If your taste buds are craving a hug in a bowl, this creamy marry me chicken soup is about to become your new best friend. Imagine the cozy richness of a creamy chicken recipe, the tangy brightness of sundried tomato soup, and the heartiness of a chicken pasta soup—all stirred together into one glorious pot. That’s exactly what we’re making today.

This recipe is one of those “where has this been all my life?” meals. It’s hearty enough to feed a hungry family, elegant enough to serve for guests, and quick enough to whip up on a busy Tuesday night when you’re too tired to even think about takeout.

I love recipes that check all the boxes—flavor, ease, and comfort—and this one truly delivers. Plus, it’s a one-pot dinner (minus the pasta cooking), which means less cleanup and more time to enjoy what really matters: digging in. So grab your apron, because this soup is about to win hearts at your dinner table.

Why You’ll Love This Creamy Marry Me Chicken Soup

Ready in just 30 minutes.
Rich, creamy, and soul-soothing.
Uses rotisserie chicken to save time.
Packed with veggies for balance.
Feels like comfort food but tastes like a restaurant dish.

Creamy Marry Me Chicken Soup

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Author: Amanda Hartwellen
Total Time: 30 minutes
Yield: 6 servings 1x

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Description

Creamy Marry Me Chicken Soup blends the richness of cream, tanginess of sundried tomatoes, and heartiness of chicken and pasta into one comforting bowl. It’s quick, flavorful, and family-friendly—perfect for busy nights or cozy weekends.

Ingredients

Scale

8 oz dry ditalini pasta (or any small pasta)
3 tbsp sundried tomato oil (from the jar)
1 medium yellow onion, diced
3 medium carrots, chopped
3 celery stalks, chopped
8 garlic cloves, minced
¼ cup tomato paste
1 tbsp unsalted butter
⅓ cup chopped sundried tomatoes
8 cups low-sodium chicken broth
1 tbsp Italian seasoning
1 tsp dried oregano
½ tsp dried basil
1¼ tsp salt
½ tsp black pepper
3 cups shredded cooked chicken (rotisserie recommended)
¾ cup heavy cream
¾ cup freshly shredded Parmesan cheese
Fresh basil, for garnish (optional)

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Instructions

Cook pasta according to package instructions. Drain and set aside.
In a Dutch oven, heat sundried tomato oil. Add onion, carrots, and celery. Sauté for 5 minutes.

Stir in garlic, butter, and tomato paste until veggies are coated.
Add chopped sundried tomatoes and cook for 2–3 minutes.

Pour in broth and add seasonings. Bring to a boil, then reduce heat and simmer for 10 minutes.
Remove from heat. Stir in shredded chicken, cream, Parmesan, and cooked pasta. Mix until creamy.
Garnish with fresh basil if desired. Serve hot.

Notes

Sauté veggies slowly to build flavor.

Use sundried tomato oil instead of olive oil for extra depth.

If soup thickens too much, add more broth.

Freshly grated Parmesan melts better than pre-shredded.

Add spinach at the end for extra veggies.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: One-Pot / Stovetop
Cuisine: Italian-American

Ingredients You’ll Need

8 oz dry ditalini pasta (or any small pasta)
3 tbsp sundried tomato oil (from the jar)

1 medium yellow onion, diced
3 medium carrots, chopped
3 celery stalks, chopped
8 garlic cloves, minced
¼ cup tomato paste
1 tbsp unsalted butter
⅓ cup chopped sundried tomatoes
8 cups low-sodium chicken broth
1 tbsp Italian seasoning
1 tsp dried oregano
½ tsp dried basil
1 ¼ tsp salt
½ tsp black pepper
3 cups shredded cooked chicken (rotisserie recommended)
¾ cup heavy cream
¾ cup freshly shredded Parmesan cheese
Fresh basil, for garnish (optional)

How to Make It

Cook the pasta according to package directions. Drain and set aside.
Sauté the veggies. Heat sundried tomato oil in a Dutch oven. Add onion, carrots, and celery. Cook 5 minutes.
Add garlic, butter, and tomato paste. Stir until veggies are coated.

Stir in sundried tomatoes and let them mingle with the veggies for 2–3 minutes.
Pour in the broth along with seasonings. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Make it creamy. Remove from heat and stir in chicken, cream, Parmesan, and pasta. Mix until smooth and creamy.

Serve hot with fresh basil sprinkled on top.

Cooking Tips

Don’t rush the veggie sauté—it builds the base of flavor.

Use the oil from your sundried tomato jar instead of plain olive oil for an extra punch.
If the soup looks too thick after adding pasta, splash in more broth.
Parmesan melts better if you grate it fresh. Pre-shredded cheese can be stubborn.

Want to sneak in more veggies? Toss in spinach at the end—it wilts down beautifully.

A Little Story from My Kitchen

I first made this soup on one of those chilly evenings when my family was begging for comfort food, but I was craving something a little more exciting than plain chicken noodle. I spotted a jar of sundried tomatoes in the pantry, leftover from a pasta night, and thought—why not?

That first spoonful had my husband grinning and saying, “You have to put this on your blog.” My kids? They licked their bowls clean and then asked if we could have it again tomorrow. That’s when I knew I had stumbled onto something special. Now it’s my go-to when I want to serve something warm, creamy, and just a little different.

What to Serve with Creamy Marry Me Chicken Soup

This soup is a meal in itself, thanks to the chicken, pasta, and veggies, but I love to round it out with a few extras:

Crusty bread or garlic knots to scoop up every last drop.
Simple green salad with a tangy vinaigrette to balance the richness.

Roasted veggies, if you want to sneak in even more nutrition.
And for a cozy night in, nothing beats a glass of chilled white wine alongside this bowl of comfort.

How to Store

Refrigerator: Store cooled soup in airtight containers for up to 4 days.

Freezer: Since the pasta can get mushy, freeze the soup without pasta for up to 3 months. Just add freshly cooked pasta when reheating.
Reheating: Warm gently on the stovetop over medium-low, adding a splash of broth or cream if it thickens too much.

FAQs

Can I substitute the pasta?

Yes! Any small pasta works—try elbow macaroni, orzo, or even mini shells.

Can I make this without cream?

You can swap in half-and-half or whole milk, but it won’t be as rich. For a dairy-free option, use coconut milk for a fun twist.

What if I don’t have sundried tomatoes?

Skip them or replace them with roasted red peppers for a slightly different flavor.

Can this be made ahead?

Yes—make the base soup ahead of time and add the pasta when reheating so it doesn’t get too soft.

And That’s a Wrap

There you have it—my creamy marry me chicken soup, the kind of comfort food that doesn’t just fill your stomach but also warms your heart. It’s creamy, tangy, and oh-so-satisfying, a true one-pot dinner that’s perfect for busy weeknights or lazy weekends. Whether you’re cooking for your family or yourself, this dish is a little love letter in soup form.

So the next time you want a dinner that guarantees smiles all around, give this recipe a try. Who knows—it might just be the reason someone falls in love with your cooking.

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Creamy Marry Me Chicken Soup: A Bowl of Comfort You’ll Fall in Love With