Name: Marry Me Chicken Soup Recipe: The Creamy, Flavor-Packed Comfort Dish You'll Fall for Instantly
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 3 cloves garlic, minced; 1 teaspoon dried Italian seasoning; ½ teaspoon crushed red pepper flakes (optional); 6 cups low-sodium chicken broth; 1 cup heavy cream; ½ cup grated Parmesan cheese; ½ cup chopped sun-dried tomatoes (not packed in oil); 2 cups shredded cooked chicken (rotisserie or leftover); 1½ cups uncooked small pasta (like ditalini or elbow macaroni); Salt and black pepper, to taste; Fresh basil or parsley, chopped, for garnish

Ingredients

Scale

1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 teaspoon dried Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
6 cups low-sodium chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
½ cup chopped sun-dried tomatoes (not packed in oil)
2 cups shredded cooked chicken (rotisserie or leftover)
1½ cups uncooked small pasta (like ditalini or elbow macaroni)
Salt and black pepper, to taste
Fresh basil or parsley, chopped, for garnish

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using). Cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a boil.
Add the pasta and cook according to package instructions until al dente.
Reduce the heat to low and stir in the heavy cream, Parmesan cheese, sun-dried tomatoes, and shredded chicken.
Simmer for 5–7 minutes, stirring occasionally, until the soup is heated through and slightly thickened.
Season with salt and black pepper to taste.
Ladle the soup into bowls and garnish with chopped fresh basil or parsley.