Description
This creamy and flavorful Marry Me Chicken Soup is the ultimate comfort food, combining tender chicken, a creamy broth, and aromatic herbs and spices. With its savory taste and rich texture, this soup is sure to make you fall in love with it—hence the name “Marry Me Chicken.” It’s easy to make, and the perfect dish for any cozy night in!
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup heavy cream
- 1 cup milk (or dairy-free substitute like almond milk)
- 1 tablespoon cornstarch (optional, for thickening)
- 1 teaspoon lemon juice (optional, for added brightness)
- 2 cups baby spinach or kale, chopped (optional for added nutrition)
- Fresh parsley for garnish
Instructions
-
Sear the Chicken:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper. Add the chicken breasts or thighs to the pot and sear them on both sides until browned (about 3-4 minutes per side). Remove the chicken from the pot and set aside. Once cooled, shred or dice the chicken into bite-sized pieces. -
Sauté the Vegetables:
In the same pot, add the diced onion, garlic, carrots, and celery. Cook over medium heat until softened, about 5-7 minutes. Stir occasionally to avoid burning. -
Add the Broth and Seasoning:
Pour in the chicken broth and undrained diced tomatoes. Stir in thyme, oregano, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for about 10-15 minutes, until the vegetables are tender. -
Add the Cream and Chicken:
Stir in the heavy cream and milk, and return the shredded chicken to the pot. If you’d like a thicker soup, you can dissolve the cornstarch in a little bit of cold water and stir it into the soup. Let the soup simmer for an additional 10 minutes. -
Add Spinach (optional):
If you’re using spinach or kale, add it in during the last 5 minutes of cooking and stir until wilted.
-
Finish and Serve:
Taste and adjust seasoning as needed. Add lemon juice for brightness, if desired. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread if desired.
Notes
- You can make this soup with either chicken breasts or thighs, depending on your preference. Chicken thighs will add more flavor and tenderness.
- For a dairy-free version, you can substitute the heavy cream and milk with coconut milk or almond milk.
- This soup can be made ahead of time and stored in the fridge for 3-4 days. The flavors develop even more as it sits.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American