Description
There’s something magical about a soup that can make people fall in love with the first spoonful. This Marry Me Chicken Soup isn’t just a meal—it’s pure comfort in a bowl that transforms ordinary ingredients into something extraordinary. The name might sound bold, but once you taste this creamy, herb-infused masterpiece with tender chicken and sun-dried tomatoes, you’ll understand why it earned such a romantic reputation.
Ingredients
Base Ingredients:
- 2 pounds boneless, skinless chicken thighs (or chicken breasts)
- 6 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
Flavor Enhancers:
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 1 bay leaf
- Salt and black pepper to taste
Vegetables & Additions:
- 2 carrots, sliced
- 2 celery stalks, chopped
- 8 oz egg noodles or pasta of choice
- 1/2 cup fresh basil, chopped
- 1/2 cup grated Parmesan cheese
Smart Substitutions:
For dairy-free options, replace heavy cream with coconut cream. Gluten-sensitive? Swap regular noodles for rice noodles or zucchini spirals. Vegetarians can substitute chicken with mushrooms and use vegetable broth for equally satisfying results.
Instructions
Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Season chicken pieces generously with salt and pepper, then sear them until golden brown on both sides, about 4-5 minutes per side. The chicken doesn’t need to be fully cooked at this stage—that beautiful golden color is building flavor for your soup. Remove chicken and set aside on a plate.
In the same pot, add diced onions to those delicious browned bits left from the chicken. Cook for 3-4 minutes until the onions become translucent and fragrant. Add minced garlic, oregano, thyme, and red pepper flakes, stirring constantly for about 30 seconds until the herbs become aromatic. This step is crucial—it’s where all those wonderful flavors begin to marry together.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. These caramelized pieces are flavor gold. Return the seared chicken to the pot along with sun-dried tomatoes, carrots, celery, and bay leaf. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer.
Cover and let everything simmer for 20-25 minutes until the chicken is thoroughly cooked and vegetables are tender. The chicken should easily shred with two forks when ready. Remove the chicken pieces, shred them into bite-sized pieces using two forks, and return to the pot. Discard the bay leaf.
Stir in the heavy cream, creating that luxurious, velvety texture that makes this soup special. Add the egg noodles and cook according to package directions, usually 6-8 minutes. The noodles will absorb some of the flavorful broth, making each bite perfectly seasoned.
Remove from heat and stir in fresh basil and half the Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed. The soup should have a perfect balance of creamy richness, herbal freshness, and tangy brightness from the sun-dried tomatoes.
Nutrition
- Calories: 420
- Sodium: 890mg
- Fat: 20g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g