Description
Marry Me Chicken Soup is a comforting and creamy homemade soup featuring tender shredded chicken, fresh vegetables, and a flavorful broth enriched with heavy cream. This hearty yet delicate soup is perfect for a cozy meal any day of the week.
Ingredients
Scale
Chicken and Broth
- 4 boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
Vegetables and Aromatics
- 5 cloves fresh garlic, minced
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 stalks celery, chopped
Dairy
- 1 cup heavy cream
Seasoning
- Salt and pepper to taste
- Olive oil for sautéing (about 2 tablespoons)
Instructions
- Prepare the vegetables and garlic: Chop the onions, slice the carrots, chop the celery, and mince the garlic cloves finely to ensure they release their flavors evenly.
- Sauté the aromatics and vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onions and cook until translucent, about 4-5 minutes. Stir in the minced garlic, sliced carrots, and chopped celery, cooking for another 5-7 minutes until softened and fragrant.
- Add chicken and thyme: Place the boneless, skinless chicken breasts into the pot along with the dried thyme. Pour in enough low-sodium chicken broth to completely cover the chicken and vegetables.
- Simmer the soup: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked.
- Shred the chicken: Carefully remove the cooked chicken breasts from the pot and shred them using two forks or your hands. Return the shredded chicken to the pot.
- Finish with cream and seasoning: Stir in the heavy cream until fully blended into the soup. Taste the soup and adjust the seasoning with salt and freshly ground black pepper as desired.
- Serve hot: Ladle the creamy chicken soup into bowls and serve immediately for a warm, comforting meal.
Notes
- Use low-sodium chicken broth to control the salt level and enhance the natural flavors.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
- You can add fresh herbs like parsley or basil as a garnish for extra freshness.
- To make this soup gluten-free, ensure the chicken broth you use is certified gluten-free.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
