Creamy Marry Me Chicken Soup with Sun-Dried Tomatoes
This marry me chicken soup features seared chicken, sun-dried tomatoes, and ditalini pasta in a silky parmesan broth. A cozy, one-pot meal that's truly proposal-worthy.
If you love the viral pasta dish, this marry me chicken soup is the logical, comforting next step. It takes all those iconic flavors—zesty sun-dried tomatoes, punchy garlic, and a rich, creamy parmesan broth—and transforms them into a hearty, one-pot Tuscan chicken soup that feels like a warm hug.
The secret to this creamy marry me chicken soup is searing the chicken thighs first to build a deep, savory base before deglazing with aromatics. By cooking the ditalini pasta directly in the broth, the starches help thicken the soup naturally, ensuring every spoonful is velvety and satisfying.
Whether you're looking to impress someone special or just want a luxurious weeknight dinner, this recipe delivers restaurant-quality results with minimal cleanup. It’s a sophisticated upgrade to standard chicken soup that relies on pantry staples like red pepper flakes and heavy cream to create something extraordinary.
Ingredients
The Base
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1/2 cup (60g) sun-dried tomatoes in oil, drained and chopped
Broth and Pasta
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust for heat)
- 6 cups (1.4L) high-quality chicken broth
- 1 cup (150g) ditalini pasta or other small shape
- 1/2 cup (120ml) heavy cream
- 1/2 cup (45g) freshly grated Parmesan cheese
- 2 cups (60g) fresh baby spinach
- Fresh basil for garnish
Instructions
- 1
Season the chicken pieces with salt and pepper in a small bowl.
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 3
Sear the chicken in batches until golden brown on all sides, about 5-6 minutes; remove chicken and set aside on a plate.
- 4
Reduce heat to medium and add the diced onion to the pot, sautéing for 4 minutes until translucent.
- 5
Stir in the minced garlic, sun-dried tomatoes, oregano, and red pepper flakes, cooking for 1 minute until fragrant.
- 6
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- 7
Bring the broth to a boil, then add the ditalini pasta and the seared chicken (along with any juices).
- 8
Reduce heat to a simmer and cook for 8-10 minutes, or until the pasta is al dente.
- 9
Stir in the heavy cream and grated Parmesan cheese until the cheese is completely melted and the soup is glossy.
- 10
Add the baby spinach and stir for 1-2 minutes until just wilted.
- 11
Remove from heat and serve immediately, garnished with fresh basil and extra Parmesan.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 465 kcal
- Protein
- 32 g
- Carbs
- 26 g
- Fat
- 25 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 840 mg
Tips
- → Don't overcook the pasta. Ditalini continues to absorb liquid as it sits, so aim for a firm 'al dente' bite before adding the cream.
- → Use sun-dried tomatoes packed in oil rather than the dry-packed version for a softer texture and more concentrated flavor.
- → If the soup becomes too thick the next day, splash in a little extra chicken broth or water when reheating to loosen the cream sauce.
FAQ
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but be careful not to overcook it. Thighs are preferred because they stay juicy and tender during the simmering process.
How do I prevent the cream from curdling?
Ensure the heat is turned down to a low simmer before adding the heavy cream. Adding cold cream to a rolling boil can sometimes cause separation.
Can I make marry me chicken soup in a slow cooker?
Yes. Add everything except the pasta, cream, cheese, and spinach to the slow cooker for 4 hours on high. Add the pasta in the last 30 minutes, and stir in the dairy and greens at the very end.
Why is it called marry me chicken?
The name comes from the idea that the dish is so delicious and impressive that anyone you serve it to will want to marry you on the spot.
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