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- 2 boneless, skinless chicken breasts - 1 tablespoon olive oil - 4 cups chicken broth - 1 cup diced carrots - 1 cup diced celery - 1 medium onion, chopped - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup uncooked pasta (penne or macaroni works well) - 1 cup baby spinach - ½ cup heavy cream - Fresh parsley, chopped, for garnish You can swap chicken breasts for thighs if you like dark meat. If you want a lighter soup, use low-fat cream or skip it altogether. You can replace pasta with quinoa or rice for a gluten-free option. If you don't have fresh herbs, use dried ones instead. Fresh spinach can be swapped with kale or any leafy green. This soup serves about 4-6 people. Each bowl gives you a hearty dose of protein and vitamins. Here's a quick look at what’s inside: - Calories: Around 350 per serving - Protein: About 25g - Fat: Roughly 15g - Carbohydrates: Approximately 30g - Fiber: 3g This soup is not just tasty but also filling. The chicken provides protein, while the veggies add fiber and nutrients. Enjoying a bowl of Marry Me Chicken Soup means you’re treating yourself to a comforting meal that warms your heart and body. {{ingredient_image_1}} Start by gathering your ingredients. You need two boneless chicken breasts, olive oil, chicken broth, diced carrots, diced celery, chopped onion, minced garlic, dried thyme, dried oregano, salt, pepper, uncooked pasta, baby spinach, heavy cream, and parsley. 1. Heat the olive oil in a large pot over medium heat. 2. Add the chicken breasts and sear them for 5 to 6 minutes on each side. Look for a nice brown color. 3. Remove the chicken from the pot and set it aside. Next, it’s time for the veggies! 1. In the same pot, add the chopped onion, diced carrots, and diced celery. 2. Sauté for 5 to 7 minutes until the veggies soften. 3. Stir in the minced garlic, thyme, and oregano. Cook for one more minute to release those lovely scents. Now we move to the heart of the soup! 1. Pour in the chicken broth and bring it to a boil. 2. Add the seared chicken back to the pot. 3. Reduce the heat to low and let it simmer for 20 minutes. The chicken should be cooked through by now. After that, it’s shredding time! 1. Remove the chicken again and shred it using two forks. 2. Return the shredded chicken to the pot. Next, we add the pasta. 1. Stir in the uncooked pasta and let it cook for about 10 minutes. Check for al dente texture. 2. Add the baby spinach and heavy cream. Stir until the spinach wilts and the soup heats through. Shredding chicken can be easy. Here are some tips: - Use two forks to pull apart the chicken. - Shred while it’s warm. This makes it easier to pull apart. - If you prefer, you can chop the chicken into bite-sized pieces instead of shredding. Remember to season with salt and pepper to taste before serving. Enjoy your comforting bowl of Marry Me Chicken Soup! To get the best soup texture, you want a balance. Start by searing your chicken well. This adds flavor and keeps the meat juicy. When adding vegetables, make sure they cook until soft but not mushy. This helps keep their shape. Adding pasta should be done near the end to avoid overcooking. Aim for al dente pasta, which gives a nice bite. Lastly, stir in the cream gently to keep the soup smooth. You can boost flavor with simple tweaks. Try adding a squeeze of lemon juice for brightness. Fresh herbs like basil or thyme can add depth. For heat, toss in some crushed red pepper flakes. Consider using homemade chicken broth for richer taste. You can also add a dash of Worcestershire sauce for a savory kick. Don’t forget that salt and pepper are key for balancing flavors. Avoid overcooking your chicken. This can make it dry and tough. When cooking vegetables, don’t rush. They need time to soften and develop flavor. Be careful with the pasta; adding it too early can lead to mushy soup. If you want creamy soup, add cream at the end. This keeps it fresh and prevents curdling. Lastly, always taste and adjust seasoning before serving. Pro Tips Use Homemade Broth: For a richer flavor, use homemade chicken broth instead of store-bought. It enhances the taste of the soup significantly. Perfectly Cooked Pasta: To prevent the pasta from becoming mushy, add it to the pot just before serving and cook until al dente. Customize Your Vegetables: Feel free to add other vegetables like zucchini, peas, or bell peppers for extra nutrition and flavor. Garnish for Freshness: A sprinkle of fresh herbs like basil or thyme adds a burst of freshness and brightens up the soup's flavor. {{image_2}} You can make Marry Me Chicken Soup even healthier. Here are some great swaps: - Use skinless chicken thighs instead of breasts for more flavor. - Swap heavy cream for Greek yogurt or a light cream for fewer calories. - Add more veggies like zucchini or kale for extra nutrients. - Use low-sodium chicken broth to cut back on salt. These changes keep the soup tasty while making it better for you. You can also enjoy a vegetarian or vegan version. Here’s how: - Replace chicken with chickpeas or lentils for protein. - Use vegetable broth instead of chicken broth for the base. - Add tofu for a hearty texture. - Skip the heavy cream and use coconut milk for a rich flavor. This way, you can savor the warmth and comfort without meat. Pasta adds heartiness, but you have options. Try these ideas: - Use whole wheat or gluten-free pasta for a different texture. - Quinoa or rice can be a great substitute for pasta. - For a lighter soup, skip the pasta entirely. Just add more veggies or beans. These variations keep your soup fresh and exciting every time you make it. To keep your Marry Me Chicken Soup fresh, let it cool first. Then, pour the soup into an airtight container. Make sure the lid seals tightly. Store the container in the fridge. It lasts about three days. If you want it to last longer, you can freeze it. When you are ready to enjoy your soup, take it out of the fridge or freezer. If frozen, let it thaw overnight in the fridge. To reheat, pour it into a pot over medium heat. Stir often to avoid burning. Heat until it bubbles. If the soup is too thick, add a little broth or water. Freezing is a great option for leftovers. Use freezer-safe containers or bags. Leave some space at the top for expansion. Label the bags with the date. This helps you track how long it has been in the freezer. When you want to eat it later, follow the reheating instructions above. This way, your Marry Me Chicken Soup stays tasty for a long time! Marry Me Chicken Soup is a warm and tasty dish. It features tender chicken, fresh veggies, and creamy broth. This soup gets its name from its rich flavors. Many say it’s so good, it could win hearts! You can find carrots, celery, and pasta in this soup. Adding spinach brings a nice pop of green. It’s perfect for chilly days or when you need comfort food. Yes, you can make Marry Me Chicken Soup ahead of time. It tastes even better the next day! Just follow the recipe and cool it down before storing. Place it in a container and keep it in the fridge for up to three days. When you want to eat it, just reheat on the stove. Add a splash of broth if it seems thick. Marry Me Chicken Soup goes well with several dishes. Crusty bread is a great choice for dipping. A side salad adds a fresh touch. You could also serve it with grilled cheese for a fun twist. Pairing it with rice or a light pasta dish works too. Enjoy the soup with your favorite sides for a full meal! In this blog post, we explored Marry Me Chicken Soup. You learned about the key ingredients, helpful substitutions, and nutrition facts. I shared step-by-step cooking instructions and tips for perfect texture. Variations included healthier versions and vegetarian options. Finally, we discussed storage and reheating. Making this soup brings joy to your table. With these tips, you can create a dish that warms hearts. Enjoy trying different flavors and styles. Happy cooking!

Marry Me Chicken Soup ❤️🍲

A comforting chicken soup with pasta, vegetables, and a creamy finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 4 cups chicken broth
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 cup uncooked pasta (penne or macaroni)
  • 1 cup baby spinach
  • 0.5 cup heavy cream
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chicken breasts and sear them for about 5-6 minutes on each side, until browned. Remove the chicken from the pot and set aside.
  • In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables start to soften.
  • Stir in the minced garlic, dried thyme, and oregano, and cook for an additional minute until fragrant.
  • Pour in the chicken broth and bring the mixture to a boil.
  • Add the seared chicken breasts back to the pot, reduce the heat to low, and let it simmer for 20 minutes, or until the chicken is cooked through.
  • Remove the chicken from the pot once again and shred it using two forks. Return the shredded chicken to the pot.
  • Stir in the uncooked pasta and let it simmer for about 10 minutes until the pasta is al dente.
  • Add the baby spinach and heavy cream to the pot, and stir until the spinach wilts and the soup is heated through.
  • Season with salt and pepper to taste.
  • Serve hot, garnished with fresh parsley.

Notes

Serve the soup in deep bowls, topped with a sprinkle of fresh parsley for color. Add a lemon wedge on the side for a burst of freshness if desired. Enjoy with crusty bread for a complete meal!
Keyword chicken soup, comfort food, pasta soup