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Creamy and delicious Marry Me Chicken Soup, a comforting meal so good you'll say yes to seconds, is featured in this tempting photo.
Lady Maria

Marry Me Chicken Soup

This Marry Me Chicken Soup transforms the classic creamy, garlicky, sun-dried tomato flavors of the original dish into a comforting and unforgettable soup. It's surprisingly easy to make and packed with layers of deliciousness, perfect for a cozy evening.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup sun-dried tomatoes, oil-packed, drained
  • 2 tablespoons tomato paste
  • 6 cups chicken broth
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 cup small pasta shapes ditalini, orzo, or similar
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • 1/4 cup fresh basil, chopped, for garnish

Equipment

  • large pot or Dutch oven
  • Cutting board
  • knife
  • measuring cups and spoons
  • Ladle
  • wooden spoon or spatula

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Add the bite-sized chicken pieces to the pot and cook until browned on all sides. Do not cook all the way through.
  4. Stir in the sun-dried tomatoes and tomato paste. Cook for 1-2 minutes, stirring constantly, to allow the tomato paste to caramelize slightly.
  5. Pour in the chicken broth and bring to a simmer.
  6. Stir in the Italian seasoning, red pepper flakes (if using), salt, and pepper. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
  7. Add the pasta to the soup and cook according to package directions, or until al dente.
  8. Remove the pot from the heat and stir in the heavy cream and Parmesan cheese. Stir until the cheese is melted and the soup is creamy and smooth.
  9. Taste the soup and adjust seasoning as needed. Add more salt, pepper, or red pepper flakes to your liking.
  10. Ladle the soup into bowls and garnish with fresh basil and extra Parmesan cheese. Serve immediately and enjoy!

Notes

For a richer flavor, use chicken thighs instead of chicken breasts. Do not overcook the pasta, as it will continue to cook in the hot soup. You can add other vegetables like spinach, kale, or mushrooms to the soup. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to thin the soup. If you don't have heavy cream, you can substitute half-and-half or milk, but the soup will be less creamy.