Marry Me Chicken Soup

$- 2 tablespoons olive oil - 1 pound boneless, skinless chicken breasts, diced - 1 medium onion, chopped - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 6 cups chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper, to taste - 1 cup frozen peas - 1/2 cup fresh parsley, chopped In this recipe, each ingredient plays an important role. Olive oil adds richness. Chicken breasts give protein and texture. The vegetables, like onion, garlic, carrots, and celery, bring sweetness and depth. Chicken broth forms the base, making the soup warm and hearty. Heavy cream adds a nice, smooth finish. The herbs, thyme and oregano, give it that classic flavor. Salt and pepper enhance every bite. Frozen peas add a pop of color and sweetness. Lastly, fresh parsley brightens the dish. - Fresh herbs - Additional vegetables - Spices You can boost the soup with optional ingredients. Fresh herbs like basil or dill add fragrance. Extra vegetables, such as bell peppers or spinach, can add nutrients and color. A dash of spices, like paprika or chili flakes, will spice things up. These tweaks let you make the soup your own. Don't be afraid to experiment! {{ingredient_image_1}} - Dicing the chicken breast: Start with a pound of boneless, skinless chicken breasts. Cut them into small, even pieces. This helps them cook evenly. - Seasoning and browning: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken. Season it with salt and pepper. Cook this for about 5 to 7 minutes until the chicken turns brown and is no longer pink. Once done, remove the chicken and set it aside. - Sautéing the onion, garlic, carrots, and celery: In the same pot, add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté these for about 5 to 6 minutes. You want them to be tender and smell great. The mix will create a nice base for your soup. - Adding broth and herbs: Now, pour in 6 cups of chicken broth. Bring the mixture to a boil. Once it boils, lower the heat to let it simmer. Add the cooked chicken back into the pot. Stir in 1 teaspoon of dried thyme and 1 teaspoon of dried oregano. Let this simmer for about 15 minutes. - Incorporating cream and peas: After simmering, stir in 1 cup of heavy cream and 1 cup of frozen peas. Cook this for an additional 5 minutes. This will thicken your soup a bit. Taste it and adjust the seasoning with more salt and pepper if needed. Finally, stir in 1/2 cup of fresh chopped parsley before serving. To make your Marry Me Chicken Soup shine, focus on the flavors. Adjust the seasonings to match your taste. Start with salt and pepper. Then, add more dried thyme or oregano if you like. Remember, flavors deepen as the soup cooks. Choosing the right chicken broth is key too. A rich, homemade broth adds depth. If you use store-bought, pick one low in sodium. This way, you control the saltiness. Taste as you go to find the perfect balance. If you want to save time, consider using pre-cooked chicken. Shredded rotisserie chicken works well. Just add it after you sauté the veggies. This cuts down cooking time significantly. A pressure cooker is another great tool. It speeds up the process and locks in flavors. Cook the chicken and veggies on high pressure for about 10 minutes. Then, release the steam and add cream and peas. Garnishing adds a special touch to your soup. Fresh parsley brings color and freshness. Just chop it finely and sprinkle it on top before serving. Serve the soup in a large bowl for a cozy feel. Add some crusty bread on the side. This makes it a complete meal. You can also pair it with a light salad for a refreshing contrast. Pro Tips Use Bone-In Chicken: For richer flavor, consider using bone-in chicken pieces. They add depth to the broth as they cook. Fresh Herbs: For a more vibrant taste, use fresh thyme and oregano instead of dried. Add them towards the end of cooking to preserve their flavor. Thicken with Flour: If you prefer a thicker soup, mix a tablespoon of flour with the heavy cream before adding it to the pot. Vegetable Variations: Feel free to add other vegetables like zucchini or spinach for added nutrition and color. {{image_2}} You can make Marry Me Chicken Soup creamy without dairy. Use coconut milk or almond milk instead of heavy cream. These options add a nice flavor while keeping it light. For a thicker texture, try adding cashew cream. Blend soaked cashews with water until smooth. This adds creaminess without dairy. Want to boost the nutrition? Add grains like rice or quinoa. These grains make the soup heartier and more filling. Simply stir in cooked grains during the last few minutes of cooking. You can also add beans or lentils for protein and fiber. They not only enhance the taste but also make it more nutritious. If you want variety, use turkey instead of chicken. It gives a different flavor while keeping the soup tasty. Rotisserie chicken is another great option. It saves time and still delivers great taste. For a vegetarian version, skip the chicken altogether. Use mushrooms or tofu for protein. Both options bring unique textures and flavors to the soup. To keep your Marry Me Chicken Soup fresh, follow these tips: - Refrigerator storage: Place the soup in an airtight container. It stays good for up to three days. Make sure it cools down before sealing. This helps avoid condensation. - Freezing Marry Me Chicken Soup: For longer storage, you can freeze the soup. Use freezer-safe containers or bags. Leave some space for the soup to expand. It lasts for up to three months in the freezer. Label the containers with the date for easy tracking. To enjoy your soup again, you can use these methods: - Best methods for reheating: The stovetop works best for even heating. Pour the soup into a pot and heat on low. Stir often to prevent burning. You can also use the microwave. Heat it in a microwave-safe bowl, stirring halfway through. - Tips to maintain texture: When reheating, add a splash of chicken broth or water if the soup is too thick. This keeps it creamy. Avoid boiling it quickly, as this can change the texture. Stir gently to keep it smooth and delicious. Marry Me Chicken Soup is a creamy, rich dish that warms the heart. It mixes chicken, veggies, and herbs to create a tasty meal. The name comes from its ability to impress anyone who eats it. This soup has gained popularity for its comfort and flavor. Many families enjoy it, especially on cold nights. Yes, you can prepare this soup in advance. To make it ahead, cook the soup as normal. Let it cool, then store it in the fridge. It tastes great for up to three days after cooking. If you want to save time on busy days, chop your veggies and chicken earlier. Keep them in the fridge until you're ready to cook. Yes, you can freeze Marry Me Chicken Soup. To freeze it, let the soup cool completely. Pour it into airtight containers, leaving a bit of space at the top. This helps it expand when frozen. It can stay in the freezer for about three months. When you want to eat it, thaw it in the fridge overnight. Then, heat it on the stove or in the microwave. Marry Me Chicken Soup combines simple ingredients like chicken, fresh veggies, and creamy goodness. You can make it richer with herbs or spices. I shared step-by-step instructions to guide your cooking journey. Remember to play with flavors and customize this soup to fit your taste. Store leftovers properly for later enjoyment. Whether you're new to cooking or a pro, this dish is easy and rewarding. Dive in, and enjoy every comforting bite of Marry Me Chicken Soup!$

A comforting and creamy chicken soup that is sure to win hearts.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, diced
1 medium onion, chopped
3 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
6 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried oregano
to taste salt and pepper
1 cup frozen peas
0.5 cup fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and no longer pink, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5-6 minutes until the vegetables are tender and fragrant.
Pour in the chicken broth and bring the mixture to a boil.
Lower the heat to a simmer and add the cooked chicken back into the pot along with the dried thyme and oregano. Let it simmer for about 15 minutes.
Stir in the heavy cream and frozen peas. Cook for an additional 5 minutes, allowing the soup to thicken slightly.
Taste and adjust the seasoning with more salt and pepper if necessary.
Finally, stir in the fresh parsley before serving.

Notes

Adjust seasoning to taste and serve warm.

Keyword chicken soup, comfort food, creamy soup