Marry Me Chicken Soup (Printable)

Savor tender chicken in a creamy, herb-infused broth with sun-dried tomatoes and ditalini pasta.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (1 lb)
02 - 1 tbsp olive oil
03 - ½ tsp kosher salt
04 - ¼ 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 - ⅓ cup sun-dried tomatoes (in oil), drained and chopped

→ Broth & Dairy

10 - 4 cups low-sodium chicken broth
11 - 1 cup water
12 - ½ cup heavy cream
13 - ¼ cup freshly grated Parmesan cheese

→ Pasta

14 - ¾ cup ditalini pasta

→ Herbs & Seasonings

15 - 1 tsp dried oregano
16 - 1 tsp dried thyme
17 - ¼ tsp red pepper flakes (optional)
18 - 1 bay leaf
19 - Fresh basil, for garnish

# How-To Steps:

01 - Season chicken breasts with kosher salt and black pepper. Heat olive oil in a large pot over medium heat and sear chicken for 3 to 4 minutes per side until golden. 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 - Incorporate sun-dried tomatoes, dried oregano, dried thyme, and red pepper flakes. Stir to combine evenly.
04 - Pour in chicken broth and water. Add the bay leaf. Return the seared chicken breasts to the pot.
05 - Bring mixture to a gentle boil, then reduce heat. Simmer uncovered for 15 to 20 minutes until chicken is cooked through and vegetables are tender.
06 - Remove chicken breasts and shred with two forks. Return shredded chicken to the pot.
07 - Stir in ditalini pasta and simmer for 8 to 10 minutes until pasta is al dente.
08 - Reduce heat to low. Remove the bay leaf. Stir in heavy cream and Parmesan cheese until fully incorporated.
09 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh basil.

# Expert Suggestions:

01 -
  • It tastes like the creamy, savory comfort of Marry Me Chicken but in a bowl you can curl up with.
  • The broth soaks into the pasta just enough to make every spoonful satisfying without feeling heavy.
  • You can have it on the table in under an hour, even on a weeknight when everything feels rushed.
02 -
  • Don't skip searing the chicken because that golden crust adds a depth you can't get any other way.
  • Stir in the cream off the heat or on very low so it stays smooth and doesn't separate.
  • If the soup thickens too much as it sits, add a splash of broth or water to loosen it back up.
03 -
  • Taste the soup before adding salt because the Parmesan and sun-dried tomatoes are already salty.
  • Let the soup rest for five minutes after cooking so the flavors settle and the pasta finishes absorbing the broth.
  • If you're making this ahead, cook the pasta separately and add it when you reheat so it doesn't get mushy.
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