Description
This comforting bowl transforms the viral Marry Me Chicken into a rich, velvety soup. Packed with shredded chicken, sun-dried tomatoes, and aromatic garlic, this 30-minute recipe offers the perfect balance of indulgence and ease. It is the ultimate soul-warming meal, featuring tender ditalini pasta and a creamy Parmesan-infused broth that tastes like a hug in a bowl.
Ingredients
8 oz dry ditalini pasta
3 tbsp sun-dried tomato oil
1 medium yellow onion, finely diced
3 medium carrots, chopped
3 celery stalks, chopped
8 garlic cloves, minced
1/4 cup tomato paste
1 tbsp unsalted butter
1/3 cup chopped sun-dried tomatoes
8 cups low-sodium chicken broth
1 tbsp Italian seasoning
1 tsp dry oregano
1/2 tsp dry basil
1 1/4 tsp salt
1/2 tsp black pepper
3 cups cooked shredded chicken
3/4 cup heavy cream
3/4 cup freshly shredded parmesan cheese
Instructions
Bring a large pot to medium heat and add the sun-dried tomato oil and butter.
Add the onion, carrots, and celery, sautéing until softened.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Pour in the chicken broth, Italian seasoning, oregano, basil, salt, and pepper; bring to a boil.
Add the ditalini pasta and cook according to package directions until al dente.
Stir in the shredded chicken and sun-dried tomatoes, heating through.
Reduce heat to low and stir in the heavy cream and parmesan cheese until the soup is creamy and smooth.
Serve immediately while warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb broth, so you may need to add a splash of chicken broth when reheating. Feel free to substitute ditalini with orzo or small shells.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg