Marry me chicken soup
Marry Me Chicken Soup is a cozy, comforting dish that's packed with tender chicken, noodles, and flavorful herbs that make you feel warm inside. It’s like a hug in a…
Tip: save now, cook later.Marry Me Chicken Soup is a cozy, comforting dish that’s packed with tender chicken, noodles, and flavorful herbs that make you feel warm inside. It’s like a hug in a bowl, with each spoonful bringing a perfect mix of heartiness and gentle flavors that just make everything better.
I love making this soup when I want something simple but special. The chicken cooks up so tender, and the broth is rich without being too heavy. I always add a little extra garlic and fresh parsley because it brightens the whole bowl and gives it a fresh touch. It’s the kind of soup that makes you slow down and enjoy the moment.
This soup is great on its own or paired with crusty bread for dipping. I’ve often served it to friends on chilly evenings, and it never fails to bring smiles and good conversation. There’s just something about Marry Me Chicken Soup that makes every meal feel like a little celebration. I think that’s why it’s a favorite in my kitchen!
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken cooks quickly and stays tender. If you want more flavor, use thighs instead—they stay juicy and add richness.
Chicken broth: Low sodium is best so you control the salt level. You can also use homemade broth for a deeper taste.
Mushrooms: These add an earthiness that balances the creamy soup. If you don’t have mushrooms, zucchini slices work well as a mild substitute.
Spinach: Fresh spinach adds a vibrant color and freshness. Frozen spinach is fine too—just thaw and squeeze out excess water before adding.
Pasta: Shells or tortellini absorb broth nicely. If you want a gluten-free soup, rice or quinoa can replace pasta.
Heavy cream: This makes the broth silky and rich. For a lighter option, use half-and-half or coconut milk for a subtle twist.
How Do You Cook the Chicken So It Stays Tender and Juicy?
Cooking the chicken right is important since overcooking can make it dry. Here’s how I do it:
- Dice the chicken evenly so it cooks at the same rate.
- Season the chicken well with salt and pepper before adding to the pot.
- Cook it on medium heat just until the pieces turn white and firm, about 5 minutes. Avoid cooking it too long at this stage.
- Once you add broth and simmer, the chicken continues cooking gently, keeping it juicy.
This method gives you tender chicken that soaks up the flavors of the broth, making every bite satisfying.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the soup ingredients evenly and allowing flavors to meld.
- Sharp knife – makes quick work of chopping chicken, vegetables, and herbs safely.
- Cutting board – a sturdy surface keeps your workspace clean and organized.
- Wooden spoon or ladle – great for stirring the soup gently without scratching your pot.
- Measuring cups and spoons – essential for getting the right balance of seasonings and liquids.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs for a richer, juicier taste that stays tender in soup.
- Add cooked bacon bits for a smoky, savory boost that pairs well with creamy broth.
- Include diced carrots and celery for extra crunch and classic soup flavor.
- Stir in a handful of shredded Parmesan at the end for a cheesy twist that melts into the broth.
Marry Me Chicken Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 boneless, skinless chicken breasts, diced
- 4 cups chicken broth (preferably low sodium)
- 1 cup mushrooms, sliced
- 1 cup spinach leaves, roughly chopped
- 1 cup shell or tortellini pasta
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup canned diced tomatoes, drained
- ½ cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and roughly 25 minutes to cook, totaling around 35 minutes from start to finish. It’s a quick and cozy meal perfect for any day of the week.
Step-by-Step Instructions:
1. Sauté Onions and Spices:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Then add the garlic, smoked paprika, oregano, basil, and red pepper flakes, cooking for another minute to bring out their aroma.
2. Cook the Chicken and Mushrooms:
Add the diced chicken to the pot, seasoning with salt and pepper. Cook until chicken is lightly browned on all sides, about 5 minutes. Stir in the sliced mushrooms and cook for 3 minutes until they start softening.
3. Add Broth, Pasta, and Tomatoes:
Pour in the chicken broth and bring to a boil. Add the pasta and drained diced tomatoes, then reduce heat to a simmer. Cook until pasta is tender but still firm, about 7-9 minutes depending on your pasta.
4. Finish with Cream and Spinach:
Lower the heat and stir in the heavy cream and chopped spinach. Let it simmer for 2-3 more minutes until the spinach wilts and the soup is heated through. Taste and adjust seasoning with salt and pepper as needed.
5. Serve and Enjoy:
Ladle the soup into bowls and garnish with freshly chopped parsley and a sprinkle of cracked black pepper. Enjoy your warm and hearty Marry Me Chicken Soup!
Can I Use Frozen Chicken Instead of Fresh?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before dicing and cooking. Pat it dry to avoid excess moisture in the soup.
Can I Substitute the Heavy Cream?
Absolutely. You can use half-and-half for a lighter soup or coconut milk for a dairy-free twist. Keep in mind coconut milk will add a subtle flavor change.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally to warm evenly.
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup up to the point before adding spinach and cream. Refrigerate and add those ingredients fresh when reheating to keep the soup vibrant and creamy.
