Nothing brings comfort like a warm bowl of chicken soup, especially when it has a name as delightful as “Marry Me Chicken Soup.” I remember the first time I made this dish; I had my friends over for dinner, and the aroma wafting through the kitchen had them swooning! It’s rich, creamy, and packed with flavor it just might seal the deal for anyone you serve it to!
What Makes This So Good:
- Rich and Creamy: The heavy cream adds a luxurious texture.
- Hearty Ingredients: Chicken, carrots, and celery make it satisfyingly filling.
- Herb Infused: Thyme and basil elevate the flavors beautifully.
- Easy to Make: Simple steps, perfect for a weeknight dinner or a cozy weekend gathering.
Ingredients:
- 1 pound (450 g) chicken breasts, diced
- 1 tablespoon (15 ml) olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups (950 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1 cup (130 g) carrots, sliced
- 1 cup (130 g) celery, sliced
- 1 teaspoon (1 g) dried thyme
- 1 teaspoon (1 g) dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Smart Swaps:
- For a Lighter Version: Substitute heavy cream with coconut milk or half-and-half.
- Dairy-Free Option: Use a dairy-free cream or cashew cream.
- Chicken Alternatives: Swap chicken breasts for shredded rotisserie chicken for a quicker option.
Sourcing Tips:
When buying chicken, look for organic or free-range options for better quality and flavor. Also, fresh herbs from a local farmer’s market can brighten your soup immensely!
Directions:
- Sauté the Aromatics: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until soft, about 3-5 minutes.
- Brown the Chicken: Add the diced chicken to the pot. Cook until browned on all sides, about 5-7 minutes.
- Add Veggies: Stir in the sliced carrots and celery, cooking for an additional 3-4 minutes to soften.
- Bring to Boil: Pour in the 4 cups of chicken broth and bring it to a boil over high heat.
- Add Cream and Spices: Reduce the heat to low. Stir in the 1 cup of heavy cream, 1 teaspoon of dried thyme, 1 teaspoon of dried basil, salt, and pepper. Allow it to simmer for 20 minutes, letting all the flavors meld together.
- Garnish and Serve: Just before serving, sprinkle fresh parsley on top for a fresh and vibrant touch.
Pro Tips:
- Make-Ahead: You can prepare the soup in advance and store it in the refrigerator for up to 3 days.
- Transport: If you’re taking it to a potluck, keep it in an insulated container to keep it warm.
- Reheat: When reheating, add a splash of chicken broth to loosen the soup, as it thickens when cooled.
Variations:
- Spicy Kick: Add a pinch of red pepper flakes for a little heat.
- Veggie Packed: Toss in peas, corn, or potatoes for extra veggies.
- Noodle Soup: Serve it over cooked egg noodles or rice for a complete meal.
Serving Suggestions:
This soup is delightful on its own or paired with crusty bread or a fresh salad. Serve it in cozy bowls with a sprinkle of fresh cracked pepper on top for an inviting presentation.
Storage and Reheat:
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm over medium heat on the stove, stirring occasionally. You can also microwave it in short bursts until heated through.
FAQs:
- Can I freeze this soup?
Yes, you can freeze it for up to 3 months. Thaw in the refrigerator and reheat on the stove. - What can I do to make it gluten-free?
Ensure your chicken broth is gluten-free and consider using a thickener like cornstarch instead of flour for creaminess. - Can I use raw chicken?
Yes, raw chicken can be added directly to have a freshly cooked taste, but ensure it reaches an internal temperature of 165°F (75°C).
This Marry Me Chicken Soup is bound to become a staple in your kitchen. Whether for a romantic dinner or a gathering with friends, it’s the kind of dish that makes you feel loved. Enjoy!
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Marry Me Chicken Soup
A rich and creamy chicken soup that combines hearty ingredients and aromatic herbs, perfect for cozy dinners.
- Total Time: 50 minutes
- Yield: 4 servings
Ingredients
- 1 pound (450 g) chicken breasts, diced
- 1 tablespoon (15 ml) olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups (950 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1 cup (130 g) carrots, sliced
- 1 cup (130 g) celery, sliced
- 1 teaspoon (1 g) dried thyme
- 1 teaspoon (1 g) dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until soft, about 3-5 minutes.
- Add the diced chicken to the pot. Cook until browned on all sides, about 5-7 minutes.
- Stir in the sliced carrots and celery, cooking for an additional 3-4 minutes to soften.
- Pour in the chicken broth and bring to a boil over high heat.
- Reduce the heat to low. Stir in the heavy cream, dried thyme, dried basil, salt, and pepper. Allow it to simmer for 20 minutes.
- Just before serving, sprinkle fresh parsley on top.
Notes
For a lighter version, substitute heavy cream with coconut milk or half-and-half. You can prepare the soup in advance and store it for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free