I’m so excited to share this Marry Me Chicken Soup (Creamy 30-Minute Dinner) recipe with you! It s honestly one of those meals that feels like a warm hug after a busy day. The creaminess combined with tender chicken, sun-dried tomatoes, and a delicate touch of herbs makes this soup something special you ll want to make again and again.
What I love most is how quickly it comes together-just 30 minutes! Whether you re after a comforting weeknight dinner or something impressive yet simple for guests, this soup fits the bill perfectly. Once you try this Marry Me Chicken Soup (Creamy 30-Minute Dinner) recipe, I bet you ll add it to your regular rotation too.
Why You’ll Love This Recipe
- Quick and Convenient: Ready in just 30 minutes, making it perfect for busy weeknights.
- Rich and Creamy Flavor: The addition of heavy cream and parmesan creates a luxurious, comforting texture.
- Balanced Ingredients: Sun-dried tomatoes add a subtle tang that pairs beautifully with tender chicken.
- Family Friendly: My family goes crazy for this soup-and I bet yours will too!
Ingredients You’ll Need
The magic behind this Marry Me Chicken Soup (Creamy 30-Minute Dinner) recipe is in the combination of simple, hearty ingredients that blend into a creamy, flavorful bowl of comfort. When picking your ingredients, I always look for quality chicken stock and sun-dried tomatoes packed in oil for the best depth of flavor.
- Olive oil: Helps soften the onions and adds a subtle richness.
- Yellow onion: Small diced; its sweetness forms the flavor base.
- Freshly ground pepper: For that essential seasoning kick.
- Salt: Divided to layer the flavors properly.
- Granulated garlic powder: Enhances savory depth without overpowering.
- Dried thyme: Classic herb that brings warmth and earthiness.
- Tomato paste: Adds umami and richness to the broth.
- Chicken stock: The backbone of the soup’s liquid and flavor.
- Filtered water: To balance the broth intensity.
- Sugar: Balances acidity from the tomato paste and sundried tomatoes.
- Sun-dried tomatoes in oil: Chopped; they bring sweet tang and complexity.
- Cooked chicken: Diced or shredded; leftover rotisserie chicken works great.
- Small-shape pasta: Like orecchiette, ditalini, or farfalle for perfect texture.
- Heavy cream: Adds luscious creaminess just at the end.
- Grated parmesan cheese: For that nutty, savory finish.
- Baby spinach: Adds color and fresh flavor.
- Red wine vinegar: A tiny splash brightens the entire dish.
Variations
One of the things I adore about this Marry Me Chicken Soup (Creamy 30-Minute Dinner) recipe is how flexible it is. Feel free to tweak it to match your mood or pantry staples-you’ll find it adapts beautifully!
- Herbs Swap: I sometimes swap thyme for Italian seasoning when I want a different herbal profile-it still tastes amazing.
- Protein Switch: If you want to make it vegetarian, try substituting cooked chickpeas instead of chicken for similar texture and protein.
- Pasta Variations: Ditalini holds up best without getting mushy, but orecchiette and farfalle add a nice bite-just watch the cooking time so it doesn t overcook.
- Lower Cream Option: You can swap heavy cream for coconut milk for a dairy-free version with a subtle tropical twist.
How to Make Marry Me Chicken Soup (Creamy 30-Minute Dinner) Recipe
Step 1: Sauté Your Onions and Build Flavor
Start by heating your olive oil in a large heavy-bottom pot or Dutch oven over medium-high heat. Toss in the diced onion with a pinch of salt and freshly ground black pepper. You’ll want to stir frequently to soften the onions, which usually takes about 3 to 5 minutes. This step is key because those softened onions are the flavor foundation-it s worth getting them perfectly tender but not browned.
Step 2: Add Garlic, Thyme & Tomato Paste
Sprinkle in the garlic powder and dried thyme, cooking for about 1 minute or until fragrant. Then, stir in the tomato paste and let it cook for just 30 seconds while stirring constantly. This short cooking time intensifies that umami-rich tomato base, but you don t want it to burn, so keep it moving in the pot!
Step 3: Pour in Stock, Water, and Seasonings
Next, add the chicken stock and filtered water. Be sure to scrape the bottom of the pot to lift any browned bits-they add beautiful depth to your broth. Stir in the remaining salt, sugar, chopped sun-dried tomatoes, and cooked chicken. Cover the pot and bring everything to a rolling boil; this helps all those flavors meld together in no time.
Step 4: Cook Your Pasta Just Right
When the soup comes to a boil, stir in your chosen pasta. This is where patience pays off-cover and reduce the heat to a strong simmer. Depending on your pasta shape, it can take anywhere from 8 to 15 minutes to reach perfect tenderness. Keep an eye on it, stirring occasionally to avoid sticking and prevent overcooked mushy bits at the bottom. Watching the pasta cook perfectly is my favorite part because it sets the whole soup apart.
Step 5: Finish with Cream, Cheese, and Greens
Once your pasta is just cooked through, turn off the heat and uncover the pot. Stir in the heavy cream, grated parmesan, red wine vinegar, and baby spinach. The heat gently wilts the spinach, and the cream adds that silky richness I absolutely love. Give it a taste and adjust seasoning if needed-sometimes a pinch more salt or pepper can brighten the whole bowl.
Pro Tips for Making Marry Me Chicken Soup (Creamy 30-Minute Dinner) Recipe
- Use Quality Chicken Stock: I’ve found using a rich, homemade or good store-bought chicken stock makes a huge flavor difference-skip the watered-down versions.
- Don t Overcook Pasta: Keep a close eye on the pasta while simmering; overcooked pasta turns mushy and loses its charm.
- Layer Seasonings Carefully: Adding salt in stages lets you control the flavor better instead of ending up too salty or bland.
- Sun-Dried Tomato Prep: Chop sun-dried tomatoes finely to ensure they distribute evenly, giving every bite a bit of tang and sweetness.
How to Serve Marry Me Chicken Soup (Creamy 30-Minute Dinner) Recipe
Garnishes
I usually finish my bowls with an extra sprinkle of freshly grated parmesan and a drizzle of good olive oil-makes everything shine. Sometimes I toss on a handful of fresh basil or chopped parsley for a pop of green and freshness. It just lifts the whole dish and makes it feel a little fancy.
Side Dishes
This soup is wonderful served alongside a crusty baguette or garlic bread for soaking up every last drop. On lighter days, I like a crisp green salad dressed with lemon vinaigrette to balance the soup s richness. It s easy to tailor depending on the occasion.
Creative Ways to Present
For special occasions, I ve served this Marry Me Chicken Soup (Creamy 30-Minute Dinner) recipe in individual bread bowls-that always impresses guests! I also like garnishing each bowl with a small basil leaf and a twist of freshly cracked pepper for that cozy, restaurant-quality touch right at home.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it keeps wonderfully for up to 3 days. Just give it a quick stir before reheating, as some of the pasta might settle, and it tastes even better the next day once the flavors have had time to meld.
Freezing
I recommend freezing this soup without the pasta if possible, since cooked pasta can get mushy after thawing. Freeze in portion-sized containers and add fresh pasta when you reheat. From my experience, this helps maintain the creamy texture and fresh taste.
Reheating
To reheat, warm the soup gently over medium-low heat, stirring occasionally. If it seems too thick, add a splash of chicken stock or water to loosen it up. I like adding a bit more parmesan or fresh greens at this stage to refresh the flavors.
FAQs
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Can I use raw chicken for this Marry Me Chicken Soup (Creamy 30-Minute Dinner) recipe?
Absolutely! If using raw chicken, dice it into bite-sized pieces and cook it thoroughly in the pot before adding the liquids. Just make sure the chicken is fully cooked before proceeding with the rest of the soup steps.
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What s the best pasta to use in this soup?
I recommend small pasta shapes like ditalini, orecchiette, or farfalle. They cook evenly without absorbing all the broth and hold their shape nicely. Avoid large pasta like penne or rigatoni since they soak up too much liquid and can become mushy.
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Can I make this soup dairy-free?
Yes! Substitute the heavy cream with coconut milk or a dairy-free creamer, and omit the parmesan or use a dairy-free cheese alternative. It won t be exactly the same but still delicious and creamy.
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How do I store and reheat leftovers without losing soup quality?
Store leftovers in airtight containers and reheat gently on the stove with a splash of stock or water to loosen. Avoid microwaving at high heat to prevent pasta from overcooking and the cream from separating.
Final Thoughts
This Marry Me Chicken Soup (Creamy 30-Minute Dinner) recipe holds a special place in my heart because it s the perfect combination of comfort, speed, and flavor. It s one of those dishes I turn to when I want to impress my family without spending hours in the kitchen. I truly encourage you to try it-you ll find it s not only delicious but also incredibly satisfying and easy to customize to your tastes. I can t wait to hear how much you and your loved ones enjoy it!
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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
Description
Marry Me Chicken Soup is a creamy, comforting, and flavorful 30-minute dinner featuring tender chicken, pasta, sundried tomatoes, and fresh spinach in a rich tomato and herb broth finished with cream and parmesan.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, small diced
- 1/4 teaspoon freshly ground pepper
- 2 1/2 teaspoons salt, divided
- 1 teaspoon granulated garlic powder
- 1 teaspoon dried thyme
- 1 6–oz can tomato paste
- 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 (such as orecchiette, ditalini, or farfalle; uncooked)
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 Aromatics: Heat a large heavy-bottom pot or Dutch oven over medium-high heat. Add olive oil, diced onion, ¼ teaspoon salt, and freshly ground pepper. Cook until the onion begins to soften, about 3-5 minutes, stirring frequently to avoid burning.
- Add Herbs and Tomato Paste: Sprinkle garlic powder and dried thyme over the softened onion, cooking for about one minute until fragrant, stirring constantly. Add the tomato paste and cook for an additional 30 seconds while stirring to deepen the flavor.
- Add Liquids and Seasonings: Pour in the chicken stock and 2 cups of filtered water, scraping up any browned bits from the bottom of the pot to incorporate flavor. Add the remaining 2 teaspoons of salt, sugar, sundried tomatoes, and cooked chicken, stirring everything to combine. Cover the pot and bring the mixture to a rolling boil.
- Cook Pasta: Stir in the uncooked small-shape pasta to prevent sticking. Cover, reduce heat to a strong simmer, and cook until the pasta is just tender, about 8-15 minutes depending on pasta shape. Keep an eye on it by uncovering and stirring occasionally to prevent sticking or burning on the bottom.
- Finish Soup: Turn off the heat and uncover the pot. Stir in the heavy cream, grated parmesan cheese, red wine vinegar, and baby spinach until the spinach wilts and everything is well combined. Taste and adjust seasonings as needed before serving.
Notes
- Thyme is the herbal base in the original recipe, but you can substitute no-salt-added Italian seasoning or poultry seasoning for variation.
- One 6-oz can of tomato paste equals about 10 tablespoons. If using tomato paste from a tube, adjust the quantity according to its concentration.
- For pasta, small shapes like ditalini, orecchiette, or farfalle work best. Avoid larger shapes like penne or rigatoni as they absorb too much liquid. Monitor cooking time closely to prevent pasta from sticking or overcooking.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/4 cups)
- Calories: 350
- Sugar: 4g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
