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Marry Me Chicken Soup Recipe

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4.5 from 120 reviews

Marry Me Chicken Soup is a hearty and comforting Italian-inspired soup featuring tender shredded chicken, sun-dried tomatoes, and a creamy Parmesan-infused broth with small pasta. This richly flavored soup brings together savory tomato paste, fragrant herbs, and a touch of cream, perfect for a cozy meal any day of the week.

Ingredients

Soup Base

  • 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
  • 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

Pasta

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

Chicken and Dairy

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

Garnish (Optional)

  • Chopped fresh basil

Instructions

  1. Sauté Vegetables and Aromatics: Heat the sun-dried tomato oil in a large pot over medium heat. Add the diced yellow onion, chopped carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes. Then add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
  2. Add Tomato Paste and Sun-Dried Tomatoes: Stir in the tomato paste and butter, allowing the mixture to cook for 2 minutes to deepen the flavors. Then add the chopped sun-dried tomatoes and mix well.
  3. Pour in Broth and Seasonings: Add the low-sodium chicken broth to the pot along with Italian seasoning, dried oregano, dried basil, salt, and black pepper. Stir to combine all ingredients thoroughly.
  4. Simmer the Soup: Bring the soup to a gentle boil, then reduce heat and let it simmer for 10 minutes to allow the flavors to meld.
  5. Cook the Pasta: Add the dry ditalini pasta to the simmering soup and cook according to package instructions, usually 8-10 minutes, until al dente.
  6. Add Shredded Chicken and Finish Soup: Once the pasta is tender, stir in the shredded chicken, heavy cream, and freshly shredded Parmesan cheese. Continue to cook on low heat for 3-5 minutes until heated through and the cheese is melted.
  7. Garnish and Serve: Taste the soup and adjust seasoning if needed. Serve hot with optional chopped fresh basil sprinkled on top for a bright herbal note.

Notes

  • Use rotisserie chicken for convenience and great flavor, or shred leftover cooked chicken.
  • Sun-dried tomato oil adds intense flavor; do not substitute with plain olive oil unless needed.
  • Adjust pasta cooking time depending on thickness and size to avoid overcooking.
  • The soup can be made ahead and reheated; add fresh cream and Parmesan just before serving for best texture.
  • For a lighter version, substitute heavy cream with half-and-half or coconut cream for a dairy-free option.

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