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Marry Me Chicken Soup Recipe

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4.5 from 86 reviews

Marry Me Chicken Soup is a comforting and flavorful Italian-inspired soup featuring tender shredded chicken, hearty ditalini pasta, and a rich broth enhanced with sun-dried tomato oil, garlic, herbs, and a creamy finish with Parmesan cheese. This soup is perfect for a cozy meal and combines savory, creamy, and aromatic elements to warm you up.

Ingredients

Dry Ingredients

  • 8 oz dry ditalini pasta (or other small pasta)
  • 1 medium yellow onion, diced
  • 3 medium carrots, chopped
  • 3 celery stalks, chopped
  • 8 garlic cloves, minced
  • ¼ cup tomato paste
  • ⅓ cup chopped sun-dried tomatoes
  • 1 tbsp Italian seasoning
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • 1¼ tsp salt
  • ½ tsp black pepper

Liquid Ingredients & Fats

  • 3 tbsp sun-dried tomato oil (from the jar)
  • 8 cups low-sodium chicken broth
  • ¾ cup heavy cream
  • ¾ cup freshly shredded Parmesan cheese
  • 1 tbsp unsalted butter

Protein

  • 3 cups shredded chicken (rotisserie or cooked)

Garnish

  • Chopped fresh basil (optional)

Instructions

  1. Sauté Aromatics: Heat the sun-dried tomato oil in a large pot over medium heat. Add diced onion, chopped carrots, and celery stalks. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5-7 minutes.
  2. Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste and cook for another 1-2 minutes until fragrant, allowing the tomato paste to slightly caramelize and deepen the soup’s flavor.
  3. Add Sun-Dried Tomatoes and Butter: Mix in chopped sun-dried tomatoes and unsalted butter, stirring until the butter is melted and the mixture is well combined.
  4. Pour Broth and Seasonings: Add the low-sodium chicken broth along with Italian seasoning, dried oregano, dried basil, salt, and black pepper. Stir well to combine all the flavors.
  5. Simmer Soup: Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld together and vegetables to soften more.
  6. Cook Pasta: Add the dry ditalini pasta to the simmering soup and cook according to package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
  7. Add Chicken: Once the pasta is just about done, add the shredded cooked chicken to the pot. Stir to heat the chicken through for about 3-5 minutes.
  8. Finish with Cream and Cheese: Reduce the heat to low and stir in the heavy cream and freshly shredded Parmesan cheese. Cook for another 2-3 minutes until the cheese melts and the soup is creamy and well blended.
  9. Garnish and Serve: Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with chopped fresh basil, if desired. Serve hot and enjoy your comforting Marry Me Chicken Soup.

Notes

  • You can substitute the ditalini pasta with other small shapes like elbow macaroni or small shells.
  • Use rotisserie chicken for convenience and rich flavor; leftover cooked chicken also works well.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
  • Adjust seasoning to taste, especially salt, if using a different broth type or salt content.
  • Sun-dried tomato oil adds a distinctive flavor; if unavailable, use olive oil but the flavor will be milder.
  • To make this recipe gluten-free, use gluten-free pasta.

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