Yum! 😋
Here’s a simple and delicious recipe for Creamy “Marry Me” Chicken Soup that’s rich, comforting, and full of flavor:
Ingredients (Serves 4–6)
- 2 tablespoons butter or olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme (or 1 tbsp fresh)
- ½ teaspoon paprika
- Salt and pepper to taste
- Optional garnish: fresh parsley, croutons, or grated Parmesan
Instructions
- Sauté the Veggies
- In a large pot, heat butter or oil over medium heat.
- Add onion, garlic, carrots, and celery; cook 5–7 minutes until softened.
- Add Chicken & Broth
- Stir in shredded chicken, chicken broth, thyme, paprika, salt, and pepper.
- Bring to a gentle boil, then reduce heat and simmer 10–15 minutes.
- Add Cream
- Lower the heat and stir in the cream.
- Simmer for another 5 minutes—do not boil after adding cream.
- Serve
- Ladle into bowls and garnish with parsley, croutons, or Parmesan if desired.
💡 Tips:
- For extra flavor, add a splash of white wine or a sprinkle of red pepper flakes.
- You can swap heavy cream for coconut milk for a dairy-free version.
This soup is rich, cozy, and perfect for a chilly evening—hence the romantic name!
If you want, I can also give a 5-minute shortcut version using rotisserie chicken and pre-chopped veggies for a super quick weeknight soup. Do you want me to do that?
