This creamy Marry Me Chicken Soup delivers tender rotisserie chicken, chewy orecchiette, and sun-dried tomatoes in a rich, cheese-laced broth with a gentle kick of heat. Fresh spinach wilts in at the end for color and brightness. It is make-ahead friendly and reheats beautifully. Pair a bowl with our Cheesy Garlic Bread for a complete comforting meal.
Why You’ll Love This Recipe
- One-pot cooking means minimal cleanup
- Creamy texture balanced by savory tomatoes and a light spicy note
- Uses convenient rotisserie chicken for speed
- Ready in under an hour and perfect for leftovers
Tips for Success
- Bring the cream cheese to room temperature so it melts smoothly without clumps.
- If your sun-dried tomatoes are not oil-packed, soak them in hot water for 20 to 30 minutes, then drain and chop.
- Stir the pasta a few times while it cooks so it does not stick to the bottom of the pot.
- Add the spinach only in the last minute to keep its color and slight bite.
- Taste before serving and add an extra pinch of red pepper flakes if you prefer more heat.
Ingredients & Substitutions
Sun-Dried Tomatoes
Soak dry-packed tomatoes in hot water for 20 to 30 minutes, then drain and chop. Oil-packed tomatoes can be used straight from the jar, just drain well. Pre-chopped versions work fine too.
Chicken Broth
Regular chicken broth forms the base. Chicken stock is an easy swap. Vegetable broth works in a pinch but will lighten the overall flavor.
Cream Cheese & Parmesan
Full-fat cream cheese gives the best creamy texture. Softened Neufchâtel can stand in if you want a slightly lighter result. Freshly grated Parmesan melts more smoothly than pre-shredded.
Rotisserie Chicken
Any cooked, shredded or cubed chicken works. Leftover roasted chicken or quickly sautéed chicken breast are good alternatives.
Orecchiette Pasta
The little “ear” shape holds the creamy broth nicely. Any short pasta such as shells, penne, or farfalle can be used, just follow the package cooking time.
Heavy Whipping Cream
For a lighter soup, half-and-half can replace the heavy cream. The texture will be slightly less rich but still creamy.
Spinach
Fresh baby spinach wilts quickly and keeps its bright color. Frozen spinach works if thawed and squeezed very dry first; start with a smaller amount.
Red Pepper Flakes
These add a gentle kick. Leave them out for a milder soup or increase slightly if you like more heat.
Storage Tips
Cool the soup completely, then store in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. Freeze for up to 2 to 3 months; thaw overnight in the refrigerator before reheating.
Creamy Marry Me Chicken Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced (about ½ cup)
- ½ cup sun-dried tomatoes, softened, drained, chopped
- 1 teaspoon minced garlic
- 8 cups chicken broth
- 1 cup heavy whipping cream
- 1 package (8 ounces) cream cheese, softened, cubed
- 1 cup shredded Parmesan cheese
- 8 ounces orecchiette pasta
- ¾ teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- 2 cups rotisserie chicken, cubed
- 1 cup fresh baby spinach
- Grated Parmesan, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and sun-dried tomatoes. Cook for 3 to 5 minutes until the onion softens.
- Stir in the garlic and cook for 1 minute.
- Pour in the chicken broth and heavy whipping cream. Stir to combine.
- Add the cream cheese and Parmesan. Stir continuously until the cheeses melt and the broth becomes creamy.
- Add the orecchiette, salt, black pepper, and red pepper flakes. Stir well.
- Cover and cook for 14 to 16 minutes, stirring occasionally, until the pasta is tender.
- During the last 5 minutes of cooking, stir in the rotisserie chicken so it heats through. In the final minute, add the spinach and cook just until it wilts.
- Ladle into bowls and top with extra grated Parmesan. Serve hot.
This recipe was inspired by Marry Me Chicken Soup by Iamhomesteader.com