Marry Me Chicken Soup (Printable View)

Brothy creation with tender chicken, sun-dried tomatoes, creamy broth, and ditalini pasta.

# What You 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 Make It:

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 chicken 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 chopped sun-dried tomatoes, dried oregano, dried thyme, and red pepper flakes if using. Combine thoroughly.
04 - Pour in chicken broth and water. Add bay leaf and return chicken breasts to the pot. Bring to a gentle boil, then reduce heat to simmer uncovered for 15 to 20 minutes until chicken is cooked and vegetables are tender.
05 - Remove chicken breasts from pot and shred them using two forks. Return shredded chicken to the pot.
06 - Add ditalini pasta to the pot. Cook for 8 to 10 minutes until pasta is al dente.
07 - Lower heat to a gentle simmer and remove bay leaf. Stir in heavy cream and Parmesan cheese until fully melted and incorporated.
08 - Adjust seasoning to taste. Ladle into bowls and garnish with fresh basil before serving.

# Expert Tips:

01 -
  • It's a one-pot wonder that feels fancy enough for guests but simple enough for a weeknight when you need comfort.
  • The cream and Parmesan make it taste indulgent without actually being complicated.
  • Ditalini pasta absorbs all the flavor, so every spoonful has that creamy, tomatoey goodness you're craving.
02 -
  • Don't skip the searing step on the chicken—it adds color and deep flavor to the broth that you can't get any other way.
  • Freshly grated Parmesan melts smoothly into the cream, while pre-shredded cheese can get clumpy because of the anti-caking powder.
  • Add the pasta near the end so it doesn't absorb too much broth and turn the soup into something closer to a stew.
03 -
  • Let your broth simmer gently, never at a rolling boil, so the chicken stays tender and the flavors meld without becoming harsh.
  • The secret to restaurant-quality depth is that sear at the beginning—it takes three minutes per side and changes everything about how the soup tastes.
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