If you’re a fan of my Marry Me Chicken Pasta, Orzo, or Butter Beans, you’re going to fall head over heels for this Marry Me Chicken Soup — especially because it’s made with leftover chicken! Think cozy, creamy, and crave-worthy… but also super quick, low-effort, and perfect for using up last night’s roast or rotisserie chicken.
This recipe is the ultimate way to turn leftovers into something comforting, elegant, and totally spoon-worthy. It’s got the dreamy flavors of the viral Marry Me Chicken — sun-dried tomatoes, garlic, Parmesan, and cream — all in a luscious, soul-warming soup.
How to choose the best ingredients
Even with leftovers, choosing quality ingredients matters. Here’s how to build big flavor fast:
Chicken: Use cooked, shredded chicken — leftover rotisserie, baked thighs, poached breast, or even grilled. Dark meat adds more richness, but any will work beautifully.
Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes, drained and chopped. They give this soup its signature sweet-tangy flavor.
Aromatics: A base of garlic and onion adds warmth and depth. Use yellow or sweet onions for the best flavor.
Broth: Go with low-sodium chicken broth — this lets you season to taste without going overboard on salt.
Cream & Parmesan: For that signature creamy richness, use heavy cream and freshly grated Parmesan. Don’t skip these — they’re what makes this soup feel indulgent.
Herbs & Heat: Dried thyme and a pinch of red pepper flakes add gentle heat and herby balance. Finish with fresh basil for the final flourish.
Green leaves like baby spinach or kale work well and add extra vegetables to the soup.
Tips and Tricks for Marry Me Chicken Cozy Soup
- Shred the Chicken Small
Smaller pieces heat quickly and soak up more flavor. If your leftovers are dry, they’ll rehydrate beautifully in the broth. - Deglaze with a Splash of Wine or Broth
After sautéing the onion and garlic, deglaze the pot with a splash of white wine or broth to lift all the flavorful bits off the bottom. - Add Cream Last
Always add dairy after the soup has simmered — this prevents curdling and keeps things silky. - Customize It
Throw in spinach, kale, or frozen peas near the end for a veggie boost. Want it heartier? Stir in a handful of cooked rice or orzo.
How to Make Marry Me Chicken Soup Step-by-Step
Step 1: Prepare the ingredients: Finely dice the onion and slice the sun-dried tomatoes.
Step 2: Sauté the onion: In a large pot, heat 1 tablespoon of oil over medium heat. Add the diced onion and cook for 3–4 minutes, until soft and translucent.
Step 3: Add herbs and aromatics: Stir in the dried herbs and cook for 30 seconds. Add the garlic and sun-dried tomatoes. Sauté for 1–2 minutes, until fragrant.
Step 4: Add passata and broth: Pour in the passata and stir until well combined. Add the chicken broth and bring everything to a gentle simmer.
Step 5: Add the chicken: Stir in the cooked, shredded chicken and simmer for 2–3 minutes to warm through.
Step 6: Temper the cheese and cream: In a small bowl, add the grated Parmesan cheese. Ladle in a bit of hot soup broth and stir until smooth. Add the cream and mix until combined.
Step 7: Finish the soup: Stir the tempered cream and cheese mixture into the soup. Add the spinach and simmer for about 2–3 minutes, until the spinach is wilted but still bright green.
Step 8: Rest and Serve: Remove the soup from the heat and let it rest for 2–3 minutes. Serve warm with rice, pasta, naan bread, or garlic bread.
Enjoy!
How to Store Marry Me Chicken Soup
If you made extra soup, let it cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.
Reheat the soup gently over low heat, avoiding a full boil to prevent the cream from separating.
How to Serve
Garnish with extra Parmesan, freshly chopped basil, and a swirl of cream for a beautiful finish.
Serve with toasted sourdough, crunchy crackers, or a light green salad for a complete meal.
Marry My Chicken Soup
Equipment
- 1 deep pot
- 1 Sharp knife
- 1 chopping board
- 1 cheese grater
Ingredients
- 2 1/6 cup chicken broth
- 7 oz chicken
- 1 cup whipped cream
- 1/2 cup passata
- 5 pieces sun dried tomatoes
- 1/2 pieces onion
- 1 tsp italian seasonig
- 1 tsp rosemaryn
- 3 cloves garlic
- 1 oz grated parmesan
Instructions
- Finely dice the onion and slice the sun-dried tomatoes.
- In a large pot, heat 1 tablespoon of oil over medium heat. Add the diced onion and cook for 3–4 minutes, until soft and translucent.
- Stir in the dried herbs and cook for 30 seconds. Add the garlic and sun-dried tomatoes. Sauté for 1–2 minutes, until fragrant.
- Pour in the passata and stir to combine. Add the chicken broth and bring everything to a gentle simmer.
- Stir in the cooked, shredded chicken and simmer for 2–3 minutes to warm through.
- In a small bowl, add the grated Parmesan cheese. Ladle in a bit of hot soup broth and stir until smooth. Add the cream to the bowl and mix until fully combined.
- Stir the tempered cream and cheese mixture into the soup. Add the spinach and simmer for about 2–3 minutes, until the spinach is wilted but still bright green.
- Remove the soup from heat and let it rest for 2–3 minutes. Serve warm with rice, pasta, naan bread, or garlic bread.
Nutrition
FAQ
Can I use rotisserie chicken?
Yes! It’s perfect for this recipe. Just shred and add toward the end to warm through.
Can I make it dairy-free?
Swap the cream for full-fat coconut milk or an unflavored dairy-free creamer. Use nutritional yeast or vegan Parmesan as a sub.
Can I add pasta?
Totally! Add cooked orzo, ditalini, or rice near the end of cooking.
Is this gluten-free?
Yes — just make sure your broth and Parmesan are certified gluten-free.