This rich and creamy soup combines the bold flavors of sun-dried tomatoes, garlic, and Parmesan. It is a hearty, one-pot meal that utilizes rotisserie chicken for a quick and easy dinner.

List of ingredients

1 tablespoon olive oil – used for sautéing aromatics.
1 medium onion, diced – provides a savory base.
1 medium carrot, diced – adds subtle sweetness and color.
2-3 celery stalks, diced – adds earthy depth.
2 large garlic cloves, finely chopped – for intense flavor.
1/2 cup sundried tomatoes, roughly chopped – delivers a tangy, concentrated tomato taste.
A pinch of red chili flakes – adds a hint of warmth.
1 bay leaf – infuses the broth with herbal notes.
3/4 cup ditalini pasta – small tubes that hold the broth well.
6 cups chicken stock – the savory liquid base.
1/2 cup low-fat cream cheese – creates a thick, creamy texture.
1/2 cup half and half (single cream) – adds richness and smoothness.
2 cups rotisserie chicken, shredded – pre-cooked protein for convenience.
1/3 cup Parmesan, grated – provides a salty, nutty finish.
2 cups fresh baby spinach or kale – adds nutrients and color.
Salt and freshly ground black pepper to taste – for final seasoning.

step-by-step instructions

Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven. Add the onion, carrot, and celery and cook for 5 minutes over medium heat until softened.
Add Flavorings: Stir in the garlic and cook for another minute, then add the sundried tomatoes and red chili flakes and cook for a further minute.
Simmer Pasta: Add the bay leaf, ditalini pasta, and chicken stock. Bring everything to a boil, then reduce the heat and simmer until the pasta is almost cooked through, which usually takes 10-12 minutes.
Cream the Base: Stir in the cream cheese and half and half. Let it simmer until the cream cheese has melted and the soup starts to thicken slightly.
Combine Final Ingredients: Add the shredded rotisserie chicken, Parmesan cheese, and spinach. Stir well to combine, then cook for 1-2 minutes with a lid on until the spinach is wilted and the chicken is heated through.
Season and Serve: Season to taste with salt and freshly ground pepper and serve hot, with extra freshly grated Parmesan on top if you like.

Ingredient Selection and Quality

Choosing the Right Pasta Shape

Ditalini is ideal because its small, tubular shape is easy to scoop with a spoon. You can also use orzo or acini di pepe if ditalini is unavailable. Ensure you do not overcook the pasta during the simmer stage to maintain a slight bite.

Selecting Sun-Dried Tomatoes

Use sun-dried tomatoes packed in olive oil for the most intense flavor and a softer texture. If using dry-packed tomatoes, soak them in warm water for 15 minutes before chopping. Pat oil-packed tomatoes on a paper towel to remove excess oil before adding them to the pot.

Optimizing the Cream Cheese

Low-fat cream cheese works well for a lighter version, but full-fat cream cheese provides a denser, more luxurious mouthfeel. Always ensure the cream cheese is at room temperature before adding it to the soup. This prevents clumping and ensures a smooth integration into the broth.

Utilizing Rotisserie Chicken

Pre-cooked rotisserie chicken is the most efficient protein choice for this recipe. Shred the meat while it is still slightly warm for easier handling. If you prefer fresh chicken, sauté diced breasts or thighs until cooked through before starting the vegetable base.

Customizations and Variations

Incorporating Additional Vegetables

You can increase the nutritional value by adding diced zucchini or yellow squash during the sauté phase. Frozen peas or diced potatoes are also excellent additions. Add these early in the process so they have enough time to soften completely.

Converting to a Vegetarian Dish

To make this soup vegetarian, replace the chicken stock with high-quality vegetable broth. Swap the shredded chicken for crumbled firm tofu or canned cannellini beans. These alternatives provide the necessary protein while keeping the Tuscan flavor profile.

Adding Pesto for Herbaceous Notes

Stirring in a tablespoon of basil pesto at the very end of the cooking process adds a fresh, herby dimension. This complements the sun-dried tomatoes and Parmesan perfectly. Use a pesto made without animal-derived rennet to keep the recipe consistent.

Swapping Spinach for Kale

Tuscan kale is a great substitute for baby spinach and offers a heartier texture. Because kale is tougher, add it slightly earlier than you would spinach. This ensures the leaves are tender and well-integrated into the creamy broth.

Professional Cooking Techniques

Tempering the Cream to Prevent Curdling

To avoid curdling, temper the half and half by mixing a small amount of the hot soup broth into the cream before pouring it into the pot. This gradually raises the temperature of the dairy. Once blended, stir the mixture into the main pot over medium-low heat.

Managing Pasta Starch and Thickness

Pasta releases starch as it cooks, which naturally thickens the soup. If you find the soup becoming too thick, stir in an extra half cup of chicken stock. This restores the desired consistency without diluting the flavor.

Using a Heavy-Bottomed Pot

A Dutch oven or a heavy-bottomed stockpot is recommended for this recipe. These pots distribute heat evenly, preventing the garlic and sun-dried tomatoes from burning. Even heat is crucial for achieving the right sauté on the aromatics.

Balancing the Salt Content

Since Parmesan cheese and chicken stock both contain sodium, be cautious when adding extra salt. Taste the soup after adding the cheese and then adjust the seasoning. This prevents the final dish from becoming overly salty.

Serving and Pairing Recommendations

Pairing with Crusty Breads

Serve this soup with a warm piece of toasted sourdough or a ciabatta roll. The acidity of sourdough cuts through the richness of the cream cheese. Use the bread to soak up the creamy broth at the bottom of the bowl.

Adding a Fresh Side Salad

A simple green salad with a light balsamic vinaigrette provides a refreshing contrast to the heavy soup. Use mixed greens, sliced cucumbers, and cherry tomatoes. This balance makes the meal feel lighter and more complete.

Garnishing for Presentation

Finish each bowl with a generous sprinkle of freshly grated Parmesan for added saltiness. A few leaves of fresh, chiffonade-cut basil add a pop of color and aroma. A light dusting of black pepper on top provides a professional visual finish.

Serving Temperature Tips

Serve the soup immediately after the spinach has wilted. This ensures the vegetables maintain their bright color and the chicken remains tender. Use warmed bowls to keep the creamy broth hot throughout the meal.

Storage and Reheating Advice

Refrigerating Leftovers

Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for 3 to 4 days. Keep the container tightly sealed to prevent the soup from absorbing other fridge odors.

Freezing the Soup

You can freeze this soup for up to two months in a freezer-safe container. Leave a small amount of headspace at the top of the container to allow for liquid expansion. Note that pasta may soften significantly during the freezing and thawing process.

Safe Thawing Procedures

Thaw frozen soup in the refrigerator overnight before reheating. Avoid thawing on the counter to maintain food safety. If you are in a rush, you can use the defrost setting on a microwave, but fridge thawing preserves the texture better.

Reheating and Liquid Adjustment

Reheat the soup on the stovetop over medium-low heat, stirring frequently. Because the pasta continues to absorb liquid while stored, you will likely need to add a splash of chicken stock or water. This restores the original creamy consistency.

Troubleshooting Common Issues

Fixing a Grainy Texture

If the cream cheese does not melt smoothly, it may be due to the temperature being too high. Use a whisk to vigorously blend the cheese into the broth over low heat. If grains persist, you can briefly pulse the base with an immersion blender before adding the chicken.

Preventing Overcooked Pasta

If you plan on eating the soup over several days, consider cooking the pasta separately. Add a portion of cooked pasta to each bowl and pour the soup over it. This prevents the pasta from becoming mushy during the reheating process.

Correcting a Bland Flavor

If the soup lacks depth, add a small squeeze of fresh lemon juice or a teaspoon of apple cider vinegar. The acidity brightens the creamy flavors and enhances the taste of the sun-dried tomatoes. Always add acidity in small increments.

Handling Separated Dairy

If the soup appears to separate or break, it is usually caused by boiling the dairy too vigorously. Lower the heat immediately and stir in a small amount of cold stock. Avoid bringing the soup back to a rolling boil once the cream is added.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but make sure to thaw it completely and squeeze out all excess water first. Add it at the same time as the fresh spinach. Be mindful that frozen spinach may release more moisture into the soup.

What is the best alternative to ditalini pasta?

Orzo is the most popular alternative due to its small size. Other options include acini di pepe, small shells, or even cooked quinoa for a gluten-free option. Adjust the simmering time based on the specific pasta’s cooking instructions.

Can I use chicken breast instead of rotisserie chicken?

Yes, you can use fresh chicken breast or thighs. Dice the meat into bite-sized pieces and sauté them in olive oil until cooked through before adding the vegetables. Remove the chicken from the pot and add it back in during the final step.

Is this soup suitable for meal prep?

Yes, it is an excellent meal prep option, though the pasta is the main challenge. To optimize for meal prep, store the creamy broth and the cooked pasta in separate containers. Combine them only when you are ready to reheat and serve.

Creamy Marry Me Chicken Soup

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Author: alyssabennett
Total Time: 45 minutes
Yield: 8 servings 1x
Diet: General

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Description

Marry Me Chicken Soup is a creamy and comforting dish inspired by the viral Marry Me Chicken. It is packed with savory flavors from sun-dried tomatoes, garlic, and Parmesan cheese, making it a rich yet light soup perfect for any occasion.

Ingredients

Scale

1 tablespoon olive oil
1 medium onion, diced
1 medium carrot, diced
2–3 celery stalks, diced
2 large garlic cloves, finely chopped
1/2 cup sundried tomatoes, roughly chopped
A pinch of red chili flakes
1 bay leaf
3/4 cup ditalini pasta
6 cups chicken stock
1/2 cup low-fat cream cheese
1/2 cup half and half (single cream)
2 cups rotisserie chicken, shredded
1/3 cup Parmesan, grated
2 cups fresh baby spinach (or kale)
Salt and freshly ground black pepper to taste

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Instructions

Step: Heat the olive oil in a large pot or Dutch oven. Add the onion, carrot, and celery and cook for 5 minutes over medium heat until softened.
Step: Stir in the garlic and cook for another minute, then add the sundried tomatoes and red chili flakes and cook for a further minute.
Step: Add the bay leaf, ditalini pasta, and chicken stock. Bring everything to a boil, then reduce the heat and simmer until the pasta is almost cooked through (about 10-12 minutes).
Step: Stir in the cream cheese and half and half. Let it simmer until the cream cheese has melted and the soup starts to thicken slightly.
Step: Add the shredded rotisserie chicken, Parmesan cheese and spinach. Stir well to combine, then cook for 1-2 minutes with a lid on until the spinach is wilted and the chicken is heated through.
Step: Season to taste with salt and freshly ground pepper and serve hot, with extra freshly grated Parmesan on top if desired.

Notes

For a vegetarian version, replace chicken with crumbled firm tofu or white beans and use vegetable stock. To ensure a smooth texture, use room-temperature cream cheese.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 343 kcal
Sugar: 8 g
Sodium: 613 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 2 g
Protein: 27 g
Cholesterol: 78 mg