Marry Me Chicken Soup
Some meals just have a way of bringing people together, and this Marry Me Chicken Soup is one of them. It’s creamy, comforting, and packed with layers of rich, deep flavor. Inspired by the classic Marry Me Chicken dish, this soup transforms those beloved flavors into a one-pot meal that feels just as indulgent, but with a nourishing twist.
I love how this soup has the perfect balance of spice from the seasoned chicken, richness from the coconut cream and blended cottage cheese, and a little brightness from the sundried tomatoes. The combination makes every bite feel like something special—one of those meals that gets better as it simmers and tastes even more amazing the next day.
If you’re looking for a high-protein, flavor-packed soup that will make everyone at the table fall in love, this one’s for you.
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Recipe Tips
Season the Chicken for Extra Flavor: The spice blend on the chicken (cumin, paprika, cayenne, and chili powder) gives this soup its bold and slightly smoky flavor. Cooking and shredding the chicken separately before adding it to the soup allows the spices to infuse fully, creating depth in every bite. If you want to save time, you can use pre-cooked shredded chicken, but I highly recommend seasoning and warming it up in a pan with a little oil before adding it to the soup.
Blending the Cottage Cheese for Creaminess: Blending the cottage cheese gives this soup a creamy texture without making it too heavy. If you skip blending, you may notice a slightly grainy consistency, so for the smoothest result, blend it with a splash of broth before stirring it in. The combination of cottage cheese and cream cheese makes this soup rich and velvety without needing heavy cream.
Use the Oil from the Sundried Tomatoes: Instead of using regular olive oil, sautéing the onions and garlic in the oil from the sundried tomato jar adds an extra layer of flavor. It enhances the deep, tangy taste of the sundried tomatoes and helps tie all the flavors together.
Choose the Right Pasta: Short pasta shapes like penne, rotini, or fusilli work best for this soup because they hold up well in the creamy broth. If you’re using a pasta that cooks quickly, wait until the last few minutes to add it so it doesn’t become too soft.
Adjust the Spice Level: If you love a little heat, you can increase the crushed red pepper or add extra cayenne to the chicken. If you prefer a milder version, start with less spice and add more at the end if needed.
Let It Simmer: While this soup comes together quickly, letting it simmer for an extra 10-15 minutes allows the flavors to meld together even more. If you have time, letting it sit for a few minutes before serving makes it even better.
Refrigeration: Let the soup cool completely before transferring it to an airtight container. Store in the fridge for up to 7 days. Reheat on the stovetop over low heat, stirring occasionally. Add a splash of broth if the soup thickens too much.
Freezing: This soup freezes well, but keep in mind that the pasta may soften after thawing. If planning to freeze, consider leaving the pasta out and adding fresh-cooked pasta when reheating. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm the soup over low heat on the stovetop, stirring occasionally to prevent sticking. If the broth has thickened, add a little extra broth or water to loosen it up. If reheating in the microwave, heat in 30-second intervals, stirring in between, until warm.
More Dinner Recipes:
Marry Me Chicken Soup
Ingredients
- 3 lb chicken cooked and shredded
- 12 oz shell pasta or any pasta of choice
- 8 oz spinach
- 8.5 oz sun-dried tomatoes
- 1 tbsp sun-dried tomato oil
- 1 large yellow onion diced
- 2 tbsp garlic minced
- 3 tbsp tomato paste
- 1 cup cottage cheese blended
- 4 oz cream cheese
- 80 oz chicken bone broth
- 13.5 oz coconut cream NOT coconut milk
- 2 tsp Italian seasoning
- 1 tsp crushed red pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 tsp ground black pepper
- 2 oz parmesan cheese grated
Instructions
- In a medium pan over medium heat, drizzle a little oil and cook the chicken. Season with cumin, paprika, cayenne, and chili powder. Once fully cooked, shred with two forks or a handheld mixer and set aside.
- In a large pot, heat the sun-dried tomato oil over medium heat. Add the diced onion and garlic, stirring frequently until the onions turn translucent.
- Stir in the tomato paste and sundried tomatoes, cooking for about 3 minutes until the tomato paste darkens into a deep red color.
- Pour in the chicken broth, coconut cream, and all seasonings. Stir well and bring to a gentle boil over medium-high heat.
- Add the pasta directly into the broth and cook according to the package instructions.
- Reduce the heat to low and stir in the spinach, shredded chicken, blended cottage cheese, cream cheese, and Parmesan. Stir frequently until everything is melted, creamy, and fully combined.
- Ladle into bowls and top with extra Parmesan cheese. Enjoy warm with a side of fresh bread or biscuits.
Easy, delicious, and makes a TON!