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For this cozy soup, you need: - 1 pound boneless, skinless chicken thighs, diced - 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 3 medium carrots, sliced - 2 celery stalks, sliced - 6 cups low-sodium chicken broth - 1 cup heavy cream - 2 cups fresh spinach - Salt and pepper to taste These main ingredients create a rich base. The chicken gives protein and heartiness. The onion, carrots, and celery add sweetness and crunch. Adding flavor is key. Use: - 1 teaspoon dried thyme - 1 teaspoon dried basil - 1 bay leaf These herbs bring warmth and depth. Thyme adds a hint of earthiness. Basil gives a sweet, aromatic touch that makes the soup special. Garnishes make the soup shine. I suggest: - Fresh parsley, chopped Sprinkling parsley adds color and fresh flavor. It makes each bowl look pretty and appetizing. You can also add a squeeze of lemon for brightness. {{ingredient_image_1}} Start by gathering all your ingredients. This will make cooking easier. You will need: - 1 pound boneless, skinless chicken thighs, diced - 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 3 medium carrots, sliced - 2 celery stalks, sliced - 6 cups low-sodium chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried basil - 1 bay leaf - 1 cup heavy cream - Salt and pepper to taste - 2 cups fresh spinach - Fresh parsley, chopped (for garnish) Make sure to wash and chop the vegetables first. This helps them cook well. Dice the chicken into small pieces. You want them to cook evenly. Now, let’s cook! In a large pot, heat the olive oil over medium heat. Once hot, add the diced chicken. Season it with salt and pepper. Sauté the chicken for about 5-7 minutes. You want it to be lightly browned. After that, remove the chicken and set it aside. In the same pot, add the chopped onion, carrots, and celery. Cook these for about 5 minutes until they soften. Next, stir in the minced garlic, dried thyme, and dried basil. Cook for one more minute. This will make your kitchen smell great! Now, pour in the chicken broth and add the bay leaf. Bring this mixture to a boil. Once boiling, reduce the heat to let it simmer. Return the cooked chicken to the pot. Let the soup simmer for 15-20 minutes until the chicken is fully cooked. After the chicken is cooked, remove the bay leaf from the pot. Stir in the heavy cream and fresh spinach. Cook for an additional 2-3 minutes until the spinach wilts. This adds color and a fresh flavor to your soup. Before serving, taste your soup. Adjust the seasoning with more salt and pepper if needed. Serve it hot, garnished with fresh parsley. Enjoy your hearty and flavorful bowl of Marry Me Chicken Soup! To cook chicken thighs just right, start with good meat. Use boneless and skinless chicken thighs. Dice them into small pieces. Heat olive oil in your pot over medium heat. Add the chicken and season with salt and pepper. Sauté until they turn golden brown, about 5 to 7 minutes. This gives great flavor. Make sure not to overcrowd the pot. If needed, cook in batches. Once done, set the chicken aside. This step adds depth to your soup. If you want a lighter soup, skip the heavy cream. You can use half-and-half or whole milk instead. These options will make it less rich while keeping it creamy. For a dairy-free choice, try coconut milk. It adds a nice flavor and texture. Another option is to blend silken tofu with water. This gives a smooth finish without added fat. Adjust the amount based on how creamy you want it to be. To make your Marry Me Chicken Soup even better, add more spices. Consider using paprika for warmth or a touch of nutmeg for sweetness. A dash of cayenne pepper can give it a nice kick. Fresh herbs like dill or chives can brighten the soup. You can also add a squeeze of lemon juice before serving. This gives a fresh zing. Experiment with spices to find your perfect blend. Each choice adds a unique twist to your hearty bowl. Pro Tips Use Fresh Herbs: Fresh thyme and basil can elevate the flavor profile of the soup, making it more aromatic and delicious. Brown the Chicken: Searing the chicken thighs before adding them to the soup enhances the depth of flavor, contributing to a richer broth. Adjust Creaminess: For a lighter version, reduce the amount of heavy cream or substitute it with half-and-half or coconut milk. Spice it Up: Add a pinch of red pepper flakes for a spicy kick, or toss in some diced jalapeños for an extra layer of heat. {{image_2}} You can easily add more veggies to this soup. Try adding potatoes or peas. For a colorful touch, toss in bell peppers or zucchini. These vegetables bring extra flavor and nutrients. They make the soup more filling, too. Just chop them up and add them in when you cook the onions and celery. The soup will stay hearty and tasty. To make a gluten-free version, use gluten-free chicken broth. This keeps the soup safe for those with gluten allergies. For a dairy-free option, swap the heavy cream with coconut milk. This change adds a nice, creamy texture without dairy. You can also use almond milk, but it may change the flavor a bit. Both options will keep the soup rich and delicious. If you like spice, add red pepper flakes or hot sauce. Start with a small amount and taste as you go. You can also use spicy sausage instead of chicken. This gives a bold flavor and a nice kick. For an extra layer of heat, add jalapeños when cooking the onions. This spicy twist will warm you up and impress anyone who enjoys a bold flavor. To keep your Marry Me Chicken Soup fresh, let it cool first. Transfer it to an airtight container. Make sure to store it in the fridge. This soup is good for up to three days. If you want to save it longer, consider freezing it. When you're ready to enjoy your soup again, take it out of the fridge. Pour it into a pot over medium heat. Stir often until it’s hot. If the soup is too thick, add a splash of chicken broth or water. You can also use the microwave. Heat it in a bowl, but stir every minute to avoid hot spots. Freezing is a great option for Marry Me Chicken Soup. Use a freezer-safe container or a zip-top bag. Leave some space at the top for expansion. Label the container with the date. This soup can last up to three months in the freezer. To eat, thaw it in the fridge overnight before reheating. You can use whole milk or half-and-half as a substitute for heavy cream. These options will make your soup lighter but still creamy. You can also blend silken tofu with a little broth for a dairy-free option. This gives a nice texture without the cream. Yes, you can use chicken breasts instead of thighs. Chicken breasts are leaner and cook faster. Make sure to cut them into small pieces. Cooking time may be shorter, so check for doneness to avoid drying them out. Marry Me Chicken Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. If you want to keep it longer, consider freezing it. Just make sure it cools completely before freezing. Marry Me Chicken Soup combines rich flavors and easy steps to create a comforting meal. Start with the right ingredients, like chicken thighs and herbs. Follow our clear steps to ensure each bite shines. Remember to try variations for a personal touch. Proper storage keeps your leftovers fresh and tasty. This soup is not just a recipe; it’s a way to bring joy to your table. Enjoy cooking and sharing this warm dish with loved ones.

Marry Me Chicken Soup ❤️🍲

A comforting and creamy chicken soup that is sure to impress.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken thighs, diced
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 stalks celery, sliced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 leaf bay leaf
  • 1 cup heavy cream
  • to taste salt and pepper
  • 2 cups fresh spinach
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat.
  • Add the diced chicken thighs and season with salt and pepper. Sauté until lightly browned, about 5-7 minutes. Remove the chicken and set aside.
  • In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
  • Stir in the minced garlic, dried thyme, and dried basil. Cook for another minute until fragrant.
  • Pour in the chicken broth and add the bay leaf. Bring to a boil, then reduce to a simmer.
  • Return the chicken to the pot and let the soup simmer for 15-20 minutes until the chicken is cooked through.
  • Remove the bay leaf and stir in the heavy cream and fresh spinach. Cook for an additional 2-3 minutes until the spinach is wilted.
  • Adjust seasoning with additional salt and pepper if necessary.
  • Serve hot, garnished with fresh parsley.

Notes

Feel free to add more vegetables or spices to taste.
Keyword chicken soup, comfort food, creamy soup