Creamy Marry Me Chicken Soup Recipe

Ben Carraoli

Creamy Marry Me Chicken Soup Recipe

I have to tell you, when I made this Creamy Marry Me Chicken Soup Recipe, it instantly became one of my favorite comfort meals. The moment I tasted that creamy, tangy broth filled with tender chicken, pasta, and sun-dried tomatoes, I knew this recipe was a keeper. It’s warm, cozy, and so easy to make—truly the perfect bowl for any chilly day.

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Prep Time 10

Cook Time 20

Servings: 6

Ingredients Method Notes

Ingredients

1 tablespoon olive oil — creates a flavorful base for sautéing.
½ medium yellow onion finely diced — adds sweetness and depth.
4 cloves garlic minced — fresh garlic gives the best aroma and flavor.
½ cup sun-dried tomatoes in olive oil drained and chopped — brings a sweet, tangy punch.
2 tablespoons tomato paste — enriches the broth and deepens flavor.
7 cups chicken broth — choose low-sodium to control seasoning.
2 teaspoons salt more to taste — enhances every ingredient.
½ teaspoon black pepper — balances the creamy richness.
2 teaspoons Italian seasoning — gives the soup an herby warmth.
½ teaspoon crushed red pepper — adds gentle heat; adjust as needed.
12 oz gluten-free shell pasta — shells hold the creamy broth perfectly.
2 cups shredded cooked chicken — rotisserie chicken works great.
3 cups fresh baby spinach chopped — fresh spinach keeps the soup bright; avoid frozen.
¾ cup half & half — creates that silky creamy texture.
1 package Boursin cheese about 4 oz — melts beautifully for a rich, herby flavor.
½ cup freshly grated Parmesan cheese divided — fresh Parmesan melts better and tastes richer.

Method

Heat the olive oil in your Dutch oven over medium heat, then add the onions and garlic. Cook until the onion softens and the mixture becomes fragrant, usually about 3–4 minutes.
Stir in the sun-dried tomatoes and tomato paste. Let them cook together for a minute or two so the flavors deepen and the tomato paste caramelizes slightly.
Pour in the chicken broth and season with salt, pepper, Italian seasoning, and crushed red pepper. Allow the soup to come to a gentle boil so the flavors meld.
Add the pasta directly into the boiling broth and cook until just al dente. It will soften further when the remaining ingredients are added.
Reduce the heat, then add the shredded chicken, chopped spinach, half & half, Boursin cheese, and a portion of the Parmesan. Stir until the cheeses melt and the soup becomes creamy.
Serve hot and top each bowl with extra Parmesan, red pepper flakes, or fresh herbs like parsley or basil. It adds a beautiful finish.

Notes

I always use rotisserie chicken—it saves time and adds great flavor.
I grate the Parmesan fresh because it melts more smoothly into the soup.
I add a splash of extra broth when reheating leftovers to keep the soup creamy.
I let the soup sit for a few minutes before serving so the flavors really settle in.