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Marry Me Chicken Soup – Cozy Dinner Recipe

Marry me chicken soup combines seared chicken, sun-dried tomatoes, ditalini, and Parmesan in a creamy, savory broth. It simmers in a Dutch oven until the chicken is tender and the spinach wilts into the soup.
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Prep Time 15 minutes
Cook Time 38 minutes
Resting time 5 minutes
Total Time 58 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1.5 lb chicken breasts boneless, skinless
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, diced
  • 0.5 cup sun-dried tomatoes oil-packed, drained and chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes
  • 6 cups low-sodium chicken broth
  • 8 oz ditalini pasta
  • 1 cup heavy cream
  • 1 package (5 oz) baby spinach
  • 0.5 cup Parmesan cheese freshly grated

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Pat the chicken dry and season it on both sides with the salt and black pepper.
  2. Heat the olive oil in a 5-quart Dutch oven over medium-high heat.
  3. Sear the chicken for 3 to 4 minutes per side until browned, then transfer it to a plate.
  4. Add the onion and sun-dried tomatoes to the pot and cook over medium heat for 4 to 5 minutes, stirring occasionally, until the onion softens.
  5. Add the garlic and cook for 30 seconds.
  6. Stir in the tomato paste, Italian seasoning, and red pepper flakes and cook for 1 minute.
  7. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
  8. Return the chicken and any accumulated juices to the pot, bring the broth to a gentle simmer, and cook uncovered for 10 to 15 minutes until the thickest part of each breast reaches 165°F.
  9. Transfer the chicken to a cutting board and let it rest for 5 minutes.
  10. Bring the soup to a boil, stir in the ditalini, and simmer for 8 to 10 minutes until al dente.
  11. Meanwhile, shred the chicken with two forks.
  12. Stir in the heavy cream, spinach, shredded chicken, and Parmesan, and cook over low heat for 2 to 3 minutes until the spinach wilts and the soup is hot.

Notes

For tender chicken, check that the thickest part of each breast reaches 165°F. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream and pasta may change texture. For a gluten-free option, use gluten-free ditalini.