Creamy, hearty, and absolutely irresistible—Marry Me Chicken Soup might just be the ultimate comfort food! This recipe takes all the flavors you love from the classic Marry Me Chicken dish and transforms them into a cozy soup. With tender chicken, a rich, creamy broth, and a medley of flavorful herbs, this soup is perfect for a chilly evening or any time you need a little pick-me-up.
Why You’ll Love This Recipe?
This soup is like a warm hug in a bowl. It’s easy to make, packed with flavor, and so satisfying. Whether you’re serving it for a casual dinner, impressing a guest, or saving it for meal prep, this soup delivers every time. The creamy base, juicy chicken, and savory seasonings make it a dish you’ll want to cook again and again.
Ingredients
Here’s a sneak peek at the key ingredients:
- Chicken breasts or thighs
- Chicken broth
- Heavy cream
- Garlic, onion, and Italian seasoning
For the full list of ingredients and exact measurements, check out the recipe card below!
Directions
- Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil and sauté onions and garlic until fragrant.
- Add chicken pieces to the pot and sear until lightly browned on both sides. Remove and set aside.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add Italian seasoning and bring to a simmer.
- Return the chicken to the pot and cook until tender and cooked through. Remove the chicken, shred it with forks, and set aside.
- Stir in heavy cream and Parmesan cheese, letting it simmer gently. Add the shredded chicken back to the pot.
- Serve hot, garnished with fresh parsley and a sprinkle of Parmesan. Enjoy!
Expert Tips and Tricks
- Use bone-in chicken for a richer broth, then remove the bones before shredding.
- For an extra depth of flavor, add a splash of white wine or a squeeze of lemon juice to the broth.
- Let the soup rest for a few minutes before serving to allow the flavors to meld together.
Recipe Variations and Possible Substitutions
- Replace heavy cream with coconut milk for a dairy-free version.
- Add spinach or kale for a boost of greens.
- Toss in some cooked pasta or rice to make the soup even heartier.
Serving and Pairing Suggestions
This creamy chicken soup pairs beautifully with crusty bread or garlic knots to soak up every last drop of the delicious broth. Serve it alongside a fresh green salad for a balanced meal. A glass of white wine or a warm cup of tea also makes a lovely accompaniment.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally. You can also reheat individual portions in the microwave, but stir halfway through to ensure even heating. This soup can also be frozen for up to 2 months; just thaw in the fridge overnight before reheating.
FAQs
1. Can I make this soup ahead of time?
Yes! The flavors only get better with time. Make it a day ahead, store it in the fridge, and reheat before serving.
2. What can I use if I don’t have heavy cream?
You can substitute half-and-half, whole milk, or a mixture of milk and Greek yogurt for a lighter option.
3. Can I use leftover chicken?
Absolutely! If you have cooked chicken on hand, shred it and add it to the soup during the last few minutes of cooking.
4. How can I thicken the soup?
If you prefer a thicker soup, mix a tablespoon of cornstarch with a bit of cold water and stir it into the simmering soup until it thickens.
Conclusion
Marry Me Chicken Soup is the perfect blend of comfort and elegance. It’s creamy, hearty, and packed with flavors that will make everyone at the table fall in love. Whether you’re looking to warm up on a chilly evening or impress someone special, this recipe is a winner. Grab a spoon and savor every bite!
Print
Marry Me Chicken Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Gluten Free
Description
This Marry Me Chicken Soup combines tender chicken, creamy broth, and hearty vegetables for a dish so delicious, it might just win hearts! Perfect for cozy evenings, this soup is a comforting blend of creamy richness and savory goodness.
Ingredients
For the Soup Base:
- 2 tbsp olive oil
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups (1 liter) chicken broth
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) dry white wine (optional)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Add-Ins:
- 1 cup (150g) diced carrots
- 1 cup (150g) diced celery
- 1/2 cup (75g) sun-dried tomatoes, chopped
- 1/2 cup (50g) grated Parmesan cheese
- 2 cups (100g) fresh spinach leaves
Optional Garnish:
- Chopped parsley or basil
Instructions
- Sear the Chicken:
Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook until golden brown, about 5 minutes. Remove and set aside. - Sauté Vegetables:
In the same pot, add onion, garlic, carrots, and celery. Cook for 3-4 minutes until softened and fragrant. - Deglaze and Simmer:
Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot. Add the chicken broth, oregano, thyme, paprika, salt, and pepper. Bring to a simmer. - Cook the Chicken and Add Cream:
Return the chicken to the pot and simmer for 10 minutes. Stir in the heavy cream, sun-dried tomatoes, and Parmesan cheese. - Finish with Spinach:
Add the fresh spinach leaves and cook for 2-3 minutes until wilted. - Serve:
Garnish with chopped parsley or basil and serve hot with crusty bread.
Notes
- Substitute chicken thighs with chicken breasts if preferred.
- Make it dairy-free by using coconut milk instead of heavy cream and omitting Parmesan.
- Leftovers can be refrigerated for up to 3 days or frozen for up to a month.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg