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Marry Me Chicken Soup

Marry Me Chicken Soup
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★★★★★

5.3 from 14 reviews

Marry Me Chicken Soup is a rich, creamy, and flavorful homemade soup that combines tender shredded chicken, sun-dried tomatoes, and a blend of aromatic vegetables and herbs. This comforting dish features a velvety broth enriched with heavy cream and Parmesan cheese, complemented by al dente pasta and fresh basil garnish, making it a perfect meal for cozy days.

Ingredients

Scale

Pasta

  • 8 oz dry ditalini pasta (or other small pasta)

Vegetable and Aromatics

  • 3 tbsp sun-dried tomato oil (from the jar)
  • 1 medium yellow onion, diced
  • 3 medium carrots, chopped
  • 3 celery stalks, chopped
  • 8 garlic cloves, minced

Base and Seasoning

  • ¼ cup tomato paste
  • 1 tbsp unsalted butter
  • ⅓ cup chopped sun-dried tomatoes
  • 8 cups low-sodium chicken broth
  • 1 tbsp Italian seasoning
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • 1¼ tsp salt
  • ½ tsp black pepper

Protein and Dairy

  • 3 cups shredded chicken (rotisserie or cooked)
  • ¾ cup heavy cream
  • ¾ cup freshly shredded Parmesan cheese

Garnish

  • Chopped fresh basil (optional, for garnish)

Instructions

  1. Cook the Pasta: Cook the ditalini pasta according to the package instructions until al dente. Once cooked, drain the pasta thoroughly and set it aside for later use in the soup.
  2. Sauté Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the sun-dried tomato oil over medium heat. Add the diced onion, chopped carrots, and celery. Sauté these vegetables for about 5 minutes until they start to soften. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
  3. Build the Base: Stir in the tomato paste and unsalted butter, coating the sautéed vegetables evenly. Then add the chopped sun-dried tomatoes and continue cooking for 2 to 3 minutes to enhance their flavors and meld them with the vegetables.
  4. Add Broth & Simmer: Pour in the low-sodium chicken broth, then add Italian seasoning, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 10 minutes to develop a rich and balanced broth.
  5. Finish the Soup: Remove the pot from the heat and stir in the shredded chicken, heavy cream, freshly shredded Parmesan cheese, and the cooked pasta. Mix well until the cheese has melted and the soup is heated through, creating a creamy and hearty consistency.
  6. Serve: Ladle the soup into bowls and garnish with chopped fresh basil if desired. Serve warm to enjoy a comforting and flavorful meal perfect for any day.

Notes

  • For a lower-fat version, substitute heavy cream with half-and-half or whole milk, or use a dairy-free alternative to keep it creamy.
  • Rotisserie chicken offers a quick and flavorful shortcut, but leftover roasted chicken can also be used.
  • If you prefer a gluten-free option, substitute the ditalini pasta with gluten-free pasta or omit the pasta altogether.
  • Adjust salt to taste, especially if your chicken broth is not low sodium.
  • Fresh basil garnish adds a bright, herbal finish but can be omitted if unavailable.
  • The soup can be stored in the fridge for up to 3 days or frozen for longer storage. Reheat gently to avoid curdling the cream.

Nutrition

Keywords: Marry Me Chicken Soup, creamy chicken soup, sun-dried tomato soup, comfort food, easy chicken soup recipe, Italian chicken soup

Find it online: https://dinewithlily.com/marry-me-chicken-soup/