1. Can I make this soup in a slow cooker?

Yes! To make it in a slow cooker, sauté the onions and garlic first, then add all the ingredients except the pasta, cream, parmesan, and spinach. Cook on low for 6-8 hours or high for 3-4 hours . Stir in the pasta during the last 30 minutes, then add the cream, parmesan, and spinach just before serving.

2. What’s the best pasta for this soup?

Small pasta shapes like ditalini, orecchiette, or farfalle work best. Avoid large pasta like penne, which absorbs too much broth. If using gluten-free pasta, cook it separately and add it to each serving.

3. Can I make this soup dairy-free?

Absolutely! Swap the heavy cream for full-fat coconut milk and replace parmesan with nutritional yeast for a similar cheesy taste.

4. How do I adjust the thickness of the soup?

If the soup is too thick , add more chicken stock or a splash of water. If it’s too thin , let it simmer uncovered for a few minutes to reduce.

Marry Me Chicken Soup – The Most Delicious 30-Minute Recipe

Name: Marry Me Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 teaspoon dried thyme; 1 (6-ounce) can tomato paste; 1 quart (4 cups) chicken stock; 2 cups water; 1 teaspoon sugar; ⅓ cup sun-dried tomatoes, chopped; 3 cups cooked, shredded chicken; 2 cups uncooked ditalini or small pasta; ½ cup heavy cream; ⅓ cup grated parmesan cheese; 2 cups fresh spinach; 1 teaspoon red wine vinegar; Salt & black pepper, to taste

Description

This marry me chicken soup is creamy, rich, and full of comforting flavors. Made with tender shredded chicken, sun-dried tomatoes, parmesan, and a touch of cream, this one-pot meal is ready in just 30 minutes. Perfect for a cozy dinner that everyone will love!

Ingredients

Scale

Soup Base:

2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 (6-ounce) can tomato paste
1 quart (4 cups) chicken stock
2 cups water
1 teaspoon sugar
⅓ cup sun-dried tomatoes, chopped
3 cups cooked, shredded chicken

Add-Ins:

2 cups uncooked ditalini or small pasta
½ cup heavy cream
⅓ cup grated parmesan cheese
2 cups fresh spinach
1 teaspoon red wine vinegar
Salt & black pepper, to taste

Instructions

Heat olive oil in a large pot over medium heat. Add onions and sauté for 3-5 minutes until soft. Stir in garlic and thyme.
Add tomato paste and cook for 1 minute, stirring constantly.
Pour in chicken stock and water, scraping up any browned bits from the bottom.
Stir in sugar, sun-dried tomatoes, and shredded chicken. Bring to a gentle simmer.
Add pasta and cook uncovered, stirring occasionally, for 8-12 minutes until tender.
Reduce heat to low and stir in heavy cream, parmesan, and red wine vinegar. Let it warm through.
Toss in fresh spinach and stir until wilted. Taste and adjust seasoning as needed.
Serve hot with extra parmesan on top and a side of garlic bread.

Notes

For a dairy-free version, use coconut milk instead of heavy cream and nutritional yeast instead of parmesan.
To make it low-carb, swap pasta for zucchini noodles or cauliflower rice.
For meal prep, store leftovers in an airtight container in the fridge for up to 4 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Lunch
Cuisine: American

Nutrition

Calories: 387 kcal
Fat: 19g
Carbohydrates: 26g
Protein: 27g

Keywords: marry me chicken soup, creamy chicken soup, one-pot chicken soup, easy chicken soup recipe, chicken and pasta soup, sun-dried tomato chicken soup