Description
Creamy Marry Me Chicken Soup blends the richness of cream, tanginess of sundried tomatoes, and heartiness of chicken and pasta into one comforting bowl. It’s quick, flavorful, and family-friendly—perfect for busy nights or cozy weekends.
Ingredients
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8 oz dry ditalini pasta (or any small pasta)
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3 tbsp sundried tomato oil (from the jar)
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1 medium yellow onion, diced
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3 medium carrots, chopped
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3 celery stalks, chopped
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8 garlic cloves, minced
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¼ cup tomato paste
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1 tbsp unsalted butter
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⅓ cup chopped sundried tomatoes
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8 cups low-sodium chicken broth
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1 tbsp Italian seasoning
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1 tsp dried oregano
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½ tsp dried basil
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1¼ tsp salt
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½ tsp black pepper
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3 cups shredded cooked chicken (rotisserie recommended)
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¾ cup heavy cream
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¾ cup freshly shredded Parmesan cheese
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Fresh basil, for garnish (optional)
Instructions
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Cook pasta according to package instructions. Drain and set aside.
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In a Dutch oven, heat sundried tomato oil. Add onion, carrots, and celery. Sauté for 5 minutes.
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Stir in garlic, butter, and tomato paste until veggies are coated.
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Add chopped sundried tomatoes and cook for 2–3 minutes.
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Pour in broth and add seasonings. Bring to a boil, then reduce heat and simmer for 10 minutes.
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Remove from heat. Stir in shredded chicken, cream, Parmesan, and cooked pasta. Mix until creamy.
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Garnish with fresh basil if desired. Serve hot.
Notes
Sauté veggies slowly to build flavor.
Use sundried tomato oil instead of olive oil for extra depth.
If soup thickens too much, add more broth.
Freshly grated Parmesan melts better than pre-shredded.
Add spinach at the end for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: One-Pot / Stovetop
- Cuisine: Italian-American