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Marry Me Chicken Soup

Marry Me Chicken Soup turns the creamy chicken-dish flavor into a cozy bowl with tender shredded chicken, sun-dried tomatoes, and Parmesan. Ditalini or orzo cooks right in a silky, lightly spicy cream broth for a comforting weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

olive oil
  • 2 tbsp olive oil
boneless skinless chicken breasts
  • 1.5 lb boneless skinless chicken breasts
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
italian seasoning
  • 1 tsp Italian seasoning
paprika
  • 0.5 tsp paprika
onion
  • 1 onion diced
garlic cloves
  • 4 garlic cloves minced
oil-packed sun-dried tomatoes
  • 0.5 cup oil-packed sun-dried tomatoes chopped (about 55 g)
tomato paste
  • 1 tbsp tomato paste
red pepper flakes
  • 0.5 tsp red pepper flakes
chicken broth
  • 5 cup chicken broth (about 1.2 L)
ditalini or orzo pasta
  • 1 cup ditalini or orzo pasta (about 180 g)
heavy cream
  • 1 cup heavy cream (about 240 ml)
Parmesan cheese
  • 0.75 cup Parmesan cheese grated (about 75 g)
baby spinach
  • 2 cup baby spinach (about 60 g)
fresh basil leaves
  • 0.25 cup fresh basil leaves torn

Equipment

  • 1 large pot

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, black pepper, Italian seasoning, and paprika.
  2. Heat the olive oil in a large pot over medium-high heat and sear the chicken for 4 to 5 minutes per side, then transfer to a plate.
Build the savory base
  1. Lower the heat to medium, add the onion, and cook for 4 minutes.
  2. Stir in the garlic, sun-dried tomatoes, tomato paste, and red pepper flakes, then cook for 1 minute.
Simmer and shred
  1. Add the chicken broth and return the chicken to the pot.
  2. Simmer for 15 minutes, until the chicken reaches 165 F (74 C), then remove and shred the chicken with two forks.
Cook pasta and finish the cream broth
  1. Add the ditalini or orzo pasta to the simmering broth and cook for 8 to 10 minutes, until tender.
  2. Lower the heat and stir in the heavy cream, Parmesan, and shredded chicken.
  3. Stir in the baby spinach until wilted, adjust the seasoning, and top with fresh basil leaves.

Notes

Pro tip: Shred the chicken while it’s warm so it mixes into the broth smoothly. Store leftovers in the refrigerator for up to 3 days; reheat gently (don’t boil hard) to keep the cream texture. Freezing is not recommended for the creamiest results. For a lighter option, swap heavy cream for half-and-half.