Marry Me Chicken Soup
A velvety, flavor-packed dish featuring tender chicken in a richly seasoned broth, finished with a touch of cream. It’s a twist on the classic “marry me chicken” entrée, offering a comforting soup version that will quickly become a household favorite.
Equipment
- Large Pot or Dutch Oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden Spoon or Spatula
Ingredients
- 2 pounds chicken breasts cut into bite-size pieces
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 can diced tomatoes 14.5 oz or 2 fresh tomatoes, diced
- 6 cups chicken broth low-sodium preferred
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- Salt and pepper to taste
(Optional)
2 cups baby spinach or kale
¼ cup grated Parmesan cheese
½ teaspoon crushed red pepper flakes
Instructions
- Sauté Onion & Garlic: Heat the olive oil in a large pot over medium-high heat. Add chopped onion and cook until translucent, about 4–5 minutes, then stir in minced garlic.
- Brown Chicken: Add chicken pieces, season with salt, pepper, and half of the dried herbs. Cook until lightly browned on all sides, about 3–4 minutes.
- Simmer: Pour in chicken broth and tomatoes. Add remaining dried herbs. Bring to a boil, then reduce heat to simmer for 15 minutes or until chicken is fully cooked.
- Add Cream: Stir in heavy cream and let the soup return to a simmer. Season again if needed.
- Optional Greens: If using spinach or kale, stir it in now until wilted.
- Serve: Ladle into bowls, garnish with Parmesan cheese, fresh herbs, or red pepper flakes if desired.
Notes
For a lighter calorie count, swap the heavy cream with half-and-half or reduce the amount of cream by half. Always ensure the chicken reaches an internal temperature of 165°F.