Marry Me Chicken Soup (Printable view)

Tender chicken, sun-dried tomatoes, and creamy broth combine with ditalini pasta for a hearty meal.

# What You 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 ground 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

# How To Make:

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 brown. Remove and set aside.
02 - Add onion, carrots, and celery to the pot. Cook for 4 to 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Incorporate sun-dried tomatoes, oregano, thyme, and red pepper flakes. Stir to combine flavors evenly.
04 - Pour in chicken broth and water, then add the bay leaf. Return chicken breasts to the pot. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 to 20 minutes until chicken is cooked through and vegetables are tender.
05 - Remove chicken breasts and shred them using two forks. Return shredded chicken to the pot.
06 - Add ditalini pasta to the pot and cook for 8 to 10 minutes until pasta reaches al dente texture.
07 - Lower heat to a gentle simmer and remove the bay leaf. Stir in heavy cream and Parmesan cheese until fully incorporated and melted.
08 - Adjust seasoning to taste. Ladle into bowls and garnish with fresh basil before serving.

# Expert Advice:

01 -
  • The soup comes together in under an hour, which means you can serve comfort food on a busy weeknight without feeling like you've cut corners.
  • Heavy cream and Parmesan transform simple broth into something luxurious that tastes like you've been simmering it all day.
  • It freezes beautifully (add pasta after reheating), so you'll always have a homemade meal waiting in the freezer.
02 -
  • Never let heavy cream boil or it can separate and turn grainy—keep the heat low and stir constantly when adding it.
  • The pasta absorbs liquid as it sits, so if you're not serving immediately, store the soup and pasta separately and combine just before reheating.
03 -
  • Buy a wedge of Parmigiano-Reggiano and grate it fresh—the flavor is sharper and more complex than pre-grated cheese, and it melts into the soup without any grittiness.
  • If you're short on time, use rotisserie chicken shredded into bite-sized pieces and skip the searing step entirely, adding the shredded chicken directly after the broth comes to a simmer.
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