Marry Me Chicken Soup (Printable)

Tender chicken in creamy broth with sun-dried tomatoes, ditalini pasta, and Parmesan cheese.

# What You'll Need:

→ 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 leaves, for garnish

# How To Make It:

01 - Season chicken breasts evenly with kosher salt and black pepper. Heat olive oil in a large pot or Dutch oven over medium heat, then sear chicken breasts for 3 to 4 minutes per side until golden brown. Remove chicken and set aside.
02 - Add diced onion, carrots, and celery to the pot. Sauté for 4 to 5 minutes until vegetables soften. Stir in minced garlic and cook for an additional minute until fragrant.
03 - Add chopped sun-dried tomatoes, dried oregano, dried thyme, and red pepper flakes (if using). Stir thoroughly to combine flavors.
04 - Pour in chicken broth and water, then add the bay leaf. Return the seared chicken breasts to the pot. Bring to a gentle boil, reduce heat, and simmer uncovered for 15 to 20 minutes until chicken is cooked through and vegetables are tender.
05 - Remove chicken breasts from the pot and shred into bite-sized pieces using two forks. Return shredded chicken to the pot.
06 - Stir in ditalini pasta and cook for 8 to 10 minutes until pasta reaches al dente texture.
07 - Lower heat to a gentle simmer and discard the bay leaf. Stir in heavy cream and Parmesan cheese until fully melted and incorporated. Adjust seasoning as needed.
08 - Ladle into bowls and garnish each serving with fresh basil leaves.

# Expert Tips:

01 -
  • It tastes like the viral Marry Me Chicken but in a bowl you can cradle with both hands.
  • The sun-dried tomatoes and Parmesan create a broth so rich it feels indulgent without being heavy.
  • You can have it on the table in under an hour, and it only dirties one pot.
02 -
  • Do not skip searing the chicken, that step gives the broth a depth you cannot fake.
  • Add the cream at the very end off high heat or it might curdle and ruin the silky texture.
  • If the soup thickens too much as it sits, stir in a splash of broth or water to loosen it back up.
03 -
  • Taste the soup before adding the Parmesan, it is salty and you might not need as much seasoning as you think.
  • Let the soup rest for five minutes after you turn off the heat, the flavors settle and the cream thickens just a little.
  • If you want deeper flavor, use the oil from the sun-dried tomatoes instead of olive oil when you sear the chicken.
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