Introduction
Oh, do you ever have those recipe moments that just feel like a warm hug in a bowl? This Marry Me Chicken Soup is exactly that. It’s the kind of comfort food that makes you want to curl up on the couch, put on your favorite movie, and just savor every spoonful. And the best part? It’s surprisingly simple to make, meaning you can whip up a batch of this dreamy goodness without spending hours in the kitchen. Trust me, once you try it, you’ll be saying “Marry me!” to this soup too.
Why You’ll Love This Recipe
- Fast: While it simmers away in the slow cooker, your work is mostly done!
- Easy: Seriously, just a few minutes of prep and let your slow cooker do the magic.
- Giftable: Make a big batch and share the love with friends and family who need a little comfort.
- Crowd-pleasing: Even the pickiest eaters will be begging for seconds of this creamy, flavorful soup.
Ingredients
Gathering your ingredients for this soup is a breeze. It’s all about simple, wholesome goodness that comes together beautifully.
- 1 lb boneless, skinless chicken breasts: The lean protein that makes this soup so satisfying.
- 4 cups chicken broth: The savory base that ties all the flavors together.
- 1 cup heavy cream: For that luscious, decadent creaminess we all crave.
- 1/2 cup sun-dried tomatoes, chopped: These little gems pack a punch of sweet, tangy flavor and a beautiful pop of color.
- 1 teaspoon dried basil: A classic herb that adds a lovely aromatic touch.
- 1 teaspoon garlic powder: Because, well, garlic makes everything better!
- 1/2 teaspoon red pepper flakes: Just a little hint of warmth to excite your taste buds.
- Salt, to taste: To enhance all those wonderful flavors.
- Black pepper, to taste: A little zing to finish it off.
- 1/2 cup grated Parmesan cheese: The secret ingredient that brings it all home with a cheesy, nutty finish.
- Fresh basil, for garnish: A little sprinkle of green to make it look as good as it tastes.
How to Make It
Let’s get this comfort food party started! It’s as easy as throwing everything into your slow cooker.
- Prep your chicken: Place your boneless, skinless chicken breasts right into your slow cooker. No need to cut or do anything fancy here.
- Add the liquids and flavor bombs: Pour in the chicken broth and the heavy cream. Then, toss in your chopped sun-dried tomatoes, dried basil, garlic powder, and those little red pepper flakes.
- Season it up: Give it a good sprinkle of salt and black pepper. Remember, you can always add more later, so start with a moderate amount.
- Let the magic happen: Cover your slow cooker and set it to low for 4-6 hours, or on high for 2-3 hours. You’ll know it’s ready when the chicken is cooked all the way through and super tender.
- Shred and return: Carefully remove the cooked chicken breasts from the slow cooker. Shred them using two forks (this is where it gets fun and a little messy!) and then pop that shredded chicken back into the pot.
- Get cheesy: Stir in the grated Parmesan cheese. Keep stirring until it’s all melted and the soup becomes even more creamy and delicious. Oh, the smell!
- Serve with love: Ladle this warm, dreamy soup into bowls. Garnish with a sprinkle of fresh basil for a touch of brightness.
Substitutions & Additions
While this recipe is perfect as is, sometimes you want to play around! Here are a few ideas to make it your own:
- Chicken: If you don’t have chicken breasts, boneless, skinless thighs work wonderfully too. They can sometimes even add a bit more flavor and moisture.
- Broth: Vegetable broth is a great substitute if you want to make this vegetarian-friendly (though you’d omit the chicken!).
- Creaminess: For a slightly lighter version, you can try using half-and-half instead of heavy cream, but it won’t be quite as rich.
- Veggies: Feel free to toss in some spinach or kale during the last 30 minutes of cooking for an extra veggie boost. A handful of peas or some chopped carrots can also be lovely additions, though you might want to add carrots a little earlier to ensure they’re tender.
- Flavor Boost: A splash of white wine or a squeeze of lemon juice at the end can add a bright, sophisticated note.
Tips for Success
A few little pointers to make sure your Marry Me Chicken Soup turns out perfectly every single time:
- Don’t overcook the chicken: While the slow cooker is forgiving, overcooking can make the chicken a little dry before you even shred it. Keep an eye on it.
- Shredding technique: Using two forks to shred the chicken makes it super easy. You can also chop it into bite-sized pieces if you prefer.
- Taste and adjust: Always taste your soup before serving and adjust the salt and pepper as needed.
- Prep ahead: Chop your sun-dried tomatoes and grate your Parmesan cheese the day before to save even more time on cooking day!
- The cream: Make sure your heavy cream is well incorporated. Sometimes it can pool a bit on top, so a good stir at the end is key.
How to Store It
Leftovers are a beautiful thing, especially with this soup!
In the refrigerator: Let the soup cool completely, then transfer it to an airtight container. It will stay delicious in the fridge for about 3-4 days. Reheat gently on the stovetop or in the microwave.
Can you freeze it? This soup is generally freezer-friendly! Let it cool completely, then portion it into freezer-safe containers or bags. It should last for about 2-3 months in the freezer. Thaw overnight in the refrigerator and reheat as usual. Note that the cream might separate a bit after freezing and thawing, but a good whisk or stir should bring it back together!
FAQs
Is Marry Me Chicken Soup really spicy?
Nope! The red pepper flakes are optional and only add a very subtle warmth, not a significant heat. You can always leave them out if you prefer.
Can I make this soup on the stovetop?
You absolutely can! You’ll want to simmer the chicken in the broth with the seasonings until cooked through, then shred it and add the cream and cheese. It will take less time than the slow cooker, but it’s a great alternative.
What do I serve with this soup?
This soup is hearty enough on its own, but it’s also delicious with some crusty bread for dipping, a simple side salad, or even some oyster crackers for a classic touch.
Marry Me Chicken Soup
Equipment
- Slow Cooker
- Forks for shredding chicken
- Airtight container for storing leftovers
- Freezer-safe containers for freezing leftovers
Ingredients
Main ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth the savory base
- 1 cup heavy cream for luscious creaminess
- 0.5 cup sun-dried tomatoes, chopped pack a punch of sweet, tangy flavor
- 1 teaspoon dried basil adds a lovely aromatic touch
- 1 teaspoon garlic powder because garlic makes everything better
- 0.5 teaspoon red pepper flakes just a hint of warmth
- salt to taste
- black pepper to taste
- 0.5 cup grated Parmesan cheese the secret ingredient for a cheesy, nutty finish
- fresh basil for garnish
Instructions
- Prep your chicken: Place your boneless, skinless chicken breasts right into your slow cooker. No need to cut or do anything fancy here.
- Add the liquids and flavor bombs: Pour in the chicken broth and the heavy cream. Then, toss in your chopped sun-dried tomatoes, dried basil, garlic powder, and those little red pepper flakes.
- Season it up: Give it a good sprinkle of salt and black pepper. Remember, you can always add more later, so start with a moderate amount.
- Let the magic happen: Cover your slow cooker and set it to low for 4-6 hours, or on high for 2-3 hours. You’ll know it’s ready when the chicken is cooked all the way through and super tender.
- Shred and return: Carefully remove the cooked chicken breasts from the slow cooker. Shred them using two forks (this is where it gets fun and a little messy!) and then pop that shredded chicken back into the pot.
- Get cheesy: Stir in the grated Parmesan cheese. Keep stirring until it’s all melted and the soup becomes even more creamy and delicious. Oh, the smell!
- Serve with love: Ladle this warm, dreamy soup into bowls. Garnish with a sprinkle of fresh basil for a touch of brightness.