Pin It I stumbled into this soup on a Tuesday evening when I had leftover sun-dried tomatoes and no plan for dinner. The original Marry Me Chicken sat heavy on my mind, but I craved something lighter, something I could cradle in a bowl. So I tossed chicken into a pot with broth instead of cream, and by the time the steam rose and the kitchen smelled like garlic and oregano, I knew I'd made something worth keeping.
The first time I made this for my neighbor, she showed up with an empty Tupperware and a bottle of wine. We sat at my tiny kitchen table, bowls steaming between us, and she said it tasted like something her grandmother would have improvised on a Sunday. I realized then that some recipes don't need to be old to feel like home.
Ingredients
- Boneless, skinless chicken breasts: I sear them first to lock in flavor, and the golden crust adds depth to the broth even after simmering.
- Olive oil: Just enough to coat the pot and keep the chicken from sticking without making the soup greasy.
- Yellow onion: Diced small so it melts into the background, sweetening the broth as it cooks down.
- Garlic cloves: Minced fresh because jarred garlic never gives you that sharp, bright punch that blooms in hot oil.
- Carrots and celery: The classic soup base that adds body and a slight earthiness I didn't know I needed until I left them out once.
- Sun-dried tomatoes in oil: Drained and chopped, they bring a concentrated tang that balances the cream beautifully.
- Low-sodium chicken broth: I control the salt myself, and it keeps the soup from tasting like a bouillon cube.
- Heavy cream: Stirred in at the end so it doesn't curdle, turning the broth silky without drowning the other flavors.
- Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded kind.
- Ditalini pasta: Small enough to fit on a spoon, and it soaks up the broth like little flavor sponges.
- Dried oregano and thyme: They release their oils slowly, filling the kitchen with warmth as the soup simmers.
- Red pepper flakes: Optional, but a pinch wakes up the whole bowl if you like a little heat.
- Bay leaf: I fish it out before serving, but it leaves behind a subtle herbal note you can't quite name.
- Fresh basil: Torn over the top right before eating, it adds a pop of green and a breath of summer.
Instructions
- Sear the chicken:
- Season both sides with salt and pepper, then cook in hot olive oil until golden, about 3 to 4 minutes per side. It won't be cooked through yet, and that's okay.
- Build the base:
- Toss in the onion, carrots, and celery, stirring until they soften and the onion turns translucent. Add the garlic and let it sizzle for a minute until your kitchen smells like comfort.
- Layer the flavor:
- Stir in the sun-dried tomatoes, oregano, thyme, and red pepper flakes. Let them toast together for a moment so the oils release.
- Add the liquid:
- Pour in the broth and water, drop in the bay leaf, then nestle the chicken back into the pot. Bring everything to a gentle boil.
- Simmer until tender:
- Lower the heat and let it bubble softly for 15 to 20 minutes. The chicken will finish cooking and the vegetables will turn sweet and soft.
- Shred the chicken:
- Pull the breasts out onto a cutting board and use two forks to shred them into bite-sized pieces. Return the chicken to the pot.
- Cook the pasta:
- Stir in the ditalini and let it cook for 8 to 10 minutes, stirring occasionally so it doesn't stick. Taste a piece to make sure it's al dente.
- Finish with cream and cheese:
- Turn the heat to low, fish out the bay leaf, then stir in the heavy cream and Parmesan until everything is smooth and creamy. Taste and adjust the salt if needed.
- Serve:
- Ladle into bowls and scatter fresh basil on top. Serve immediately while the soup is still steaming.
Pin It I remember serving this to my brother after he got stuck in traffic for two hours in the rain. He didn't say much at first, just ate quietly with his jacket still on. Halfway through the second bowl, he looked up and said it was exactly what he needed. Sometimes soup does more than fill you up.
What to Serve Alongside
I almost always tear into a loaf of crusty bread while this simmers, and by the time the soup is ready, half the loaf is gone. A simple green salad with lemon vinaigrette cuts through the richness, and a glass of chilled Pinot Grigio makes it feel like a real meal instead of just dinner on a weeknight.
How to Store and Reheat
This soup keeps well in the fridge for up to three days, though the pasta will continue to absorb the broth. I've found that adding a splash of water or extra broth when reheating brings it back to life. Warm it gently on the stove instead of the microwave if you can, it tastes better that way.
Easy Swaps and Variations
If you're short on time, rotisserie chicken works beautifully, just shred it and stir it in with the pasta. I've also added a handful of spinach at the end for color and a bit of green, and once I used orzo instead of ditalini because that's what I had. The soup forgives almost anything.
- Swap heavy cream for half-and-half if you want it a little lighter.
- Use gluten-free pasta if needed, just watch the cooking time closely.
- Throw in a squeeze of lemon juice before serving for brightness.
Pin It This soup has become my answer to cold evenings and surprise guests, to bad days and quiet nights when I just want something warm in my hands. I hope it does the same for you.
Recipe Q&A
- → Can I use a different pasta?
Yes, small pasta shapes like elbow macaroni or small shells can be substituted for ditalini to maintain texture and cooking time.
- → Is it possible to make it with leftover chicken?
Absolutely. Using cooked, shredded chicken reduces cooking time; add it during the last steps just before cream and cheese.
- → How do I make the broth creamier?
Incorporate heavy cream and freshly grated Parmesan at the end of cooking to enrich the broth with a smooth, creamy texture.
- → What herbs complement this dish best?
Dried oregano, thyme, and fresh basil garnish harmonize well, enhancing the savory and fresh notes throughout the soup.
- → Can I prepare this soup ahead of time?
Yes, but to keep pasta from becoming mushy, consider cooking pasta separately and adding it before serving.
- → What optional ingredients enhance flavor?
A squeeze of lemon juice brightens flavors; adding spinach introduces fresh greens and extra nutrients.