The Best Marry Me Chicken Soup Recipe with Sun-Dried Tomatoes

The Best Marry Me Chicken Soup Recipe with Sun Dried Tomatoes

I remember the first time I set a pot of this on the table. It was one of those damp, bone chilling Tuesday evenings when everyone in the family was dragging a bit. The kitchen was cold, but as soon as the sun dried tomato oil hit the pan and that sweet, concentrated aroma filled the air, the mood shifted.

We didn't just eat; we sat there in silence for the first five minutes because the broth was just that satisfying and hearty.

This article shares the best marry me chicken soup recipe, complete with savory sun dried tomatoes. You’ve probably seen the pasta version everywhere, but turning it into a soup changes the game entirely. It’s less about a heavy sauce and more about a bold, drinkable comfort that hits you right in the soul.

We've gone through several versions in our house, sometimes adding too much cream or not enough spice, but this specific balance is the one that finally earned the "marry me" title from my husband.

We're going to use bone broth for that extra hit of protein and a velvety mouthfeel that standard stock just can't touch. Trust me, once you smell the red pepper flakes blooming in that red tinted tomato oil, you’ll know you’re in for a treat.

This isn't just another chicken soup; it's a bold, family style masterpiece that feels like a warm hug in a bowl.

Essential Stats For This Dish

Before we get the stove going, it’s helpful to know exactly what kind of time commitment we’re looking at. This recipe is built for efficiency without sacrificing that "simmered all day" taste. If you're feeding a crowd, the decision table below will help you figure out if you need to double up.

Choosing your ingredients also comes down to the texture you want. If you’re deciding between using the oil from the sun dried tomato jar or just plain olive oil, let me stop you right there.

The oil in that jar is liquid gold, packed with concentrated tomato essence that sets the flavor foundation for the entire meal.

The Physics Of A Velvety Emulsion

Fat Soluble Extraction: The sun dried tomato oil acts as a solvent, pulling out the capsaicin from the red pepper flakes and the aromatics from the oregano, distributing flavor more evenly than water could.

Casein Stability: The heavy cream creates a colloidal suspension that is stabilized by the proteins in the bone broth, preventing the soup from breaking even when the acidic tomatoes are added.

Chef Tip: Grate your Parmesan cheese 20 minutes before you start. Cold cheese clumping is the enemy of a velvety soup; letting it come to room temperature ensures it melts into the broth instantly rather than sinking to the bottom in a rubbery ball.

Selecting Your Bold Ingredients

To get that satisfying, bold flavor we're after, every component has to pull its weight. We aren't just tossing things in a pot; we're building layers of comfort.

• Sun dried tomato oil (2 tbsp): Why this? It carries the deep, concentrated tomato flavor into every bite.
• Yellow onion (1 small): Finely diced to provide a sweet, foundational base.
• Garlic (4 cloves): Minced fresh for that sharp, aromatic punch.
• Dried oregano (1 tsp): Adds an earthy, Mediterranean backbone to the broth.
• Red pepper flakes (0.5 tsp): Just enough to provide a gentle, warming tingle.
• Chicken breast (1 lb): Cut into 1/2 inch pieces so every spoonful has a tender bite.
• Sun dried tomatoes (0.5 cup): Julienne cut for concentrated bursts of tang.
• Chicken bone broth (6 cups): Why this? The collagen provides a richer, more velvety texture than regular stock.
• Sea salt & Black pepper (0.5 tsp each): Essential for waking up all the other flavors.
• Heavy cream (1 cup): This is what makes the soup feel like a luxury meal.
• Parmesan cheese (0.5 cup): Freshly grated is mandatory for proper melting.
• Baby spinach (2 cups): Provides a fresh, earthy contrast to the rich cream.
• Small pasta shells (1 cup): These little cups hold onto the broth perfectly.
• Fresh basil (0.25 cup): The final aromatic floral note for garnish.

If you love these creamy flavors but want a vegetarian twist, you should check out the Marry Me Chickpeas recipe. It uses a very similar flavor profile but swaps the protein for something pantry friendly.

Tools For A Satisfying Meal

You don't need a professional kitchen for this, but having a heavy bottomed pot is a life saver. A Dutch oven (like a Le Creuset or Lodge) is my go to because it holds heat so consistently. When you sear the chicken, you want that sizzle to be constant, not dropping the second the meat hits the metal.

You'll also want a good microplane for that Parmesan. Honestly, don't even bother with the pre shredded stuff in the green can. It contains potato starch to keep the shreds from sticking, which means it will never emulsify into that velvety broth we're dreaming of.

A sharp chef's knife is also key for getting those 1/2 inch chicken pieces uniform; even cooking depends on it.

Steps For A Velvety Finish

1. Heat the oil. Place the 2 tbsp of sun dried tomato oil in your pot over medium heat. Note: Watch for the oil to shimmer this is your cue that it's ready for the aromatics.
2. Sauté the aromatics. Add the diced onion and cook for 3-4 minutes until translucent and fragrant.
3. Bloom the spices. Stir in the minced garlic, oregano, and red pepper flakes. Note: This step "wakes up" the dried herbs in the fat.
4. Sear the chicken. Add the 1 lb of chicken pieces to the pot. Cook until the edges are opaque and slightly golden, about 4 minutes.
5. Deglaze and simmer. Pour in the 6 cups of bone broth and add the sun dried tomatoes. Scrape the bottom of the pot to release any flavorful browned bits.
6. Add the pasta. Bring the liquid to a gentle boil, then stir in the 1 cup of pasta shells.
7. Cook the pasta. Simmer for about 8-10 minutes until the pasta is al dente and the chicken is fully cooked.
8. The creamy transformation. Reduce the heat to low. Pour in the 1 cup of heavy cream and whisk in the 0.5 cup of Parmesan cheese.
9. Wilt the greens. Toss in the 2 cups of baby spinach and stir until the leaves are bright green and soft.
10. Final season. Taste and add your salt and pepper. Garnish with fresh basil before serving.

This flavor profile reminds me so much of the lemon and basil notes in a classic Chicken Bryan recipe, which is another family favorite that relies on that sun dried tomato magic.

Fixing Common Kitchen Hiccups

Even the best cooks run into a snag now and then. The most common issue with this soup is the texture of the cream or the saltiness of the broth. Since sun dried tomatoes and Parmesan are both naturally salty, I always suggest holding back on the sea salt until the very end.

Why is my broth broken?

If you see little white specks or a grainy texture, your soup has likely "broken." This usually happens if the heat was too high when the cream and cheese were added. High heat causes the proteins in the dairy to tighten and separate from the fat.

To fix it, remove the pot from the heat and whisk in a splash of cold cream to lower the temperature quickly.

Why is my pasta mushy?

Pasta continues to cook as long as it's in hot liquid. If you're not serving the soup immediately, the shells will soak up the broth and turn into sponges. But what about the leftovers?

We'll get to that in the storage section, but for now, just ensure you're cooking the pasta to al dente—it should still have a little bite.

Common Mistakes Checklist ✓ Pat the chicken completely dry before searing to get a better golden crust. ✓ Don't skip the sun dried tomato oil; it’s the primary flavor driver. ✓ Grate your own Parmesan to avoid a gritty, floury texture.

✓ Use bone broth instead of water or thin stock for a satisfying mouthfeel. ✓ Keep the heat low once the cream is added to prevent curdling.

Swaps For Every Family Preference

Sometimes you need to work with what's in the pantry. This soup is surprisingly flexible, though the bold personality of the tomatoes should always stay front and center. If you're looking to change things up, here are a few ways to scale or adapt the recipe.

For scaling down (half recipe), use a smaller pot to prevent too much evaporation. If you're scaling up (double recipe), only use 1.5x the salt and red pepper flakes initially, then taste and adjust. Spices can become overwhelming when doubled strictly.

For the liquid, use about 10% less than a straight double to keep the flavors concentrated.

Storing Your Hearty Leftovers

This soup keeps beautifully in the fridge for up to 3 days. However, the pasta will continue to absorb liquid as it sits. When you reheat it, you'll likely find it has turned into more of a creamy pasta dish than a soup.

Just splash in a little extra bone broth or water when reheating on the stove to bring back that velvety consistency.

For freezing, I recommend making the soup base without the pasta and cream. Freeze the broth, chicken, and tomatoes for up to 3 months. When you're ready to eat, thaw it, bring it to a simmer, and then add fresh pasta, cream, and cheese. This ensures the texture remains satisfyingly fresh rather than mushy.

Zero Waste Tip: Don't throw away that Parmesan rind! Toss it into the broth while the pasta simmers. It releases an incredible amount of umami and depth, then you just fish it out before serving.

Also, if you have leftover spinach that's starting to look a bit sad, toss it all in it wilts down to almost nothing anyway.

Bold Sides For Your Soup

While this is a complete meal on its own, a little extra texture never hurts. A crusty baguette is practically mandatory for swiping up every last drop of that creamy, tomato stained broth.

If you want to keep the meal feeling lighter, a crisp arugula salad with a simple lemon vinaigrette provides a nice peppery contrast to the richness of the soup.

If you're hosting a larger family gathering, pairing this with a simple roasted vegetable side like asparagus or broccoli works well. The bold flavors of the soup are the star, so anything else on the table should be there to support that satisfying, velvety finish.

Just remember: keep it simple, keep it hearty, and let the sun dried tomatoes do the heavy lifting.

Debunking Kitchen Myths

"You must brown the chicken completely before adding broth." Actually, over searing small 1/2 inch pieces of chicken breast can make them dry and rubbery. You only need a quick sear to start the Maillard reaction for flavor; the gentle simmer in the broth is what keeps the meat tender and juicy.

"Sun dried tomatoes in water are the same as those in oil." This is a major misconception. Tomatoes packed in water are often chewy and lack the deep, infused fat that makes this recipe so bold. The oil packed version provides both the fruit and the flavored fat needed to create a truly satisfying base.

Very High in Sodium