This Marry Me Chicken Soup Recipe is a creamy, hearty, and flavorful dish with pasta, chicken, kale, and sun-dried tomatoes in a creamy Parmesan broth.
Author’s Notes
My Marry Me Chicken Obsession Continues…
Okay, you say the word and I’ll stop with the “Marry Me Chicken” recipes, but I can’t help it, I’m completely obsessed. From my OG Marry Me Chicken to the crockpot version, the one-pan tortellini bake, and now this soup, I am HOOKED.
This Marry Me Chicken Soup is so good. It’s loaded with tender pasta, pops of sun-dried tomatoes, tender chicken, plenty of veggies, and a rich, creamy Parmesan base.
Plus, it’s surprisingly easy to make thanks to the shortcut of using rotisserie or leftover cooked chicken.
Marry Me Chicken Soup Recipe Ingredients
| Ingredients | Helpful Notes |
|---|---|
| Olive oil, butter, onions, carrots, garlic | Cook these first for a flavorful base. Let the veggies soften fully so they aren’t crunchy. |
| Chicken broth, flour, pasta shells | Whisk flour into broth slowly to avoid lumps, then cook pasta right in the soup. |
| Heavy cream, Parmesan cheese | Add cream and cheese after the soup has boiled, so it stays smooth and creamy. |
| Kale, sun-dried tomatoes, thyme | Chop kale finely so it wilts quickly and blends nicely with the other ingredients. |
| Shredded chicken, salt, pepper, red pepper flakes | Rotisserie chicken is a quick shortcut. Season at the end to taste. |
How To Make Marry Me Chicken Soup Recipe
- Sauté veggies: Cook onion, carrots, garlic, salt, and pepper in oil and butter.
- Add flour: Stir in and cook 1 minute.
- Whisk broth: Slowly whisk in all broth.
- Cook pasta: Boil until just shy of al dente.
- Add cream and mix-ins: Stir in cream, kale, tomatoes, and Parmesan.
- Stir in chicken: Mix in shredded chicken and season to taste. Serve hot!
Storage
Marry Me Chicken Soup Recipe Leftovers?
Store pasta separately from the soup so it doesn’t get mushy. Reheat gently and add a splash of broth or cream if it’s too thick.
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Marry Me Chicken Soup Recipe
This Marry Me Chicken Soup Recipe is packed with flavor from a creamy Parmesan broth, tender pasta, savory chicken, and fresh kale in every spoonful.
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper
- 2 cups finely diced yellow onion 1 large onion
- 2 cups finely diced carrots 5 carrots
- 1 tablespoon minced garlic
- 2 tablespoons flour
- 8 cups chicken broth
- 2 cups medium pasta shells see note 1
- 1-1/2 cups heavy cream
- 2-1/2 packed cups finely chopped kale
- 1/2 cup sun-dried tomatoes chopped
- 1 teaspoon dried thyme
- 1/2 packed cup grated Parmesan cheese sandy texture, see note 2
- 2 cups cooked shredded chicken
- Hearty buttered bread optional, for serving
- Red pepper flakes optional, for serving
Instructions
- In a large pot over medium heat, add olive oil and butter. Once the butter is melted, add onion, carrots, garlic, salt (1/2 tsp), and pepper (1/2 tsp). Sauté for 7–9 minutes, until tender. Sprinkle flour on top and cook for 1 more minute, stirring constantly.
- Slowly whisk in 1 cup of broth to form a slurry. Gradually add the rest of the broth, whisking and scraping the bottom of the pot.
- Bring to a boil, then add pasta. Cook according to package directions, minus 1 minute. Stir occasionally to prevent sticking.
- Reduce heat to low. Stir in cream, kale, and sun-dried tomatoes. Gradually add Parmesan (a few tablespoons at a time) and stir until melted. Add chicken and stir well. Season with additional salt to taste. For a thinner soup, add more broth.
- Ladle into bowls and serve hot with hearty buttered bread. Top with red pepper flakes for a little heat, if desired.
Recipe Notes
Note 1: Any small pasta shape will work, as long as it cooks in ~8 minutes. Avoid larger pasta shapes.
Note 2: Use refrigerated, sandy-textured Parmesan cheese for the best flavor and melt. Do not use the shelf-stable type! It’s very salty and has less flavor.
Storage: If storing leftovers, keep pasta separate from the soup to prevent the pasta from absorbing too much liquid and turning mushy. I use this spider strainer to remove pasta and store them separately from the broth and veggies. Reheat gently, adding a bit more broth or cream if it’s too thick.
Nutrition
Serving: 1serving | Calories: 480kcal | Carbohydrates: 34g | Protein: 19g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.9g | Cholesterol: 96mg | Sodium: 1128mg | Potassium: 689mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3927IU | Vitamin C: 20mg | Calcium: 157mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
What To Serve With Marry Me Chicken Soup Recipe:
- Bread: A warm roll, French bread, or buttered crusty bread to soak up the broth.
- Simple salad: A light garden salad or this amazing apple salad for a fresh contrast.
- Roasted veggies: Broccoli, carrots, or green beans pair well without too much work.
- Fruit salad: A refreshing side like my Winter Fruit Salad or grapes and apple slices.
Recipe Tips
- Grate Parmesan finely: Use a microplane or the small side of a grater so the cheese melts smoothly into the broth.
- Use smaller pasta: Medium shells work great, but similar shapes will also work well.
- Brighten it up: A squeeze of fresh lemon juice at the end can balance the richness of the cream.
- Add Parmesan rinds: If you have one, simmer it with the broth for even more flavor, then remove before serving.
