Marry Me Chicken Soup with Sun-Dried Tomatoes and Parmesan

When chicken breasts are seared in the Dutch oven, the browned bits left behind can look like something to clean up. I leave them right where they are. The onion…

By Ava
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October 17, 2026
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Reading time: 9 min

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When chicken breasts are seared in the Dutch oven, the browned bits left behind can look like something to clean up. I leave them right where they are. The onion softens in that same pot, and the broth loosens those savory bits into the base for Marry Me Chicken Soup with Sun-Dried Tomatoes and Parmesan. That little bit of color from the chicken gives the soup a fuller, more rounded taste.

Orzo cooks right in the broth, where it picks up the tomato flavor and gives the soup a satisfying body. I add the cream and finely grated Parmesan only after the pasta is tender, then fold in the spinach and shredded chicken over low heat. The result is creamy without losing the bright, tangy edge of the sun-dried tomatoes, with tender orzo and chicken in every bowl.

Marry Me Chicken Soup with Sun-Dried Tomatoes and Parmesan, creamy orzo soup

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Kitchen Note

Shred the chicken while it’s still warm, using two forks to pull it into tender strands. If it cools first, it takes more effort to separate neatly.

Save this Marry Me Chicken Soup for a cozy bowl with tender chicken, creamy orzo, and tangy sun-dried tomatoes.

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Why the Tomato Paste Goes In Before the Broth

The sun-dried tomatoes and tomato paste spend a short turn in the pot with the garlic before any broth goes in. That gives the concentrated tomato flavor a chance to mingle with the olive oil and coat the softened onion, rather than dispersing immediately into a large pot of liquid. It’s a small order-of-operations detail, but it makes the tomato taste present throughout the soup instead of getting lost in the broth.

Flour follows that tomato mixture, not the broth. Stirring it through the vegetables first helps it blend into the base; adding it later can leave little lumps that are difficult to smooth out. When you pour in the broth gradually, scrape along the bottom as you stir so the browned chicken bits lift into the soup. The base should look evenly blended before the chicken goes back in. Let the tomato, onion, and flour do their work before you dilute them, and the finished broth has a gentle richness without needing a separate roux.

What Sun-Dried Tomatoes, Orzo, and Parmesan Bring to This Soup

Marry Me Chicken Soup with Sun-Dried Tomatoes and Parmesan, creamy tomato orzo

Oil-packed sun-dried tomatoes — Their concentrated sweet-tart flavor is what gives the soup its signature tomato depth. Drain them well before chopping so the base doesn’t become oily. Oil-packed tomatoes are already tender; dry-packed ones have a firmer texture and won’t give quite the same result.
Tomato paste and all-purpose flour — The paste deepens the tomato base, while the flour gives the broth enough body to hold the cream. Stir both through the vegetables before adding liquid. A gluten-free adaptation is possible with a one-to-one gluten-free flour blend.
Orzo — This small pasta cooks directly in the broth and releases starch as it softens, giving the soup more body than pasta cooked and served separately. Keep an eye on tenderness rather than relying only on the clock, since brands can vary a little.
Heavy cream and finely grated Parmesan — Cream makes the finish smooth, while Parmesan brings a salty, savory note. Finely grated cheese blends in more easily than large shreds; an everyday block of Parmesan works well, and there’s no need for a specialty aged cheese.
Baby spinach — Its tender leaves wilt quickly into the hot soup without needing a separate cooking step. If you use frozen spinach instead, thaw it and squeeze out excess water before adding it at the finish.

From a Searing Pot to a Creamy, Gently Finished Soup

Brown the chicken in the Dutch oven

Season both sides of the chicken with kosher salt and black pepper. Heat olive oil in a 6-quart Dutch oven over medium-high heat, then sear the breasts for 3 to 4 minutes per side. You’re looking for browned patches on the outside, not fully cooked chicken at this stage. Transfer the chicken to a plate and leave the browned bits in the pot.

Soften the onion and build the tomato base

Lower the heat to medium and add the diced onion. Cook for 4 to 5 minutes, stirring occasionally, until it has softened. Stir in the drained, chopped sun-dried tomatoes, garlic, and tomato paste; cook for 1 minute. Sprinkle in the flour, Italian seasoning, and red pepper flakes, then stir for 1 minute so the vegetables are coated.

Simmer the chicken until cooked through

Pour in the broth gradually, stirring and scraping the bottom of the pot as you go. Return the chicken and bring the soup to a gentle simmer, uncovered. Cook for 12 to 18 minutes, checking the thickest part of each breast; it should reach 165°F. If the breasts are different sizes, check each one rather than assuming they’ll finish together.

Cook the orzo, then finish gently

Move the cooked chicken to a clean plate and stir the orzo into the simmering broth. Cook uncovered for 8 to 10 minutes, stirring frequently, until the pasta is tender. Shred the chicken with two forks, reduce the heat to low, and stir in the cream, spinach, Parmesan, and chicken. Give it 2 to 3 minutes, just until the spinach wilts and the soup is hot; don’t let it boil after the cream and cheese go in.

Three Useful Ways to Adapt This Chicken Soup

Make it gluten-free

Use a one-to-one gluten-free flour blend in place of the all-purpose flour and the same amount of gluten-free orzo. The flour swap keeps the broth thickened, though the pasta’s texture and cooking time can differ by brand, so check it for tenderness as it cooks.

Turn up the chile warmth

Add a little more red pepper flakes with the Italian seasoning and flour. The heat will be more noticeable against the cream, while the tomato and Parmesan flavors still come through.

Use boneless, skinless chicken thighs

Swap in the same weight of boneless, skinless thighs for a slightly richer, more succulent bite. Their shape and thickness vary, so use the temperature in the thickest part to judge when they’re ready rather than counting on the breast-cooking time.

Storage and Reheating

Refrigerator: Store in an airtight container for 3 to 4 days. The orzo will absorb broth and soften as it sits.
Freezer: For the best texture, freeze the cooked chicken-and-broth base before adding the orzo, cream, spinach, or Parmesan. Cool it promptly, freeze airtight for up to 2 months, then thaw overnight in the refrigerator; heat to a simmer, cook the orzo, and add the finishing ingredients.
Reheating: Warm leftovers gently on the stovetop, adding a splash of broth if the soup has thickened. Avoid a hard boil, which can make the creamy finish less smooth and the pasta too soft.

Questions That Come Up While This Soup Simmer

Can I use a different small pasta instead of orzo?+

Yes. Choose a small pasta shape that fits comfortably on a spoon, then cook it in the broth until tender; the timing may differ from orzo, so taste as it cooks. Larger shapes take longer and can change how much broth the soup seems to have.

Can I use fresh tomatoes instead of sun-dried tomatoes?+

Fresh tomatoes aren’t a direct substitute here. They contain more moisture and don’t have the concentrated sweet-tart flavor of sun-dried tomatoes, so the soup would taste and thicken differently. Oil-packed sun-dried tomatoes give this version its distinctive tomato base.

Can I use frozen spinach in this soup?+

Yes. Thaw the spinach and squeeze out excess water before stirring it in at the end. That keeps extra moisture from thinning the soup, and the spinach only needs to heat through.

How do I get the chicken into tender shreds?+

Set the chicken on a plate and pull it apart with two forks, working along the natural direction of the meat. If a piece resists, separate it into smaller sections first, then shred each section rather than chopping it into cubes.