If you’re looking for a cozy, comforting dinner that feels as special as a warm hug, then you ll absolutely adore this Marry Me Chicken Soup (Creamy 30-Minute Dinner!) Recipe. It s one of those dishes I reach for when life s hectic but I still want to treat myself and my family to something flavorful and filling – and the best part? It all comes together in just half an hour.
What makes this Marry Me Chicken Soup (Creamy 30-Minute Dinner!) Recipe stand out is the way it balances creamy richness with bright, tangy notes from sundried tomatoes and red wine vinegar, plus the tender chicken and pasta make it hearty enough for any day of the week. I discovered this recipe when I needed a meal that wowed without requiring hours in the kitchen, and now it s a total go-to for busy weeknights or when you want some self-care in a bowl.
Why You’ll Love This Recipe
- Speedy & Satisfying: This creamy chicken soup is ready in about 30 minutes-perfect for busy nights when you want something homemade.
- Balanced Flavors: The sundried tomatoes and red wine vinegar add just the right tang to cut through the richness of the cream and parmesan.
- Family Favorite: My crew goes crazy for this recipe, especially with tender pasta and spinach mixed in-easy to please picky eaters!
- Simple Ingredients: Most pantry-friendly staples you probably already have on hand, which makes it low effort but high impact.
Ingredients You’ll Need
The magic behind the Marry Me Chicken Soup (Creamy 30-Minute Dinner!) Recipe comes from simple, familiar ingredients that blend beautifully for a rich, flavorful result. Choosing a good quality chicken stock and sundried tomatoes in oil makes a big difference here, so keep an eye out for those while shopping.
- Olive oil: Use extra virgin for the best flavor, it forms the flavor base when cooking the onions.
- Yellow onion: Diced small for quick softening and a little sweetness.
- Freshly ground pepper: Adds just the right kick at the start.
- Salt: Don t hold back! Dividing the salt throughout the cooking layers the flavor perfectly.
- Granulated garlic powder: Gives a mellow garlic flavor without overpowering.
- Dried thyme: Classic herb note that complements chicken beautifully.
- Tomato paste: Provides depth and subtle tang-if using tomato paste from a tube, adjust as needed.
- Chicken stock: Look for a good-quality stock or broth to enrich the soup base.
- Filtered water: Keeps the broth light and lets the other flavors shine without being too salty.
- Sugar: Just a pinch to balance acidity from tomatoes and vinegar.
- Sundried tomatoes in oil: Chopped for bursts of sweet-tangy flavor.
- Cooked chicken: Shredded or diced makes it easy to enjoy in every spoonful.
- Small-shaped pasta: Orecchiette, ditalini, or farfalle work wonderfully to hold onto the creamy soup.
- Heavy cream: Added at the end for luscious creaminess.
- Parmesan cheese: Freshly grated for that salty, nutty flavor that pulls it all together.
- Baby spinach: Stirred in last to add freshness and a bit of green goodness.
- Red wine vinegar: Just a splash to brighten and finish off the soup perfectly.
Variations
I love how versatile the Marry Me Chicken Soup (Creamy 30-Minute Dinner!) Recipe is, and I m always experimenting with variations to suit whatever mood I’m in or what s in my pantry. Whether you want to lighten it up or add a bit more veggie nutrition, you can easily tweak this recipe and still get amazing results.
- Make it dairy-free: Swap heavy cream for full-fat coconut milk and omit the parmesan for a luscious dairy-free version that s just as creamy.
- Add more greens: I ve tossed in kale or swiss chard instead of spinach when I want a heartier green-just add towards the end like spinach.
- Spicy kick: A pinch of crushed red pepper flakes or a dash of hot sauce stirred in at the end gives it a fun little heat boost.
- Use leftover rotisserie chicken: One of my favorite shortcuts! Saves time and works perfectly with the recipe s flavors.
How to Make Marry Me Chicken Soup (Creamy 30-Minute Dinner!) Recipe
Step 1: Sauté the Aromatics to Build Flavor
Warm your olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat, then toss in your diced onion along with a pinch of salt and freshly ground pepper. Keep stirring as the onions soften and become translucent, around 3 to 5 minutes. This is where the base of your soup s flavor develops, so don t rush-let those onions sweeten up nicely before adding your seasonings.
Step 2: Layer in Herbs and Tomato Paste
Sprinkle the garlic powder and thyme over the softened onions, stirring constantly for about a minute until fragrant. Quickly add the tomato paste next, cooking for around 30 seconds to evaporate the raw edge and intensify its flavor – this little step makes a surprisingly big difference in richness.
Step 3: Add Liquids and Chicken, Bring to Boil
Now pour in your chicken stock and water, scraping the bottom of the pot with a wooden spoon to lift any flavorful browned bits. Stir in your salt, sugar, chopped sundried tomatoes, and cooked chicken. Cover the pot and crank up the heat to bring the soup to a lively boil. This part is crucial for marrying all those flavors together, so take a moment to enjoy that bubbly aroma.
Step 4: Cook the Pasta to Al Dente Perfection
Once boiling, add your small pasta and stir to prevent clumping. Lower the heat to a strong simmer, cover, and let the pasta cook until just tender-typically 8 to 15 minutes depending on the shape you picked. I learned the hard way that bigger pastas soak up too much broth, so I stick to ditalini or orecchiette to keep the soup luscious and not too thick. Give it a little stir every so often to keep the pasta from sticking to the pot bottom or to itself.
Step 5: Finish with Cream, Cheese, Vinegar, and Greens
Turn off the stove and uncover the pot. Stir in the heavy cream, parmesan, red wine vinegar, and baby spinach. The cream adds that velvety texture I adore, parmesan lends savory depth, vinegar brightens everything up, and spinach adds a fresh pop of color and nutrition. Give it a final taste and adjust seasoning as needed-you’ll find this finishing touch really pulls the whole soup together beautifully.
Pro Tips for Making Marry Me Chicken Soup (Creamy 30-Minute Dinner!) Recipe
- Don’t Overcook the Pasta: Keep a close eye during simmering and start tasting early – pasta can go from perfect to mushy quickly.
- Use Freshly Grated Parmesan: It melts better and enhances the creamy texture more than pre-grated versions.
- Adjust Vinegar at the End: Add red wine vinegar gradually so you can hit just the right balance without overpowering the soup.
- Reheat Gently: When warming leftovers, do it slowly over low heat to maintain creaminess and avoid separating.
How to Serve Marry Me Chicken Soup (Creamy 30-Minute Dinner!) Recipe
Garnishes
I typically garnish this soup with a sprinkle of fresh parsley or basil – the green herbs brighten the bowl and add a lovely fresh scent. A little extra parmesan on top right before serving is always a winner and gives a nice salty punch with every bite.
Side Dishes
I love pairing this soup with a crisp green salad tossed in lemon vinaigrette or some crusty garlic bread to sop up every last creamy drop. It s also fantastic with roasted vegetables on the side for a well-rounded meal.
Creative Ways to Present
For special occasions, I like to serve the soup in individual bowls with a mini parmesan crisp perched on top or drizzle a tiny bit of chili oil for a restaurant-style flair. You could even offer a little ramekin of extra sundried tomatoes or fresh herbs on the side so everyone can personalize their bowls.
Make Ahead and Storage
Storing Leftovers
I store leftover Marry Me Chicken Soup in an airtight container in the fridge for up to 3 days. Because of the cream and cheese, give it a good stir before reheating to redistribute the flavors and thickness.
Freezing
Freezing works if you plan ahead, but I ve found the cream can sometimes separate after freezing, making the texture a bit grainy. If you want to freeze it, leave out the cream and parmesan, then add them fresh when reheating for best results.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring often. If it looks too thick, just splash in a little more chicken stock or water to loosen it up. Adding a fresh handful of spinach while warming it up really boosts freshness too.
FAQs
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Can I use raw chicken instead of cooked chicken in this soup?
You can, but you’ll need to add some extra cooking time to ensure the chicken is fully cooked and tender. I recommend cutting the raw chicken into small, even pieces and cooking them in the pot after sautéing the onions, before adding the stock and other ingredients. This helps keep the soup flavorful and safe to eat.
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What type of pasta works best in Marry Me Chicken Soup?
Smaller pasta shapes like ditalini, orecchiette, or farfalle hold up best in this soup without absorbing too much liquid or getting mushy. Avoid large pasta like penne or rigatoni because they tend to soak up the broth and can overpower the creamy texture.
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Is there a way to make this soup dairy-free?
Absolutely! Substitute the heavy cream with full-fat coconut milk and skip the parmesan or use a dairy-free alternative. The soup still turns out creamy and satisfying with these swaps.
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Can I prepare this soup ahead of time?
Yes, you can make most of the soup in advance but it’s best to add the cream, parmesan, vinegar, and spinach just before serving to keep the flavors fresh and the texture creamy.
Final Thoughts
This Marry Me Chicken Soup (Creamy 30-Minute Dinner!) Recipe holds a special place in my kitchen because it s one of those dishes that feels indulgent yet is incredibly simple to make. It s perfect for those evenings when you want to offer something homemade, comforting, and simply delicious without layers of fuss. I hope you enjoy making and sharing this soup as much as I do – it truly earns its “marry me” name with every creamy, flavorful spoonful.
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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
A creamy and comforting Marry Me Chicken Soup that comes together in just 30 minutes. This delicious dinner features tender chicken, sundried tomatoes, small pasta, and fresh spinach in a flavorful broth enriched with cream and parmesan cheese. Perfect for a cozy meal that satisfies both the heart and the palate.
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 (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
- Heat and Sauté Onion: Heat a large heavy bottom pot or Dutch oven over medium-high heat. Add the olive oil, diced onion, ¼ teaspoon salt, and freshly ground pepper. Cook until the onion begins to soften, about 3-5 minutes, stirring frequently.
- Add Seasonings and Tomato Paste: Sprinkle the onion with garlic powder and dried thyme. Cook until fragrant, about one minute, stirring constantly. Add the tomato paste and cook for 30 seconds, stirring continuously to deepen the flavor.
- Add Liquids and Chicken: Pour in the chicken stock and 2 cups of filtered water, scraping up any browned bits from the pot’s bottom. Add 2 teaspoons salt, sugar, sundried tomatoes, and cooked chicken. Stir to combine and cover the pot. Bring to a rolling boil.
- Cook Pasta: Add the small pasta, stirring well to prevent sticking. Cover, reduce to a strong simmer, and cook until the pasta is just tender, about 8-15 minutes depending on pasta shape. Uncover occasionally and stir to prevent sticking.
- Finish Soup: Turn off the heat, uncover, and stir in heavy cream, grated parmesan cheese, red wine vinegar, and baby spinach until combined and spinach is wilted. Taste and adjust seasoning if needed before serving.
Notes
- Thyme is the herb used in this recipe but can be substituted with no-salt-added Italian seasoning or poultry seasoning.
- One 6-oz can of tomato paste is approximately 10 tablespoons. If using concentrated tomato paste from a tube, adjust quantity accordingly.
- Choose small pasta shapes like ditalini, orecchiette, or farfalle for best texture. Avoid larger pasta like penne or rigatoni as they may absorb too much liquid. Monitor cooking time carefully to prevent overcooking or sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 387 kcal
- Sugar: 5 g
- Sodium: 781 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 84 mg
