Save to Pinterest There's something about a pot of creamy soup that makes everything feel manageable. I discovered this version of Marry Me Chicken on a Tuesday evening when I was tired of the same old dinner rotation and wanted something that felt both elegant and effortless. The first time I made it, the kitchen filled with this warm, golden aroma from the sun-dried tomatoes hitting the pan, and I knew I'd found something special. It's the kind of dish that tastes like you spent hours in the kitchen but somehow comes together in just under an hour.
I made this for my neighbor who'd just moved in, and we ended up sitting at my kitchen counter for an extra hour after dinner just talking. She asked for the recipe before she even finished her bowl, which is always the highest compliment. Now whenever she brings it up, she calls it the soup that started our friendship—which might be overstating it, but honestly, I think good food does have that power.
Ingredients
- Boneless, skinless chicken breasts: Two medium breasts work perfectly here; they'll shred easily and stay tender when simmered in the broth rather than overcooking in a pan.
- Olive oil: Just enough to get a golden sear on the chicken before everything simmers together.
- Kosher salt and black pepper: Season the chicken generously before searing—this is your flavor foundation.
- Yellow onion, carrots, and celery: The holy trinity that builds a proper soup base; dice them roughly the same size so they soften evenly.
- Garlic cloves: Three cloves minced fine so they melt into the broth and give it depth.
- Sun-dried tomatoes: The real soul of this soup—they're concentrated, slightly tangy, and add a richness that fresh tomatoes can't quite achieve.
- Low-sodium chicken broth: Four cups gives you that perfect, slurpable consistency; low-sodium lets you control the salt level as you go.
- Water: One cup to balance the broth and keep it from becoming too salty.
- Heavy cream: Half a cup is enough to create that silky finish without making it feel heavy.
- Parmesan cheese: Freshly grated makes all the difference; the pre-shredded stuff has anti-caking agents that can make the soup look cloudy.
- Ditalini pasta: Small, tube-shaped pasta that doesn't overpower the broth and cooks quickly right in the pot.
- Oregano, thyme, bay leaf: Dried herbs are your friends here since they have time to steep and infuse the entire pot.
- Red pepper flakes: Optional, but a small pinch adds a subtle warmth without heat.
- Fresh basil: Torn and scattered on top at the end for brightness and aroma.
Instructions
- Sear the chicken:
- Season your chicken breasts with salt and pepper on both sides, then place them in a pot with hot oil over medium heat. Let them sit for about 3 to 4 minutes per side until they're golden and caramelized on the outside—they won't be cooked through yet, and that's fine. This step adds flavor and color to the broth.
- Build the flavor base:
- Once you remove the chicken, add your diced onion, carrots, and celery to the same pot. Let them soften for about 4 to 5 minutes, stirring occasionally, then add the minced garlic and cook for just 1 minute more until fragrant. You're layering flavors here, creating the foundation that makes this soup taste homemade and thoughtful.
- Bloom the aromatics:
- Stir in the chopped sun-dried tomatoes, oregano, thyme, and red pepper flakes if you're using it. Cook for just a minute so the spices wake up and release their oils into the pot.
- Bring it together:
- Pour in the chicken broth and water, then add the bay leaf and return your chicken breasts to the pot. Bring everything to a gentle boil, then turn the heat down to medium-low and let it simmer uncovered for 15 to 20 minutes until the chicken is cooked through and the vegetables are tender.
- Shred and return:
- Remove the chicken and shred it with two forks into bite-sized pieces, then return it to the pot. This way you get tender, flavorful chicken distributed throughout instead of large chunks.
- Add the pasta:
- Stir in the ditalini and cook for 8 to 10 minutes until it's al dente—tender but still with a tiny bit of resistance when you bite it. The pasta will absorb some of the broth and help thicken it naturally.
- Finish with cream:
- Turn the heat to low, remove the bay leaf, then stir in the heavy cream and grated Parmesan cheese. Stir gently until everything is melted and incorporated, creating that silky, luxurious texture. Taste as you go and adjust the salt and pepper to your liking.
- Serve with love:
- Ladle the soup into bowls and top with fresh torn basil for a pop of color and freshness that brightens the whole dish.
Save to Pinterest My mom tasted this once and said it reminded her of something she'd order at a nice restaurant, then she asked why I didn't make it more often. That's when I realized this soup has that special quality where it feels both simple and impressive at the same time. Now it's become my go-to when someone needs comfort or when I want to feel like I've accomplished something in the kitchen without much fuss.
Making It Your Own
The beauty of this soup is how flexible it is once you understand the basic structure. I've added fresh spinach right at the end and watched it wilt into the broth in seconds, adding both nutrition and a subtle earthiness. Sometimes I squeeze a bit of lemon juice over the top just before eating, which cuts through the richness and makes each spoonful feel brighter. You can also use rotisserie chicken if you're short on time—just shred it and skip the searing step, adding it right before the pasta so it warms through without falling apart.
Pairing and Serving
This soup feels most at home with crusty bread and a glass of something crisp and dry. I keep a Pinot Grigio nearby, and the wine's clean acidity plays beautifully against the creamy, rich soup. If you're making this for a gathering, ladle it into bowls right before serving so the pasta is at its best texture and the basil garnish looks fresh and vibrant. One serving easily satisfies, but people often come back for seconds because it's the kind of comfort food that makes you want just a little more.
Storage and Make-Ahead
This soup keeps beautifully in the fridge for up to three days, though I always store the leftover pasta and broth separately so the pasta doesn't turn mushy. Simply reheat gently on the stove, adding a splash of water or broth if it's thickened too much, and stir in the cream at the end just to warm it through. If you want to freeze it, cook everything but the pasta and cream, then finish those components when you're ready to eat. It's surprisingly forgiving for something that tastes so refined.
- Leftover soup reheats perfectly on low heat with a bit of gentle stirring.
- Keep pasta separate if storing, or prepare the pasta fresh each time you serve.
- A squeeze of fresh lemon over each bowl transforms day-old soup into something that tastes just-made.
Save to Pinterest This soup has a way of making ordinary Tuesday nights feel special, and that's something worth cooking for. It's proof that you don't need complicated techniques or endless ingredients to create something that feels both nourishing and elegant.
Ask About This Recipe
- → What type of pasta works best in this soup?
Ditalini pasta is ideal due to its small size and ability to hold broth well, but small pasta shapes like orzo or elbow macaroni can also be used.
- → How can I make the soup richer?
Adding a squeeze of lemon juice before serving enhances brightness, while extra Parmesan cheese increases creaminess and depth.
- → Can I use pre-cooked chicken for this dish?
Yes, rotisserie or cooked chicken can be shredded and added towards the end to save preparation time without compromising flavor.
- → What herbs complement the flavors here?
Dried oregano, thyme, and fresh basil work together to impart a balanced, aromatic profile that complements the chicken and sun-dried tomatoes.
- → Is it possible to add vegetables for extra nutrition?
Substituting or adding spinach or other leafy greens provides added nutrients and fresh flavor, easily stirred in just before serving.
- → How long does it take to prepare and cook this dish?
Preparation takes about 15 minutes, with approximately 35 minutes of cooking time, totaling around 50 minutes for a flavorful meal.