
A rich, velvety tomato-and-cream soup studded with sun-dried tomatoes, tender chicken, and pasta — comforting, quick, and deeply satisfying.

This comforting Marry Me Chicken Soup is exactly the kind of bowl I reach for when I want something that feels luxurious but is surprisingly easy to make. I first put these ingredients together on a blustery November evening when I had a half-used jar of sun-dried tomatoes in oil and a rotisserie chicken begging to be transformed. The outcome was so creamy and flavorful that my partner jokingly asked if I wanted to be married all over again for another bowl. That silly moment is how the name stuck, but the real reason this has become a go-to is the texture: the silky broth, little pockets of tangy sun-dried tomato, soft pasta, and shredded chicken that melts into the richness.
What makes this version special is the balance between acidity from the tomato paste and sun-dried tomatoes and the roundness that comes from cream and cream cheese. The aroma of garlic and basil fills the kitchen as it simmers, and serving it with crusty bread turns it into a satisfying weeknight supper or a small, indulgent dinner for guests. It’s equally welcome when you’re feeling under the weather — pure comfort in a bowl that warms from the inside out.
I remember serving this at a small family gathering and watching everyone return for seconds; the kids loved the little pasta shells and the adults kept commenting on how rich the broth tasted despite the simple ingredients. It’s the kind of dish that sparks compliments without any fussy technique — just good ingredients and a little patience while it simmers.
One of my favorite things about this bowl is how forgiving it is. If you have leftover rotisserie chicken, a jar of sun-dried tomatoes, or a block of cream cheese, you can pull this together quickly. At a winter potluck my sister declared it "the best bowl of comfort I’ve had" and went back for thirds — high praise in my family.
Store cooled soup in airtight containers in the refrigerator for up to 3 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months; leave a little headspace as liquids expand. Reheat gently on the stove over low heat, stirring often — if the broth thickens after refrigeration, add a splash of chicken broth or water to loosen the consistency. Avoid microwaving from frozen as uneven heating can separate the dairy; thaw overnight first for best texture.
If you need a lighter version, substitute half-and-half for the heavy cream and omit half of the cream cheese, but expect a slightly thinner texture. For a gluten-free version, use a gluten-free small pasta or replace with cooked rice or cauliflower florets for a low-carb option. Vegan adaptations are possible by using plant-based cream cheese and vegan cream, plus a vegetable broth and shredded king oyster "chicken," though the flavor will shift away from the original richness.
Serve with crusty Italian bread or garlic focaccia to mop up the silky broth. A crisp arugula salad dressed simply with lemon and olive oil provides a bright counterpoint. For a heartier meal, add a side of roasted vegetables or a simple Caprese salad. Garnish with extra Parmesan and a drizzle of good olive oil for a polished final touch.
This dish is a modern American comfort-food hybrid that borrows from Italian flavors — tomato, basil, garlic, and Parmesan — and combines them with classic creamy American soup techniques. While not a traditional recipe from a single region, it reflects the blending of pantry ingredients and convenience cooking that defines much of contemporary home cooking, especially when using store-bought rotisserie chicken to speed up preparation.
In summer, stir in fresh cherry tomatoes and omit the crushed red pepper for a lighter profile. During colder months, increase the cream slightly and add roasted mushrooms or caramelized onions for depth. Holiday gatherings welcome an infusion of fresh herbs like thyme and a splash of white wine added when deglazing the sautéed onions.
Prepare the broth base ahead of time and refrigerate separately from the pasta; keep the cream and cheeses cold until ready to finish so they melt into warm broth rather than separating. If packing lunches, store pasta and broth separately to preserve texture; combine and reheat gently before serving. Use shallow airtight containers for quick cooling.
All in all, this bowl brings warmth, simplicity, and a little bit of indulgence to any night of the week. Make it your own — add a favorite herb, a pinch more heat, or extra vegetables — and enjoy the way one pot can gather people around the table.
Cube the cream cheese and bring it to room temperature so it melts into the broth without clumping.
Brown the tomato paste for 2 minutes to deepen the broth’s flavor and remove any raw tomato taste.
Reserve some fresh basil for garnish and add most of it toward the end to keep its bright flavor.
Use low-sodium broth so you can control the final salt level; adjust seasoning at the end.
This nourishing marry me chicken soup – a hug in a bowl recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove and add a splash of broth if it has thickened.
Use gluten-free pasta or replace pasta with cooked rice or cauliflower florets to make it gluten-free.
For a lighter version, substitute half-and-half for heavy cream and reduce the cream cheese by half; expect a thinner texture.
This Marry Me Chicken Soup – A Hug in a Bowl recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Heat 1 tablespoon sun-dried tomato oil in a large Dutch oven over medium heat. Add chopped onion and cook 3–4 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant; avoid browning.
Stir in 3 tablespoons tomato paste and 1/2 cup sun-dried tomatoes; cook 2 minutes, stirring constantly, until the paste darkens and deepens in flavor.
Add 32 ounces chicken broth and 1 cup heavy cream along with basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil, then simmer 12 minutes to meld flavors.
Add 8 ounces medium shell pasta, reduce heat to medium-low, and simmer 12 minutes, stirring occasionally, until pasta is tender but not mushy.
Lower heat to low. Stir in 3 cups spinach, 2 cups shredded chicken, 8 ounces cubed cream cheese, and 1 1/2 ounces Parmesan. Stir for about 5 minutes until cheeses melt and chicken is heated. Garnish and serve.
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This recipe looks amazing! Can't wait to try it.
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