Let's Chat About This Soup (Yep, It's That Good)
You ever have one of those days where you want something really cozy, but honestly can’t be bothered to make a three-hour stew or fuss around with fancy stuff? That’s when I go digging in my worn out recipe file for this Easy Marry Me Chicken Soup. I first made it during a ridiculous snowstorm when the power was about to go out and—because I’m kind of stubborn—I refused to order takeaway. Anyway, this soup is like a warm hug and (I swear) even my soup-sceptical husband goes back for seconds and, weirdly, always offers to do the dishes afterward. Go figure.
Don’t let the romantic name fool you, though—there’s no proposal needed. But hey, you never know, right?
Why You'll Love Making This (And Maybe Get a Kiss or Two)
I make this when I want something hearty with almost zero hassle. My family goes nuts for it because it’s filling but not fussy—I mean, you throw in some Chicken, a few pantry staples… not rocket science. I used to stress about getting all the “gourmet” brands (who has time?), but honestly, the cheap stuff holds up just fine in a pinch. Once I tried skimping on the sundried tomatoes and it kinda lost its oomph, so now I always keep a jar in the cupboard (next to the emergency chocolate).
And for real, there’s something about the creamy broth that just screams “comfort food”—even if, halfway through, a certain someone sneaks the last bread roll. Guilty as charged.
What You (Might) Need – Ingredients List
- 2 cups cooked chicken, shredded (rotisserie is my cheat code, but leftover roast works too. Or, use turkey—no one's gonna arrest you.)
- 3 cups chicken broth (Homemade? Great. Boxed? Absolutely fine. My gran loved the kind form the market, but I can never be bothered on busy days.)
- 1 cup heavy cream (Sometimes I swap in half-and-half if the fridge is looking bleak.)
- ½ cup sundried tomatoes, chopped (If you’re out, roasted red peppers are decent but—not to be dramatic—it’s just not the same.)
- 3 cloves garlic, minced (Honestly, I just eyeball it most nights. Garlicky is good.)
- ½ teaspoon dried thyme (Fresh is fancy, dried is real life.)
- ½ teaspoon dried basil (Or Italian seasoning if the spice rack fell over... again.)
- ¼ teaspoon crushed red pepper flakes (I like it mild, but you do you.)
- 2 tablespoons parmesan cheese, grated (My neighbour swears the pre-grated stuff is cheating, but honestly, I don't judge.)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 small onion, diced (I skip it sometimes and, surprise, nobody notices!)
How I Make It – Directions (With Slight Detours)
- Get a big ol' pot and heat the olive oil over medium. Toss in the bits of onion (if you didn’t forget it like I sometimes do) and the garlic. Stir for a couple of minutes, until it smells like, well, soup night at my place.
- Dump in the sundried tomatoes; give them a quick stir. This is where I usually sneak a taste (pro tip: don’t burn your tongue, like I manage to do every third time).
- Pour in the chicken broth and bring it up to a hearty simmer. Honestly, don’t stress if you spill a bit.
- Add the shredded chicken—leftovers are practically begging for this recipe. The first time I made it, I forgot to shred, so I just hacked the pieces smaller as it simmered. Still tasted good.
- Sprinkle in thyme, basil, red pepper flakes, and a happy pinch each of salt and pepper. Stir, but don’t go wild. Let it all hang out for about 10 minutes. (If the soup looks weirdly thin right now, don’t fret—it thickens up with the cream.)
- Turn down the heat, then slowly splash in your heavy cream. Stir. Everything gets all cozy and creamy fast. If you’re using half-and-half, it’ll look a bit less rich but still lovely, trust me.
- Toss in the parmesan cheese and let it melt in—you might need to nudge it to the bottom to help it along. Taste it now. Good, right?
- Let it gently go for another 5 minutes. Or just until you can't wait any longer.
Some Notes (The Hard Way Is Overrated)
- If it comes out too thick (been there), add a splash more broth or even a little water—no one minds.
- Forgot the cream? One time I chucked in a lump of cream cheese—turned out creamier than I expected, so there’s that.
- Don’t panic if the parmesan clumps, just stir harder or, on second thought, fish out any big lumps before serving. Lesson learned.
Variations (Some Hits, One Miss)
Once I tossed in spinach at the end—looked fancy, tasted fresh. Or try white beans if you want it extra hearty (I was skeptical, but it worked). Mushrooms are great too, but when I tried swapping in coconut milk for cream, let’s just say my family revolted. (They’re dramatic.) If you wanna play around, go for it.
What You’ll Need – Equipment
- Large soup pot (or honestly, I used a wok once—it kinda worked?)
- Wooden spoon or spatula (my cousin stirs this with a fork—no clue why, but sure)
- Chopping board and knife (I sometimes skip the board and chop over the sink. Lazy, but less cleanup!)
How To Store It (Assuming There’s Any Left)
Keep it in an airtight container in the fridge; probably fine for up to 3 days—even though in my house it never even lasts ’til the next morning. It thickens a tad, so just splash in extra broth or water when you reheat. Freezes decently well, too, though the cream might get a bit odd but still tastes solid after a quick stir.
Serving Ideas from My Table
I go for chunky bread (sourdough if I'm feeling fancy), but my kid swears by buttery crackers crumbled on top. Sometimes—don’t tell anyone—I just eat it straight out of the pan, perched on the counter. Also great with a fresh salad if you remember to buy greens.
Pro Tips Learned The (Kind Of) Hard Way
- Don’t rush simmering after adding cream; I once cranked up the heat and it split. Tasted fine, looked a bit odd.
- Taste before you go wild with salt—parmesan can sneak in all the salt you need. (Trust me, I learned that one... twice.)
- If you forget to shred the chicken, just mash it up in the pot. Nobody’s grading you.
FAQs – Or, Stuff My Friends Have Actually Asked
- Can I use milk instead of cream?
Yeah, you can; it’ll be a bit thinner, but honestly, not too bad. Add a dab of butter to cheat the richness. - Is this spicy?
Not unless you overload the red pepper flakes—if you’re nervous, just skip ’em at first (I always add more at the table anyway). - How do I keep the chicken juicy?
Actually, rotisserie chicken is basically foolproof for this, but if you’re starting with raw chicken, simmer gently and prevent overcooking. Learned that the hard way, trust me. - Can I double the recipe?
Absolutely. Done it loads of times, except my pot overflowed once (don’t recommend). - What kind of bread goes best?
Oh, good question—crusty country bread is classic, but honestly, I’ve dunked tortilla chips on a particularly lazy Tuesday, and it worked out pretty well. Life’s too short for bread rules (that’s what I say, anyway).
And that’s pretty much it—except now I’m hungry. Go on, give it a go (and if you end up proposing to the soup... you won’t be the first).
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- ½ cup sun-dried tomatoes, sliced
- 1 cup baby spinach
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
Instructions
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1Heat olive oil in a large pot over medium heat. Add diced onion and cook for 2-3 minutes until softened.
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2Add chicken pieces and garlic to the pot, seasoning with salt and pepper. Cook until chicken is lightly browned, about 5 minutes.
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3Stir in sun-dried tomatoes and Italian seasoning. Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
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4Add heavy cream and Parmesan cheese to the pot, stirring to combine. Simmer for 5 more minutes.
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5Add baby spinach and simmer until wilted, about 2 minutes. Adjust seasoning as needed, then serve hot.
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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