I absolutely love whipping up this Marry Me Chicken Soup (Creamy 30-Minute Dinner!) Recipe whenever I want something cozy, flavorful, and fast. It s like all the reasons we adore creamy chicken dishes wrapped up in a comforting, soul-soothing soup that you can get on the table in under half an hour. Whether it s a busy weeknight or a chilly day craving something warm and satisfying, this recipe has got your back.
What makes this soup special is how it balances creamy richness with bright tomato notes and a hint of tang from red wine vinegar-plus those tender bits of chicken and pasta that soak up all that goodness. I discovered this trick when I wanted a twist on my traditional Marry Me Chicken, and turning it into soup was a game changer. You ll find that it s not just delicious but surprisingly simple to pull off, making it a keeper in your dinner rotation.
Why You’ll Love This Recipe
- Fast and Easy: You ll have a creamy, hearty meal ready in just 30 minutes – perfect for busy days.
- Layered Flavors: Tomato paste, sun-dried tomatoes, and parmesan bring richness and depth you don t expect from a quick soup.
- Comfort Food with a Twist: It s like a warm hug with a bit of brightness from red wine vinegar that balances the creaminess.
- Versatile and Customizable: Swap the pasta shapes or add your favorite herbs to make it truly your own.
Ingredients You’ll Need
These ingredients come together beautifully to blend savory, creamy, and tangy flavors in every spoonful. Choosing good quality chicken stock and fresh spinach really makes a difference – it s the little things like that which elevate this soup.
- Olive oil: I use extra virgin for that rich, fruity flavor that starts the base beautifully.
- Yellow onion: Diced small so it cooks evenly and melts softly into the soup.
- Freshly ground pepper: Adds just the right kick of spice without overpowering.
- Salt: I like to add it in stages for better seasoning control.
- Granulated garlic powder: Gives a clean garlic flavor that s less overpowering than raw garlic.
- Dried thyme: It s subtle but essential for that herbal note; you can also use Italian seasoning for a twist.
- Tomato paste: Concentrated umami that punches up the tomato flavor.
- Chicken stock: Homemade or store-bought works fine, just make sure it s flavorful.
- Filtered water: Helps balance the broth without diluting flavor too much.
- Sugar: A tiny bit cuts the acidity of the tomatoes perfectly.
- Sun-dried tomatoes in oil: Adds chewy texture and sweet-tart bursts.
- Cooked chicken: Grilled or roasted chicken works best-you re aiming for tender, juicy bites.
- Small pasta: Like orecchiette, ditalini, or farfalle; avoid large shapes to keep the broth balanced.
- Heavy cream: Stirred in at the end for that luscious, velvety texture.
- Parmesan cheese: Freshly grated, it melts right in and adds a nutty depth.
- Baby spinach: Adds freshness and nutrition without overpowering the soup.
- Red wine vinegar: Just a splash brightens the whole dish and balances the creaminess.
Variations
I love encouraging you to make this Marry Me Chicken Soup (Creamy 30-Minute Dinner!) Recipe your own. You can easily adjust herbs, pasta, or chicken types to suit your taste or even dietary needs. Here are some ways I ve played around with it.
- Herb swaps: When I don t have thyme, I use no-salt-added Italian seasoning or poultry seasoning, and it still delivers great flavor.
- Protein swaps: Rotisserie chicken works perfectly if you re short on time, and shredded turkey is a lovely seasonal substitution.
- Pasta alternatives: I ve tried gluten-free small pasta shapes and chickpea pasta, both worked well for keeping the soup hearty.
- Lighter version: Substitute half-and-half for heavy cream to make it a bit lighter but still creamy.
How to Make Marry Me Chicken Soup (Creamy 30-Minute Dinner!) Recipe
Step 1: Sauté the aromatics
Heat your heavy-bottomed pot or Dutch oven over medium-high heat, then add olive oil along with diced yellow onion, a pinch of salt, and freshly ground black pepper. Cook this mixture, stirring frequently, until the onion softens and turns translucent-usually about 3 to 5 minutes. This step builds the flavorful foundation you need for a fantastic soup.
Step 2: Add the seasonings and tomato paste
Sprinkle in granulated garlic powder and dried thyme, then cook everything for about a minute until you can smell those lovely aromas developing. Next, stir in the tomato paste and cook it for just 30 seconds, constantly stirring to deepen its natural sweetness and richness without allowing it to burn.
Step 3: Pour in liquids and add remaining ingredients
Pour in the chicken stock and filtered water, using your spoon to scrape all those tasty browned bits from the bottom of the pan-don t skip this! Add salt, sugar, chopped sun-dried tomatoes, and diced cooked chicken, mixing everything well. Cover your pot and bring it up to a steady boil, which will allow all the flavors to marry beautifully.
Step 4: Cook pasta and finish the soup
Add your choice of small pasta and stir to keep it from sticking. Cover and lower the heat to a strong simmer, letting the pasta cook until tender but not mushy-this usually takes 8 to 15 minutes depending on your pasta shape. Remember to stir occasionally and uncover if necessary to prevent sticking. Once cooked, turn off the heat and stir in heavy cream, freshly grated parmesan, red wine vinegar, and fresh baby spinach. Taste and adjust the seasoning if you need more salt or pepper.
Pro Tips for Making Marry Me Chicken Soup (Creamy 30-Minute Dinner!) Recipe
- Don t Rush the Onion: Let the onion soften fully for that sweet base flavor-raw onion can be harsh in this creamy soup.
- Scrape the Pan: Those browned bits after adding liquid are flavor goldmines; don t skip scraping them up.
- Pick the Right Pasta: I ve found ditalini holds its shape best, so your soup stays perfect without mushy bites.
- Add Cream Off Heat: Stirring in the cream and cheese after turning off the burner keeps the dairy from curdling and keeps the texture silky smooth.
How to Serve Marry Me Chicken Soup (Creamy 30-Minute Dinner!) Recipe
Garnishes
I usually top my bowl with a sprinkle of extra parmesan for that cheesy punch, plus a few fresh basil leaves or chopped parsley for a pop of color and freshness. A light drizzle of good olive oil right before serving adds a lovely sheen and flavor boost that my family always notices.
Side Dishes
It pairs really well with crusty bread or garlic knots to soak up every last drop of that creamy broth. Sometimes I add a simple side salad with vinaigrette to brighten the meal, making it feel balanced and satisfying without being heavy.
Creative Ways to Present
For special occasions, I like serving this soup in pretty, shallow bowls with a sprinkle of edible flowers or microgreens on top. You can also ladle it into mini soup crocks for a cozy, individual presentation that feels restaurant-worthy without extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and it keeps well for up to 3 days. Just a heads-up: the pasta will continue to soak up broth over time, so the soup thickens-if that happens, just stir in a splash of chicken stock or water when reheating to loosen it up.
Freezing
I ve frozen this soup without the cream and spinach with good results. When I m ready to eat, I thaw it overnight in the fridge, then add the cream, cheese, and spinach fresh during reheating. This keeps everything tasting as fresh as possible.
Reheating
Warm leftovers gently on the stovetop over medium-low heat, stirring often. I add a small splash of water or stock if it seems too thick. Once hot, I stir in any remaining fresh spinach or additional parmesan so it tastes just like when freshly made.
FAQs
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Can I use raw chicken instead of cooked chicken in Marry Me Chicken Soup?
Yes, you can-but you ll need to adjust the cooking time to ensure the chicken cooks fully through in the soup. I recommend cutting raw chicken into small, bite-sized pieces and adding it in when you add the liquids, allowing it to simmer thoroughly before adding pasta.
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What pasta works best in this creamy chicken soup?
Small pasta shapes like ditalini, orecchiette, or farfalle work best because they cook evenly and complement the soup’s texture. Avoid large pasta such as penne or rigatoni, which can soak up too much broth and throw off the soup s consistency.
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Can I make this soup dairy-free or vegan?
To make it dairy-free, substitute heavy cream with coconut milk or a creamy plant-based milk and omit parmesan or use a vegan cheese alternative. For a vegan version, replace chicken and chicken stock with plant-based substitutes like chickpeas and vegetable broth; the flavor will change but still be delicious and comforting.
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Why do you add red wine vinegar at the end?
Adding red wine vinegar at the end brightens the soup by balancing the rich creaminess with a slight tanginess, making the flavors pop and preventing the dish from feeling too heavy.
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Can I prepare this soup ahead of time?
You can prep most of the ingredients ahead, such as cooking and shredding the chicken and chopping the veggies. However, I recommend cooking the pasta and adding cream and spinach right before serving to keep everything fresh and prevent the pasta from getting mushy.
Final Thoughts
This Marry Me Chicken Soup (Creamy 30-Minute Dinner!) Recipe has earned a special place in my home cooking because it s just so satisfying and quick to make. Whether you re feeding a hungry family or need a comforting solo meal, the creamy texture paired with vibrant flavors is a guaranteed crowd-pleaser. I truly hope you give it a try-you might just marry this soup to your regular dinner list like I did!
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Marry Me Chicken Soup (Creamy 30-Minute Dinner!) Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This creamy Marry Me Chicken Soup is a comforting and flavorful 30-minute dinner. Featuring tender chicken, sun-dried tomatoes, and a blend of herbs in a savory tomato-based broth, it is enhanced with pasta, baby spinach, and finishing touches of heavy cream and Parmesan cheese. Perfect for a quick yet satisfying meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, small diced
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 teaspoons salt, divided
- 1 teaspoon granulated garlic powder
- 1 teaspoon dried thyme
- 1 6–oz can tomato paste (about 10 tablespoons)
- 1 quart chicken stock
- 2 cups filtered water
- 1 teaspoon sugar
- 1/3 cup sundried tomatoes in oil, chopped
- 3 cups diced or shredded cooked chicken
- 2 cups small-shape pasta (uncooked) such as orecchiette, ditalini, or farfalle
To Add at the End
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 2 cups baby spinach
- 1 teaspoon red wine vinegar
Instructions
- Sauté Onions and Season: Heat a large heavy bottom pot or Dutch oven over medium-high heat. Add the olive oil, diced onion, ¼ teaspoon salt, and black pepper. Cook, stirring frequently, until the onions begin to soften, about 3-5 minutes.
- Add Herbs and Tomato Paste: Sprinkle the onions with garlic powder and dried thyme. Cook for about one minute, stirring constantly until fragrant. Add the tomato paste and cook for 30 seconds, stirring constantly to deepen the flavor.
- Add Liquids and Chicken: Pour in chicken stock and 2 cups of water, scraping any browned bits from the pot’s bottom. Stir in 2 teaspoons salt, sugar, chopped sun-dried tomatoes, and shredded cooked chicken. Cover and bring to a rolling boil.
- Cook the Pasta: Add the small-shaped pasta, stirring to prevent sticking. Cover again, reduce heat to a strong simmer, and cook until pasta is just tender, about 8-15 minutes depending on the pasta size. Uncover occasionally and stir to avoid sticking.
- Finish and Season: Turn off the heat and uncover the pot. Stir in heavy cream, grated Parmesan, red wine vinegar, and baby spinach. Combine thoroughly. Taste and adjust seasonings if needed before serving.
Notes
- Thyme is the herb in the original recipe, but you can substitute no-salt-added Italian seasoning or poultry seasoning if preferred.
- One can of tomato paste is approximately 10 tablespoons. If using concentrated tomato paste from a tube, adjust quantity according to concentration.
- Preferred pasta shapes are small—orecchiette, ditalini, or farfalle work well. Avoid large pastas like penne or rigatoni as they absorb too much liquid. Watch cook times based on pasta size to prevent clumping or overcooking.
Nutrition
- Serving Size: 1 bowl (approx. 1 ½ cups)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
