Alright, pull up a chair for this one because Easy Marry Me Chicken Soup is my absolute go-to when the weather's grim or when someone's got the sniffles (let's be real, sometimes it's just me needing a soup hug). Honestly, the first time I made this, it was a total improvisation—I'd run out of cream for pasta, there was leftover rotisserie chicken from the shop, and I thought, eh, why not throw it all together with a dash of hopeful seasoning? Turns out, it tasted so good my partner declared he’d marry me all over again if it meant I'd make it more often. We're still married, so something worked out… even if I once mistook the chili flakes for paprika and accidentally made it spicy enough for a Texan rodeo.
Why You'll Love This Chicken Hug in a Bowl
I make this when life's busy and I need dinner that won’t make me pull my hair out. My family goes a bit wild for it because it's creamy, herby, and somehow feels like Italian sunshine, even if the rain’s coming in sideways (which, trust me, happens more than I’d like to admit). Plus, you only need one pot—my sink thanks me for that. For those days when the idea of another bland soup makes you want to eat cereal, this one saves the day, especially with a bit of bread dunked in. Oh, and once I totally forgot the garlic, but nobody noticed because the flavors are somehow forgiving—phew.
Ingredients (and Some Cheeky Substitutes)
- 2 cups cooked chicken (leftover rotisserie works, or poached—sometimes I just grab that pre-cooked chicken from the supermarket, don't judge)
- 1 onion, diced (red onion gives a bolder flavor, but whatever’s in the drawer)
- 3 cloves garlic, minced (sometimes I use the jar stuff when I’m feeling lazy)
- 2 carrots, sliced (but I honestly use whatever root veg is lurking)
- 2 sticks celery, chopped (optional, unless you like extra crunch)
- 4 cups chicken broth (homemade if you’re fancy, boxed if you’re me on a Tuesday)
- 1 cup heavy cream (or whole milk, or half and half—my gran insists on double cream, up to you!)
- ½ cup sun-dried tomatoes, chopped (drained oil, but you can use cherry tomatoes in a pinch for a fresher taste)
- ½ teaspoon dried thyme (fresh if you’re in a Martha Stewart mood)
- ½ teaspoon dried oregano
- ½ cup grated parmesan cheese (I buy pre-grated sometimes—shh, don’t tell the foodies)
- 1 tablespoon olive oil
- Handful spinach or kale (optional, but I like a bit of green)
- Salt and pepper to taste
What You Do (Directions, a Bit Loosely)
- Grab your biggest soup pot (if it’s not clean, this is your sign to wash it real quick). Heat the olive oil over medium. Toss in onions, carrots, celery—a.k.a. the veggie workhorses. Stir until they're soft, about 5-7 minutes. This is where I usually sneak a taste of the onions, don’t ask me why.
- Add garlic, thyme, and oregano. Stir for a couple of minutes until things start smelling like Nonna’s kitchen (or at least a little Italian corner deli).
- Pour in chicken broth and bring to a simmer. If your broth looks a bit cloudy, congrats, you’re doing it right. Let it cook down for about 10 minutes—sometimes I get distracted and leave it a bit longer, oops.
- Tumble in the cooked chicken, sun-dried tomatoes, and spinach or kale if you’re using it (or honestly, whatever green stuff you need to use up before it limps). Let it all mingle for another 10 mins.
- Stir in heavy cream and parmesan until the cheese melts and soup gets all creamy-dreamy. Don’t worry if it looks weird at first, it always comes together when the cheese melts in. Salt and pepper at the end—always at the end, otherwise I overdo it and regret things.
Scribbled Notes (Stuff I Learned the Messy Way)
- The soup tastes better the next day, I swear (if you actually have any left by then!)
- If you use kale, tear it small—otherwise it gets stringy, and nobody wants to fish greens out of their teeth all night.
- Sun-dried tomatoes can be pretty punchy; I sometimes rinse them if the flavor’s too in-your-face.
- I once added extra cream to thicken it and honestly, it turned into more of a stew—still good, but not quite soup anymore.
Variations I’ve Tried (and One Dud)
- Added a scoop of cooked rice—very hearty, turned it into more of a meal than a soup.
- Used turkey instead of chicken after Christmas, nobody noticed the switch!
- Tried it with coconut milk… which was not my fave. Tasted a bit off, so, yeah, maybe skip that unless you love experimenting.
- Fresh basil or parsley stirred in right before serving—really perks it up!
Equipment (Or What I Make Do With)
Having a big soup pot is handy, but actually, I’ve managed with a regular saucepan and just filled it to the brim (carefully). A sharp knife for the veg, a wooden spoon, and a cheese grater (unless you buy pre-grated like me half the time). No immersion blender needed, unless you want it super creamy—then a regular blender works, just let it cool a bit so it doesn’t explode (learned that the hard way, yikes).
Storing It (But Don't Count On Extras!)
Stick leftovers in an airtight container in the fridge for up to three days. Though honestly, in my house, it never lasts longer than a day; my youngest claims it's his 'study fuel'. You can freeze it, but sometimes the cream gets a bit weird on thawing—still fine, just give it a good stir and maybe add a splash of broth when reheating.
How I Love to Serve It
I always set a basket of crusty bread next to the pot—my brother thinks it's a crime to eat soup without bread (he’s not wrong). Sometimes I sprinkle extra cheese on top or a twist of black pepper. One time we served it with garlic knots (a bit extra, but wow). If I’m feeling fancy, I add a swirl of olive oil just before serving because it looks pretty—and makes it taste almost restaurant-level.
Things I’ve Messed Up That You Don’t Have To
- I tried rushing the veggie sauté step once—everything tasted harsh, honestly. Give it time for the flavor to come together.
- If you add spinach too early, it goes a weird khaki color. Better to toss it in right at the end.
- Once forgot to season at the end and wondered why it tasted flat… salt and pepper are your friends.
Your Questions, Answered (With All My Usual Rambling Answers)
- Can I make this dairy-free? Yeah, probably. Unsweetened soy or oat milk and that Violife vegan parmesan works—texture’s a bit lighter, but still comforting.
- Is this good for meal prep? Absolutely! It reheats like a dream. Only thing, the cream can separate a bit, so give it a good stir and maybe a splash more broth or milk if it thickens up too much.
- Can I use uncooked chicken and simmer it in the soup? I've done that when I couldn't be bothered pre-cooking. Just chop it small and let it poach gently—might need a little longer to cook through though (poke a piece with a fork to check).
- Can I double the recipe? Oh, for sure. Just make sure your pot's big enough! Or else you’ll end up with a stovetop mess, ask me how I know…
- Is it spicy? Not at all unless you want it to be—add some chili flakes if you're feeling bold. Or if you do the chili for paprika swap like I did, welcome to sweat city!
If you actually read all this—cheers! Hope you love this Easy Marry Me Chicken Soup as much as my family does (and, well, me). Sometimes it really is dinner that makes the whole day feel hopeful again.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- ½ cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups fresh baby spinach
- Salt and black pepper to taste
Instructions
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1Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until lightly browned, about 5 minutes.
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2Add the chopped onion and cook until soft, about 3 minutes. Stir in garlic and cook for 1 more minute until fragrant.
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3Pour in the chicken broth, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 15 minutes.
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4Stir in heavy cream and Parmesan cheese. Simmer for another 5 minutes, stirring occasionally.
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5Add baby spinach and cook until wilted, about 2 minutes. Season with salt and black pepper to taste.
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6Serve hot, garnished with extra Parmesan if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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