Marry Me Chicken Soup Recipe

They say the way to someone’s heart is through their stomach, and if that’s true, this Marry Me Chicken Soup might just be the secret ingredient to winning them over.

This recipe is a twist on the popular “Marry Me Chicken” dish—a creamy, flavorful, and utterly irresistible combination of tender chicken, savory herbs, and rich broth. It’s a dish so delicious that it might just inspire a marriage proposal.

Perfect for a cozy night in or when you want to impress that special someone, this soup is the epitome of comfort food with a touch of elegance. The creamy broth, tender chunks of chicken, and aromatic herbs come together to create a dish that’s not only satisfying but also unforgettable. Whether you’re cooking for your family, a dinner date, or just yourself, this soup is bound to become a favorite.

Essential Tools for Making Marry Me Chicken Soup

Large Pot or Dutch Oven

A large pot or Dutch oven is crucial for making this soup. It should be big enough to hold all the ingredients comfortably and have enough room to allow the soup to simmer and reduce.

Cutting Board and Knife

You’ll need a sharp knife and a sturdy cutting board for chopping the vegetables and preparing the chicken. A well-prepared mise en place (everything in place) will make the cooking process smooth and efficient.

Wooden Spoon or Spatula

A wooden spoon or spatula is ideal for sautéing the vegetables and stirring the soup. It’s gentle on your pot and helps distribute the flavors evenly.

Ladle

A ladle is essential for serving the soup. It makes it easy to portion out the broth and ensure everyone gets a good mix of chicken, vegetables, and pasta in each bowl.

Strainer

A strainer is useful for draining the pasta after it’s cooked. If you prefer, you can cook the pasta directly in the soup, but draining it separately gives you more control over the texture.

Step-by-Step Guide to Making Marry Me Chicken Soup

Step 1: Prepare the Chicken

1. Season the Chicken: Start by seasoning the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika. Make sure to coat the chicken evenly on both sides.
2. Sear the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the chicken breasts. Sear the chicken for 4-5 minutes on each side, or until they develop a nice golden-brown crust. The chicken doesn’t need to be fully cooked at this stage, as it will finish cooking in the soup. Remove the chicken from the pot and set it aside.

Step 2: Make the Soup Base

1. Sauté the Vegetables: In the same pot, add the butter. Once melted, add the chopped onion, carrots, and celery. Sauté the vegetables over medium heat for about 5-7 minutes, or until they are softened and the onions are translucent.
2. Add the Garlic: Stir in the minced garlic and cook for another 1-2 minutes, until the garlic is fragrant.
3. Deglaze with Wine: If you’re using white wine, pour it into the pot to deglaze. Use a wooden spoon to scrape up any browned bits from the bottom of the pot—these add incredible flavor to the soup. Allow the wine to simmer for 2-3 minutes, or until it has reduced by half.
4. Add the Broth and Herbs: Pour in the chicken broth and add the dried thyme, oregano, basil, and crushed red pepper flakes (if using). Stir to combine all the ingredients.

Step 3: Simmer the Soup

1. Return the Chicken to the Pot: Carefully place the seared chicken breasts back into the pot, submerging them in the broth.
2. Simmer: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
3. Remove the Chicken: Once the chicken is cooked, remove it from the pot and set it aside on a cutting board. Allow it to cool slightly before shredding or chopping it into bite-sized pieces.

Step 4: Cook the Pasta

1. Cook the Pasta Separately: While the soup is simmering, bring a separate pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.
2. Optional: Cook the Pasta in the Soup: If you prefer, you can add the uncooked pasta directly to the soup during the last 10-12 minutes of simmering. This method allows the pasta to absorb more of the soup’s flavors but can result in a thicker broth.

Step 5: Finish the Soup

1. Shred the Chicken: Use two forks to shred the chicken into bite-sized pieces. Alternatively, you can chop the chicken into small cubes if you prefer.
2. Add the Cream: Stir the heavy cream into the soup, bringing a rich and luxurious texture to the broth. If you like a thicker soup, you can let it simmer for an additional 5-10 minutes to reduce slightly.
3. Combine Everything: Add the shredded chicken and cooked pasta back into the soup. Stir to combine all the ingredients, ensuring everything is well distributed.

Step 6: Taste and Adjust Seasonings

1. Season the Soup: Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or a pinch of herbs depending on your preference.
2. Optional: Add Lemon Juice: For a bright, tangy finish, squeeze a bit of fresh lemon juice into the soup just before serving. This will balance the richness of the cream and add a fresh pop of flavor.

Step 7: Serve and Garnish

1. Ladle and Garnish: Ladle the soup into bowls and top with grated Parmesan cheese and chopped fresh parsley. If desired, serve with lemon wedges on the side for an extra burst of citrus.
2. Serve with Bread: This soup pairs beautifully with crusty bread or garlic bread for dipping. The bread soaks up the creamy broth, making each bite even more satisfying.

Tips and Tricks for the Best Marry Me Chicken Soup

Tip 1: Use High-Quality Ingredients

Since this soup relies on simple, fresh ingredients, the quality of those ingredients makes a big difference. Opt for organic chicken broth, fresh herbs, and high-quality Parmesan cheese for the best flavor.

Tip 2: Customize the Heat Level

The crushed red pepper flakes add a subtle kick to the soup, but if you’re serving someone who prefers milder flavors, you can reduce or omit them. On the other hand, if you love spice, feel free to increase the amount or add a dash of hot sauce.

Tip 3: Add Vegetables for Extra Nutrition

This soup is versatile, and you can easily add more vegetables to boost its nutritional value. Consider adding spinach, kale, or diced zucchini to the pot during the last 10 minutes of simmering. These veggies add color, texture, and nutrients without overpowering the flavor.

Tip 4: Make It Ahead of Time

Like many soups, Marry Me Chicken Soup tastes even better the next day as the flavors have time to meld together. You can make this soup a day in advance and store it in the refrigerator. Reheat it gently on the stove, adding a splash of broth or water if needed to adjust the consistency.

Tip 5: Freeze for Later

This soup freezes well, making it a great option for meal prep or future dinners. To freeze, allow the soup to cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. To reheat, thaw the soup in the refrigerator overnight and warm it on the stove until heated through.

Yield: 8

Marry Me Chicken Soup Recipe

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They say the way to someone's heart is through their stomach, and if that's true, this Marry Me Chicken Soup might just be the secret ingredient to winning them over. This recipe is a twist on the popular "Marry Me Chicken" dish—a creamy, flavorful, and utterly irresistible combination of tender chicken, savory herbs, and rich broth. It’s a dish so delicious that it might just inspire a marriage proposal.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2-3 celery stalks, diced
• 2 large garlic cloves, finely chopped
• ½ cup (50 g) sundried tomatoes, roughly chopped
• A pinch of red chili flakes
• 1 bay leaf
• ¾ cup (125 g) ditalini pasta
• 6 cups (1.5 l) chicken stock
• ½ cup (125 g) low-fat cream cheese
• ½ cup (125 ml) half and half, single cream
• 2 cups (300 g) rotisserie chicken, shredded
• ⅓ cup (30 g) Parmesan, grated
• 2 cups (60 g) fresh baby spinach, or kale
• Salt and freshly ground black pepper to taste

Instructions

• Heat the olive oil in a large pot or Dutch oven. Add the onion, carrot, and celery and cook for 5 minutes over medium heat until softened.

  1 tablespoon olive oil
  1 medium onion
  1 medium carrot
  2-3 celery stalks

• Stir in the garlic and cook for another minute, then add the sundried tomatoes and red chili flakes and cook for a further minute.

  2 large garlic cloves
  ½ cup sundried tomatoes
  A pinch of red chili flakes

• Add the bay leaf, ditalini pasta, and chicken stock. Bring everything to a boil, then reduce the heat and simmer until the pasta is almost cooked through. This should take about 10-12 minutes.

  1 bay leaf
  ¾ cup ditalini pasta
  6 cups chicken stock

• Stir in the cream cheese and half and half. Let it simmer until the cream cheese has melted and the soup starts to thicken slightly.

  ½ cup low-fat cream cheese
  ½ cup half and half

• Add the shredded rotisserie chicken, Parmesan cheese and spinach. Stir well to combine, then cook for 1-2 minutes with a lid on until the spinach is wilted and the chicken is heated through.

  2 cups rotisserie chicken
  ⅓ cup Parmesan
  2 cups fresh baby spinach

• Season to taste with salt and freshly ground pepper and serve hot, with extra freshly grated Parmesan on top if you like.

  Salt and freshly ground black pepper to taste