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This marry me chicken noodle soup recipe is made with shredded chicken, veggies, spinach, and a creamy cheesy broth!
I love serving it with cheesy garlic bread and a side salad but feel free to serve it with crackers or the sides of your choice!
I recently made marry me orzo and had extra ingredients, so I used them to make this soup with spinach, heavy cream, and sun-dried tomatoes. Like the orzo, this soup is so good it could get you a marriage proposal. I can’t decide which I like better, I think they’re tied!
Table of Contents
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Chicken – I used store-bought rotisserie chicken. Feel free to shred it or dice it.
- Pasta – I used protein pipette pasta but feel free to use regular shells or elbows instead.
- Broth – Chicken stock or chicken broth works best for this recipe!
- Cheese – You’ll need softened cream cheese and parmesan cheese to thicken the soup and make it extra creamy.
Top Tips
- Use store-bought rotisserie chicken for a quick and easy soup! But of course, feel free to use any leftover cooked chicken you have on hand. Just make sure to discard the skin.
- Season with salt and pepper after adding the cream cheese and parmesan so it’s not too salty!
- Not a fan of sun dried tomatoes? Use roasted red peppers instead!
Storage
Got leftovers? Let the soup cool, then put it in a covered bowl in the fridge for up to 2 days. The noodles will soak up broth, so add water and salt before reheating on the stove or in the microwave.
Tried This Recipe?
Leave a review, I love hearing your feedback and would greatly appreciate it ❤️
Marry Me Chicken Noodle Soup
Ingredients
- 2 cups cooked chicken , shredded or diced
- 1 cup pasta , I used pipette but any short shaped pasta will work
- 1 yellow onion, finely diced
- 2 carrots , finely diced
- 2 celery stalks, finely diced
- 2 garlic cloves, finely minced
- 6 ounces tomato paste
- ¼ cup sun dried tomatoes in olive oil , finely sliced
- 1 teaspoon Cajun seasoning
- 1 teaspoon Italian seasoning
- 1 teaspoon sugar
- 4 cups chicken broth
- 3 cups water
- 1 cup heavy cream
- 2 cups spinach, fresh
- 2 ounces cream cheese, softened
- ¼ cup parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons sun-dried tomato oil
- salt and pepper to taste
Instructions
- Add the olive oil, sun dried tomato oil, onions, carrots, and celery to a pot with high sides and cook for 4-5 minutes over medium heat while stirring occasionally.
- Stir in the tomato paste and cook for 2-3 minutes.
- Add the garlic and sun-dried tomatoes and cook for 1 minute.
- Add the chicken broth, water, heavy cream, Italian seasoning, and sugar. Bring to a boil and then resume the heat to medium low and simmer for 20 minutes.
- Stir in the cooked chicken and pasta and cook for 10 minutes. Once the 10 minutes are up, add the remaining ingredients and cook for 1 minute or until the cream cheese melts completely.
- Season with salt and pepper and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
