This Marry Me Chicken Soup is a cozy dish made with tender chicken, flavorful herbs, and creamy goodness. It’s perfect for those chilly days or when you just need a warm hug in a bowl!
Honestly, who wouldn’t fall in love with a bowl of this soup? It’s so good that you might just get some proposals after serving it! 😄 I enjoy it best with a side of crusty bread to soak up every drop.
Key Ingredients & Substitutions
Bacon: Bacon adds smokiness and depth to the soup. If you want a lighter option, try turkey bacon or omit it completely for a vegetarian twist. You can also use diced ham for a different flavor.
Chicken: Rotisserie chicken is my favorite because it saves time. You can also poach chicken breasts or thighs for a healthier choice, or use shredded leftovers from another meal.
Heavy Cream: Use heavy cream for a rich texture. If you’re looking to lighten it up, half-and-half or a plant-based cream alternative works too. Just keep in mind, it may alter the soup’s richness.
Whole Garlic Cloves: If you prefer a milder garlic flavor, you can use minced garlic instead—about 4-5 cloves should do. For a stronger flavor, you can roast the garlic first.
How Do I Make Sure My Garlic Doesn’t Burn?
Burning garlic can make your soup taste bitter, so it’s important to cook it correctly. Here’s how:
- Always add garlic after the onions are soft and translucent, usually about 1-2 minutes into cooking.
- Keep the heat at medium-low; this allows the garlic to cook without burning while you stir continuously.
- If you ever smell it starting to burn, remove it from the heat immediately and add your broth quickly.
What’s the Best Way to Create a Creamy Texture?
To achieve a rich and creamy texture in your soup without curdling, follow these steps:
- Gradually stir in the heavy cream after the broth has simmered for a bit; this helps slowly warm the cream.
- Make sure to keep simmering on low heat, as high heat can cause the cream to curdle.
- Consider blending a portion of the soup if you want an even creamier consistency. Just let it cool slightly before blending!
With these tips and substitutions, you’ll create a Marry Me Chicken Soup that’s sure to impress! Enjoy!
Marry Me Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 4 slices bacon, chopped
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 cup whole peeled garlic cloves (about 15-20 cloves)
- 1/4 cup sun-dried tomatoes, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil or butter (if needed for cooking)
- Crusty bread, to serve
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 30 minutes to cook. You’ll spend just a short time chopping and cooking, and then let the flavors mingle. In total, you’ll have a delicious soup ready to enjoy in about 40 minutes!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Once it’s nice and crunchy, remove the bacon pieces and set them aside. Leave the bacon fat in the pot—this will add fantastic flavor to the soup!
2. Sauté the Onion:
If there’s not enough fat from the bacon, add 1 tablespoon of olive oil or butter to the pot. Next, throw in the chopped onion and sauté until it’s soft and translucent, which should take about 5 minutes.
3. Add Garlic:
Now it’s time for the minced garlic! Add that to the pot and cook for another 1-2 minutes. Keep an eye on it, as you want just the right amount of fragrance without letting it burn!
4. Pour in Chicken Broth:
Carefully pour in the chicken broth and stir things up. Bring the mixture to a gentle simmer.
5. Add Whole Garlic Cloves:
It’s time to add the star of the show—whole peeled garlic cloves! Let them simmer in the broth for about 15 minutes until they’re tender and the broth is infused with a heavenly garlic flavor.
6. Stir in Cream and Chicken:
Now, stir in the heavy cream, cooked shredded chicken, sun-dried tomatoes, smoked paprika, Italian seasoning, and if you like a little heat, the red pepper flakes. Mix everything well until combined.
7. Let it Simmer:
Allow the soup to simmer gently for another 10 minutes. This step is vital as it helps all the wonderful flavors meld together!
8. Season to Taste:
Taste your soup and season it with salt and pepper to your liking. Adjust as needed!
9. Finish with Bacon and Parsley:
Just before serving, stir in those crispy bacon bits from earlier and sprinkle in the chopped fresh parsley. This will add a burst of freshness to each bowl.
10. Serve and Enjoy:
Serve your hot Marry Me Chicken Soup with slices of crusty bread. It’s perfect for dipping and soaking up that creamy, flavorful broth!
Enjoy this luscious, comforting soup that’s rich in garlic, smoky bacon, tender chicken, and creamy goodness—it’s sure to win hearts!
Can I Use Frozen Chicken for This Soup?
Yes, you can use frozen chicken, but make sure to thaw it first. You can thaw it overnight in the refrigerator or quickly in a sealed plastic bag submerged in cold water. Once thawed, cook it until it’s fully cooked before shredding.
How Can I Make This Soup Dairy-Free?
To make this soup dairy-free, substitute the heavy cream with coconut milk or a non-dairy cream alternative. Just be aware that coconut milk will add a slight coconut flavor which can be delicious!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Ahead of Time?
Absolutely! You can prepare the soup a day in advance. Just let it cool completely, store it in the fridge, and reheat when you’re ready to serve. The flavors will only get better!
