Marry Me Chicken Soup: the name alone promises a dish so irresistible, so comforting, it might just inspire a proposal! But beyond the charming moniker lies a truly exceptional soup, a creamy, flavorful concoction that’s surprisingly easy to make. Have you ever tasted a soup so rich and satisfying that it felt like a warm hug from the inside out? That’s exactly what you get with this recipe.
While the exact origins of “Marry Me Chicken Soup” are shrouded in a bit of mystery, it’s widely believed to be a spin-off of the popular “Marry Me Chicken” dish, a baked chicken recipe that gained viral fame for its supposed romantic powers. The soup version captures all the deliciousness of the original – the sun-dried tomatoes, the garlic, the creamy sauce – in a comforting, slurpable form. It’s a modern comfort food classic!
People adore this soup for several reasons. First, the taste is simply divine. The combination of savory chicken, tangy sun-dried tomatoes, and fragrant garlic creates a symphony of flavors that dance on your palate. Second, the creamy texture is incredibly satisfying, making it the perfect dish for a chilly evening. And finally, it’s relatively quick and easy to prepare, making it a weeknight winner. So, if you’re looking for a dish that’s guaranteed to impress, look no further. This Marry Me Chicken Soup is sure to win hearts (and maybe even a proposal!).
Ingredients:
- Chicken: 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- Olive Oil: 2 tablespoons extra virgin olive oil
- Onion: 1 large yellow onion, chopped
- Garlic: 4 cloves garlic, minced
- Sun-Dried Tomatoes: 1 cup oil-packed sun-dried tomatoes, drained and chopped (reserve 2 tablespoons of the oil)
- Chicken Broth: 8 cups low-sodium chicken broth
- Heavy Cream: 1 cup heavy cream
- Parmesan Cheese: 1/2 cup grated Parmesan cheese, plus more for serving
- Italian Seasoning: 2 teaspoons Italian seasoning
- Red Pepper Flakes: 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Fresh Basil: 1/4 cup fresh basil, chopped, for garnish
- Salt and Pepper: To taste
- Pasta (Optional): 8 ounces ditalini or other small pasta shape
- Spinach (Optional): 5 ounces fresh spinach, roughly chopped
Preparing the Chicken and Aromatics
- Prepare the Chicken: Pat the chicken pieces dry with paper towels. This helps them brown nicely. Season them generously with salt and pepper. Don’t be shy!
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil and the reserved sun-dried tomato oil over medium-high heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
- Add Garlic and Sun-Dried Tomatoes: Add the minced garlic and chopped sun-dried tomatoes to the pot. Cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Cooking the Chicken and Building the Broth
- Brown the Chicken: Add the seasoned chicken pieces to the pot. Cook, stirring occasionally, until the chicken is browned on all sides. It doesn’t need to be cooked through at this point, just nicely browned. Browning the chicken adds a lot of flavor to the soup.
- Add Broth and Seasonings: Pour in the chicken broth. Stir in the Italian seasoning and red pepper flakes (if using). Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer the Soup: Cover the pot and let the soup simmer for at least 15-20 minutes, or until the chicken is cooked through and tender. The longer it simmers, the more the flavors will meld together.
Adding the Creamy Goodness and Finishing Touches
- Add Pasta (Optional): If you’re using pasta, add it to the pot during the last 10-12 minutes of simmering time, or according to the package directions. Make sure the pasta is cooked al dente.
- Stir in the Cream and Parmesan: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Stir until the cheese is melted and the soup is creamy and smooth. Do not boil the soup after adding the cream, as it can curdle.
- Add Spinach (Optional): If you’re using spinach, stir it into the soup during the last few minutes of cooking time, until it wilts.
- Taste and Adjust Seasoning: Taste the soup and adjust the seasoning with salt and pepper as needed. Remember that the Parmesan cheese is already salty, so you may not need much additional salt.
Serving and Enjoying Your Marry Me Chicken Soup
- Garnish and Serve: Ladle the soup into bowls. Garnish with fresh chopped basil and extra grated Parmesan cheese.
- Serve with Bread (Optional): Serve with crusty bread for dipping.
Tips and Variations for the Best Marry Me Chicken Soup
Spice It Up!
If you like a little more heat, add a pinch or two of cayenne pepper along with the red pepper flakes. You could also use a spicier Italian sausage instead of chicken for a different flavor profile.
Make it Vegetarian
To make this soup vegetarian, substitute the chicken with cannellini beans or chickpeas. Use vegetable broth instead of chicken broth. You can also add some chopped mushrooms for a meaty texture.
Add More Vegetables
Feel free to add other vegetables to the soup, such as carrots, celery, or zucchini. Add them along with the onions at the beginning of the cooking process.
Use Different Pasta
If you don’t have ditalini pasta, you can use other small pasta shapes, such as orzo, elbow macaroni, or small shells.
Make it Dairy-Free
To make this soup dairy-free, substitute the heavy cream with coconut cream or cashew cream. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor.
Slow Cooker Version
You can also make this soup in a slow cooker. Add all the ingredients (except the cream, Parmesan cheese, and pasta) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream and Parmesan cheese during the last 30 minutes of cooking time. Cook the pasta separately and add it to the soup before serving.
Freezing and Reheating
This soup can be frozen for up to 3 months. Let the soup cool completely before transferring it to freezer-safe containers. When ready to eat, thaw the soup in the refrigerator overnight. Reheat the soup on the stovetop over medium heat, stirring occasionally. If you added pasta to the soup, it may become a little mushy after freezing and reheating.
Using Fresh Tomatoes
If you prefer to use fresh tomatoes, you can substitute the sun-dried tomatoes with about 1 pound of chopped fresh tomatoes. Add them to the pot along with the chicken broth.
Adding Wine
For a richer flavor, add 1/2 cup of dry white wine to the pot after sautéing the onions and garlic. Let the wine simmer for a few minutes to reduce slightly before adding the chicken broth.
Using Different Herbs
Feel free to experiment with different herbs, such as oregano, thyme, or rosemary. Add them along with the Italian seasoning.
Make it Ahead
This soup is even better the next day, as the flavors have had time to meld together. You can make it ahead of time and store it in the refrigerator for up to 3 days.
Serving Suggestions
This soup is delicious on its own, but it’s also great served with a side salad or grilled cheese sandwich.
Why is it called Marry Me Chicken Soup?
The name “Marry Me Chicken Soup” comes from the idea that it’s so delicious, it will convince anyone to marry you! While that might be a bit of an exaggeration, it’s definitely a crowd-pleasing dish that’s sure to impress.
Nutritional Information
The nutritional information for this soup will vary depending on the ingredients you use and the portion size. However, it’s generally a good source of protein, vitamins, and minerals.
Storage Instructions
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Troubleshooting
Soup is too thick: Add more chicken broth to thin it out.
Soup is too thin: Simmer the soup uncovered for a longer period of time to reduce the liquid.
Soup is not flavorful enough: Add more Italian seasoning, salt, or pepper. You can also add a bouillon cube for extra flavor.
Cream curdled: This can happen if the soup is too hot when you add the cream. Make sure to reduce the heat to low before adding the cream and do not boil the soup after adding the cream.
Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Ladle
Ingredient Substitutions
- Chicken thighs: You can use chicken breasts instead, but they may be drier.
- Heavy cream: You can use half-and-half or milk, but the soup will be less creamy.
- Parmesan cheese: You can use other hard cheeses, such as Pecorino Romano or Asiago.
- Italian seasoning: You can make your own Italian seasoning by combining dried oregano, basil, thyme, rosemary, and marjoram.
-
Conclusion:
This isn’t just chicken soup; it’s Marry Me Chicken Soup, and trust me, after one spoonful, you’ll understand why it carries that name! The creamy, sun-dried tomato infused broth, the tender chicken, and the perfectly cooked pasta all come together in a symphony of flavors that’s both comforting and incredibly satisfying. It’s a dish that speaks volumes, a culinary hug in a bowl, and a guaranteed crowd-pleaser. I truly believe this recipe is a must-try for anyone looking to elevate their soup game.
But the best part? It’s incredibly versatile! While I’ve shared my go-to version, feel free to experiment and make it your own. For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce. If you’re watching your carb intake, swap the pasta for cauliflower rice or zucchini noodles. Want to add more veggies? Spinach, kale, or even chopped bell peppers would be delicious additions.
Serving Suggestions:
* Serve with a crusty loaf of bread for dipping into that luscious broth.
* Garnish with fresh basil or parsley for a pop of color and freshness.
* A sprinkle of Parmesan cheese adds a salty, savory note.
* For a heartier meal, serve alongside a simple green salad.
* Leftovers are even better the next day, as the flavors meld together beautifully.Don’t be afraid to get creative and adapt this recipe to your own taste preferences. The beauty of Marry Me Chicken Soup lies in its adaptability. You can easily adjust the ingredients and seasonings to create a soup that’s perfectly tailored to your liking.
I know there are a million chicken soup recipes out there, but I promise you, this one is special. It’s the perfect blend of comfort food and sophisticated flavors, making it a winner for any occasion. Whether you’re looking to impress a loved one, warm up on a chilly evening, or simply treat yourself to a delicious and satisfying meal, this soup is guaranteed to hit the spot.
So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create some magic in the kitchen. I’m confident that this Marry Me Chicken Soup will become a new favorite in your household.
I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear what you think, what variations you tried, and how much you enjoyed it. Did it live up to its name? Did it win over your family and friends? Let me know! Your feedback is invaluable and helps me continue to create and share recipes that you’ll love. Happy cooking!
Marry Me Chicken Soup: The Ultimate Comfort Food Recipe
Creamy and comforting Marry Me Chicken Soup with tender chicken, sun-dried tomatoes, and Parmesan cheese. A delicious and flavorful soup that's sure to impress!
By: LanaCategory: DinnerDifficulty: EasyCuisine: AmericanYield: 6-8 servingsDietary: VegetarianIngredients
Instructions
Recipe Notes
- For a spicier soup, add a pinch or two of cayenne pepper along with the red pepper flakes.
- To make it vegetarian, substitute the chicken with cannellini beans or chickpeas and use vegetable broth.
- Feel free to add other vegetables to the soup, such as carrots, celery, or zucchini.
- If you don’t have ditalini pasta, you can use other small pasta shapes, such as orzo, elbow macaroni, or small shells.
- To make this soup dairy-free, substitute the heavy cream with coconut cream or cashew cream and use nutritional yeast instead of Parmesan cheese.
- This soup can be made in a slow cooker.
- This soup can be frozen for up to 3 months.
- If you prefer to use fresh tomatoes, you can substitute the sun-dried tomatoes with about 1 pound of chopped fresh tomatoes.
- For a richer flavor, add 1/2 cup of dry white wine to the pot after sautéing the onions and garlic.
- Feel free to experiment with different herbs, such as oregano, thyme, or rosemary.
- This soup is even better the next day, as the flavors have had time to meld together.
- This soup is delicious on its own, but it’s also great served with a side salad or grilled cheese sandwich.
Frequently Asked Questions
→ How do I ensure the bread stays moist?Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.→ Can I substitute ingredients?Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.→ How long does this bread keep?Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.→ What if I don't have all the spices?You can adjust spices to taste or substitute with similar warming spices.→ Can I freeze this bread?Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.
