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–+ servings

Marry Me Chicken Soup

A creamy, herby chicken soup that combines tender shredded chicken, gentle aromatics, and a splash of cream for a comforting weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breasts (boneless, skinless)
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream Substitutions: half-and-half or low-fat milk
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups spinach
  • 1 cup egg noodles (optional) For a gluten-free option, use gluten-free pasta or omit.

Method
 

Preparation
  1. Heat a large pot over medium heat and add a splash of oil.
  2. Add the chopped onion, carrots, and celery. Sauté until softened and beginning to take color, about 6 to 8 minutes.
  3. Add the garlic and cook for about 30 to 60 seconds until fragrant.
  4. Push the vegetables to the side and add the chicken breasts. Sear both sides until lightly browned, about 2 to 3 minutes per side.
  5. Pour in the chicken broth and bring to a gentle simmer.
  6. Stir in the dried thyme, dried oregano, and a good pinch of salt and pepper.
  7. Cover the pot and simmer for 20 minutes or until the chicken is cooked through and tender.
  8. Remove the chicken to a cutting board and use two forks to shred it into bite-size pieces. Return the shredded chicken to the pot.
  9. Reduce heat to low and stir in the heavy cream and spinach. If using egg noodles, add them now.
  10. Cook until the noodles are tender, usually 6 to 8 minutes, and the spinach is wilted.
  11. Taste and adjust seasoning with salt and pepper. Serve the soup hot.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 3g

Notes

Serve with a drizzle of olive oil, sprinkles of grated Parmesan, and torn basil for added flavor. Store in airtight containers in the fridge for up to 3 to 4 days, or freeze for up to 3 months. Reheat on low, whisking to combine if separated.

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