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Cozy Marry Me Chicken Soup Recipe with Sun-Dried Tomatoes

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A rich, creamy chicken soup with sun-dried tomatoes, tender shredded chicken, and small pasta pearls. This comforting soup is inspired by a beloved Italian restaurant recipe and is perfect for cold days or when you need a hug in a bowl.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 6 cups chicken stock (low-sodium)
  • 1 pound boneless, skinless chicken breasts (about 2 medium breasts)
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/2 cup grated Parmesan cheese (freshly grated)
  • Salt and black pepper to taste
  • 1 cup small pasta (ditalini, orzo, or small shells)
  • Fresh basil or parsley, chopped (for garnish)
  • Extra Parmesan for serving

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 4-5 minutes.
  2. Add the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute more until the garlic smells fragrant but isn’t browning.
  3. Add the tomato paste, dried oregano, and red pepper flakes (if using). Stir constantly for 2 minutes until the paste darkens slightly and smells richer.
  4. Pour in the chicken stock, scraping the bottom of the pot with a wooden spoon to release any flavorful bits. Add the chicken breasts.
  5. Bring the liquid to a gentle simmer, then reduce the heat to medium-low. Cover and let it cook for 15-18 minutes, or until the chicken is cooked through and reaches 165°F internally.
  6. While the chicken is cooking, bring a small pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
  7. Use tongs to transfer the cooked chicken to a cutting board. Let it rest for 2-3 minutes, then use two forks to shred it into bite-sized pieces.
  8. Return the shredded chicken to the pot. Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Stir gently until the cheese is melted and the broth is creamy and smooth. Taste and add salt and pepper as needed.
  9. To serve, place a portion of the cooked pasta in each bowl. Ladle the hot soup over the pasta. Garnish with fresh basil or parsley and extra Parmesan. Serve immediately.

Notes

Don’t boil the cream to prevent curdling. Season in layers for best flavor. Use room temperature cream for a silky finish. Store soup and pasta separately. Freeze the soup base without cream and pasta for up to 3 months.

Nutrition

Keywords: marry me chicken soup, creamy chicken soup, sun-dried tomato soup, comfort food, Italian soup, chicken soup recipe

Find it online: https://breezybake.com/cozy-marry-me-chicken-soup-recipe-with-sun-dried-tomatoes/