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You and your favorite people are going to love this marry me chicken soup! A homemade creamy broth is flavored with sundried tomatoes, pesto, and parmesan cheese for an easy soup with A LOT of “wow factor”. Ready in under 45 minutes, this dish will quickly become a go-to recipe.
Are you looking for a one-pot dinner filled with a creamy homemade broth, tender chicken, al dente pasta, and parmesan cheese? YES PLEASE!
Not only is this marry me chicken soup delicious, it actually won over the hearts of all four Cook family members. Even the little picky one. He actually asked for seconds!
Reader Review
“Wowza this was good. You weren’t kidding. Everyone liked it–even the usual non soup eater.
As always, I love that you embed the amounts of the ingredients in the directions of the recipe so I don’t have to scroll up and down with my gooey fingers.”
Kim
Using store-bought components of this soup is a great timesaver, but if you’d like to try your hand at making your own pesto, our quick pesto sauce is my 5-minute go-to recipe.
Pro Tips/Recipe Notes
- If you are making this for anyone who might be on the “pickier” side, combine the sundried tomatoes with the chicken stock in a blender, and nobody will ever know. Secrets are fun!
- You can use any small(er) pasta that you might have on hand.
Creamy Marry Me Chicken Soup
Equipment
- Strainer
Ingredients
- 1/4 cup salted butter
- 1 tbsp olive oil
- 1/2 cup onion {chopped}
- 4 cloves garlic, finely minced
- 1/3 cup sundried tomatoes, finely chopped
- 2 tbsp tomato paste
- 1 lb chicken breast {cubed}
- 6 cups chicken stock
- 2 1/4 cups uncooked pasta {small shaped}{I used Ditalini}
- 2 tbsp pesto
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp smoked paprika
- 1/4 tsp dried red pepper flakes {optional}
- 1 cup heavy cream
- 3 cups baby spinach
- 3/4 cup shredded parmesan
Instructions
- In a heavy-bottomed saucepan or Dutch oven, melt butter over medium-low heat.1/4 cup salted butter
- Add the olive oil, onions, garlic, chopped sundried tomatoes, and tomato paste, and cook until the onions have started to soften (~5 minutes).1 tbsp olive oil, 1/2 cup onion, 4 cloves garlic, finely minced, 1/3 cup sundried tomatoes, finely chopped, 2 tbsp tomato paste
- Add in the cubed chicken and stir to combine. Cook for 2-3 minutes.1 lb chicken breast
- Slowly add in chicken stock, pasta, pesto, kosher salt, ground pepper, oregano, basil, smoked paprika, and red pepper flakes (if using). Stir to combine.6 cups chicken stock, 2 1/4 cups uncooked pasta, 2 tbsp pesto, 1 tsp kosher salt, 1/2 tsp ground black pepper, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp smoked paprika, 1/4 tsp dried red pepper flakes
- Increase the temp to medium-high, and bring the ingredients to a low boil for 3-5 minutes, stirring often.
- Reduce the heat to medium and cook until the pasta is cooked through.
- Slowly pour in the heavy cream and spinach and stir until it has been incorporated into the soup.1 cup heavy cream, 3 cups baby spinach
- Top with shredded parmesan.3/4 cup shredded parmesan
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Run to make this soup! It’s delicious, comes together beautifully, and the leftovers are most welcome. I used homemade pesto and subbed shell pasta. It’s in the rotation this winter. Thanks Sara!
Wowza this was good. You weren’t kidding. Everyone liked it–even the usual non soup eater.
As always, I love that you embed the amounts of the ingredients in the directions of the recipe so I don’t have to scroll up and down with my gooey fingers.
Kim, so thrilled to hear you all loved it! Thank you for taking the time to leave a review.
As timing would have it, we also made it last night. It is like we were cooking together!