Can I make it keto-friendly?

Yes! Skip the pasta and use zucchini noodles or cauliflower rice for a low-carb version that still delivers creamy, rich flavor.

What other pasta shapes work well?

Small pasta like shells, ditalini, or orzo work best. They hold broth nicely and don’t overpower the soup.

How do I make it dairy-free?

Use Original Nutpods instead of half & half, Kite Hill cream cheese in place of Boursin, and nutritional yeast for the Parmesan. You’ll still get a creamy texture without dairy.

Can I make it in advance?

Absolutely. This soup often tastes better the next day as the flavors meld. Just keep pasta separate to avoid mushiness when reheating.

Marry Me Chicken Soup – Best Creamy Comfort Recipe 2025

Name: Marry Me Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 tbsp olive oil; 1/2 yellow onion, diced; 4 cloves garlic, minced; 1/2 cup sun-dried tomatoes in olive oil, drained and roughly chopped; 2 tbsp tomato paste; 7 cups chicken broth; 2 tsp salt (plus more to taste); 1/2 tsp black pepper; 2 tsp Italian seasoning; 1/2 tsp crushed red pepper; 12 oz gluten-free shell pasta (or pasta of choice); 2 cups shredded cooked chicken (rotisserie recommended); 3 cups fresh baby spinach, chopped; 3/4 cup half & half (or Original Nutpods for dairy-free); 1 package Boursin cheese (or 4 oz cream cheese / Kite Hill cream cheese for dairy-free); 1/2 cup Parmesan cheese, divided (or 1/4 cup nutritional yeast for dairy-free)

Marry Me Chicken Soup

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A creamy, hearty Marry Me Chicken Soup with tender shredded chicken, pasta, and Italian-inspired flavors. Easy to make on the stovetop, in the Instant Pot, or in a slow cooker, with gluten-free and dairy-free options.

Author: Emily
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop / Instant Pot / Slow Cooker
Cuisine: Italian-American
Diet: Gluten Free

Ingredients

1 tbsp olive oil
1/2 yellow onion, diced
4 cloves garlic, minced
1/2 cup sun-dried tomatoes in olive oil, drained and roughly chopped
2 tbsp tomato paste
7 cups chicken broth
2 tsp salt (plus more to taste)
1/2 tsp black pepper
2 tsp Italian seasoning
1/2 tsp crushed red pepper
12 oz gluten-free shell pasta (or pasta of choice)
2 cups shredded cooked chicken (rotisserie recommended)
3 cups fresh baby spinach, chopped
3/4 cup half & half (or Original Nutpods for dairy-free)
1 package Boursin cheese (or 4 oz cream cheese / Kite Hill cream cheese for dairy-free)
1/2 cup Parmesan cheese, divided (or 1/4 cup nutritional yeast for dairy-free)

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Instructions

Heat olive oil in a large Dutch oven or pot over medium heat. Add onion and garlic; sauté for 3–4 minutes until softened and fragrant.
Add sun-dried tomatoes and tomato paste; stir for 1–2 minutes.
Pour in chicken broth. Add salt, pepper, Italian seasoning, and crushed red pepper.
Bring to a boil, then add uncooked pasta. Cook over medium heat until pasta is al dente.
Reduce heat to medium-low. Add shredded chicken, spinach, half & half, Boursin cheese, and 1/4 cup Parmesan. Stir for 2–3 minutes until spinach wilts and broth is creamy.
Serve hot, topped with remaining Parmesan, fresh parsley, and extra crushed red pepper if desired.

Notes

Cook pasta separately if meal-prepping to avoid absorbing too much broth.
Use rotisserie chicken for convenience and flavor.
For dairy-free, swap half & half with Nutpods, Boursin with Kite Hill cream cheese, and Parmesan with nutritional yeast.
Freezes well without pasta or dairy; add these when reheating.
Reheat gently to maintain creamy texture.

Find it online: https://recipeshots.com/marry-me-chicken-soup-recipe/