Marry Me Chicken Soup
Highlighted under: Cozy Classics
Honestly, this is the coziest chicken soup you’ll ever make. It has all the warm and hearty vibes you want, with tender chicken, rich broth, and a little bit of everything nice. I usually make it on chilly weekends and it runs about $10 to make for the whole pot, which lasts us for several meals. Plus, you can adjust the veggies to whatever you have on hand, so it’s like a clean-out-the-fridge kind of dish. You really can't go wrong here, even if you throw in a little extra garlic. Who doesn't love that?
What Makes This Stand Out
- It’s truly filling with tender chicken and veggies
- You can customize it based on what’s in your kitchen
- Leftovers taste even better the next day
Choosing Your Ingredients
For this chicken soup, I love using boneless, skinless chicken breasts because they cook up tender and are easy to shred. If you have thighs on hand, they work great too and bring a bit more flavor. As for vegetables, you can really use whatever you have lurking in the fridge—zucchini or green beans can be a nice addition. Just remember, if you’re using something that cooks faster, like spinach, toss it in just a few minutes before serving.
The herbs are pretty straightforward. Dried thyme and rosemary make the house smell lovely as they cook, but feel free to toss in some fresh if you have it. Bay leaves add a little depth, but don’t stress if you run out. I’ve made this without them and it still comes out comforting.
A Quick Note on Marry Me Chicken Soup
When you sauté the veggies at the start, keep an eye on them. You want them to soften, but not brown. If they start to stick, I sometimes add a splash more oil or a bit of broth to loosen things up. It helps prevent any unwanted bits from burning and gives the soup a better base to build on.
If you know you’ll have leftovers, consider holding off on adding the peas until you reheat the soup. I find they lose their lovely texture after a day in the fridge. Also, don’t be shy about giving it a taste before serving. Maybe it needs a pinch more salt or even a little squeeze of lemon juice to brighten everything up.
Ingredients
For the Soup
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 medium onion, diced
- 3 carrots, sliced
- 2 ribs celery, sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen peas
- 2 tbsp olive oil
Instructions
Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until they start to soften. Toss in the minced garlic and stir for another minute just until fragrant; be careful not to let it brown.
Add Chicken and Broth
Add the chicken breasts to the pot along with the chicken broth, dried thyme, rosemary, bay leaf, and a good pinch of salt and pepper. Bring everything to a gentle boil.
Cook the Chicken
Once boiling, reduce the heat to a simmer. Cover and let it cook for about 20 minutes, until the chicken is cooked through. You’ll know it’s done if it’s no longer pink inside.
Shred and Add Peas
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot along with the frozen peas. Taste the soup at this stage and adjust seasoning if needed. Let it all simmer together for another 5 minutes.
Pro Tips
- If you want a thicker soup, you can mash some of the veggies before adding the peas.
- Leftover rotisserie chicken works great here if you need a shortcut.
- Don't skip the bay leaf; it adds a depth that just can't be replicated.
Marry Me Chicken Soup Leftovers Plan
This soup stores well, and honestly, it tastes even better the next day—it gives the flavors a chance to mingle. Just let it cool completely before transferring it to an airtight container. It can hang out in the fridge for about 3-4 days. When reheating, do so gently on the stove over medium-low heat, stirring frequently to keep everything nice and warm without scorching the bottom.
If you find the soup thickens up too much while sitting in the fridge, don’t worry! Adding a little extra chicken broth or water while you reheat can bring it back to life. And if you really want to enjoy it differently, try it over rice or even with some crusty bread on the side.
Dietary Swaps
If you're looking for a lighter version, skinless chicken thighs can be replaced with rotisserie chicken, which is super handy. Just add it at the end to warm through after you've made the broth and veggies, so it doesn’t dry out. Or, for a vegetarian option, swap in chickpeas or lentils; just adjust the cooking time accordingly.
Dairy-free? This soup is already dairy-free, but a sprinkle of nutritional yeast on top before serving can give an unexpected depth that mimics a cheesy flavor. And if you need a gluten-free alternative, just make sure your broth is gluten-free, and you’re all set.
Questions About Recipes
→ Can I use a slow cooker for this?
You can, but I wouldn't recommend it for this recipe. The quick stovetop method keeps it nice and fresh.
→ What kind of chicken is best?
Boneless chicken breasts are great for this, but thighs work beautifully too if you like a richer flavor.
→ How do I store leftovers?
Let it cool completely, then store in an airtight container in the fridge for up to 4 days. It reheats really well!
→ Can I freeze this soup?
Yes, it freezes like a champ! Just make sure to leave out the peas and add them in fresh when you reheat.
Marry Me Chicken Soup
Created by: The Simplecooktips Team
Recipe Type: Cozy Classics
Skill Level: Intermediate
Final Quantity: 6.0
What You'll Need
For the Soup
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 medium onion, diced
- 3 carrots, sliced
- 2 ribs celery, sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen peas
- 2 tbsp olive oil
How-To Steps
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until they start to soften. Toss in the minced garlic and stir for another minute just until fragrant; be careful not to let it brown.
Add the chicken breasts to the pot along with the chicken broth, dried thyme, rosemary, bay leaf, and a good pinch of salt and pepper. Bring everything to a gentle boil.
Once boiling, reduce the heat to a simmer. Cover and let it cook for about 20 minutes, until the chicken is cooked through. You’ll know it’s done if it’s no longer pink inside.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot along with the frozen peas. Taste the soup at this stage and adjust seasoning if needed. Let it all simmer together for another 5 minutes.
Extra Tips
- If you want a thicker soup, you can mash some of the veggies before adding the peas.
- Leftover rotisserie chicken works great here if you need a shortcut.
- Don't skip the bay leaf; it adds a depth that just can't be replicated.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 320
- Total Fat (g): 12.5
- Saturated Fat (g): 2.4
- Cholesterol (mg): 85
- Sodium (mg): 640
- Total Carbohydrates (g): 23.9
- Dietary Fiber (g): 3.2
- Sugars (g): 4.5
- Protein (g): 30.7