Hey there, soup lover! If you’re looking for a dish that wraps you in warmth and comfort, then you’ve hit the jackpot with this “Marry Me Chicken Soup.” I mean, who wouldn’t want to fall in love with a rich, flavorful bowl of goodness? This recipe has a special place in my heart because it’s perfect for those chilly evenings, and trust me, it’s sure to impress family and friends alike. So grab your favorite spoon; let’s dive right into this delightful recipe!
Nutritional Benefits of Marry Me Chicken Soup
One of the best parts about this soup is how nourishing it is. Packed with protein from the chicken and loaded with veggies, it’s a wholesome choice for a comforting meal. The garlic and onions provide antioxidants, while the herbs like thyme and parsley can boost your immune system. Plus, the broth is hydrating and soothing—perfect for when you’re feeling under the weather or just in need of some TLC!
Adaptable Variations
- Pasta Lovers: If you want a heartier version, feel free to throw in some pasta like orzo or small shells. Just add them to the soup during the last 10 minutes of cooking!
- For Gluten-Free Diets: Swap out regular soy sauce for tamari or coconut aminos. You can also use rice noodles for a satisfying gluten-free addition.
- Vegetarian Version: Replace the chicken with hearty mushrooms and vegetable broth. You can also add chickpeas for extra protein!
Hearty Marry Me Chicken Soup Recipe
Ingredients
- 1 pound chicken breast, diced
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cups chicken broth
- 1/2 cup heavy cream (you can use coconut cream for a dairy-free option)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove the chicken from the pot and set aside.
- In the same pot, toss in the onions, garlic, carrots, and celery. Sauté until the veggies are tender, about 5 minutes.
- Add the thyme, rosemary, and chicken broth to the pot. Bring to a boil and then reduce to a simmer.
- Return the chicken to the pot and allow it to simmer for about 20 minutes, until fully cooked.
- Stir in the heavy cream, and season with salt and pepper to taste. Let it simmer for an additional 5 minutes.
- Serve hot, garnished with fresh parsley. Enjoy your delicious bowl of love!
Practical & Valuable Tips
- If you’re meal prepping, store the soup and the heavy cream separately to maintain freshness.
- Leftover soup is fantastic! Just refrigerate it in an airtight container for up to three days. Reheat on the stove or in the microwave.
- Add some crusty bread or fluffy biscuits on the side for an even heartier meal—it’s a match made in heaven!
Equipment Needed
To whip up this glorious soup, here’s what you’ll need:
- A large soup pot or Dutch oven
- A cutting board and knife for chopping
- A ladle for serving
- A spoon for stirring
- A measuring cup for liquids
Frequently Asked Questions
- Can I use rotisserie chicken? Yes! Store-bought rotisserie chicken makes for an even quicker option. Just shred it and add it to the soup!
- Is the soup freezer-friendly? Absolutely! Just cool it completely before freezing it in a suitable container. It should last up to 3 months.
- Can I make this soup without heavy cream? Yes! You can use milk for a lighter version or create a creamy texture with pureed cauliflower.
- Can I add more vegetables? Of course! Feel free to toss in some spinach, peas, or zucchini for added color and nutrients.
- How can I thicken the soup? For a thicker soup, try using cornstarch mixed with cold water and add it to the soup, letting it simmer until it thickens.
Did you give this Marry Me Chicken Soup a try? I would love to hear how it turned out for you! Let’s connect—share your experience on Pinterest or tag me so we can celebrate our love for this delightful dish together!
