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- 2 boneless, skinless chicken breasts - 6 cups chicken broth - 1 medium onion, finely diced - 2 cloves of garlic, minced - 2 medium carrots, peeled and diced - 2 stalks of celery, diced - 1 cup corn kernels, fresh or frozen - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes - Salt and freshly ground black pepper, to taste - 1 cup heavy cream - Fresh parsley, chopped, for garnish When choosing fresh ingredients, look for bright colors and firm textures. - For chicken, pick breasts with no discoloration. - Choose onions that feel heavy and have smooth skins. - Carrots should be firm and not wrinkled. - Fresh herbs should smell strong and look vibrant. - Corn can be fresh or frozen; just ensure it is high quality. You can easily swap some ingredients based on what you have. - For chicken, use rotisserie chicken for a quicker option. - If you don’t have chicken broth, vegetable broth works well. - Use shallots instead of onion for a milder taste. - Replace heavy cream with coconut milk for a lighter soup. - You can add other veggies, like bell peppers or zucchini, for more flavor. {{ingredient_image_2}} Making Marry Me Chicken Soup is simple and quick. First, you cook the veggies and chicken together. Then, you shred the chicken and mix in cream and corn. Finally, you serve it hot with fresh parsley. 1. Start by heating 1 tablespoon of olive oil in a large pot over medium heat. 2. Add the finely diced onion and sauté for 3-4 minutes until it looks clear and smells good. 3. Next, stir in the minced garlic and cook for 1 minute, so it releases its nice aroma. 4. Add the diced carrots and celery, cooking for 5-6 minutes. This softens the veggies and builds flavor. 5. Sprinkle in the dried thyme, oregano, red pepper flakes, salt, and black pepper. Mix well. 6. Place the chicken breasts into the pot and pour in the chicken broth. Bring it to a gentle boil. 7. Lower the heat to simmer and cover the pot. Let it cook for 15-20 minutes until the chicken is cooked through. 8. Take out the chicken and shred it using two forks. Return the shredded chicken back into the soup. 9. Stir in the corn and heavy cream. Let it simmer for another 5 minutes, adjusting seasoning to taste. 10. Ladle the soup into warm bowls and garnish with chopped parsley. To shred chicken quickly, let it cool for a few minutes after cooking. Use two forks to pull apart the meat. If you want, you can also use a stand mixer with a paddle attachment. This method works great and saves time. To make your Marry Me Chicken Soup shine, I have a few tasty tips. First, use fresh herbs whenever you can. Fresh thyme and oregano add a vibrant touch. You can also add a splash of lemon juice for brightness. This small addition can lift the flavors and make the soup pop. Another great way to enhance flavor is to brown the chicken before adding it to the pot. This step adds depth, making the soup richer. Try sautéing the garlic until golden, too. This brings out its sweet notes. Avoid overcooking the chicken. It can turn dry and tough. Cook it just until it’s no longer pink. Also, don’t skip seasoning until the end. Season as you go. This builds layers of flavor that make every bite amazing. Be careful with the cream. If added too early, it can curdle. Stir it in right before serving for a smooth finish. Lastly, don’t forget to taste! Adjust salt and spice as needed. This ensures the best taste for your soup. If you want a thicker soup, there are some easy tricks. A simple way is to mash some of the cooked vegetables. Just take a few from the pot and mash them with a fork, then stir them back in. You can also add a slurry of cornstarch and water. Mix one tablespoon of cornstarch with two tablespoons of water, then stir it into the soup. Let it simmer for a few minutes to thicken. Another option is to let the soup simmer longer. This reduces the liquid and thickens the soup naturally. Just keep an eye on it to avoid burning. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs to enhance the flavor and nutritional value of your soup. Customize the Spice Level: Adjust the amount of red pepper flakes to suit your taste; you can even omit them for a milder soup. Make it Ahead: This soup can be made in advance and stored in the refrigerator for up to 3 days, allowing flavors to meld beautifully. Garnish for Appeal: A sprinkle of fresh parsley not only adds color but also a burst of freshness that complements the creamy soup. {{image_4}} To make your Marry Me Chicken Soup dairy-free, swap the heavy cream. Use coconut milk or almond milk instead. These options add a nice creaminess without dairy. Both options will change the flavor slightly, but they still taste great. Just remember to check for added sugars in the milk you choose! Boost the nutrition of your soup by adding more veggies. Consider adding: - Spinach - Kale - Zucchini - Bell peppers These vegetables bring color, flavor, and extra vitamins. You can add them in step 3 with the carrots and celery. They’ll cook down nicely and blend well with the soup. If you enjoy a bit of heat, spice up your soup! Start by increasing the red pepper flakes. You can also add fresh jalapeños or crushed chili peppers. Another great choice is hot sauce. Just a few drops can take your soup to the next level. Adjust the spice to your taste and enjoy the warmth! To keep your Marry Me Chicken Soup fresh, let it cool down first. This helps prevent condensation in the storage container. Use airtight containers for the best protection. Store the soup in the fridge for up to three days. If you plan to eat it later, it's best to freeze it. For long-term storage, freeze the soup in portions. Use freezer-safe bags or containers. Make sure to leave some space for the soup to expand as it freezes. This soup can last for up to three months in the freezer. Always label the bags with the date to track freshness. When you’re ready to enjoy the soup again, thaw it overnight in the fridge. Reheat it on the stove over low heat. Stir often to keep it from sticking. If it looks too thick, add a splash of chicken broth or water. This will help restore its creamy texture and flavor. Enjoy! Marry Me Chicken Soup is a rich, creamy soup made with chicken and veggies. It gets its name from the idea that anyone who tastes it will fall in love. The soup includes chicken breasts, onion, garlic, carrots, celery, corn, and seasonings. It is hearty and packed with flavor. The heavy cream adds a smooth texture, making it feel like a warm hug in a bowl. Yes, you can make Marry Me Chicken Soup in a slow cooker. Start by sautéing the onion and garlic in a pan. Then, add all the ingredients to the slow cooker. Include the sautéed onion and garlic, chicken, broth, veggies, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before adding the cream in the last 30 minutes of cooking. To make Marry Me Chicken Soup gluten-free, use gluten-free chicken broth. Most chicken broths are gluten-free, but always check the label. Use fresh veggies and the other ingredients listed. This soup is naturally gluten-free without any flour or gluten-containing items. Always double-check your seasonings for hidden gluten. Enjoy a bowl of comfort without worry! In this post, we explored all aspects of Marry Me Chicken Soup. We discussed key ingredients, tips for freshness, and easy substitutions. The step-by-step guide made cooking simple and stress-free. I also shared ways to improve flavor and avoid mistakes. Variations, like dairy-free or spicy options, add fun to the recipe. Finally, we covered storage tips to keep leftovers tasty. Enjoy your cooking and make this soup a go-to dish!

Marry Me Chicken Soup

A comforting chicken soup that's perfect for any occasion, featuring tender chicken, fresh vegetables, and a creamy broth.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 6 cups chicken broth
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 cup corn kernels, fresh or frozen
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes
  • to taste salt
  • to taste freshly ground black pepper
  • 1 cup heavy cream
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat 1 tablespoon of olive oil over medium heat. Once hot, add the finely diced onion and sauté for 3-4 minutes, stirring occasionally, until the onion turns translucent and fragrant.
  • Add the minced garlic to the pot and cook for an additional minute, stirring frequently to prevent burning. The garlic should become aromatic.
  • Incorporate the diced carrots and celery into the pot, cooking for approximately 5-6 minutes. Stir occasionally until the vegetables begin to soften, enhancing the soup’s flavor base.
  • Season the vegetable mixture with dried thyme, dried oregano, red pepper flakes, salt, and freshly ground black pepper. Stir well to combine all the seasonings evenly throughout the veggies.
  • Nestle the chicken breasts into the mixture and pour in the chicken broth. Increase the heat to bring the soup to a gentle boil.
  • Once boiling, reduce the heat to low to maintain a simmer. Cover the pot and let it cook for 15-20 minutes, or until the chicken is no longer pink in the center and is fully cooked.
  • Carefully remove the cooked chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the soup.
  • Stir in the corn kernels and heavy cream, allowing the soup to simmer for an additional 5 minutes until everything is heated through. Taste and adjust seasoning if necessary, adding more salt, pepper, or red pepper flakes as desired.
  • When ready to serve, ladle the soup into warm bowls and sprinkle freshly chopped parsley on top for garnish.

Notes

Serve the soup in rustic, deep bowls accompanied by slices of crusty bread for perfect dipping.
Keyword chicken soup, comfort food, creamy soup