Marry Me Chicken Soup (Printable)

Tender chicken and sun-dried tomatoes simmered with creamy broth and ditalini pasta for a satisfying dish.

# Ingredient List:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 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 leaves for garnish

# How to Prepare:

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

# Expert Suggestions:

01 -
  • It tastes restaurant-worthy but comes together in under an hour, making weeknight cooking feel less like a chore and more like a treat.
  • The creamy, tomato-kissed broth has just enough richness without being heavy, and the ditalini pasta soaks up all that golden flavor.
  • One pot means fewer dishes, and it reheats beautifully, so you get an even better bowl tomorrow.
02 -
  • Don't skip the searing step—that golden crust on the chicken adds a layer of flavor that makes the whole soup taste more intentional.
  • Add the cream at the very end and keep the heat low; if you boil it, it can separate and look broken instead of silky.
  • Taste before you serve, not after; a little extra salt or a squeeze of lemon can transform a good bowl into a perfect one.
03 -
  • Keep your Parmesan block in the freezer and grate it fresh every time—it melts smoother and tastes noticeably better than pre-grated.
  • A squeeze of fresh lemon juice stirred in at the end brightens the whole bowl and makes the cream taste even richer by contrast.
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