Marry Me Chicken Soup (Print View)

A rich blend of tender chicken, sun-dried tomatoes, and creamy broth enhanced with ditalini pasta.

# Components:

→ 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 but not fully cooked. Remove from pot 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 - Stir in sun-dried tomatoes, oregano, thyme, and red pepper flakes if using. Combine thoroughly.
04 - Pour in chicken broth and water. Add 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 with two forks. Return shredded chicken to the pot.
06 - Stir in ditalini pasta and cook for 8 to 10 minutes until pasta is al dente.
07 - Lower heat to a gentle simmer. Remove bay leaf. Stir in heavy cream and Parmesan cheese until melted and fully incorporated.
08 - Adjust seasoning to taste. Ladle into bowls and garnish with fresh basil.

# Expert Advice:

01 -
  • It feels restaurant-quality but comes together in under an hour, so you can pull it off on weeknights without the stress.
  • The combination of sun-dried tomatoes and cream creates this unexpected elegance that makes everyone think you've spent all day cooking.
  • Shredding the chicken into the broth means tender bites in every spoonful, no chewy disappointments hiding in your bowl.
02 -
  • Don't let the cream simmer for long after you add it—remove the pot from the heat or turn it very low, stir in the cream, and serve quickly so it stays silky instead of splitting into grainy patches.
  • If your soup tastes flat even after seasoning, a small squeeze of fresh lemon juice added just before serving will wake everything up without making it taste citrusy.
03 -
  • If you're cooking for people with dairy concerns, unsweetened oat or cashew cream swap in seamlessly, and nutritional yeast can replace the Parmesan without losing that savory depth.
  • The secret to keeping this soup feeling light despite the cream is using low-sodium broth and tasting as you season—it prevents the soup from ever tasting heavy or salty.
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