This Crockpot Marry Me Chicken Soup with Pasta is a warm, tasty meal you’ll want to make again and again. It’s called “Marry Me” because it tastes so good, you might want to ask someone to marry you after they try it! The slow cooker makes the chicken soft and full of flavor.
The soup is creamy, with sun-dried tomatoes and herbs that make every bite special. Adding pasta makes it filling and perfect for dinner on cold days. You can serve it for family meals, a date night, or when friends come over. It’s easy to make and feels like a big warm hug in a bowl. Let me show you how to make this delicious soup step by step.
Why You’ll Love This Recipe
- You just set it in the crockpot and forget it
- Creamy and full of tasty sun-dried tomato flavor
- Has chicken and pasta all in one bowl
- Easy to change with your favorite pasta or veggies
Prep and Cook Time
- Prep time: 10–15 minutes
- Cook time: 4–5 hours on low or 2–3 hours on high (crockpot)
- Pasta cooking time: About 20 minutes after chicken is shredded
- Total time: Around 4.5–5.5 hours on low or 3–3.5 hours on high
- Nutrients: Per Serving (6 servings): Calories: 385 | Protein: 34g | Carbs: 25g | Fat: 18g | Saturated Fat: 9g | Fiber: 2g | Sodium: 650mg
INGREDIENTS
For the Chicken and Soup:
For the Creamy Sauce:
Add-ins:
For Garnish:
Instructions
Prepare the chicken and spices. Place the chicken breasts in the bottom of your crockpot. Sprinkle salt, pepper, thyme, oregano, paprika, and red pepper flakes evenly over the chicken. Add the minced garlic and chopped sun-dried tomatoes on top. This helps the chicken soak up all the tasty flavors while cooking.
Add the broth. Pour the chicken broth over the chicken and spices. Make sure most of the chicken is covered by the broth. If it’s not, add a little water to cover it. This will keep the chicken moist and help make a flavorful soup base.
Cook the chicken slowly. Cover the crockpot with the lid. Set it to cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. The chicken is ready when it is very tender and easy to shred with two forks. Check the chicken after the minimum time to avoid overcooking.
Shred the chicken. Carefully take the chicken breasts out of the crockpot and place them on a cutting board. Use two forks to pull the chicken apart into small pieces. The chicken should be soft and shred easily after slow cooking.
Make the soup creamy. Put the shredded chicken back into the crockpot. Add the softened cream cheese in small chunks. Stir the soup gently until the cream cheese melts and blends into the broth. Then, pour in the heavy cream and sprinkle the Parmesan cheese on top. Stir everything together until the soup is smooth and creamy.
Cook the pasta separately. While the cream cheese melts, bring a large pot of salted water to a boil. Add the pasta and cook it according to the package instructions until it is just tender (al dente). Drain the pasta well in a colander. Cooking pasta separately keeps it from getting mushy in the soup.
Add pasta to the soup. Transfer the drained pasta into the crockpot with the creamy chicken soup. Stir gently to mix the pasta with the soup. This lets the pasta soak up some of the creamy sauce without losing its shape.
Add fresh spinach. Stir in the fresh spinach leaves. Let the hot soup sit for 2 to 3 minutes so the spinach can wilt. This adds a fresh, green touch and some extra nutrients to the soup.
Taste and adjust seasoning. Try a small spoonful of the soup. Add more salt, pepper, or red pepper flakes if you want a stronger flavor or more heat. Stir well to mix in any extra seasoning.
Serve and enjoy! Ladle the soup into bowls. Sprinkle each bowl with chopped fresh basil, extra Parmesan cheese, and a pinch of red pepper flakes if you like it spicy. Serve the soup hot with crusty bread or a side salad for a complete meal.
CHEF TIPS
- Cook pasta separately so it doesn’t get mushy later. Add pasta when serving if you want leftovers.
- Use some oil from the sun-dried tomatoes jar for extra flavor.
- To make soup thicker, mix 2 tablespoons cornstarch with 2 tablespoons cold water. Stir into soup and cook 5-10 minutes.
- Use cooked rotisserie chicken to save time. Add it near the end.
Storage Tips
Keep leftovers in a sealed container in the fridge for 3-4 days. The pasta will soak up soup over time. When reheating, add a little broth or water to loosen it. You can freeze the soup, but leave out the pasta and cream. Add those fresh when you reheat.
Crockpot Marry Me Chicken Soup with Pasta
Equipment
- Crockpot 6-quart slow cooker
- Large pot for cooking pasta
- Colander for draining pasta
- Sharp knife and cutting board
- Two forks for shredding chicken
Ingredients
- 1½ pounds boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ¼ teaspoon red pepper flakes
- 1 tablespoon minced garlic about 3-4 cloves
- ⅓ cup chopped sun-dried tomatoes in oil drained
- 4 cups low-sodium chicken broth
For the Creamy Addition
- ½ cup heavy cream
- 4 ounces cream cheese softened
- ⅓ cup grated Parmesan cheese plus more for serving
Adds-in
- 8 ounces pasta
- 2 cups fresh spinach leaves
Garnish
- Fresh basil leaves chopped
- Extra Parmesan cheese
- Additional red pepper flakes optional
Instructions
- Place chicken breasts at the bottom. Sprinkle salt, pepper, thyme, oregano, paprika, and red pepper flakes on top. Add the garlic and sun-dried tomatoes evenly over the chicken.
- Pour chicken broth over the chicken. It should cover most of the chicken. If not, add a little water.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours. Chicken is done when it’s easy to shred with forks.
- Take chicken out and use two forks to pull it apart into small pieces.
- Put shredded chicken back in crockpot. Add cream cheese in pieces and stir until it melts. Pour in heavy cream and Parmesan cheese. Stir well.
- While cream cheese melts, cook pasta in a pot until just tender. Drain pasta well.
- Add pasta to crockpot and stir gently so pasta gets coated with creamy soup.
- Stir in fresh spinach and let it wilt in the hot soup for 2-3 minutes.
- Add more salt, pepper, or red pepper flakes if you want.
- Scoop soup into bowls. Sprinkle with fresh basil, Parmesan, and red pepper flakes if you like. Enjoy!
Notes
- Add the pasta near the end of cooking so it stays firm and doesn’t get mushy.
- Use fresh grated Parmesan cheese for the best flavor and creamy texture.
- Make sure the chicken is fully cooked before shredding to keep the soup tasty.
Hey, you really should try this Crockpot Marry Me Chicken Soup with Pasta! I made it last week, and it was so good. The soup is creamy and full of nice flavors. The sun-dried tomatoes add a little sweet and tangy taste that goes great with the cream.
It’s really easy to make, too. You just put everything in the crockpot and let it cook. The pasta soaks up the yummy sauce, so every bite tastes great. I think you’ll love it as much as I do. It’s simple, tasty, and perfect for any day. Give it a try and tell me how it goes!
If you like this recipe, please share it with your friends. Pin it so you can find it easily next time you want to make it. I hope you enjoy this soup as much as I do!
FAQs
Can I use chicken thighs?
Yes! Chicken thighs work well and stay juicy. Cook time is the same.
No sun-dried tomatoes?
Use 2 tablespoons tomato paste and one fresh tomato chopped. It will taste a bit different but still good.
Can I make it dairy-free?
Try coconut cream and dairy-free cream cheese and cheese. The soup will taste different but still creamy.
Can I make it on the stove?
Yes. Cook chicken in broth on medium heat for 25 minutes. Shred chicken and add cream and cheese. Simmer until creamy.
What other veggies can I add?
Try mushrooms, bell peppers, or zucchini. Add hard veggies early and soft ones near the end.
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