shredded chicken?

Shredded cooked chicken is best for this soup, as it adds tenderness and moisture. If using dried or raw chicken, cook and shred it before adding to maintain the right texture.

Is it possible to make this soup dairy-free?

Yes, use coconut milk or a dairy-free cream alternative instead of heavy cream. Also, omit the Parmesan or use a dairy-free cheese substitute for garnish.