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- 1 pound boneless, skinless chicken thighs, diced into bite-sized pieces - 2 tablespoons extra virgin olive oil - 3 medium carrots, peeled and sliced into thin rounds - 2 celery stalks, sliced into half-moons - 6 cups low-sodium chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried basil - 1 bay leaf - Salt and freshly cracked black pepper - 1 cup heavy cream or half-and-half - 2 cups fresh spinach, tightly packed - Fresh parsley, finely chopped (for garnish) To make Marry Me Chicken Soup, you need fresh and tasty ingredients. The chicken thighs give the soup a rich flavor. I love using boneless, skinless varieties. They cook quickly and are easy to eat. Olive oil adds a nice, smooth touch. Next, you need fresh veggies. Carrots and celery add crunch and sweetness. They also give the soup a beautiful color. Garlic and onion are key too. They bring out flavors in every bowl. For the broth, low-sodium chicken broth works best. It keeps the soup flavorful without being too salty. Use fresh herbs like thyme and basil for added aroma. A bay leaf enhances the taste even more. Finally, cream or half-and-half makes it rich and creamy. Spinach adds a pop of green and some nutrients. Don't forget the parsley for garnish. It adds a nice touch when serving. This soup is filled with love and warmth, perfect for any day. {{ingredient_image_2}} - Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. - Once hot, add 1 pound of diced boneless, skinless chicken thighs. - Season the chicken with salt and freshly cracked black pepper. - Sauté the chicken until it turns golden brown, which takes about 5-7 minutes. - After cooking, remove the chicken from the pot and set it aside. - In the same pot, add 1 medium finely chopped onion, 3 sliced carrots, and 2 sliced celery stalks. - Sauté these vegetables until they soften and the onion becomes clear, which takes about 5 minutes. - Stir occasionally to cook them evenly. - Next, add 3 cloves of minced garlic, 1 teaspoon of dried thyme, and 1 teaspoon of dried basil. - Stir well and cook for 1 minute to blend the flavors. - Carefully pour in 6 cups of low-sodium chicken broth. - Use a wooden spoon to scrape any brown bits from the pot for extra flavor. - Add 1 bay leaf and bring the mixture to a boil. - Once boiling, reduce the heat to low and let it simmer gently. - Return the sautéed chicken to the pot, allowing it to mingle with the broth and veggies. - Simmer for 15-20 minutes until the chicken is fully cooked and tender. - Once cooked, discard the bay leaf from the pot. - Pour in 1 cup of heavy cream and add 2 cups of fresh spinach. - Stir gently and cook for another 2-3 minutes until the spinach wilts. - Taste the soup and adjust seasoning with salt and freshly cracked black pepper if needed. - Serve hot in bowls, garnished with freshly chopped parsley for a bright touch. - How to achieve tender chicken: Use boneless, skinless chicken thighs. They stay juicy and tender. Sauté them in olive oil until golden brown. Remove and set aside to keep them moist. - Tips for the right soup consistency: The cream adds richness. If you want it lighter, use half-and-half. Stir in the cream at the end. This keeps it smooth and creamy. - Ideas for additional spices: Add a pinch of red pepper flakes for heat. A dash of smoked paprika gives depth. Fresh herbs like basil or dill can brighten the flavor. - Best types of olives or cheeses to pair: Feta cheese adds a nice tang. Black olives give a salty bite. Both enhance the dish and add layers of flavor. - Best sides to accompany the soup: Crusty bread is great for dipping. A simple green salad adds freshness. These sides make the meal feel complete. - Recommended garnishes for presentation: Fresh parsley adds color. You can also sprinkle some grated Parmesan. A drizzle of olive oil can enhance the look and flavor. Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavor of your soup. If you have fresh thyme or basil, feel free to use them instead of dried for a more vibrant taste. Customize Your Vegetables: Don't hesitate to add other vegetables like bell peppers or zucchini. They can add extra nutrition and flavor, making the soup even heartier. Make It Ahead: This soup actually tastes better the next day as the flavors meld. Make a big batch and enjoy the leftovers for a quick meal! Thicken It Up: If you prefer a thicker soup, consider adding a slurry of cornstarch and water or blending a portion of the soup and returning it to the pot for a creamier texture. {{image_4}} You can easily make Marry Me Chicken Soup lighter. Instead of heavy cream, use half-and-half. It gives the same creamy texture but with fewer calories. You can also add more veggies. Consider using zucchini, bell peppers, or green beans. They boost nutrition and add color. More vegetables make the soup heartier and more filling. Want to change the protein? Turkey works well instead of chicken. It has a similar taste and texture. For a plant-based option, use tofu. Just make sure to cube it small. You can also make this soup vegetarian. Swap the chicken broth with vegetable broth. It keeps the flavor rich and satisfying. Add spices for a new flavor profile. For a Mediterranean twist, try dried oregano and lemon zest. They brighten the soup and add depth. You can also incorporate Asian flavors. Add fresh ginger and soy sauce for a unique taste. These twists give the soup an exciting new life and keep it interesting. After you finish your Marry Me Chicken Soup, let it cool down. This helps prevent condensation. Use a large spoon to scoop the soup into containers. Choose airtight containers to keep it fresh. Glass or BPA-free plastic containers work great. Avoid using metal containers, as they can affect the soup's taste. When reheating, I recommend using the stovetop. Pour the soup into a pot over low heat. Stir it often to keep it from sticking. You can also use the microwave. Just cover the bowl and heat in short bursts. Check the soup often, so it heats evenly. If you want to freeze the soup, do this before adding the cream. It lasts well for up to three months. Thaw it in the fridge before reheating. In the fridge, this soup lasts for about five days. Check for changes in smell or color. If it smells sour or has a strange look, it's best to toss it. Keeping your soup in good containers helps it stay fresh longer. Always trust your senses; if it seems off, don’t eat it. Yes, you can use frozen chicken thighs. To defrost them safely, place the chicken in the fridge overnight. If you need it fast, you can use the cold water method. Just seal the chicken in a plastic bag and submerge it in cold water. Change the water every 30 minutes until thawed. When cooking, add a few extra minutes to the cooking time to ensure the chicken is fully cooked. Yes, you can make this soup ahead of time. It actually tastes better the next day as the flavors mix. To prepare in advance, follow the recipe up to adding the cream. Store the soup in the fridge without the cream. When ready to serve, reheat the soup and stir in the cream and spinach. If you want a lighter option, use half-and-half instead of heavy cream. You can also use coconut milk for a dairy-free choice. Other options include Greek yogurt or sour cream, but add them slowly to avoid curdling. These alternatives will still give you a creamy texture. Yes, you can adapt this recipe for a slow cooker. Start by sautéing the chicken and veggies as the recipe says. Then, transfer everything to the slow cooker. Add the chicken broth, herbs, and bay leaf. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and spinach just before serving. This blog post covered how to make a delicious chicken soup. We discussed the main ingredients, from chicken thighs to fresh spinach. I provided step-by-step cooking instructions to ensure success. You explored tips for great texture and flavor, and even variations to suit your taste. Remember, you can easily adjust this soup for your health needs or spice preferences. I hope you feel ready to create your own comforting bowl of soup. Enjoy every warm, tasty bite!

Marry Me Chicken Soup ❤️🍲

A comforting chicken soup that is sure to impress your loved ones.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 pound boneless, skinless chicken thighs, diced into bite-sized pieces
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced to a paste
  • 3 medium carrots, peeled and sliced into thin rounds
  • 2 stalks celery, sliced into half-moons
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 leaf bay leaf
  • 1 cup heavy cream
  • to taste salt and freshly cracked black pepper
  • 2 cups fresh spinach, tightly packed
  • for garnish fresh parsley, finely chopped

Instructions
 

  • Begin by heating the extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
  • Once the oil is shimmering, add the diced chicken thighs. Season generously with salt and freshly cracked black pepper. Sauté the chicken pieces until they turn a lovely golden brown, approximately 5-7 minutes. Once cooked, remove the chicken from the pot and set aside on a plate.
  • In the same pot, add the chopped onion, sliced carrots, and celery. Sauté these vegetables until they begin to soften and the onion becomes translucent, about 5 minutes. Stir occasionally to ensure even cooking.
  • Next, introduce the minced garlic along with the dried thyme and dried basil. Stir well and cook for an additional 1 minute, allowing the aromas to blend and release.
  • Carefully pour in the chicken broth while scraping up any browned bits stuck to the bottom of the pot for added flavor. Add the bay leaf and bring the mixture to a rapid boil. Once boiling, reduce the heat to low and allow to simmer gently.
  • Return the sautéed chicken to the pot, letting it mingle with the broth and vegetables. Allow the soup to simmer for an additional 15-20 minutes, until the chicken is fully cooked and tender.
  • Once cooked, discard the bay leaf from the pot. Pour in the heavy cream and add the fresh spinach, stirring gently. Cook for another 2-3 minutes until the spinach has wilted and the soup is warmed through.
  • Taste the soup and adjust the seasoning with additional salt and freshly cracked black pepper if needed.
  • Serve the soup hot in bowls and finish with a sprinkle of freshly chopped parsley for a touch of brightness.

Notes

Pair this comforting soup with a side of crusty bread or a simple green salad for a complete meal.
Keyword chicken soup, comfort food, easy recipe