Description
Creamy Marry Me Chicken Soup is a rich, comforting, and flavorful soup perfect for cozy weeknights. Made with tender shredded chicken, fresh vegetables, aromatic herbs, and a luscious creamy base with Parmesan cheese, it delivers pure comfort bliss in every spoonful.
Ingredients
Scale
Main Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup baby spinach, chopped
- Salt and freshly ground black pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped for garnish
Instructions
- Sauté Vegetables: In a large pot, melt the butter over medium heat and sauté the chopped onion, garlic, carrots, and celery until tender and fragrant, about 5-7 minutes.
- Add Herbs and Spices: Stir in the dried thyme, dried basil, and crushed red pepper flakes, cooking for another minute to release the aromas and deepen the flavors.
- Thicken the Base (Optional): Sprinkle the flour over the vegetables if using, and stir well to combine. Cook for 2 minutes to remove the raw flour taste, ensuring a smooth texture.
- Add Broth and Simmer: Slowly pour in the chicken broth while whisking constantly to prevent lumps. Bring the mixture to a boil then reduce heat to a simmer. Let it cook for 15 minutes, allowing the flavors to meld and the soup to slightly thicken.
- Add Chicken, Spinach, and Cream: Stir in the cooked shredded chicken, chopped baby spinach, and heavy cream. Gently heat the soup until the spinach wilts and the soup is warmed through, but do not let it boil.
- Finish with Cheese and Seasoning: Stir in the grated Parmesan cheese until melted and creamy. Taste the soup and season with salt and freshly ground black pepper to your preference.
- Serve: Ladle the soup into bowls and garnish with fresh chopped parsley for a vibrant, fresh finishing touch. Serve hot and enjoy!
Notes
- For a lighter version, substitute half-and-half or low-fat milk for the heavy cream, though the soup will have a lighter richness.
- You can add cooked pasta or rice to the soup to make it more filling and hearty.
- For a gluten-free option, omit the all-purpose flour or substitute with a gluten-free thickener like cornstarch.
- Fresh herbs such as basil or thyme can be used instead of dried for a fresher taste.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.
