Marry Me Chicken Soup

There's something about a steaming bowl of creamy soup that makes you want to pull someone close and say, "this is worth staying for." That's the magic of Marry Me Chicken Soup—it takes the romantic, sun-dried tomato-kissed charm of the original dish and transforms it into something even more comforting. One rainy Tuesday, I found myself craving both warmth and that silky, savory richness, so I started building this version in my head: what if I could have all those flavors in a bowl, with tender shreds of chicken and ditalini pasta doing the work for me? By the time it came together, I understood why people actually do fall in love at the dinner table.

I made this for my neighbor last winter when she was recovering from surgery, and I'll never forget how she asked for seconds—something I'd never heard her do before. She sat at my kitchen counter in her sweater, steam rising from the bowl, and told me it tasted like someone finally understood what comfort actually meant. That bowl did more than fill her stomach; it seemed to fill something else too.

Ingredients

• Boneless, skinless chicken breasts (2, about 450 g / 1 lb): Start with good-quality chicken—it makes a real difference in both texture and flavor, and they'll shred beautifully once cooked through.
• Olive oil (1 tbsp): Use this to get a golden sear on the chicken, which builds flavor before everything else joins the party.
• Kosher salt and black pepper: Season generously and don't be shy—you're building the foundation of everything that follows.
• Yellow onion (1 medium, diced): Dice it small so it softens into the broth and becomes part of the comfort rather than a distinct texture.
• Garlic cloves (3, minced): Mince them fine and add them after the softer vegetables so they perfume the soup without turning bitter.
• Carrots and celery (2 medium carrots, 2 stalks): These are your aromatic backbone—peel the carrots and dice everything the same size for even cooking.
• Sun-dried tomatoes (50 g / 1/3 cup in oil, drained and chopped): Drain them well but don't waste that oil—it's liquid gold for your sauté pan.
• Low-sodium chicken broth and water (1 L / 4 cups broth, 240 ml / 1 cup water): The low-sodium version lets you control the salt, and the water prevents the broth from becoming too intense.
• Heavy cream (120 ml / 1/2 cup): This is what transforms it from regular soup to something that feels indulgent—add it at the very end so it stays silky.
• Freshly grated Parmesan cheese (30 g / 1/4 cup): Grate it yourself if you can; pre-grated has additives that keep it from melting as smoothly.
• Ditalini pasta (120 g / 3/4 cup): These tiny tubes catch the broth beautifully, but you could use small shells or even elbow if that's what you have.
• Dried oregano and thyme (1 tsp each): These herbs are the quiet backbone that makes it taste less like plain chicken soup and more like something intentional.
• Red pepper flakes (1/4 tsp, optional): A whisper of heat wakes up all the other flavors without overpowering anything.
• Bay leaf (1): Don't skip this—it adds a subtle earthiness that you won't be able to name but absolutely will notice if it's gone.
• Fresh basil (for garnish): Tear it by hand right before serving so it stays bright and fragrant instead of bruised and dark.

Instructions

Sear the chicken:

Pat your chicken breasts dry and season both sides with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers, then lay the chicken in carefully—you'll hear that satisfying sizzle. Let each side develop a golden crust for 3–4 minutes without moving it around; you're not cooking it through, just building color and flavor.

Build your flavor base:

Remove the chicken to a plate and add diced onion, carrots, and celery to the same pot. Let them soften for 4–5 minutes, stirring occasionally, then add the minced garlic and cook for just 1 minute more until everything smells amazing. This is where your soup gets its soul.

Wake up with herbs and tomatoes:

Stir in the drained sun-dried tomatoes, oregano, thyme, and red pepper flakes if using. Let them toast in the hot oil for about 30 seconds—you'll feel the flavors come alive.

Build the broth:

Pour in the chicken broth and water, then add the bay leaf. Nestle the seared chicken breasts back into the pot, letting them nestle among the vegetables.

Simmer gently:

Bring everything to a gentle boil, then reduce the heat and let it simmer uncovered for 15–20 minutes until the chicken is cooked through and tender. You're not rushing this—you want the flavors to become friends.

Shred and return:

Remove the chicken to a cutting board and shred it with two forks into bite-sized pieces. Return it to the pot, stirring it back into the broth.

Cook the pasta:

Stir in the ditalini and cook for 8–10 minutes until it's al dente—tender but still with a whisper of firmness. Taste a strand to be sure.

Finish with cream and cheese:

Lower the heat to the gentlest simmer, remove the bay leaf, then stir in the heavy cream and Parmesan cheese. Watch it transform into something silky and rich, stirring until everything is melted and incorporated.

Taste and serve:

Taste the soup and adjust the seasoning with salt, pepper, or even a squeeze of lemon if it needs brightness. Ladle into bowls and finish each one with torn fresh basil.

Save It

I remember my mom calling while I was making this on a random Thursday night, and I put her on speaker while I stirred. By the time the cream went in, she was asking for the recipe, and by the time I hung up, I realized that's what this soup does—it makes you want to share it, to feed the people you care about, to prove something without having to say it out loud.

Why the Sun-Dried Tomato Makes All the Difference

Sun-dried tomatoes are concentrated sweetness and tang all at once, nothing like fresh tomatoes. When you drain them from their oil and chop them small, they dissolve into the broth and create this savory-sweet undertone that makes people pause mid-spoonful and ask what you did. I used to skip them thinking they'd be too intense, but they're actually the thing that turns this from "chicken soup" into something memorable.

The Pasta Question

Ditalini pasta is small and sturdy, which means it soaks up the broth without falling apart or getting mushy. If you can't find it, small shells work beautifully, or even broken bits of spaghetti in a pinch. The size matters less than cooking it until it's al dente—that moment where it's soft enough to bite easily but still has a gentle resistance. Add it late enough that it doesn't turn to mush, and you'll understand why this soup stays creamy and elegant instead of gloopy and heavy.

When to Reach for the Lemon

Creamy soups can sometimes feel one-note if they're not balanced right. A squeeze of fresh lemon juice right before serving, or even a tiny splash stirred into the pot, brightens everything without making it taste sour. The acid cuts through the richness of the cream and Parmesan, and suddenly all the other flavors pop. Trust your palate—if something tastes like it's missing something you can't name, lemon is probably the answer.

• A crack of fresh lemon or a small splash of white wine vinegar can transform a flat-tasting soup into something luminous.
• If you're adding lemon, stir it in gradually and taste as you go—you want brightness, not sourness.
• Fresh basil is non-negotiable at the end; it's the final note that makes this feel like a special dinner, not just dinner.

Save It

This is the kind of soup that proves love languages exist in flavors. Serve it with crusty bread for soaking up every last drop, and pour yourself something crisp like Pinot Grigio if you're in the mood.

Recipe FAQs

→ Can I substitute the ditalini pasta with other types?

Yes, small pasta shapes like orzo or elbow macaroni work well as alternatives to ditalini, maintaining a balanced texture in the broth.

→ How can I make this dish dairy-free?

Omit the heavy cream and Parmesan cheese or replace them with dairy-free alternatives like coconut cream and vegan cheese for a creamy texture.

→ What is the best way to shred the chicken?

After cooking, use two forks to pull the chicken breasts apart into bite-sized shreds, ensuring even distribution throughout the soup.

→ Can I prepare this dish ahead of time?

Yes, this dish tastes great reheated. Store in an airtight container in the refrigerator for up to 3 days, adding a splash of broth before warming.

→ What herbs enhance the flavor profile best?

Dried oregano and thyme add depth, complemented by fresh basil garnish that brightens the final presentation.