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–+ servings

Marry Me Chicken Soup

A comforting dish filled with tender chicken, vibrant vegetables, and a creamy broth that warms the heart and soul.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition

Ingredients
  

Ingredients
  • 2 tablespoons olive oil This adds a lovely richness and helps sauté the vegetables.
  • 1 medium onion, diced Onions provide a sweet and savory base for the soup.
  • 3 cloves garlic, minced Garlic adds a fragrant aroma and depth of flavor.
  • 2 medium carrots, sliced Carrots bring a natural sweetness and vibrant color.
  • 2 stalks celery, sliced Celery adds crunch and a fresh taste.
  • 1 teaspoon dried thyme This herb enhances the overall flavor profile.
  • 1 teaspoon dried oregano Oregano adds a warm, earthy note.
  • 0.5 teaspoon red pepper flakes (optional) For those who enjoy a little heat, this is a great addition.
  • 1 pound boneless, skinless chicken breasts The star of the soup, providing protein and heartiness.
  • 6 cups chicken broth A flavorful base that ties all the ingredients together.
  • 14.5 ounces diced tomatoes, undrained Tomatoes add acidity and a burst of flavor.
  • 1 cup heavy cream This creates a rich, creamy texture that makes the soup indulgent.
  • 1 cup frozen peas Peas add a pop of color and sweetness.
  • Salt and pepper to taste Essential for seasoning and enhancing flavors.
  • Fresh parsley, chopped (for garnish) A sprinkle of parsley adds freshness and a beautiful finish.

Equipment

  • large pot

Method
 

  1. Gather all the ingredients listed above.
  2. Rinse the chicken breasts under cold water and pat them dry with a paper towel.
  3. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent. Stir in the minced garlic, sliced carrots, and sliced celery. Cook for another 5 minutes.
  4. Add the dried thyme, dried oregano, and red pepper flakes. Stir to combine. Place the chicken breasts into the pot, pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce to a simmer.
  5. Let the soup simmer for 20 minutes.
  6. Remove the chicken from the pot, shred it into bite-sized pieces, and return it to the pot. Stir in the heavy cream and frozen peas. Simmer for an additional 5 minutes. Season with salt and pepper to taste and garnish with fresh parsley before serving.

Nutrition

Calories: 380kcalProtein: 30gSodium: 800mg

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