This cozy Marry Me Chicken Soup is packed with juicy chicken, fresh veggies, and a creamy sauce that feels like a warm hug in a bowl. Perfect for chilly days or when you need a pick-me-up!
You might want to keep a napkin handy—it’s that delicious! I love serving it with crusty bread to soak up all the tasty goodness. Trust me, it just might win you some hearts! 💖
Key Ingredients & Substitutions
Chicken: Choose boneless, skinless chicken breasts or thighs. I prefer thighs for their moisture and flavor, but breasts are lean and work just as well. You can also use cooked rotisserie chicken; just add it in during the last 10 minutes of cooking.
Chicken Broth: Low-sodium broth is best to control salt levels. If you’re short on broth, you can mix in some water or homemade stock for a lighter flavor. Vegetable broth is a good vegetarian alternative.
Cream: While heavy cream gives richness, you can substitute half-and-half for a lighter version or coconut milk for a dairy-free option. For a thicker soup, you can also use a splash of cream cheese.
Vegetables: Onions, carrots, and celery are the classic trio for flavor. Feel free to add or swap for other veggies like bell peppers or green beans. Just keep them in small, even pieces for consistent cooking.
Spices: Oregano and basil are key for flavor. Fresh herbs can boost freshness, but if you’re out, try Italian seasoning or thyme. Adjust the red pepper flakes for your spice level.
How Do I Get My Chicken Tender and Juicy?
Cooking chicken just right is essential for a great soup. Here’s how to keep it tender:
- Use medium heat to cook the chicken slowly. This prevents it from drying out.
- Simmer gently once boiling to maintain a tender texture. Cooking too fast can make the chicken tough.
- Shred the chicken right after removing it from the pot. This keeps it juicy and allows it to absorb the flavors.
Enjoy making this cozy Marry Me Chicken Soup—it’s a recipe that you and your loved ones will adore!
Marry Me Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 6 cups chicken broth (preferably low sodium)
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 1 (14.5 oz) can diced tomatoes, drained slightly
- 1 cup heavy cream
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 30 minutes of cooking time. That makes a total of approximately 40 minutes from start to finish! Quick, cozy, and oh so satisfying!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté these veggies for about 5 minutes until they begin to soften up. The aroma will fill your kitchen!
2. Add Garlic:
Add the minced garlic to the pot and cook for about 1 minute until it becomes fragrant. Be careful not to burn it, as garlic cooks quickly!
3. Combine the Main Ingredients:
Pour in the chicken broth and add the whole chicken breasts or thighs, potatoes, and drained diced tomatoes. Sprinkle in the oregano, basil, red pepper flakes, salt, and pepper. Now stir everything together to combine nicely.
4. Simmer the Soup:
Bring the mixture to a boil, then reduce the heat to low. Let it simmer, partially covered, for about 20-25 minutes. Check that the chicken is cooked through and the potatoes are tender.
5. Shred the Chicken:
Carefully remove the chicken from the pot and place it on a cutting board. Shred the chicken using two forks. It’s okay to let it rest for a minute if it’s too hot to handle!
6. Final Touches:
Return the shredded chicken back to the pot. Stir in the heavy cream and chopped parsley, cooking for another 5 minutes to heat everything through. Adjust seasoning if you feel it needs more salt or pepper.
7. Serve and Enjoy:
Serve the soup hot, garnished with a sprinkle of fresh parsley. You might want to grab some crusty bread for dipping—it’s perfect!
Enjoy this creamy, flavorful, and comforting Marry Me Chicken Soup that combines tender chicken, fresh vegetables, and a rich broth sure to warm your heart and soul!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before starting. Thaw it overnight in the fridge or seal it in a plastic bag and submerge it in cold water for a quick thaw. Pat it dry before cooking to prevent extra moisture in the soup.
Can I Make This Soup Vegetarian?
Absolutely! You can replace the chicken with hearty vegetables like mushrooms or zucchini and use vegetable broth instead of chicken broth. For added protein, consider including beans like cannellini or chickpeas!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. When you’re ready to eat, thaw in the fridge overnight, then heat on the stove or microwave until warmed through.
Can I Add Extra Vegetables?
Definitely! Feel free to add in your favorite vegetables such as bell peppers, spinach, or corn. Just dice them small enough so they cook evenly and adjust the cooking time slightly if needed. Enjoy customizing your soup!