Marry Me chicken soup is a creamy chicken soup in the style of the viral Marry Me chicken recipe. Bite-sized chicken breast simmers with onion, carrots, celery and garlic in chicken broth seasoned with thyme and oregano, and heavy cream and frozen peas go in at the end. A spoonful of lemon juice brightens it. The recipe serves 6 and takes 40 minutes.
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It is a one-pot soup, so the work is mostly chopping. Once the vegetables and chicken are in, the pot does the rest in about 20 minutes.
What Goes in the Pot
- Olive oil (1 tablespoon): for sautéing the vegetables.
- Onion (1 medium), garlic (3 cloves), carrots (2 medium) and celery (2 stalks): the base. Onion gives a sweet backbone, and carrots add sweetness and color.
- Chicken breasts (1 pound): boneless and skinless, cut into bite-sized pieces.
- Chicken broth (6 cups): choose low-sodium if you want to control the salt.
- Thyme (1 teaspoon) and oregano (1 teaspoon): dried. Thyme adds an earthy note that goes with the chicken, and oregano a warm, aromatic one.
- Red pepper flakes (1/2 teaspoon): optional, for a little heat.
- Heavy cream (1 cup): makes the soup creamy.
- Frozen peas (1 cup): they add color and a little sweetness.
- Lemon juice (1 tablespoon), salt and pepper: added at the end to taste.
- Fresh parsley (1/4 cup, chopped): for garnish.
How the Soup Comes Together
Heat the oil in a large pot over medium heat and sauté the onion for 3 to 4 minutes, until translucent. Add the garlic, carrots and celery and cook for another 5 minutes, until they begin to soften. Add the chicken and cook for 5 to 7 minutes, until it is no longer pink.
Pour in the broth and add the thyme, oregano and red pepper flakes if you are using them. Bring it to a boil, then lower the heat and simmer for 15 minutes. Stir in the cream and peas and simmer 5 more minutes, until the peas are hot. Season with salt, pepper and lemon juice, and garnish with parsley.
A Dutch oven works well for the pot because it holds heat evenly. If you want a creamier texture, an immersion blender can blend part of the soup.
Making It Your Own
- Lighter: use coconut milk or half-and-half in place of the heavy cream.
- Heartier: add cooked pasta or rice, and adjust the broth to keep the consistency you like.
- Herbs: a few sprigs of rosemary or basil can simmer in the pot.
- Heat: add more red pepper flakes or diced jalapeños.
- Vegetables: zucchini, spinach, bell peppers or sliced mushrooms all fit.
- Cheesy: stir in shredded cheddar or Parmesan just before serving.
- Smoky: cooked bacon or sausage adds protein and a smoky flavor.
- Asian-inspired: replace the cream with coconut milk, add soy sauce, ginger and sesame oil, and top with green onions.
What to Serve With It
A green salad with mixed greens, avocado and a light vinaigrette sits well beside the warm soup. Keto bread is good for dipping into the creamy broth. Cauliflower rice, garlic butter zucchini noodles, roasted Brussels sprouts, cheesy cauliflower mash and pickled cucumbers or radishes are other sides. For drinks, try unsweetened iced tea, sparkling water with lemon, or a dry red or white wine.
Nutrition per Bowl
One bowl has about 320 calories, 20 grams of fat (10 grams saturated), 8 grams of carbohydrates, 1 gram of fiber, 2 grams of sugar, 25 grams of protein and 800 milligrams of sodium.
FAQ
Can I make it ahead?
Yes. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stovetop.
Can I freeze it?
Yes. Cool it completely, transfer it to freezer-safe containers and freeze for up to 3 months. Thaw it in the fridge overnight before reheating.
Is it good for meal prep?
Yes. Portion it into individual containers for lunches or dinners during the week.
What can replace heavy cream?
Coconut milk or half-and-half, both of which keep it creamy.
How can it be made spicier?
Add more red pepper flakes or some diced jalapeños.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Marry Me Chicken Soup Recipe: A Heartwarming Delight!
Ingredients
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
Stir in the minced garlic, sliced carrots, and diced celery. Cook for an additional 5 minutes until the vegetables begin to soften.
Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.
Pour in the chicken broth and add the dried thyme, oregano, and red pepper flakes if using. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Stir in the heavy cream and frozen peas. Simmer for another 5 minutes until the peas are heated through.
Season with salt, pepper, and lemon juice to taste. Remove from heat and garnish with fresh parsley before serving.
Notes
For a lighter version, substitute the heavy cream with coconut milk or half-and-half.
Add cooked pasta or rice to the soup for a heartier meal. Adjust the broth accordingly to maintain the desired consistency.
Nutrition
| Serving Size | 1 bowl |
|---|---|
| Calories | 320 calories |
| Sugar Content | 2g |
| Sodium Content | 800mg |
| Fat Content | 20g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | 8g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 8g |
| Fiber Content | 1g |
| Protein Content | 25g |
| Cholesterol Content | 70mg |