Crock Pot Marry Me Chicken Soup
Crock Pot Marry Me Chicken Soup is creamy, comforting, and full of tender chicken, pasta, and sun-dried tomatoes!
A SOUP VERSION OF MARRY ME CHICKEN
If you love the viral Marry Me Chicken recipe, just wait until you try it in cozy soup form! This Crock Pot Marry Me Chicken Soup takes everything you adore about the original recipe: creamy sauce, tender chicken and sun-dried tomatoes, and transforms it into the ultimate bowl of comfort soup. If you’ve been around a while, you’ve seen my love for the Marry Me Chicken variations like Marry Me Chicken Gnocchi, Marry Me Chicken Pasta, Marry Me Chicken and Rice, and more!
FREQUENTLY ASKED QUESTIONS:
Of course! In a large Dutch oven or stock pot, heat a drizzle of olive oil over medium heat.
Add the minced garlic and sun-dried tomatoes, and sauté for about 1 minute, until fragrant.
Stir in the tomato paste, onion powder, Italian seasoning, paprika, and black pepper, cooking for another minute to bloom the spices.
Pour in the chicken broth and bring the mixture to a gentle boil.
Once boiling, stir in the pasta and cook until al dente, about 10-12 minutes, stirring occasionally so it doesn’t stick. Do not drain any liquid.
Reduce the heat to low, then stir in the cream cheese, heavy cream, and parmesan cheese. Continue stirring until everything is melted and creamy.
Add the shredded rotisserie chicken and fresh basil, stirring until the chicken is heated through, about 5 minutes.
Taste and adjust seasonings if needed.
Serve warm, garnished with extra parmesan and fresh basil if desired.
If the soup becomes too thick, you can dilute it with chicken broth.
Yes. Add 1.5 pounds of boneless, skinless chicken breasts in the bottom of the slow cooker.
Add in the chicken broth, minced garlic, sundried tomatoes, Italian seasoning, paprika and black pepper. Stir to combine.
Cover and cook on low for 6-7 hours or on high for 4 hours, or until the chicken is tender and cooked through.
Remove the chicken from the crock pot and add the cream cheese, cream, basil and parmesan.
Cook pasta until al dente then add to slow cooker.
Shred the chicken and it back to the crockpot.
Cook for another 5-10 minutes until everything is heated through.
You can’t go wrong with an easy side of steamable vegetables. Just grab a frozen bag from the freezer, pop it in the microwave, and you’ll have a quick, no-fuss side dish in minutes. This meal also pairs perfectly with a fresh green salad and a slice of warm Garlic Bread, Dinner Rolls, or Breadsticks.
Since this soup has pasta in it, it is best to eat this within a day and I actually don’t recommend freezing.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- garlic– I prefer the fresh minced garlic for the most flavor, but I suppose you could use the jarred stuff if that’s what you have on hand.
- chicken broth– you can use low or no sodium chicken broth if you are sensitive to sodium or are watching your sodium intake.
- chopped sun dried tomatoes– if sun dried tomatoes aren’t your thing, you can leave them out. You will lose some of the iconic Marry Me Chicken flavor, but it’ll still be good.
- tomato paste – I found adding this added a deeper and richer flavor and we all much preferred it with the tomato paste but if you don’t have it or don’t want the extra flavor, you can leave it out.
- onion powder and Italian seasoning – you can certainly have fun with the seasonings and use other flavors you prefer.
- paprika – if you don’t have paprika, just leave it out.
- medium shell pasta– you could use other pasta shapes. I feel like the smaller ones would work best. Maybe some elbows, ditalini, etc. work nicely in soup.
- cream cheese– softened to room temperature and cut into cubes. If you need them, I have some Tips to Soften Cream Cheese Faster.
- heavy cream – this is essential. Milk just does not ad the same creaminess or richness to this dish.
- shredded parmesan cheese – I think the finely shredded parmesan cheese is best or you can shred it yourself.
- rotisserie chicken– above, I shared more about using raw chicken instead of rotisserie chicken
- fresh basil – I wouldn’t substitute dried basil here. If you don’t have fresh basil, just leave it out as it is just a garnish and doesn’t cook with the soup.
HOW TO MAKE CROCK POT MARRY ME CHICKEN SOUP:
Add the minced garlic, sun dried tomatoes, tomato paste, onion powder, Italian seasoning, paprika and black pepper to the crock pot. Add the chicken broth and use a whisk to combine.
Cover and set the crockpot to high until it’s boiling. Stir in the pasta and cook until al dente. Approximately 12 minutes. Make sure to replace the lid and stir occasionally. Stir in the basil, the cream cheese, cream, chicken and parmesan. Stir until it the cream cheese and parmesan are fully melted, and the chicken is heated through. Approximately 5-8 minutes.
Serve garnished with additional parmesan and fresh chopped basil.
CRAVING MORE RECIPES?
- Crock Pot Marry Me Chicken
- Marry Me Chicken Gnocchi
- Marry Me Chicken Pasta
- Marry Me Chicken and Rice
- Malibu Chicken
Crock Pot Marry Me Chicken Soup
Ingredients
- 1 Tablespoon minced garlic
- ½ cup chopped sun dried tomatoes
- 3 Tablespoons tomato paste
- 1 ½ teaspoons onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ⅛ teaspoon black pepper
- 2 (32 ounce) cartons chicken broth (can use low or no sodium)
- 8 ounces uncooked medium shell pasta (half a 16 ounce box, see notes below)
- 4 teaspoons fresh basil, chopped (plus more for serving)
- 8 ounce block cream cheese, softened and cut into cubes
- 1 cup heavy whipping cream
- ½ cup shredded parmesan cheese (plus more for serving)
- 2 cups shredded rotisserie chicken
Instructions
- Add 1 Tablespoon minced garlic, ½ cup chopped sun dried tomatoes, 3 Tablespoons tomato paste, 1 1/2 teaspoons onion powder, 1 teaspoon Italian seasoning, ½ teaspoon paprika and 1/8 teaspoon black pepper to a 5-6 quart crock pot.
- Pour in 2 (32 ounce) cartons chicken broth and use a whisk to combine.
- Cover and set the crockpot to high until it’s boiling (this can take about 2 hours (some will take longer and some will be much faster depending on the type and brand you own.)
- Stir in 8 ounces uncooked medium shell pasta and cook until al dente. Approximately 12-25 minutes (again, this will be based on the type and brand of slow cooker you own.) Make sure to replace the lid and stir occasionally.
- Stir in 4 teaspoons fresh basil, chopped, 8 ounce block cream cheese, softened and cut into cubes, 1 cup heavy whipping cream, ½ cup shredded parmesan cheese and 2 cups shredded rotisserie chicken. Cover. Be sure to stir occasionally until the cream cheese and parmesan are fully melted, and the chicken is heated through. Approximately 5-10 minutes.
- At this point you can turn the slow cooker to a warm setting until you are ready to serve (it can stay on the warm setting for 3-4 hours.) Serve garnished with additional parmesan and fresh chopped basil.
Notes
- If you prefer, you can cook the shells separately and skip step 3. Add the cooked pasta to the slow cooker along with the chicken, cream cheese, cream, sun dried tomatoes, etc. Cover and cook. Stir occasionally until the cream cheese is melted and fully incorporated.
- See post above (Frequently Asked Question section) for directions on how to make this on the stovetop or how to use fresh chicken instead of rotisserie chicken.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I followed your stove top directions and it turned out amazing. My whole family loved it including my very picky 4 year old. We have enjoyed so many of your recipes.
Yay!! Thanks so very much Liza! I absolutely love hearing when picky eaters love something! Thank you so much for coming back to comment!
how would this be with wild rice instead of pasta
Let me know if you try it! 🙂
Hi, Brandie:
I love Marry Me Chicken, and this soup version looks amazing. I’d like to be able to use my Instant Pot instead of the slow cooker (that’s a long time to wait for such goodness!). Can you make any recommendations for this recipe using the Instant Pot?
Thank you!
Jane
I made one change – I am not a fan of Shredded anything – so I used fresh chicken breasts that I cut into 1″ bites and sauteed in butter, garlic and salt and pepper until lightly browned, and when the shredded chicken was to be added – added this instead. Great flavor. Thanks for posting.
Thanks so much Kathi!
Can you make without cream cheese? Or is there an alternative for cream cheese?
It won’t be quite as thick and creamy but you could. Maybe just bump up the heavy cream. You really don’t taste it as a separate ingredient if you’re making this for someone who doesn’t like cream cheese 🙂