Are you ready to fall in love with a bowl of soup? This marry me chicken soup is the perfect dish to warm your heart and soul. With tender chicken, vibrant vegetables, and a flavorful broth, it’s a recipe that will have everyone asking for seconds—and maybe even proposing! Let’s dive into this comforting dish that’s perfect for any occasion.
Ingredients
– 2 cups cooked chicken, shredded
– 4 cups chicken broth
– 1 cup carrots, diced
– 1 cup celery, diced
– 1 cup bell peppers, diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon thyme
– 1 teaspoon rosemary
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 250
– Protein: 20g
– Carbohydrates: 15g
– Fat: 10g
This nutritional information is based on a single serving.
Step-by-Step Cooking Process
1. In a large pot, heat a tablespoon of olive oil over medium heat.
2. Add the diced onion and garlic, sautéing until translucent.
3. Stir in the diced carrots and celery; cook for 5 minutes.
4. Add the bell peppers and continue to sauté for another 3 minutes.
5. Pour in the chicken broth and bring to a simmer.
6. Add the shredded chicken and stir to combine.
7. Season with thyme, rosemary, salt, and pepper.
8. Let the soup simmer for 20 minutes, allowing flavors to meld.
9. Taste and adjust seasoning if needed.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute the chicken with turkey for a lighter option. Additionally, use vegetable broth for a vegetarian version, and swap in seasonal vegetables based on your preference.
Serving and Pairings
This soup pairs wonderfully with crusty bread or a fresh garden salad. For a heartier meal, serve it alongside a grilled cheese sandwich or a classic Caesar salad.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave. It can also be frozen for up to 2 months; just ensure it’s cooled completely before freezing.
Cooking Mistakes
- Using raw chicken instead of cooked can lead to longer cooking times.
- Overcooking vegetables can make them mushy; add them at different times.
- Not seasoning enough can result in bland soup.
- Using high-sodium broth may overpower the soup’s flavor.
- Skipping the herb seasoning can lead to a less aromatic dish.
Helpful Tips
- Always taste as you go to adjust flavors.
- Let leftovers sit to enhance flavors overnight.
- Use fresh herbs for a brighter taste.
- Consider adding a splash of lemon juice for brightness.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure it’s fully cooked before shredding and adding it to the soup.
How can I make this soup gluten-free?
To make the soup gluten-free, ensure your chicken broth is gluten-free and avoid using any thickeners that contain gluten.
Can I add pasta to this soup?
Absolutely! You can add cooked pasta towards the end of cooking. Just be mindful of the cooking time as pasta can soak up broth.
What vegetables can I use?
Feel free to get creative! You can add zucchini, spinach, or any other vegetables you have on hand.
How long can I store leftovers?
Leftovers can be stored in the fridge for up to 3 days and can be frozen for up to 2 months.
Conclusion
This marry me chicken soup is more than just a comforting dish; it’s an experience that brings warmth and love to your table. Whether you’re serving it on a chilly evening or at a romantic dinner, it’s sure to impress and delight everyone who tries it. Enjoy every delicious spoonful!
Marry Me Chicken Soup
Ingredients
- 2 cups cooked chicken shredded
- 4 cups chicken broth
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup bell peppers diced
- 1 onion diced
- 2 cloves garlic minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat a tablespoon of olive oil over medium heat.
- Add the diced onion and garlic, sautéing until translucent.
- Stir in the diced carrots and celery; cook for 5 minutes.
- Add the bell peppers and continue to sauté for another 3 minutes.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken and stir to combine.
- Season with thyme, rosemary, salt, and pepper.
- Let the soup simmer for 20 minutes, allowing flavors to meld.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
