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Creamy Marry Me Chicken Soup: Easy Budget-Friendly Recipe

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A creamy, comforting chicken soup inspired by the famous ‘Marry Me Chicken’ dish. Made with budget-friendly ingredients like chicken thighs, sun-dried tomatoes, and heavy cream, this soup comes together in under an hour and is perfect for picky eaters and busy weeknights.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and sliced into rounds
  • 2 celery stalks, diced
  • 1 ½ pounds boneless, skinless chicken thighs (about 4–5 thighs)
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • ⅓ cup grated Parmesan cheese
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
  • Fresh parsley, chopped (for serving, optional)
  • Extra Parmesan for sprinkling (optional)
  • Crusty bread or garlic bread (for serving, optional)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the carrots start to soften. Add the minced garlic and cook for another minute until fragrant.
  2. Pour in the chicken broth and water. Add the dried thyme, rosemary, bay leaf, salt, and pepper. Stir to combine, scraping up any browned bits from the bottom of the pot.
  3. Nestle the chicken thighs into the broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes, until the chicken reaches 165°F internally and shreds easily.
  4. Use tongs to transfer the cooked chicken to a cutting board. Let cool for a few minutes, then shred with two forks or a hand mixer on low speed.
  5. Stir the chopped sun-dried tomatoes into the broth and let simmer for 2-3 minutes.
  6. In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly pour the slurry into the simmering broth while stirring constantly. Let bubble gently for 2-3 minutes to thicken.
  7. Reduce heat to low. Pour in the heavy cream while stirring, then add the grated Parmesan cheese. Stir until the cheese melts completely. Taste and adjust salt and pepper if needed.
  8. Return the shredded chicken to the pot. Stir and let warm through for 3-5 minutes. Do not let it boil after adding the cream.
  9. Ladle into bowls and top with fresh parsley and extra Parmesan if desired. Serve with crusty bread.

Notes

Don’t boil the cream or it may curdle. Use chicken thighs for best texture. Season in layers for deeper flavor. Let the soup rest for 10-15 minutes before serving for best flavor. This soup freezes well for up to 3 months.

Nutrition

Keywords: creamy chicken soup, marry me chicken soup, budget-friendly soup, easy chicken soup, comfort food, one-pot meal

Find it online: https://willarecipes.com/creamy-marry-me-chicken-soup-easy-budget-friendly-recipe/