Marry Me Chicken Soup (Printable)

Hearty chicken dish with sun-dried tomatoes, creamy broth, and tender pasta for a comforting meal.

# What You’ll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (1 lb)
02 - 1 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp 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 tsp dried oregano
16 - 1 tsp dried thyme
17 - 1/4 tsp red pepper flakes (optional)
18 - 1 bay leaf
19 - Fresh basil, for garnish

# How-To:

01 - Season chicken breasts with salt and pepper. Heat olive oil in a large pot over medium heat. Sear chicken for 3 to 4 minutes per side until golden but not fully cooked. 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 1 minute until fragrant.
03 - Add sun-dried tomatoes, oregano, thyme, and optional red pepper flakes. Stir to blend flavors evenly.
04 - Pour in chicken broth and water, then add bay leaf. Return the chicken breasts to the pot. Bring to a gentle boil, reduce heat, and simmer uncovered for 15 to 20 minutes until chicken is fully cooked and vegetables are tender.
05 - Remove chicken breasts and shred using two forks. Return shredded chicken to the pot.
06 - Stir in ditalini pasta and cook for 8 to 10 minutes until al dente.
07 - Lower heat to a gentle simmer and remove bay leaf. Stir in heavy cream and grated Parmesan cheese until melted and fully incorporated.
08 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh basil.

# Expert Advice:

01 -
  • It has all the creamy, tangy richness of the original dish but feels lighter and more comforting in broth form
  • The sun-dried tomatoes melt into the soup and give it this deep, almost sweet brightness you cant stop tasting
  • You can make it on a weeknight without much fuss, and it still feels special enough to serve to guests
  • Leftovers taste even better the next day once the flavors have had time to settle in together
02 -
  • Don't skip searing the chicken, that golden crust adds a depth of flavor you can't get any other way
  • If the soup gets too thick after sitting, add a splash of broth or water when you reheat it because the pasta keeps absorbing liquid
  • Stir the soup gently once the cream goes in so it doesn't break or curdle from too much heat
03 -
  • Taste the soup before adding the Parmesan because some broths are saltier than others and you don't want to overdo it
  • If you love sun-dried tomatoes, add an extra tablespoon, they make the whole pot sing
  • Let the soup rest for five minutes after you finish cooking so the flavors can settle and the pasta firms up just a touch
Return