Marry Me Chicken Soup
This soup has quickly become a go-to in my kitchen, especially on chilly days or when I want something satisfying but not too complicated.
Equipment
- Large Soup Pot or Dutch Oven
- Wooden Spoon or Silicone Spatula
- Sharp knife & cutting board
- Measuring Cups & Spoons
- Ladle
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 teaspoon red pepper flakes adjust to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 cup sun-dried tomatoes chopped (oil-packed, drained)
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cups cooked shredded chicken rotisserie works great
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Optional Add-Ins
- 1 cup cooked pasta rice, or gnocchi
- 1 –2 cups fresh spinach or chopped kale
Instructions
Step 1: Sauté the Aromatics
- Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat.
- Add the diced onion and cook for about 3–4 minutes, until it softens and becomes translucent.
- Stir in the minced garlic, red pepper flakes, dried thyme, and oregano. Cook for another 1–2 minutes, stirring constantly so the garlic doesn’t burn.
- Pro Tip: Let the spices cook for a minute—this “blooms” them and brings out their full flavor!
Step 2: Add the Sun-Dried Tomatoes
- Stir in the chopped sun-dried tomatoes and cook for 1–2 minutes to soften and release their flavor into the base.
- If they start sticking, you can splash in a bit of broth to deglaze the pot.
Step 3: Pour in the Broth and Simmer
- Add 4 cups of chicken broth to the pot.
- Stir to combine, then bring everything to a gentle boil.
- Once boiling, reduce the heat to low and let it simmer for 10–12 minutes. This helps the flavors deepen.
- Pro Tip: If you like a thicker soup, simmer uncovered. For a thinner broth, cover the pot partially.
Step 4: Stir in the Cream and Cheese
- Lower the heat to medium-low and pour in 1 cup of heavy cream, stirring as you go.
- Gradually add in the Parmesan cheese, stirring until completely melted and smooth.
- Pro Tip: Add the cheese slowly and stir constantly—this keeps it from clumping and ensures a silky texture.
Step 5: Add the Chicken and Optional Veggies
- Stir in the shredded chicken and let it warm through for 3–4 minutes.
- If you’re adding spinach or kale, toss it in now and cook until just wilted.
- Taste and adjust seasoning with salt and pepper.
Step 6: Finish and Serve
- Ladle the soup into bowls and top with chopped fresh basil or parsley, if using.
- Serve hot with crusty bread, over cooked pasta, or enjoy it just as it is.
- Pro Tip: Let the soup sit for 5–10 minutes off the heat before serving—this gives the flavors a chance to meld beautifully.
Notes
Nutritional Value (Per serving)
- Calories: ~350–450 kcal
- Protein: 25–30g
- Fat: 20–25g
- Carbohydrates: 15–20g
- Fiber: 1–2g
- Sugar: 4–6g