Marry Me Chicken Soup (Print View)

Tender chicken simmered in creamy broth with sun-dried tomatoes and ditalini pasta.

# Components:

→ 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 for garnish

# Method:

01 - Season chicken breasts with salt and pepper. Heat olive oil in a large pot over medium heat. Sear chicken for 3 to 4 minutes per side until golden, then remove 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, dried oregano, thyme, and optional 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.
05 - Bring to a gentle boil, reduce heat, and simmer uncovered for 15 to 20 minutes until chicken is fully cooked and vegetables are tender.
06 - Remove chicken breasts from the pot and shred them using two forks. Return shredded chicken to the pot.
07 - Stir in ditalini pasta and cook for 8 to 10 minutes until al dente.
08 - Lower heat to a gentle simmer. Remove bay leaf. Stir in heavy cream and Parmesan cheese until fully incorporated.
09 - Adjust seasoning to taste. Serve in bowls and garnish with fresh basil.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinners suddenly feel fancy and effortless.
  • The creamy broth with sun-dried tomatoes creates this deeply satisfying flavor that tastes like you fussed for hours.
  • Shredding the chicken mid-cooking keeps it incredibly tender, and the pasta absorbs all that golden broth like a sponge.
02 -
  • Don't skip the initial chicken sear, because that golden crust adds depth that seasoning alone can't give you.
  • Keep the heat gentle once the cream goes in so it doesn't break or separate and turn grainy.
  • Taste the broth before you add the cream because salt is your last chance to balance everything.
03 -
  • Use fresh Parmesan that you grate yourself, because the pre-grated versions have anti-caking agents that can turn the cream grainy.
  • If you ever add spinach or other greens, wait until the very last minute so they stay bright and don't turn dark and wimpy from overcooking.
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