Creamy Marry Me Chicken Soup-Rich Flavor
Creamy Marry Me Chicken Soup is the ultimate comfort food, and for good reason! Have you ever had a dish that just made you want to curl up with a cozy blanket and forget all your worries? This soup is that dish. It’s the kind of meal that elicits delighted sighs and requests for seconds, and if the name doesn’t give it away, it’s definitely love at first bite. What makes this Creamy Marry Me Chicken Soup so utterly irresistible? It’s a harmonious blend of tender chicken, velvety cream, and a symphony of savory seasonings that come together in a way that’s simply magical. It’s not just a soup; it’s an experience, a warm embrace in a bowl that will have you saying “I do” to this recipe again and again.
Creamy Marry Me Chicken Soup
This Creamy Marry Me Chicken Soup is the kind of dish that makes you want to propose – to the soup, that is! It’s incredibly rich, comforting, and bursting with flavor. The name comes from how ridiculously good it is; you’ll be begging for more after the first spoonful. It’s perfect for a cozy night in, a special occasion, or whenever you need a bowl of pure, unadulterated happiness. This recipe comes together fairly easily, making it accessible even for beginner cooks, and the result is a restaurant-quality soup that will impress everyone. I love making this when the weather turns cooler, but honestly, it’s delicious year-round. Let’s get started on this incredibly satisfying meal!
Ingredients:
- 1 teaspoon olive oil
- 1- 1 1/2 pounds boneless, skinless chicken breasts or thighs (Diced into 1 inch pieces; I used 1 1/2 pounds.)
- 2 teaspoons Italian Seasoning (Divided)
- salt and pepper to taste
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onions
- 1/4 cup diced sundried tomatoes
- 3 garlic cloves (Minced)
- 1/4 cup flour
- 2 tablespoons tomato paste (Optional See notes)
- 6-8 cups chicken broth (I recommend start with 6 cups. See notes.)
- 6 oz pasta (I used Italian small shells.)
- 1 cup heavy whipping cream
- 1/2-1 cup grated parmesan reggiano cheese.
Instructions:
1. Prepare the Chicken and Sauté Aromatics:
Begin by heating the olive oil in a large pot or Dutch oven over medium-high heat. While the pot heats, season your diced chicken generously with salt, pepper, and 1 teaspoon of the Italian seasoning. Add the seasoned chicken to the hot pot in a single layer. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s browned on all sides and mostly cooked through. You don’t need to cook it all the way through at this stage, as it will finish cooking in the soup. Remove the chicken from the pot and set it aside on a plate. Don’t worry about any browned bits stuck to the bottom of the pot; those are full of flavor!
Next, add the diced carrots, celery, and onions to the same pot. Cook over medium heat, stirring occasionally, for about 7-10 minutes, or until the vegetables have softened and the onions are translucent. This process of “sweating” the vegetables builds a fantastic base for the soup. Stir in the minced garlic and the diced sundried tomatoes and cook for another minute until fragrant, being careful not to burn the garlic.
2. Create the Flavor Base and Thickeners:
Sprinkle the flour over the cooked vegetables. Stir well to coat all the vegetables evenly with the flour. Cook for about 1-2 minutes, stirring constantly. This step is crucial for toasting the flour slightly, which removes any raw flour taste and helps to thicken the soup later on. If you are using the tomato paste, add it now and stir it into the vegetable and flour mixture. Cook for another minute, stirring, to deepen its flavor.
3. Build the Soup and Cook the Pasta:
Gradually whisk in the chicken broth, starting with 6 cups. Pour in about a cup at a time, whisking continuously to avoid any lumps forming from the flour. Once all the broth is incorporated, bring the soup to a gentle simmer. Add the cooked chicken back into the pot along with the remaining 1 teaspoon of Italian seasoning. Stir everything together.
Once the soup is simmering, add the pasta. I love using small pasta shapes like shells or ditalini because they cook relatively quickly and hold the creamy sauce beautifully. Cook the pasta according to the package directions, stirring occasionally to prevent it from sticking to the bottom of the pot. Make sure to taste the pasta as it gets closer to being done to ensure it’s cooked to your liking. You might need to add more chicken broth at this stage if the soup becomes too thick before the pasta is cooked through. A good rule of thumb is to have enough liquid to cover the pasta comfortably.
4. Achieve Creaminess and Finish:
When the pasta is al dente (tender but still has a slight bite), it’s time to make the soup wonderfully creamy. Reduce the heat to low. Slowly pour in the heavy whipping cream, stirring gently to incorporate it into the soup. Allow the soup to heat through for a few minutes, but do not let it boil after adding the cream, as this can cause it to curdle.
Finally, stir in the grated Parmesan Reggiano cheese. I recommend starting with 1/2 cup and adding more to your preference. The cheese will melt into the soup, adding another layer of rich, savory flavor and further contributing to the luscious texture. Continue to stir until the cheese is fully melted and the soup is smooth and glossy. Taste and adjust seasoning with salt and pepper as needed.
5. Serve and Enjoy:
Ladle the hot Creamy Marry Me Chicken Soup into bowls. Garnish with a little extra grated Parmesan cheese and perhaps a sprinkle of fresh parsley for a pop of color, if you have some on hand. This soup is best served immediately while it’s hot and creamy. It’s a complete meal on its own, but it also pairs wonderfully with some crusty bread for dipping. Prepare yourself for compliments and requests for the recipe – this is truly a dish that will make you fall in love!
Notes:
* Chicken Thighs vs. Breasts: While I used chicken breasts in this recipe, chicken thighs are also an excellent choice. They tend to stay more tender and moist during the cooking process, which can be a great advantage.
* Tomato Paste: The tomato paste is optional, but I find it adds a wonderful depth of flavor and a slight tang that balances the richness of the cream. If you omit it, your soup will still be delicious, just a touch less complex in flavor.
* Chicken Broth: Starting with 6 cups of chicken broth is a good baseline, but the amount you’ll need can vary depending on the thickness of your vegetables and how much liquid your pasta absorbs. If the soup seems too thick at any point, don’t hesitate to add more broth until you reach your desired consistency. Conversely, if it’s too thin after adding the cream, you can let it simmer gently for a few more minutes (without boiling) to reduce slightly.
* Pasta: Feel free to experiment with different small pasta shapes like elbows, ditalini, or orzo. Just be sure to cook them according to package directions and stir them into the soup in the step outlined above. If you’re making this ahead of time, you might consider cooking the pasta separately and adding it when reheating to prevent it from becoming mushy.
Conclusion:
There you have it – a truly irresistible bowl of Creamy Marry Me Chicken Soup! This recipe is a winner because it strikes that perfect balance between comforting familiarity and a touch of indulgent decadence. The velvety smooth broth, tender chicken, and hints of sun-dried tomatoes create a flavor profile that’s both sophisticated and deeply satisfying. It’s the kind of soup that warms you from the inside out and truly feels like a special occasion in a bowl, even on a weeknight.
I love serving this soup with a crusty baguette for dipping, a simple side salad, or even as a luxurious starter to a more elaborate meal. For variations, feel free to add some spinach for extra greens, a sprinkle of red pepper flakes for a little heat, or swap out the chicken for shredded turkey. Don’t be afraid to experiment and make it your own! I really hope you give this Creamy Marry Me Chicken Soup a try. I’m confident you’ll fall in love with its creamy goodness.
Frequently Asked Questions:
Can I make this soup ahead of time?
Yes, absolutely! This Creamy Marry Me Chicken Soup actually tastes even better the next day as the flavors have more time to meld. Simply store it in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave. You might need to add a splash of broth or milk when reheating to achieve the perfect creamy consistency.
What kind of chicken should I use?
I recommend using boneless, skinless chicken breasts or thighs for this recipe. They are easy to cook and shred, making them perfect for the soup. If you have rotisserie chicken on hand, that’s a fantastic shortcut and will add even more flavor!
Creamy Marry Me Chicken Soup
A rich and flavorful chicken soup with sun-dried tomatoes and a creamy, cheesy finish, inspired by the popular ‘Marry Me’ chicken dishes.
Ingredients
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1 teaspoon olive oil
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1 1/2 pounds boneless, skinless chicken breasts or thighs, diced into 1 inch pieces
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2 teaspoons Italian Seasoning, divided
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salt and pepper to taste
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1/2 cup diced carrots
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1/2 cup diced celery
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1/2 cup diced onions
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1/4 cup diced sun-dried tomatoes
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3 garlic cloves, minced
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1/4 cup flour
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2 tablespoons tomato paste
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6 cups chicken broth
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6 oz small pasta shells
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1 cup heavy whipping cream
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1 cup grated Parmesan Reggiano cheese
Instructions
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Step 1
Season the diced chicken with 1 teaspoon of Italian seasoning, salt, and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside. -
Step 2
Add the diced carrots, celery, and onions to the same pot. Cook, stirring occasionally, until softened, about 8-10 minutes. Stir in the minced garlic and diced sun-dried tomatoes and cook for 1 minute more until fragrant. -
Step 3
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly, to create a roux. Stir in the tomato paste and cook for another minute. -
Step 4
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the soup to a simmer. -
Step 5
Add the cooked chicken back to the pot along with the remaining 1 teaspoon of Italian seasoning. Stir in the pasta and cook according to package directions, or until al dente. -
Step 6
Reduce the heat to low. Stir in the heavy whipping cream and grated Parmesan cheese until the cheese is melted and the soup is creamy. Do not boil after adding cream and cheese. Season with additional salt and pepper to taste.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
