Marry Me Chicken Soup

There's something about a soup that transforms an ordinary Tuesday into something worth remembering. I discovered this Marry Me Chicken Soup on a drizzly afternoon when a friend stopped by with that particular kind of hunger that only creamy, comforting food can fix. The combination of sun-dried tomatoes and that rich cream felt like an elegant secret, nothing too fussy but somehow impressive. I ladled it into bowls, watched the steam curl up, and realized this wasn't just dinner—it was the kind of meal that makes people linger at the table. Now I make it whenever I need to turn things around.

I made this for my partner on an evening when we'd both had rough days, the kind where you don't want to think about what's for dinner. As soon as that cream swirled into the broth and the aroma hit, I could feel the mood in the kitchen shift. By the time we sat down with steaming bowls, we were already talking and laughing again—the soup had done its quiet work. That's when I understood why the original recipe earned its name, and why this brothy version deserves to stay in regular rotation.

Ingredients

• Boneless, skinless chicken breasts (2, about 450 g): Searing them first creates a golden surface that adds subtle depth to the broth, even though they finish cooking in the liquid.
• Olive oil (1 tbsp): Just enough to get a good sear without overshadowing the delicate flavors that come later.
• Kosher salt and black pepper: Season generously at the start; the broth will be forgiving, but seasoning the chicken early makes a difference.
• Yellow onion, carrots, and celery (1 medium onion, 2 carrots, 2 stalks): This trio is your flavor foundation, and dicing them similarly ensures they cook at the same pace.
• Garlic cloves (3, minced): Add these after the softer vegetables so they don't burn and turn bitter.
• Sun-dried tomatoes in oil (50 g), drained and chopped: Don't skip draining them—too much oil clouds the broth, but their concentrated tang is essential.
• Low-sodium chicken broth (1 L) and water (240 ml): The water dilutes the broth slightly so the sun-dried tomato flavor can shine without overpowering everything.
• Heavy cream (120 ml): Stir it in gently at the end, off the heat, so it doesn't break or curdle.
• Freshly grated Parmesan cheese (30 g): Grate it yourself if you can—the pre-grated stuff has anti-caking agents that can make the soup feel slightly grainy.
• Ditalini pasta (120 g): These tiny tubes catch the broth beautifully, though small shells or orzo work just as well.
• Dried oregano and thyme (1 tsp each), red pepper flakes (1/4 tsp), bay leaf: The herbs build quietly throughout cooking, so don't skip them or add them all at once.
• Fresh basil for garnish: Tear it by hand just before serving so it stays bright and aromatic.

Instructions

Sear the chicken until golden:

Pat the chicken dry, season it generously with salt and pepper, then lay it into the hot oil. Let it sit for a full 3–4 minutes per side so it develops that golden crust; resist the urge to move it around. The chicken won't be fully cooked through, and that's exactly right—it'll finish gently in the broth.

Build your flavor base:

Once the chicken is out, add the onion, carrots, and celery to the same pot. Let them soften for about 4–5 minutes, stirring occasionally, until the onion turns translucent at the edges. Then add the minced garlic and cook for just 1 minute—you want to smell it, but not burn it.

Layer in the sun-dried tomatoes and herbs:

Stir in the drained sun-dried tomatoes, oregano, thyme, and a pinch of red pepper flakes if you like a whisper of heat. Cook for about 1 minute, letting the flavors wake up and coat the vegetables.

Add the broth and chicken:

Pour in the chicken broth and water, tuck in the bay leaf, and nestle the chicken breasts back into the pot. The liquid should come most of the way up the chicken but not completely submerge it.

Simmer until the chicken is tender:

Bring the pot to a gentle boil, then lower the heat and let it simmer uncovered for 15–20 minutes. The broth should barely bubble—you're coaxing flavor out slowly, not aggressively boiling it away. The chicken is done when it shreds easily with a fork.

Shred and return the chicken:

Lift the chicken onto a cutting board and use two forks to pull it into tender shreds. Return it to the pot, letting it soak back into the warming broth.

Cook the pasta until al dente:

Stir in the ditalini and cook for 8–10 minutes, stirring occasionally so the pasta doesn't stick to the bottom. Taste a piece—it should have a tiny bit of resistance, not be soft and mushy.

Finish with cream and cheese:

Remove the bay leaf, then lower the heat to a gentle simmer. Pour in the heavy cream and stir in the Parmesan, stirring just until both are melted and silky. If you leave it simmering and stirring for more than a minute, you risk the cream separating—a brief, gentle hand is what you want here.

Taste and adjust:

Give it a final taste and season with a pinch more salt or pepper if needed. Ladle into bowls, scatter fresh basil on top, and serve while it's still hot.

Save

What struck me most was how a bowl of this soup could settle someone's whole evening, how the creamy broth with those tender bits of chicken and sun-dried tomato felt like something between comfort and celebration. My kitchen smelled incredible while it simmered, and somehow that smell alone had already done half the work.

Why This Soup Became a Regular

This recipe works because it hits that sweet spot between simple and elegant—you're not juggling a dozen different techniques, but the result feels intentional and thoughtful. The beauty is in the pairing of familiar ingredients that somehow taste unexpected together, sun-dried tomatoes lending a subtle richness while the cream ties everything into one cohesive bowl. I've made versions with spinach stirred in at the end, and I've used shredded rotisserie chicken on rushed weeknights, and it never disappoints. The adaptability is part of its charm.

Timing and Flexibility

The whole process moves at a comfortable pace—nothing requires intensive attention or split-second timing. You can have everything prepped and in the pot within 15 minutes, and then it mostly cooks itself while you set the table or pour a glass of wine. If you're making it for company, you can sear the chicken and sauté the vegetables an hour ahead of time, then finish the soup when guests arrive; the pasta cooks quickly enough that you'll have bowls on the table within 10 minutes of them sitting down.

Pairing and Serving

This soup is best served in wide, shallow bowls so you get a good ratio of broth to pasta and chicken in every spoonful. A slice of crusty bread is essential—something to soak up the last spoonfuls of that creamy broth, which is honestly the best part. If you want to elevate it for company, pair it with a dry white wine like Pinot Grigio; the acidity cuts through the richness beautifully and makes everything taste brighter.

• Tear the fresh basil by hand right before serving so it stays vibrant and aromatic.
• A small parmesan wedge at the table lets guests add extra cheese to taste—some people can't resist.
• Leftovers taste even better the next day, though the pasta will have absorbed more broth; thin it with a splash of water or broth and warm it gently.

Save

This soup reminds me that some of the most meaningful meals are the ones where you're not trying too hard, just showing up with good ingredients and a steady hand. It's become the kind of recipe I make without consulting the page anymore, which is when you know something has truly become yours.

Recipe FAQ

→ What pasta works best in this dish?

Ditalini pasta is preferred for its small size, allowing it to mix well with the broth and chicken, but small pasta shapes like orzo or small shells also work.

→ Can I use pre-cooked chicken?

Yes, shredded rotisserie chicken can be added during the pasta cooking step to save time without compromising flavor.

→ How do I avoid overcooking the pasta?

Cook the pasta directly in the simmering broth for 8–10 minutes until al dente, stirring occasionally to prevent sticking.

→ Can I substitute sun-dried tomatoes?

Sun-dried tomatoes add a unique, tangy richness, but roasted red peppers can be an alternative for a milder flavor.

→ What enhances the broth’s flavor?

A combination of garlic, onion, carrots, celery, oregano, thyme, and a bay leaf provides depth, while Parmesan and cream add richness.