MARRY ME CHICKEN SOUP
This Marry Me Chicken Soup is a delicious and creamy soup featuring tender chicken, flavorful herbs, and a rich broth. It's so good, it might just make you fall in love all over again!
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
- Add the chicken pieces to the pot and cook until they are no longer pink, about 5 minutes.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 15 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Stir in the heavy cream, frozen peas, dried thyme, and dried rosemary. Season with salt and pepper to taste. Simmer for an additional 5 minutes, or until the soup is heated through.
- Garnish with fresh parsley and serve hot with crusty bread.
Notes
- Herb Alternatives: Feel free to use fresh thyme and rosemary instead of dried herbs for a more vibrant flavor.
- Vegetable Variations: You can add other vegetables like diced potatoes, spinach, or mushrooms to the soup for added nutrition and flavor.
- Cream Alternatives: For a lighter version, you can use half-and-half or whole milk instead of heavy cream.
- Make-Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
- Leftovers: Store any leftovers in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop.