Marry Me Chicken Soup: 1 Must Make Dish

Oh, hello there! If you’re looking for a soup that just screams comfort and makes you want to curl up with a good book, then you’ve landed in the right spot. Today, we’re diving into my absolute favorite Marry Me Chicken Soup Recipe. It’s the kind of dish that feels like a warm hug in a bowl, and honestly, it’s inspired by the wonderful simplicity you find over at The Cozy Cook. My own kitchen, which I affectionately call Kuchnia Mamy (Mom’s Kitchen), is all about those hearty, flavorful meals that bring everyone together. This soup is no exception – it’s quick, it’s easy, and it’s just bursting with creamy, deliciousness that’ll make you want to get married to your dinner plate!

Why You’ll Love This Marry Me Chicken Soup Recipe

This soup is just pure magic, and I can’t wait for you to try it! Here’s why it’s become a staple in my kitchen:

• It’s ridiculously creamy and comforting, like a warm hug in a bowl.
• It’s a lifesaver for weeknights! Seriously, you can have this on the table in no time.
• The flavor combo is just divine – savory chicken, aromatic veggies, and that luscious creamy finish.

Quick and Easy Fall Dinner Ideas

If you’re scrambling for dinner ideas during the busy fall season, this Marry Me Chicken Soup is your answer. It comes together so fast, making it one of my go-to quick easy fall dinner ideas. No need to spend hours in the kitchen when you can have something this delicious ready in under an hour!

Creamy, Comforting Flavors

Oh, the texture! It’s perfectly creamy without being heavy, and the blend of Italian seasonings, sun-dried tomatoes, and Parmesan cheese is just divine. It truly fits right in with those healthy creamy soups that still pack a flavor punch. It’s the ultimate cozy supper!

Gather Your Ingredients for Marry Me Chicken Soup

Alright, let’s get our mise en place ready! This is where the magic starts. Having everything prepped makes the cooking process so smooth, just like Grandma used to say.

Chicken and Aromatics

First up, we need about 1 to 1 ½ pounds of boneless, skinless chicken. I usually go for breasts because they cook quickly, but thighs work beautifully too if you like a little more richness. Just dice them up into nice, bite-sized pieces, about an inch big. Then, we’ll grab our veggies: ½ cup of carrots, ½ cup of celery, and ½ cup of onions, all diced up. Don’t forget the ¼ cup of sun-dried tomatoes – they add this amazing little burst of flavor! And of course, three cloves of garlic, minced nice and fine. Oh, and make sure you have your Italian Seasoning ready – we’ll use 2 teaspoons total, plus salt and pepper, of course. You can’t forget those!

Thickening and Flavor Base

To get that lovely creamy texture, we need ¼ cup of all-purpose flour. This is what’s going to help thicken everything up beautifully. And if you’re feeling like you want an extra punch of tomato flavor, which I often do, grab 2 tablespoons of tomato paste. It really deepens the whole soup!

Broth, Pasta, and Creamy Elements

Now for the liquid gold: 6 to 8 cups of chicken broth. I usually start with 6 because I like my soup a bit thicker, but you can always add more later if you want it thinner. Then, we need about 6 ounces of your favorite pasta. Little shells or ditalini work great! And for that irresistible creaminess, you’ll need 1 cup of heavy whipping cream. Finally, about ½ to 1 cup of grated Parmesan Reggiano cheese. Freshly grated is always best, trust me!

Fresh Greens

To finish it all off and add a nice pop of color and freshness, we’ll need 2 ½ to 3 cups of fresh spinach. Just give it a quick rinse, and it’s ready to go!

How to Prepare This Marry Me Chicken Soup Recipe

Alright, let’s get this amazing soup cooking! It’s really pretty straightforward, and before you know it, you’ll have a pot of pure deliciousness ready to go.

Sautéing and Building Flavor

First things first, grab your favorite Dutch oven or a nice big soup pot. Pop it on the stove over medium-high heat and add about a teaspoon of olive oil. Once it’s shimmering, toss in your diced chicken. Sprinkle it with about half of that Italian seasoning, plus some salt and pepper. Let it brown up nicely for about 4 to 5 minutes. Don’t worry about cooking it all the way through just yet, we just want a nice color on it. Now, toss in your diced onions, carrots, celery, those lovely sun-dried tomatoes, and the minced garlic. Give it all a good stir and let those veggies soften up until they look nice and translucent, usually about 3 to 4 minutes. The smell at this point is already amazing!

Creating the Soup Base

Next, we’re going to sprinkle in that ¼ cup of flour right over the veggies and chicken. Stir it all around really well – you want to coat everything. This is what’s going to make our soup nice and creamy later. If you’re using the tomato paste for that extra flavor boost, now’s the time to add it and give it another good stir. Then, slowly start pouring in your chicken broth, whisking as you go. This helps to get all those tasty browned bits off the bottom of the pot – that’s called deglazing, and it adds so much flavor! Make sure you whisk out any lumps of flour so your soup base is nice and smooth.

Simmering to Perfection

Now, bring that pot up to a nice boil. Once it’s bubbling, toss in your pasta, the rest of the Italian seasoning, and a bit more salt and pepper. Give it a good stir, then pop a lid on the pot, turn the heat down to low, and let it simmer away. You’ll want to let it go for about 20 minutes, or until your chicken is cooked all the way through and the pasta is perfectly al dente. You know, tender but still with a little bite!

Finishing Touches

Once the chicken and pasta are cooked, it’s time for the best part! Stir in that glorious heavy cream, the fresh spinach, and all that grated Parmesan cheese. Let it simmer gently for another 5 minutes or so, just until the spinach wilts and the cheese melts into this beautiful, creamy sauce. Give it a taste – this is your moment! Adjust the salt and pepper if you think it needs it. Honestly, it’s usually perfect, but it’s always good to check!

Tips for the Perfect Marry Me Chicken Soup

You know, I’ve made this soup so many times, and I’ve learned a few little tricks to make it absolutely perfect every single time. It’s all about those little details that make a big difference!

Achieving Your Desired Soup Consistency

So, if you like your soup a little thicker, like I do, starting with 6 cups of broth is usually just right. But hey, everyone likes their soup a little different! If you find it’s too thick after it’s all done, don’t sweat it. Just stir in a little more chicken broth or even some water until it’s the perfect consistency for you. When you reheat leftovers, you might need to add a splash more broth too, because it tends to thicken up in the fridge.

Customizing Your Creamy Chicken Soup

This soup is super forgiving, which I love! If you don’t have heavy cream on hand, half-and-half or even whole milk will work, though it might not be quite as rich. For a dairy-free option, full-fat coconut milk is surprisingly good! If you want to skip the flour for thickening, you can totally do that, or even try stirring in a bit of cream cheese at the end – it adds a lovely tang and thickness. And if you’re short on time, using a rotisserie chicken is a fantastic shortcut. Just shred the meat and stir it in at the very end to warm through.

Preventing Mushy Pasta

This is a big one for me, because nobody likes mushy pasta in their soup! To avoid that, especially if you’re making the soup ahead of time or have leftovers, cook your pasta separately. Cook it just until it’s al dente, drain it, and then add it to your bowl *before* you ladle the hot soup over it. That way, the pasta stays perfectly cooked and doesn’t get soggy sitting in the soup!

Frequently Asked Questions About Marry Me Chicken Soup

Got questions? I’ve got answers! It’s so fun seeing how everyone makes this soup their own. Here are a few things folks often ask me.

Can I make this “Marry Me Chicken Noodle Soup” gluten-free?

Absolutely! You can totally make this a fantastic Marry Me Chicken Noodle Soup without the gluten. Just swap out the regular pasta for your favorite gluten-free pasta – rice noodles, lentil pasta, or corn pasta work wonderfully. For thickening instead of flour, you can try adding a little cornstarch slurry (mix 1-2 tablespoons of cornstarch with a little cold water) towards the end of cooking, or stir in some cream cheese until it’s smooth. It still gets wonderfully creamy!

How can I make this a “Tomato Chicken Soup” with more tomato flavor?

Oh, if you love that tomato-y goodness, you’re in luck! This is already a wonderful Tomato Chicken Soup with the sun-dried tomatoes, but you can amp it up even more. Add an extra tablespoon or two of tomato paste when you’re sautéing the veggies. You could also toss in a can of diced tomatoes (undrained) along with the chicken broth. It just adds another layer of rich tomato flavor that’s just delicious!

Is this soup considered healthy?

You know, it’s definitely a comforting and hearty soup! It’s packed with protein from the chicken and has veggies like carrots, celery, and spinach, which is great. It fits into those healthy creamy soups because it’s not *overly* heavy, and you can even adjust the cream or use half-and-half. It’s a wonderful way to get a satisfying meal, especially on a chilly day. Think of it as a delicious treat that also nourishes!

Serving Suggestions for Your Cozy Supper

This Marry Me Chicken Soup is pretty much a meal in itself, but if you want to make it a full-on cozy supper idea, I’ve got a few thoughts! A crusty loaf of French bread or some warm garlic bread is just *perfect* for dipping into that creamy broth. Seriously, don’t skip the dipping opportunity! If you want to add a little green, a simple side salad with a light vinaigrette is also a lovely contrast. It’s these little touches that really make a fall cooking recipes dinner feel extra special and complete!

Storing and Reheating Your Marry Me Chicken Soup

Got delicious leftovers? Lucky you! Let your soup cool down completely, then pop it into an airtight container and store it in the fridge for up to 3 days. When you’re ready to reheat, just pour the soup into a pot over medium-low heat. It can get a little thick in the fridge, so don’t be afraid to stir in a splash of extra chicken broth or water to get it back to that perfect, creamy consistency. Give it a good stir, heat it through, and enjoy your cozy meal all over again!

Nutritional Estimate for Marry Me Chicken Soup

Just so you know, the nutritional info I’m sharing here is based on the ingredients listed and standard portion sizes. It’s a really good estimate, but of course, the exact amounts can change a bit depending on the brands you use, how much broth you add, or if you make any little tweaks. Think of it as a helpful guide!

• Serving Size: 1 serving
• Calories: ~650
• Sugar: ~5g
• Sodium: ~1200mg
• Fat: ~40g
• Saturated Fat: ~20g
• Unsaturated Fat: ~20g
• Trans Fat: ~1g
• Carbohydrates: ~35g
• Fiber: ~3g
• Protein: ~40g
• Cholesterol: ~150mg

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