Pin this I stirred a pot of this soup on a Tuesday night when I had leftover chicken breasts and a jar of sun-dried tomatoes I kept forgetting to use. The kitchen smelled like garlic and oregano, and I realized halfway through that I was making something better than I'd planned. My partner walked in, tasted it, and said it reminded them of the creamy chicken dish from our favorite Italian spot. That's when I knew this wasn't just dinner, it was a keeper.
I made this for my neighbor after she had a long week, and she texted me later asking for the recipe. She said her kids ate it without complaining, which is apparently a miracle. I've since brought it to a friend recovering from surgery and served it on a rainy Sunday when we needed something warm and filling. It's become my go-to comfort meal that feels personal every time.
Ingredients
- Boneless, skinless chicken breasts: I sear them first to build flavor, then shred them once tender so every spoonful has juicy bites of chicken.
- Olive oil: Just enough to get a golden crust on the chicken and keep the vegetables from sticking.
- Yellow onion: Diced small so it melts into the broth and adds a sweet, savory base.
- Garlic cloves: Minced fresh because jarred garlic doesn't give you that same fragrant punch when it hits the pot.
- Carrots and celery: Classic soup vegetables that add texture and a hint of sweetness without overpowering the other flavors.
- Sun-dried tomatoes in oil: These bring a tangy, concentrated brightness that makes the whole soup sing.
- Low-sodium chicken broth: I use low-sodium so I can control the salt myself, especially once the Parmesan goes in.
- Heavy cream: Stirred in at the end for that silky, luxurious finish without making the soup too thick.
- Parmesan cheese: Freshly grated melts smoothly and adds a nutty, salty richness that ties everything together.
- Ditalini pasta: Small tube pasta that's perfect for soup, though any short pasta works if that's what you have.
- Dried oregano and thyme: These dried herbs hold up well in the broth and give it that Italian-inspired warmth.
- Red pepper flakes: Optional, but I like a subtle kick that lingers on the back of your tongue.
- Bay leaf: One leaf adds depth while it simmers, just remember to fish it out before serving.
- Fresh basil: A handful of torn leaves on top makes the soup feel fresh and vibrant.
Instructions
- Sear the chicken:
- Season the breasts with salt and pepper, then sear them in hot olive oil until golden on both sides. They don't need to be cooked through yet, you're just building flavor.
- Sauté the vegetables:
- Toss in the onion, carrots, and celery, stirring occasionally until they soften and smell sweet. Add the garlic and let it bloom for about a minute.
- Add tomatoes and herbs:
- Stir in the sun-dried tomatoes, oregano, thyme, and red pepper flakes so they coat the vegetables and release their oils.
- Build the broth:
- Pour in the chicken broth and water, drop in the bay leaf, and nestle the seared chicken back into the pot. Bring it to a gentle boil, then lower the heat and let it simmer until the chicken is tender.
- Shred the chicken:
- Pull the chicken breasts out, shred them with two forks, and return the pieces to the pot.
- Cook the pasta:
- Add the ditalini and let it cook in the broth until al dente, stirring occasionally so it doesn't stick.
- Finish with cream and cheese:
- Turn the heat down low, remove the bay leaf, and stir in the heavy cream and Parmesan until everything is smooth and creamy. Taste and adjust the seasoning if needed.
- Serve:
- Ladle the soup into bowls and top with fresh basil.
Pin this The first time I served this, I didn't have fresh basil and used parsley instead. It was still delicious, but the basil really does make it feel special. Now I keep a plant on my windowsill just for soups like this. There's something about tearing the leaves with your hands and smelling that bright, peppery fragrance that makes the whole meal feel intentional.
Storing and Reheating
This soup keeps well in the fridge for up to four days in an airtight container. I reheat it gently on the stove over medium-low heat, adding a splash of broth or water if it's thickened up. If you're freezing it, leave out the pasta and cream, then stir those in fresh when you reheat so the texture stays right.
Substitutions That Work
I've used rotisserie chicken when I'm short on time, just shred it and add it with the pasta. Spinach or kale stirred in at the end adds color and nutrition without changing the flavor. If you don't have ditalini, small shells or orzo work just as well.
What to Serve Alongside
I almost always serve this with crusty bread for dipping, the kind with a chewy crust and soft inside. A simple green salad with lemon vinaigrette balances the richness, and if I'm feeling fancy, I'll pour a glass of chilled Pinot Grigio. The soup is filling enough on its own, but these little touches make it feel like a full meal.
- Warm baguette or sourdough bread
- Mixed greens with a bright, acidic dressing
- A crisp white wine like Sauvignon Blanc or Pinot Grigio
Pin this This soup has become one of those recipes I make when I need something reliable and comforting. It's never exactly the same twice, but it always tastes like home.
Recipe FAQs
- → What pasta works best in this soup?
Ditalini pasta is ideal as it holds the broth well and cooks quickly, complementing the texture of shredded chicken.
- → Can I use rotisserie chicken instead of fresh chicken breasts?
Yes, shredded rotisserie chicken can be added towards the end to save time while maintaining flavor.
- → How can I make the broth creamier?
Stir in heavy cream and freshly grated Parmesan cheese near the end of cooking for a rich, creamy texture.
- → Are sun-dried tomatoes necessary?
They add a tangy sweetness and depth, but you can substitute with roasted tomatoes if preferred.
- → What herbs complement this dish?
Dried oregano, thyme, bay leaf, and fresh basil garnish enhance the flavor profile beautifully.