Marry Chicken Soup: 7 Reasons to Fall in Love Again -

Creamy Marry Me Chicken Soup with pasta, Parmesan, spinach, and sun dried tomatoes. Cozy, rich, and perfect for dinner nights in.

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Rub the chicken breasts in sun-dried tomato oil and all the seasonings.
Warm some olive oil over medium-high heat in a dutch oven. Add the seasoned chicken breasts and lightly brown on both sides.
Add the garlic, onion, celery, and chopped sun-dried tomatoes to the pot and sauté for a couple of minutes.
Pour in the chicken broth. Bring to a gentle simmer and cook for 30-45 minutes, or until the chicken breasts’ temperature reaches 165°F.
Remove the chicken breasts and shred with two forks. Set aside.
Bring the broth to a gentle boil and add the ditalini pasta. Cook for 8 minutes, or until al dente.
Add in the spinach and stir until wilted.
Add shredded chicken back to the pot along with grated Parmesan cheese, stir to combine.
In a spouted measuring cup, temper the heavy cream by adding hot broth to it and giving it a quick stir. Then, stir in the warmed heavy cream and broth mixture to the soup.
Ladle into bowls.
Enjoy on its own or with some crusty bread.