Marry Me Chicken Soup (Printable)

Tender chicken and sun-dried tomatoes in a creamy broth with ditalini pasta for a hearty meal.

# 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 ground 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, for garnish

# How To Make It:

01 - Season chicken breasts with salt and pepper. Heat olive oil in a large pot over medium heat and sear chicken for 3 to 4 minutes on each side until golden. Remove and set aside.
02 - Add onion, carrots, and celery to the pot and sauté for 4 to 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Mix in sun-dried tomatoes, oregano, thyme, and red pepper flakes; stir well to combine.
04 - Pour in chicken broth and water, then add the bay leaf. Return 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 and shred 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 remove the bay leaf. Stir in heavy cream and Parmesan cheese until fully melted and incorporated.
08 - Adjust seasoning to taste. Ladle into bowls and garnish with fresh basil.

# Expert Advice:

01 -
  • It tastes like the beloved Marry Me Chicken but in a cozy, spoonable form that warms you from the inside out.
  • The sun-dried tomatoes add a sweet, tangy depth that makes the broth taste like youve been simmering it for hours.
  • Everything cooks in one pot, so cleanup is minimal and the flavors build naturally as you go.
  • The ditalini pasta turns silky and tender, soaking up the creamy broth in every bite.
02 -
  • Dont skip searing the chicken—it adds a depth of flavor to the broth that you cant get any other way.
  • Add the cream and Parmesan at the very end and keep the heat low, or the cream can curdle and the texture will break.
  • If you refrigerate leftovers, the pasta will absorb more broth overnight, so add a splash of water or broth when reheating to loosen it back up.
03 -
  • Chop the sun-dried tomatoes small so their flavor spreads evenly and you dont get big, chewy chunks in one bite.
  • Taste the soup before adding the Parmesan because it adds salt—you might not need as much as you think.
  • Let the soup rest for 5 minutes after cooking so the flavors settle and the pasta finishes soaking up the broth.
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