Save Pin I threw this together on a Tuesday night when I had leftover sun-dried tomatoes and no plan for dinner. The smell of garlic hitting the pan reminded me why I keep cooking even when I'm tired. My neighbor knocked on the door halfway through just to ask what I was making. By the time I ladled it into bowls, I knew this wasn't just soup—it was the kind of thing you make when you want someone to feel cared for.
The first time I made this, I served it to a friend going through a breakup. She ate two bowls and texted me the next day asking for the recipe. I realized then that some dishes do more than feed people. They remind them that warmth still exists, even when everything else feels cold.
Ingredients
- Boneless, skinless chicken breasts: Searing them first locks in flavor and gives the broth a richer base, even before they get shredded.
- Olive oil: Use enough to coat the pan so the chicken gets a proper golden crust without sticking.
- Yellow onion: Dice it small so it melts into the soup and sweetens the broth as it simmers.
- Garlic cloves: Mince them fresh because jarred garlic never smells the same when it hits the heat.
- Carrots and celery: They add body and a slight sweetness that balances the tangy sun-dried tomatoes.
- Sun-dried tomatoes in oil: Drain them well and chop them small so their concentrated flavor spreads evenly through the soup.
- Chicken broth: Low-sodium lets you control the salt, especially once the Parmesan goes in.
- Heavy cream: Stir it in at the end so it stays silky and doesn't curdle from too much heat.
- Parmesan cheese: Freshly grated melts smoothly and adds a nutty, salty finish that ties everything together.
- Ditalini pasta: These little tubes catch the broth perfectly, but any small pasta works if that's what you have.
- Dried oregano and thyme: They bring warmth and depth without overpowering the creamy base.
- Bay leaf: It adds a subtle earthiness that you only notice when it's missing.
- Fresh basil: A handful torn over the top makes the soup feel bright and alive.
Instructions
- Sear the chicken:
- Season the breasts with salt and pepper, then sear them in hot olive oil until golden on both sides. They don't need to be cooked through yet, just browned enough to build flavor.
- Soften the vegetables:
- Toss in the onion, carrots, and celery, letting them cook until they start to turn tender and smell sweet. Add the garlic last so it doesn't burn.
- Layer the flavors:
- Stir in the sun-dried tomatoes, oregano, thyme, and red pepper flakes if you like a little heat. Let them toast for a moment before adding the liquid.
- Build the broth:
- Pour in the chicken broth and water, drop in the bay leaf, and nestle the chicken back into the pot. Bring it to a gentle boil, then lower the heat and let it simmer until the chicken is cooked and the vegetables are soft.
- Shred and return:
- Pull the chicken out, shred it with two forks, and stir it back in. The shredded pieces soak up the broth and make every bite tender.
- Cook the pasta:
- Add the ditalini and let it cook right in the soup until it's al dente. The pasta will absorb some of the broth and thicken everything slightly.
- Finish with cream and cheese:
- Turn the heat down low, fish out the bay leaf, and stir in the heavy cream and Parmesan. Keep stirring until the cheese melts and the soup turns silky.
- Taste and serve:
- Adjust the seasoning if needed, then ladle it into bowls and top with fresh basil. Serve it hot with crusty bread on the side.
Save Pin One evening I made this for my parents and watched my dad go quiet after the first spoonful. He doesn't say much about food, but he finished his bowl and asked if there was more. That's when I knew this recipe wasn't just good, it was the kind of thing that makes people pause and remember why they love a home-cooked meal.
What to Serve With It
A crusty baguette is perfect for soaking up the creamy broth, and a simple green salad with lemon vinaigrette keeps things light. If you want to make it a fuller meal, roasted asparagus or garlic bread on the side works beautifully. A glass of Pinot Grigio or Sauvignon Blanc complements the richness without weighing you down.
How to Store and Reheat
Let the soup cool completely before transferring it to an airtight container, then refrigerate for up to three days. The pasta will soak up more broth as it sits, so add a little water or broth when reheating on the stove over medium heat. You can also freeze it for up to two months, though the cream may separate slightly when thawed, just stir it well and it will come back together.
Ways to Make It Your Own
You can swap the chicken for rotisserie meat to save time, or use bone-in thighs for richer flavor. If you want more greens, stir in a few handfuls of spinach or kale right before serving. For a lighter version, replace the heavy cream with half and half, though the soup won't be quite as velvety.
- Add a squeeze of lemon juice at the end for brightness.
- Use orzo or small shells if you can't find ditalini.
- Top with extra Parmesan and a drizzle of the oil from the sun-dried tomatoes.
Save Pin This soup has become my answer to cold nights and long days when I need something that feels like a hug. I hope it does the same for you.
Recipe FAQs
- → What cut of chicken works best for this dish?
Boneless, skinless chicken breasts are ideal as they cook quickly and shred easily, blending well with the broth and pasta.
- → Can I substitute the ditalini pasta?
Yes, small pasta shapes like orzo, small shells, or elbow macaroni work well to absorb the creamy broth.
- → How can I make the broth richer?
Adding heavy cream and freshly grated Parmesan cheese at the end enhances the broth's creaminess and depth of flavor.
- → Are there options to add more vegetables?
Spinach or kale can be stirred in towards the end for added greens without overwhelming the flavors.
- → What herbs complement the flavors here?
Dried oregano and thyme blend beautifully with the sun-dried tomatoes and chicken, while fresh basil adds brightness as a garnish.