Ultimate Marry Me Chicken Soup With Sun-Dried Tomatoes – Easy and Full of Flavor

This soup takes the flavors of the beloved “Marry Me Chicken Soup” and turns them into a cozy, spoonable bowl of comfort. It’s creamy, garlicky, and brightened with tangy sun-dried tomatoes and fresh herbs. Think tender chicken, soft pasta or rice, and a silky broth that feels luxurious without being heavy.

It’s simple enough for a weeknight but special enough for company. If you love rich flavor without a lot of fuss, this is your soup.

What Makes This Marry Me Chicken Soup Special

This soup captures the same craveable elements of the popular chicken dish—cream, Parmesan, garlic, and sun-dried tomatoes—then stretches them into a broth that’s satisfying and soothing. The sun-dried tomatoes add a sweet-tart punch that keeps the soup from feeling flat.

A touch of cream gives it body, while chicken broth keeps it light. You can choose pasta or rice for the starch, and it works with rotisserie chicken if you’re short on time. It’s the kind of recipe that hits the “wow” factor without complicated steps.

Ingredients for Marry Me Chicken Soup

• 2 tablespoons olive oil (use some oil from the sun-dried tomato jar for extra flavor)
• 1 tablespoon butter
• 1 medium yellow onion, finely diced
• 3–4 cloves garlic, minced
• 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
• 1/2 teaspoon red pepper flakes (optional, to taste)
• 1/3 cup sun-dried tomatoes, finely chopped (oil-packed preferred)
• 6 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken breast or thighs, cut into bite-size pieces (or 3 cups cooked, shredded chicken)
• 1 cup short pasta (ditalini, small shells, or orzo) or 3/4 cup uncooked white rice
• 1/2 cup heavy cream (or half-and-half for lighter)
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1 cup baby spinach, roughly chopped (optional but great)
• 2 tablespoons fresh basil, chopped (or 1 tablespoon parsley)
• Salt and black pepper, to taste
• Lemon wedges, for serving (optional but brightens the bowl)

How to Make this Marry Me Chicken Soup

1. Sauté the aromatics. Heat olive oil and butter in a large pot over medium heat.Add onion and a pinch of salt. Cook 4–5 minutes until soft and translucent, then stir in garlic for 30 seconds.
2. Layer the flavor. Add Italian seasoning, red pepper flakes, and the chopped sun-dried tomatoes. Let them sizzle for 1 minute to bloom the spices and infuse the oil.
3. Add broth and chicken. Pour in the chicken broth and bring to a gentle boil.Stir in the raw chicken pieces, reduce to a simmer, and cook 8–10 minutes until cooked through. If using pre-cooked chicken, wait to add it in step 5.
4. Cook the starch. Stir in the pasta (or rice). Simmer until tender, stirring occasionally so it doesn’t stick.Pasta takes about 8–10 minutes; rice takes 12–15. Keep the heat at a gentle bubble.
5. Make it creamy. Lower the heat. Stir in the cream and Parmesan until the cheese melts and the broth turns silky.If using pre-cooked chicken, add it now and warm through for 2–3 minutes.
6. Finish with greens and herbs. Fold in spinach until wilted, about 1 minute. Add fresh basil. Taste and season with salt and pepper.If the soup seems thick, splash in extra broth or hot water to loosen.
7. Serve. Ladle into bowls and top with more Parmesan and a squeeze of lemon, if you like. A slice of crusty bread is highly recommended.

How to Store Marry Me Chicken Soup

• Fridge: Cool completely, then store in an airtight container for up to 4 days. The pasta or rice will continue to absorb liquid, so add a little broth or water when reheating.
• Freezer: For best texture, freeze without the pasta or rice for up to 3 months.Reheat gently and cook fresh pasta or rice separately to add when serving.
• Reheating: Warm on the stove over low heat, stirring often. Add a splash of broth, water, or cream to bring it back to a soupier consistency.

Benefits of This Marry Me Chicken Soup Recipe

• Big flavor, minimal effort: Sun-dried tomatoes and Parmesan instantly give depth and richness.
• Flexible: Works with chicken breasts, thighs, or rotisserie chicken. Pasta or rice—it’s your call.
• Comforting but balanced: Creamy without being heavy, thanks to a broth base and bright acid from tomatoes and optional lemon.
• Great for meal prep: Holds well in the fridge and reheats nicely with a little extra liquid.
• Kid-friendly: Mild, cozy flavors with the option to skip the chili flakes.

What Not to Do

• Don’t boil after adding cream and cheese. High heat can cause separation.Keep it at a gentle simmer.
• Don’t skip salting in layers. Season the onions, the broth, and the finish. It builds better flavor than salting once at the end.
• Don’t overcook the pasta or rice. It will continue to soften in hot soup. Aim for just-tender.
• Don’t use pre-shredded Parmesan. Freshly grated melts better and tastes cleaner.
• Don’t forget acidity. A squeeze of lemon or an extra teaspoon of sun-dried tomato oil perks up the whole pot.

Variations of Marry Me Chicken Soup You Can Try

• Mushroom boost: Sauté 8 ounces sliced cremini with the onions for extra umami.
• Dairy-light: Swap heavy cream for half-and-half and reduce Parmesan slightly.Add 1 teaspoon cornstarch mixed with cold water for body if needed.
• Gluten-free: Use rice or gluten-free pasta. Check labels on broth and sun-dried tomatoes.
• Tuscan vibe: Add 1 can of cannellini beans (drained and rinsed) and a handful of kale instead of spinach.
• Spicy kick: Stir in Calabrian chili paste or an extra pinch of red pepper flakes.
• Lemon-herb: Finish with lemon zest and extra basil or parsley for a fresher, lighter profile.
• No-chicken option: Use vegetable broth and add chickpeas or diced cauliflower. Keep the sun-dried tomatoes and Parmesan for the signature flavor.

FAQ

Can I use rotisserie chicken?

Yes.

Shred 3 cups of cooked rotisserie chicken and add it in step 5 when you stir in the cream and Parmesan. Warm it through gently so it stays tender.

What pasta shape works best?

Choose small shapes like ditalini, orzo, acini di pepe, or small shells. They cook evenly and stay suspended in the broth for a better bite.

Can I make it ahead?

Absolutely.

Cook the soup without the pasta or rice, cool, and refrigerate. Reheat and add freshly cooked pasta or rice just before serving, or cook the starch directly in the reheated soup and serve right away.

How do I thicken the soup?

Simmer uncovered a few extra minutes after the pasta cooks, or add a tablespoon of cream cheese for extra body. You can also whisk 1 teaspoon cornstarch with cold water and stir in while simmering gently.

What if my soup is too salty?

Add unsalted broth or water and balance with a splash of cream.

A squeeze of lemon can also help brighten and balance the flavors.

Can I skip the cream?

Yes. Use whole milk for a lighter version, or skip dairy and add a splash of unsweetened cashew milk for creaminess. The Parmesan adds richness even without heavy cream.

Are oil-packed sun-dried tomatoes necessary?

They’re best for flavor and texture.

If you only have dry-packed, rehydrate them in hot water for 10 minutes, drain, and add a teaspoon of olive oil to the pot.

How can I add more vegetables?

Stir in diced carrots and celery with the onions, or add chopped zucchini with the pasta. Spinach or kale at the end is easy and tasty.

Wrapping Up

Marry Me Chicken Soup with Sun-Dried Tomatoes is everything you love about creamy, cozy chicken dinners in a bowl. It’s straightforward to make, endlessly flexible, and packed with bright, savory flavor.

Keep it classic with pasta and spinach, or make it your own with beans, mushrooms, or a squeeze of lemon. Either way, this is the kind of soup that earns second helpings and happy sighs. Save the recipe—you’ll want it in your regular rotation.