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Marry Me Chicken Soup: The Recipe That Will Get You a Proposal

Marry Me Chicken Soup: the name alone promises a dish so irresistible, so comforting, that it could inspire a proposal! But beyond the playful moniker lies a truly exceptional soup, a creamy, flavorful concoction that will warm you from the inside out. Have you ever tasted a soup so rich and satisfying that it felt like a warm hug on a chilly day? This is it.

While the exact origins of “Marry Me Chicken Soup” are shrouded in a bit of mystery, it’s widely believed to be a delicious spin-off of the popular “Marry Me Chicken” recipe that took the internet by storm. The original dish, featuring chicken simmered in a sun-dried tomato and cream sauce, was rumored to be so delicious that it would guarantee a marriage proposal. This soup takes all the best elements of that dish – the creamy sauce, the savory chicken, the burst of flavor from sun-dried tomatoes – and transforms it into a comforting and easy-to-eat soup.

People adore this soup for its incredible flavor profile. The creamy broth, infused with garlic, herbs, and sun-dried tomatoes, is simply divine. The tender chicken adds a hearty protein element, and the addition of vegetables makes it a complete and satisfying meal. But perhaps the best part is how easy it is to make. This Marry Me Chicken Soup comes together quickly, making it perfect for busy weeknights or when you’re craving something comforting without spending hours in the kitchen. It’s a guaranteed crowd-pleaser, and who knows, maybe it will even inspire a proposal or two!

Marry Me Chicken Soup this Recipe

Ingredients:

  • For the Chicken:
    • 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon paprika
  • For the Soup Base:
    • 1 tablespoon olive oil
    • 1 large yellow onion, chopped
    • 2 cloves garlic, minced
    • 1 red bell pepper, chopped
    • 8 oz cremini mushrooms, sliced
    • 4 cups chicken broth
    • 1 (14.5 oz) can diced tomatoes, undrained
    • 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained
    • 1 teaspoon dried Italian seasoning
    • 1/2 teaspoon red pepper flakes (optional, for heat)
    • 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
  • For the Creamy Sauce:
    • 1 cup heavy cream
    • 1/2 cup grated Parmesan cheese
    • 2 tablespoons chopped fresh basil, for garnish
    • Crusty bread, for serving (optional)
  • Optional Add-ins:
    • 1 cup chopped spinach or kale
    • 1/2 cup cooked pasta (such as ditalini or small shells)

Preparing the Chicken:

  1. First, let’s get the chicken ready. In a large bowl, combine the cubed chicken breasts with 1 tablespoon of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/4 teaspoon of paprika. Make sure the chicken is evenly coated with the spices. This step is crucial for building flavor right from the start.
  2. Heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the seasoned chicken to the pot. Be careful not to overcrowd the pot; you may need to cook the chicken in batches to ensure it browns properly.
  3. Cook the chicken for about 5-7 minutes, or until it’s browned on all sides and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the pot and set it aside. Don’t worry if the chicken isn’t perfectly cooked at this stage; it will continue to cook in the soup later.

Building the Soup Base:

  1. Now, let’s create the flavorful base for our soup. In the same pot you used for the chicken, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium.
  2. Add the chopped yellow onion and cook for about 5-7 minutes, or until it’s softened and translucent. Stir occasionally to prevent it from burning. A good starting point is key to a great soup.
  3. Add the minced garlic and chopped red bell pepper to the pot. Cook for another 2-3 minutes, or until the garlic is fragrant and the bell pepper is slightly softened. Be careful not to burn the garlic, as it can become bitter.
  4. Add the sliced cremini mushrooms to the pot. Cook for about 5-7 minutes, or until the mushrooms are softened and have released their moisture. Stir occasionally to ensure they cook evenly.
  5. Pour in the 4 cups of chicken broth, the can of diced tomatoes (undrained), and the can of Rotel diced tomatoes and green chilies (undrained). Stir well to combine all the ingredients.
  6. Add the dried Italian seasoning, red pepper flakes (if using), and chopped sun-dried tomatoes to the pot. Stir again to incorporate the spices and sun-dried tomatoes.
  7. Bring the soup to a simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 15-20 minutes. This allows the flavors to meld together and deepen. The longer it simmers, the better it will taste!

Combining and Finishing the Soup:

  1. Return the cooked chicken to the pot with the soup base. Stir to combine.
  2. If you’re adding spinach or kale, stir it in now. Cook for another 2-3 minutes, or until the greens are wilted.
  3. If you’re adding cooked pasta, stir it in now. Cook for another 1-2 minutes, or until the pasta is heated through.
  4. Pour in the heavy cream and stir gently to combine. Be careful not to boil the soup after adding the cream, as it can curdle.
  5. Stir in the grated Parmesan cheese until it’s melted and the soup is creamy and smooth.
  6. Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or red pepper flakes to suit your taste.

Serving:

  1. Ladle the Marry Me Chicken Soup into bowls.
  2. Garnish with chopped fresh basil.
  3. Serve hot with crusty bread for dipping, if desired.

Tips and Variations:

  • Spice it up: If you like your soup extra spicy, add more red pepper flakes or a pinch of cayenne pepper.
  • Make it vegetarian: Substitute the chicken with chickpeas or white beans for a vegetarian version. Use vegetable broth instead of chicken broth.
  • Add more vegetables: Feel free to add other vegetables like carrots, celery, or zucchini to the soup.
  • Use different cheeses: Try using a blend of Parmesan and Romano cheese, or add a dollop of mascarpone cheese for extra creaminess.
  • Slow Cooker Option: You can easily adapt this recipe for the slow cooker. Brown the chicken and sauté the vegetables as directed, then transfer everything 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.
  • Freezer-Friendly: This soup freezes well. Let it cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop.
Why is it called “Marry Me Chicken Soup”?

The name “Marry Me Chicken Soup” comes from the idea that it’s so delicious, anyone who tastes it will want to marry the person who made it! It’s a fun and playful name that reflects the rich, creamy, and flavorful nature of the soup.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

  • Calories: Approximately 450-550 per serving
  • Protein: 30-40g
  • Fat: 30-40g
  • Carbohydrates: 20-30g
Storage Instructions:

Store leftover Marry Me Chicken Soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave until heated through.

Serving Suggestions:

This soup is a complete meal on its own, but you can also serve it with a side salad or some crusty bread for dipping. It’s perfect for a cozy night in or a special occasion.

Ingredient Substitutions:
  • Chicken: You can use chicken thighs instead of chicken breasts, but they may require a longer cooking time.
  • Heavy Cream: If you’re looking for a lighter option, you can use half-and-half or milk, but the soup won’t be as creamy.
  • Parmesan Cheese: Pecorino Romano cheese is a good substitute for Parmesan cheese.
  • Sun-Dried Tomatoes: If you don’t have sun-dried tomatoes, you can omit them or use a tablespoon of tomato paste for added flavor.
  • Rotel Tomatoes: If you don’t like spicy food, you can use regular diced tomatoes instead of Rotel.
Equipment Needed:
  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
Troubleshooting:
  • Soup is too thick: Add more chicken broth to thin it out.
  • Soup is too thin

    Marry Me Chicken Soup

    Conclusion:

    This Marry Me Chicken Soup isn’t just another soup recipe; it’s a flavor explosion waiting to happen! Seriously, the creamy, cheesy, sun-dried tomato infused broth, combined with tender chicken and perfectly cooked pasta, creates a symphony of tastes that will have you craving it again and again. I know, I know, I’m biased, but trust me on this one. The richness of the parmesan, the tang of the sun-dried tomatoes, and the subtle heat from the red pepper flakes all work together to create a truly unforgettable culinary experience. It’s comfort food elevated to an art form.

    But what truly makes this soup a must-try is its versatility. It’s not just a one-trick pony! Feel free to experiment and make it your own. For a heartier meal, consider adding some chopped spinach or kale during the last few minutes of cooking. The greens will wilt beautifully and add a boost of nutrients. If you’re a mushroom lover (like me!), sauté some sliced mushrooms with the onions and garlic for an earthy depth of flavor. And for those who prefer a bit more spice, don’t be shy with the red pepper flakes – a pinch or two more will definitely kick things up a notch.

    Serving suggestions? Oh, the possibilities! A crusty loaf of bread, perfect for dipping into that luscious broth, is an absolute must. A simple side salad with a light vinaigrette will provide a refreshing contrast to the richness of the soup. And for a truly decadent experience, sprinkle some extra grated parmesan cheese on top just before serving. You could even add a dollop of pesto for an extra burst of flavor.

    Beyond the classic bread pairing, consider serving this soup with grilled cheese croutons for a fun and playful twist. Simply cut your favorite cheese sandwich into small squares and toast them until golden brown. They’ll add a delightful crunch and cheesy goodness to every spoonful. Another great option is to serve it with a side of roasted vegetables, such as broccoli, carrots, or Brussels sprouts. The roasted vegetables will provide a healthy and flavorful complement to the soup.

    And if you’re looking for a lighter option, try serving the soup over zucchini noodles instead of traditional pasta. This will significantly reduce the carbohydrate content while still providing a satisfying and flavorful meal. You can also use different types of pasta, such as gluten-free pasta or whole-wheat pasta, to suit your dietary needs.

    I truly believe that this Marry Me Chicken Soup has the power to win hearts (and stomachs!). It’s the perfect dish for a cozy night in, a comforting meal on a chilly day, or even a special occasion. It’s easy to make, incredibly delicious, and endlessly adaptable.

    So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I’m confident that you’ll fall in love with this recipe just as much as I have. And please, don’t be a stranger! Once you’ve tried it, I’d love to hear about your experience. Share your photos, your variations, and your thoughts in the comments below. Let me know what you loved, what you changed, and how you made it your own. Happy cooking! I can’t wait to see what culinary masterpieces you create!

    Marry Me Chicken Soup: The Recipe That Will Get You a Proposal

    Creamy and flavorful Marry Me Chicken Soup, packed with chicken, vegetables, and a rich Parmesan sauce. So delicious, it's guaranteed to impress!

    Save This Recipe
    Prep Time20 minutes
    Cook Time40 minutes
    Total Time60 minutes
    Yield6-8 servings
    👨‍🍳By: Lana
    📂Category: Dinner
    📊Difficulty: Easy
    🌍Cuisine: American
    🍽️Yield: 6-8 servings
    🥗Dietary: Vegetarian

    Ingredients

    Instructions

    Recipe Notes

    • Spice it up: If you like your soup extra spicy, add more red pepper flakes or a pinch of cayenne pepper.
    • Make it vegetarian: Substitute the chicken with chickpeas or white beans for a vegetarian version. Use vegetable broth instead of chicken broth.
    • Add more vegetables: Feel free to add other vegetables like carrots, celery, or zucchini to the soup.
    • Use different cheeses: Try using a blend of Parmesan and Romano cheese, or add a dollop of mascarpone cheese for extra creaminess.
    • Slow Cooker Option: You can easily adapt this recipe for the slow cooker. Brown the chicken and sauté the vegetables as directed, then transfer everything 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.
    • Freezer-Friendly: This soup freezes well. Let it cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop.
    • Ingredient Substitutions:
      • Chicken: You can use chicken thighs instead of chicken breasts, but they may require a longer cooking time.
      • Heavy Cream: If you’re looking for a lighter option, you can use half-and-half or milk, but the soup won’t be as creamy.
      • Parmesan Cheese: Pecorino Romano cheese is a good substitute for Parmesan cheese.
      • Sun-Dried Tomatoes: If you don’t have sun-dried tomatoes, you can omit them or use a tablespoon of tomato paste for added flavor.
      • Rotel Tomatoes: If you don’t like spicy food, you can use regular diced tomatoes instead of Rotel.
    • Soup is too thick: Add more chicken broth to thin it out.
    • Soup is too thin: Simmer uncovered for a longer period to reduce the liquid.

    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.

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