Marry Me Chicken Soup (Bone Broth & Sourdough Pasta)
Marry Me Chicken Soup (Bone Broth & Sourdough Pasta)
This creamy Marry Me Chicken Soup is a cozy, one-pot dinner made with rich chicken bone broth, pasture-raised chicken, sun-dried tomatoes, sourdough pasta, and plenty of parmesan. It keeps the viral flavor everyone loves, but uses higher-quality ingredients we actually cook with at home. Comforting, deeply flavorful, and perfect for busy weeknights or slow weekends.
There’s something about creamy chicken soup that feels like a reset button.
Not in a trendy way. In a real life way.
Like… the kind of dinner that makes the house smell good again (think of one big ravioli). The kind you eat with a sweatshirt on, spoon in hand, standing at the stove because you “just want a taste” - and somehow you’ve eaten half a bowl before anyone even sits down.
That’s what this Marry Me Chicken Soup is for.
It’s rich and cozy like the viral version you’ve probably seen, but I wanted it made the way we actually cook at home: better ingredients, deeper flavor, and a base that feels nourishing - not just creamy for the sake of being creamy.
So yes, it’s got the sun-dried tomatoes. Yes, it’s got the parmesan. Yes, it’s got that “how is this soup this good?” thing going on.
But it’s also built on chicken bone broth, uses pasture-raised chicken, and swaps in sourdough pasta - which might sound like a small detail until you taste how well it fits. It adds this subtle tang and structure that just works with the creamy tomato-parmesan broth.
This is the type of soup you make once… and then it quietly becomes one of your “go-to’s.” Especially in that season of life where you want comfort food that still feels like it’s doing something good for you.
Why this version feels so satisfying
A few reasons this soup hits so hard:
Bone broth makes the base richer without needing a ton of extra ingredients.
Cream + cream cheese gives you that silky texture that makes every bite feel comforting.
Sun-dried tomatoes + tomato paste create deep, slow-cooked flavor in about 10 minutes.
Spinach at the end keeps it feeling fresh and adds a little nutrient bump without changing the vibe.
It’s comfort food — but it doesn’t feel like a “food coma” meal.
The sourdough pasta upgrade
If you’ve never used sourdough pasta in soup, you’re going to love it.
We use the sourdough pasta from Bionaturae, and we get it from Thrive Market, although I’m sure you can get it at your local Whole Foods or Sprouts.
It holds up well, tastes better than standard pasta, and gives the soup a slightly more “homemade / old-world” feel — like something you’d get at a small table after a long day. Not flashy. Just right.
Step-by-Step: Marry Me Chicken Soup (Bone Broth + Sourdough Pasta)
1) Get set up (this makes it effortless)
Before you start, do two quick things:
Cube your cream cheese and let it sit at room temp (melts smoother).
Chop your onion, garlic, spinach, and sun-dried tomatoes.
2) Sauté the onion in sun-dried tomato oil (or a high-quality olive oil)
In a large soup pot over medium heat, add 1 tablespoon oil from the sun-dried tomato jar.
Add 1 ½ cups chopped onion and cook 4–5 minutes until soft and translucent.
This step matters — it’s where the soup starts tasting like it simmered all day (even if it didn’t).
3) Add garlic (don’t burn it)
Add 4 minced garlic cloves and stir for 30–60 seconds, just until fragrant.
4) Toast the tomato paste + sun-dried tomatoes
Add:
3 tablespoons tomato paste
½ cup sun-dried tomatoes
Stir constantly for 1–2 minutes.
This is one of the biggest “restaurant flavor” tricks: letting tomato paste cook a bit deepens everything and takes away that raw tomato taste.
5) Pour in the bone broth + seasonings
Add:
2 (32-oz) packages chicken bone broth
2 tsp real salt
1 ½ tsp Italian seasoning
1 tsp garlic powder
¼ tsp crushed red pepper
4 tsp fresh basil (chopped)
Bring it to a gentle simmer (not a full boil).
6) Cook the sourdough pasta right in the soup
Add 8 oz sourdough pasta (Bionaturae) and simmer until just al dente, stirring occasionally so it doesn’t stick (about 10-12 minutes).
Tip: you want it slightly underdone here because it’ll keep softening as the soup sits.
7) Make it creamy (the right way)
Turn the heat to low.
Stir in:
1 cup heavy whipping cream
Then add:
8 oz cream cheese, cubed (room temp)
Stir gently until fully melted and silky. If you rush this on high heat, the dairy can split — low and slow wins here.
8) Add chicken + spinach at the end
Stir in:
2 cups shredded pasture-raised chicken (or more for extra protein)
3 cups chopped baby spinach
Simmer 3–5 minutes, just until the spinach wilts and the chicken is warmed through.
9) Finish with parmesan (this is the “marry me” part)
Remove from heat and stir in:
1 ½ oz finely shredded parmesan, plus more for garnish
Taste and adjust salt if needed.
Then serve with:
extra parmesan
fresh basil
a pinch of crushed red pepper if you like heat
Ready to cook?
Scroll down for the full recipe card with exact ingredients, instructions, and a print-friendly version. And if you make this one, tag me — I love seeing what you guys are cooking at home.
Marry Me Chicken Soup (Bone Broth & Sourdough Pasta)
Creamy, cozy, and deeply flavorful chicken soup made with rich chicken bone broth, pasture-raised chicken, sun-dried tomatoes, sourdough pasta, and plenty of parmesan. It keeps the classic “marry me” flavor profile, but uses higher-quality ingredients we actually cook with at home — perfect for cold nights, busy weeknights, and leftovers that taste even better the next day.
Ingredients
Instructions
- Sauté the onion. Heat the sun-dried tomato oil in a large soup pot over medium heat. Add the chopped onion and cook until softened and translucent, about 4–5 minutes.
- Add the garlic. Stir in the minced garlic and cook just until fragrant, 30–60 seconds.
- Bloom the tomato base. Add the tomato paste and sun-dried tomatoes. Stir continuously for 1–2 minutes to deepen flavor.
- Add broth + seasonings. Pour in the chicken bone broth. Stir in basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle simmer.
- Cook the pasta. Add the sourdough pasta and simmer until just al dente, stirring occasionally so it doesn’t stick (~10 minutes).
- Make it creamy. Lower the heat. Stir in the heavy cream. Add the cubed cream cheese and stir gently until fully melted and smooth.
- Finish with chicken + spinach. Stir in the shredded chicken and chopped spinach. Simmer 3–5 minutes, just until the spinach wilts and the chicken is warmed through.
- Stir in Parmesan + serve. Remove from heat and stir in the Parmesan until melted. Taste and adjust seasoning. Serve with extra Parmesan, basil, and a pinch of crushed red pepper if desired.
Notes & Substitutions
- Pasta tip: Cook pasta just to al dente — it will keep softening as the soup sits. Add a splash of bone broth when reheating if needed.
- Cream cheese: Room-temp cubes melt smoother. Keep heat low while stirring to prevent splitting.
- Chicken: Shredded pasture-raised soup chicken is ideal. Rotisserie works great for a faster weeknight version.
- Heat level: Start with 1/4 tsp red pepper and add more at the end if you want extra kick.
- Storage: Refrigerate up to 4 days. Reheat gently and thin with bone broth as needed.
Macros + Nutrition (Per Serving)
Approximate values for one serving (1/6 of the recipe), based on the ingredient list as written: chicken bone broth (2 x 32 oz cartons), sourdough pasta (8 oz dry), pasture-raised chicken (2 cups shredded), heavy cream (1 cup), cream cheese (8 oz), sun-dried tomatoes in oil, onion/garlic, spinach, and Parmesan. Values will vary depending on your bone broth brand (especially sodium/protein), the exact sourdough pasta used, and how much cheese you add when serving.
| Nutrient | Amount |
|---|---|
| Calories | ~550 |
| Protein | ~26 g |
| Carbs | ~35 g |
| Sugar | ~6 g |
| Fat | ~31 g |
| Saturated Fat | ~18 g |
| Fiber | ~3 g |
| Sodium | ~1,500 mg |
Note: This soup is higher in fat (and saturated fat) because the classic “marry me” texture comes from heavy cream + cream cheese. Sodium can swing a lot depending on bone broth brand and whether it’s low-sodium. If you’re watching sodium, use low-sodium bone broth and salt to taste at the end.
Shop Our Kitchen
These are the exact tools + nourishing staples we use to make this Marry Me Chicken Soup (bone broth, pasture-raised chicken, sourdough pasta, and all). Includes Amazon and affiliate links — all at no extra cost to you.
Essentials Complete Cookware Set
My go-to for soups like this — even heat, big capacity, and it keeps the simmer gentle so the dairy doesn’t split.
Large Wood Cutting Board
Onion, garlic, spinach, and sun-dried tomatoes — having a big board makes prep faster and less messy.
Sharp Chef Knife
A sharp knife is the whole game for clean onion chops and quick garlic mincing (and safer than a dull blade).
Wooden Spoon Set
Perfect for stirring tomato paste and scraping the bottom of the pot so you build flavor without scorching.
Microplane Grater
Freshly grated parmesan melts better and tastes 10x better than the pre-shredded bag stuff.
Kettle & Fire Chicken Bone Broth
This is the base of the whole soup — richer body, better flavor, and a more satisfying bowl.
Bionaturae Sourdough Pasta
The underrated upgrade: it holds up in soup and adds a subtle tang that pairs perfectly with the creamy broth.
Redmond Real Salt
Clean minerals, great flavor. Start with the recipe amount and adjust at the end depending on your broth.
FAQ
You don’t have to — but it makes a noticeable difference. Bone broth gives this soup a richer body and deeper flavor compared to regular stock, and it tends to be more satisfying. If all you have is standard chicken broth, it will still work — just expect a slightly lighter result.
Yes. Any small pasta shape will work here. I prefer sourdough pasta because it holds up well in soup and adds a subtle tang, but regular pasta, einkorn pasta, or even a gluten-free option can be used. Just cook it to al dente so it doesn’t get mushy.
You can, especially if you plan to store leftovers. Cooking the pasta directly in the soup adds flavor, but it will continue absorbing liquid over time. For meal prep, cooking pasta separately and adding it to each bowl when serving can help preserve texture.
You can, but the soup will lose its signature “marry me” creaminess. If you need a lighter option, you can reduce the amounts slightly or use half-and-half. For best texture, keep the heat low when adding dairy to prevent curdling.
Shredded pasture-raised soup chicken works best for flavor and texture. A high-quality rotisserie chicken is also a great shortcut for busy nights. You can use breast or thigh meat — whatever you prefer.
Not really. The crushed red pepper adds warmth, not heat. If you’re sensitive to spice, you can reduce it or leave it out. If you like more kick, add extra at the end or garnish with red pepper flakes.
Not at all. The pasta and dairy naturally thicken the soup as it sits. Just add a splash of bone broth when reheating to loosen it back up. This soup is meant to be hearty.
Yes. It actually tastes even better the next day. For best texture, you can cook the pasta separately and stir it in when reheating, or simply thin the soup with extra broth before serving.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently over low heat or on the stovetop, adding bone broth as needed.
Cream-based soups can change texture when frozen. If you plan to freeze it, freeze before adding the cream and cream cheese, then add them fresh when reheating. Otherwise, it’s best enjoyed fresh or refrigerated.
