Description
Marry Me Chicken Soup is a creamy and comforting dish that combines tender shredded chicken with a rich blend of chicken broth, heavy cream, and Parmesan cheese. Infused with aromatic herbs like thyme and rosemary, and a subtle hint of red pepper flakes, this flavorful soup is perfect for a cozy meal any day of the week.
Ingredients
Scale
Chicken
- 2 chicken breasts, cooked and shredded
Soup Base
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
Seasonings
- 1 tsp thyme
- 1 tsp rosemary
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Finishing
- 1/2 cup Parmesan cheese, grated
Instructions
- Heat the oil: Pour 1 tablespoon of olive oil into a large pot and heat over medium heat to prepare for sautéing.
- Sauté the aromatics: Add the chopped onion and minced garlic to the pot, cooking for about 5 minutes until the onion softens and becomes translucent, releasing its flavors.
- Add liquids and herbs: Stir in 4 cups of chicken broth and 1 cup of heavy cream. Then add 1 teaspoon thyme, 1 teaspoon rosemary, and 1/2 teaspoon red pepper flakes. Bring the mixture to a gentle simmer to blend the flavors.
- Incorporate the chicken: Add the shredded chicken breasts into the simmering soup. Let cook for 10 to 15 minutes to allow all the ingredients to meld and the chicken to heat through.
- Finish with cheese and seasoning: Stir in 1/2 cup grated Parmesan cheese. Taste the soup, then season with salt and freshly ground black pepper as desired.
- Serve and enjoy: Ladle the creamy chicken soup into bowls and serve hot for a satisfying, flavorful meal.
Notes
- Use cooked rotisserie chicken as a convenient shortcut.
- Adjust red pepper flakes to control the heat level.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
- Add fresh herbs for garnish if desired.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
