Marry Me Chicken Soup (Print Version)

Tender chicken and sun-dried tomatoes blend in a creamy, brothy mix with ditalini pasta and fresh herbs.

# 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 Steps:

01 - Season chicken breasts evenly with kosher salt and black pepper. Heat olive oil in a large pot or Dutch oven over medium heat. Sear the chicken for 3 to 4 minutes on each side until golden brown but not fully cooked. Remove from pot and set aside.
02 - Add diced onion, carrots, and celery to the pot. Cook for 4 to 5 minutes until vegetables soften. Stir in minced garlic and cook for an additional minute until fragrant.
03 - Incorporate chopped sun-dried tomatoes, dried oregano, dried thyme, and red pepper flakes (if using). Mix thoroughly to blend flavors.
04 - Pour in chicken broth and water. Add the bay leaf. Return chicken breasts to the pot. Bring mixture to a gentle boil, then reduce heat to low and simmer uncovered for 15 to 20 minutes until chicken is fully cooked and vegetables are tender.
05 - Remove chicken breasts from pot and shred into pieces using two forks. Return shredded chicken back to the pot.
06 - Add ditalini pasta to the simmering broth and cook for 8 to 10 minutes until pasta is al dente.
07 - Lower heat to maintain a gentle simmer. Remove and discard the bay leaf. Stir in heavy cream and grated Parmesan cheese until fully melted and incorporated. Adjust seasoning to taste.
08 - Ladle soup into bowls and garnish with fresh basil leaves.

# Expert Tips:

01 -
  • It tastes like the kind of soup youd order at a cozy Italian restaurant, but youre making it in your own kitchen in under an hour.
  • The creamy broth clings to every bite of pasta and shredded chicken, so nothing feels dry or boring.
  • You can use rotisserie chicken and skip the searing step entirely if youre short on time.
02 -
  • Dont skip searing the chicken, those golden bits stuck to the bottom of the pot become part of the broth and add so much flavor.
  • If the soup gets too thick after the pasta goes in, just add a splash more broth or water to loosen it up.
  • Always remove the bay leaf before serving, biting into one is not a fun surprise.
03 -
  • Grate your own Parmesan instead of using the pre-shredded kind, it melts so much smoother and tastes way better.
  • If you like a little brightness at the end, stir in a squeeze of fresh lemon juice just before serving, it lifts the whole bowl.
  • Dont let the soup boil hard once the cream goes in, or it might separate and look curdled.
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