Save My kitchen smelled like heaven the night I first tried this soup at a friend's dinner party, and I spent half the evening asking for the recipe instead of actually eating. There's something about the way sun-dried tomatoes and cream come together that makes you want to linger over every spoonful, and I was determined to recreate that magic at home. The next rainy Sunday, I gathered my ingredients and started with a simple sear of chicken, and by the time the ditalini hit the pot, I understood why the original Marry Me Chicken had such a devoted following. This soup version felt like someone took that beloved dish, wrapped it in warmth, and handed it to you in a bowl. I've made it dozens of times since, and it never disappoints.
I made this for my partner one Tuesday when neither of us felt like ordering takeout, and watching them close their eyes on the first spoonful told me I'd nailed it. There was something about ladling it into mismatched bowls and sitting down together that turned a simple dinner into a moment that mattered, the kind where you forget to check your phone because the food and the company are that good.
Ingredients
- Boneless, skinless chicken breasts (2, about 450 g): These sear beautifully and become tender as they poach in the broth, so don't skip the initial sear for color and depth.
- Olive oil (1 tbsp): Just enough to get that golden crust on the chicken without making the soup greasy later.
- Kosher salt and black pepper: Season the chicken before searing to build flavor from the start, not at the end.
- Yellow onion (1 medium), carrots (2 medium), celery (2 stalks): This holy trinity becomes sweet and mellow as it cooks, the foundation of every spoonful.
- Garlic cloves (3, minced): Add it after the vegetables soften so it perfumes the broth without turning bitter.
- Sun-dried tomatoes (50 g, drained): These are the secret weapon, concentrating tomato flavor and adding chewy texture that keeps things interesting.
- Low-sodium chicken broth (1 L) and water (240 ml): Low-sodium lets the cream and herbs shine without oversalting as the soup reduces.
- Heavy cream (120 ml): Stir this in gently at the end to make the broth silky without curdling.
- Freshly grated Parmesan cheese (30 g): Grate it fresh and add it right with the cream so it melts perfectly throughout.
- Ditalini pasta (120 g): These tiny tubes catch the creamy broth inside them, making each bite complete.
- Dried oregano and thyme (1 tsp each), red pepper flakes (1/4 tsp), bay leaf: These build a warm, herbal background that makes people ask what your secret is.
- Fresh basil for garnish: Tear it over the top just before serving so it stays bright and fragrant.
Instructions
- Sear the chicken golden:
- Pat the chicken dry, season it well, and sear it in hot oil for 3 to 4 minutes per side until the outside turns deep golden. This isn't about cooking it through, just building color and flavor that will carry through the whole pot.
- Build your flavor base:
- Toss in the onion, carrots, and celery, letting them soften for 4 to 5 minutes until they start to turn translucent at the edges. Add the garlic last, just for a minute, so the pot fills with that unmistakable smell of something good about to happen.
- Layer in the warmth:
- Stir in the sun-dried tomatoes, oregano, thyme, and red pepper flakes, then pour the broth and water around the chicken. Drop in the bay leaf and bring everything to a gentle boil before lowering the heat to simmer.
- Cook the chicken through:
- Let the chicken poach for 15 to 20 minutes until it's white all the way through and the vegetables are tender. You'll know it's ready when the chicken shreds easily with two forks.
- Shred and return:
- Pull the chicken out, shred it into bite-sized pieces, and return it to the pot where it can soak up all that broth.
- Cook the pasta:
- Stir in the ditalini and let it cook for 8 to 10 minutes, stirring occasionally so it doesn't stick to the bottom. Taste a piece to make sure it's tender but still has a tiny bit of resistance.
- Finish with cream:
- Remove the bay leaf, turn the heat to a gentle simmer, then slowly stir in the cream and Parmesan cheese until they melt into the broth and everything turns a beautiful pale gold. Give it a taste and add more salt or pepper if it needs it.
- Serve and celebrate:
- Ladle the soup into bowls, tear fresh basil over the top, and take a moment to appreciate how something this comforting came from your own hands.
Save There was an afternoon when my mom came over while this was simmering, and she stood at the stove just breathing in the steam rising from the pot, and that single moment of recognition made me understand why comfort food matters so much. It wasn't fancy, it was just honest and warm and exactly what we both needed that day.
Why This Soup Works
This dish bridges the gap between a quick weeknight dinner and something that feels special enough to serve when it matters, and that balance is rare. The cream softens the broth without making it heavy, the sun-dried tomatoes add a sophisticated note, and the pasta ensures you get carbs and protein in every single spoonful. It's the kind of soup that makes you feel taken care of, whether you're cooking for someone else or just treating yourself on a day when you need it.
Making It Your Own
I started experimenting after the fourth batch, and I discovered that a squeeze of fresh lemon juice right before serving brightens everything without making it taste sour. A handful of fresh spinach stirred in during the last minute adds color and mild earthiness, or if you want to save time on any given night, a good rotisserie chicken shredded and added at the very end takes the prep from 15 minutes down to five.
Pairing and Storage
Serve this with crusty bread for soaking up every last drop, and a dry white wine like Pinot Grigio cuts through the richness and makes the whole meal feel like celebration. This soup keeps beautifully in the fridge for three days, and it actually tastes even better the next day as the flavors meld and deepen.
- Store it in an airtight container and reheat gently on the stovetop, adding a splash of broth or water if it thickens too much.
- You can freeze it for up to three months, though the pasta gets softer on thawing, so consider cooking the pasta fresh if you're planning ahead.
- Warm it low and slow, never boiling, so the cream stays smooth and silky.
Save This soup reminds me that the best meals are the ones that make you feel something, whether that's comfort or joy or just the simple satisfaction of a good dinner. Make it, share it, and let it become part of your own kitchen story.
Recipe FAQ
- → What pasta works best in this dish?
Ditalini pasta is ideal for its small, tube shape that holds the creamy broth well and complements the tender chicken.
- → Can I use rotisserie chicken instead?
Yes, substituting rotisserie chicken speeds up prep time. Just add shredded chicken during the pasta cooking stage.
- → How do sun-dried tomatoes affect the flavor?
They add a concentrated, slightly tangy sweetness that enhances the savory broth and chicken.
- → What herbs are included for aroma?
Dried oregano, thyme, and fresh basil provide herbal notes that enrich the overall depth of the dish.
- → Is it possible to make this dish creamier?
Yes, stirring in heavy cream and freshly grated Parmesan at the end creates a rich, velvety finish.