Save I threw this together on a rainy Tuesday when I had leftover sun-dried tomatoes and no plan for dinner. The broth turned golden and creamy, the kitchen smelled like garlic and herbs, and my partner walked in asking what I did differently. I hadnt done anything differently—I just made soup. But something about the way the chicken shredded into the broth and the pasta soaked up all that richness made it feel special.
The first time I served this, I underestimated how much everyone would want seconds. I thought one pot would be plenty for four people, but I ended up scraping the bottom and wishing I had doubled the recipe. Now I always make extra and freeze half, because this soup tastes even better the next day when the flavors have had time to settle and deepen.
Ingredients
- Boneless, skinless chicken breasts: Searing them first locks in flavor and gives the broth a richer base, even though they finish cooking in the soup.
- Olive oil: Just enough to get a golden crust on the chicken without making the soup greasy.
- Kosher salt and black pepper: Season the chicken before it hits the pan so the seasoning sticks and builds flavor from the start.
- Yellow onion: Diced small so it melts into the broth and adds sweetness without chunks.
- Garlic cloves: Minced fresh because jarred garlic never gives you that sharp, aromatic punch.
- Carrots and celery: The classic soup base that adds natural sweetness and a little texture.
- Sun-dried tomatoes in oil: Drain them well and chop them small so their tangy, concentrated flavor spreads throughout the broth.
- Low-sodium chicken broth: Gives you control over the salt level, especially once the Parmesan goes in.
- Water: Thins the broth just enough so the soup stays soupy and not stew-like.
- Heavy cream: Stir it in at the end to keep it from breaking, and it turns the broth silky and luxurious.
- Parmesan cheese: Freshly grated melts smoothly and adds a nutty, salty finish that ties everything together.
- Ditalini pasta: These little tubes are perfect for soup because they catch the broth and chicken in every spoonful.
- Dried oregano and thyme: The backbone of the flavor, giving the soup that Italian-inspired warmth.
- Red pepper flakes: Optional, but a pinch adds a gentle heat that balances the cream.
- Bay leaf: Adds a subtle earthy note while the soup simmers, then gets tossed before serving.
- Fresh basil: A bright, herby garnish that makes each bowl feel finished and fresh.
Instructions
- Sear the chicken:
- Season the chicken breasts with salt and pepper, then heat olive oil in a large pot over medium heat. Sear the chicken for 3 to 4 minutes per side until golden brown, then remove and set aside—it doesnt need to be cooked through yet.
- Soften the vegetables:
- Add the diced onion, carrots, and celery to the pot and sauté for 4 to 5 minutes until they start to soften. Stir in the minced garlic and cook for 1 minute until fragrant and golden.
- Build the base:
- Toss in the chopped sun-dried tomatoes, oregano, thyme, and red pepper flakes if using. Stir everything together so the spices bloom and the tomatoes release their flavor into the oil.
- Add the broth and chicken:
- Pour in the chicken broth and water, then drop in the bay leaf. Nestle the seared chicken breasts back into the pot and bring everything to a gentle boil.
- Simmer until tender:
- Reduce the heat and let the soup simmer uncovered for 15 to 20 minutes, until the chicken is cooked through and the vegetables are tender. The broth should smell rich and savory.
- Shred the chicken:
- Remove the chicken breasts from the pot and use two forks to shred them into bite-sized pieces. Return the shredded chicken to the soup and stir it in.
- Cook the pasta:
- Stir in the ditalini pasta and cook for 8 to 10 minutes, or until the pasta is al dente. Keep an eye on it so it doesnt overcook and get mushy.
- Finish with cream and cheese:
- Lower the heat to a gentle simmer and remove the bay leaf. Stir in the heavy cream and Parmesan cheese until the cheese melts and the broth turns creamy and smooth.
- Serve:
- Taste and adjust the seasoning with more salt or pepper if needed. Ladle the soup into bowls and garnish with fresh basil before serving.
Save This soup became our go-to when someone in the house felt tired or needed comfort without the fuss. Its the kind of meal that makes you slow down, sit at the table, and actually talk. I love how something this simple can turn a regular weeknight into a moment worth remembering.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop over low heat, adding a little water or broth to bring back the consistency. You can also freeze the soup before adding the pasta—cook the pasta fresh when you reheat so it doesnt get soggy.
Variations and Swaps
Swap the chicken breasts for boneless thighs if you want richer, more tender meat that shreds even easier. Add a handful of fresh spinach or kale in the last few minutes of cooking for extra greens. If you dont have ditalini, use orzo, small shells, or even broken spaghetti—it all works.
Serving Suggestions
This soup shines on its own, but it pairs beautifully with crusty bread for dipping or a simple side salad dressed with lemon and olive oil. A dry white wine like Pinot Grigio cuts through the cream and complements the sun-dried tomatoes perfectly.
- Serve with garlic bread or focaccia for soaking up every last drop of broth.
- Add a sprinkle of extra Parmesan and a drizzle of good olive oil before serving for an elegant touch.
- Pair with a crisp green salad tossed with arugula, shaved Parmesan, and a light vinaigrette.
Save This soup has a way of making ordinary nights feel a little more special. I hope it becomes one of those recipes you reach for when you need warmth, comfort, and something that tastes like home.
Recipe FAQs
- → Can I use rotisserie chicken instead of fresh chicken breasts?
Yes, rotisserie chicken can be used to save time. Add it in step 6 after shredding, then proceed with cooking the pasta in the broth.
- → What pasta works best in this dish?
Ditalini pasta is ideal for its bite-sized shape, but small pasta like orzo or elbow macaroni can be great substitutes.
- → How can I make the broth richer?
Stir in heavy cream and freshly grated Parmesan cheese toward the end to add creamy richness without overpowering flavors.
- → Is it possible to add greens for extra nutrition?
Yes, spinach or kale can be added in the last few minutes of cooking for a fresh, nutritious boost.
- → Can I adjust the spice level?
Absolutely. Modify the amount of red pepper flakes or omit entirely to suit your preferred heat level.
- → What herbs complement the flavors best?
Dried oregano and thyme build a savory base, while fresh basil garnish adds brightness and aroma at serving.