Marry Me Chicken Soup (Printable Version)

A brothy blend of tender chicken, sun-dried tomatoes, creamy broth, and small pasta for a hearty dish.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (1 lb)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper

→ Vegetables & Aromatics

05 - 1 medium yellow onion, diced
06 - 3 garlic cloves, minced
07 - 2 medium carrots, peeled and diced
08 - 2 celery stalks, diced
09 - 1/3 cup sun-dried tomatoes in oil, drained and chopped

→ Broth & Dairy

10 - 4 cups low-sodium chicken broth
11 - 1 cup water
12 - 1/2 cup heavy cream
13 - 1/4 cup freshly grated Parmesan cheese

→ Pasta

14 - 3/4 cup ditalini pasta

→ Herbs & Seasonings

15 - 1 teaspoon dried oregano
16 - 1 teaspoon dried thyme
17 - 1/4 teaspoon red pepper flakes (optional)
18 - 1 bay leaf
19 - Fresh basil, for garnish

# Directions:

01 - Season chicken breasts with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium heat. Sear chicken for 3 to 4 minutes per side until golden, then remove and set aside.
02 - Add diced onion, carrots, and celery to the pot. Sauté for 4 to 5 minutes until softened. Stir in minced garlic and cook for an additional 1 minute until fragrant.
03 - Stir in sun-dried tomatoes, dried oregano, dried thyme, and red pepper flakes if using. Combine thoroughly.
04 - Pour in chicken broth and water. Add the bay leaf and return the chicken breasts to the pot.
05 - Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 15 to 20 minutes until chicken is fully cooked and vegetables are tender.
06 - Remove chicken breasts from the pot and shred into bite-sized pieces using two forks. Return shredded chicken to the pot.
07 - Stir in ditalini pasta and cook for 8 to 10 minutes until pasta reaches al dente texture.
08 - Reduce heat to a gentle simmer. Remove the bay leaf, then stir in heavy cream and Parmesan cheese until fully melted and incorporated.
09 - Adjust seasoning to taste. Ladle the soup into serving bowls and garnish with fresh basil.

# Additional Tips::

01 -
  • It's fancy enough to impress but simple enough to pull off on a weeknight without any stress.
  • The sun-dried tomatoes and cream create this luxurious depth that tastes like you spent hours on it when you really didn't.
  • One pot, minimal cleanup, and you'll have enough for leftovers that somehow taste even better the next day.
02 -
  • Don't fully cook the chicken when you sear it—it will finish cooking in the broth, and pulling it out early prevents it from becoming dry and stringy.
  • Add the cream and cheese at the very end over low heat; if your soup is boiling when they go in, they can separate or curdle, and the whole vibe changes.
  • Taste constantly as you go—broth strengths vary, so you might need more salt, pepper, or even a squeeze of lemon to make it taste like yours.
03 -
  • Make this soup in a Dutch oven and it becomes a showstopper you can bring straight to the table—the presentation does half the work for you.
  • Rotisserie chicken works beautifully if you're short on time; just shred it and add it after the pasta is cooked so you're only warming it through.
  • Leftovers are your friend here, and they taste even better the next day once the flavors have had time to become friends; reheat gently over low heat with a splash of water if it thickens up too much.
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