Marry Me Chicken Soup
Fall in Love with Marry Me Chicken… Soup!
Marry Me Chicken… as a Soup?
Who doesn’t love the creamy, dreamy magic of Marry Me Chicken? Well, guess what… I’ve turned this fan favourite into a soul warming SOUP! It’s everything you adore about the classic dish: rich sundried tomatoes, tender, chicken, creamy sauce or in this case creamy soup. This recipe has a little twist of adding fresh cherry tomatoes for the texture and breaking through the creaminess of the dish. This version is hearty but still brothy to be sipped slowly, and it’s got that same “marry me” energy… hehe seconds guaranteed
Freezer Friendly & Serves 4-6
This soup isn’t just delicious - it’s practical too. It makes 4-6 hearty servings, so its perfect for families or meal prepping your week ahead. Got leftovers? Pop them in the freezer! Just let the soup cool, then portion into airtight containers or reusable freezer bags. It freezes beautifully for up to a month. To reheat, simply thaw overnight in the fridge or directly on the stovetop over low heat. Ideal for those nights when you want a comforting dinner without lifting a finger.
Pair it with…
Want to take it to the next level? Pair your Marry Me Chicken Soup with:
2. Spinach and cheese stuffed flatbread
3. Focaccia
Marry Me Chicken Soup
Makes: 4-6 Serves
Prep Time: 10-15 minutes
Cooking time: 25-30 minutes
Ingredients:
2tbsp olive oil
500g chicken thighs, boneless & skineless, chopped
Salt & pepper
1tsp smoked paprika
3 garlic cloves, minves
1 brown onion, finely diced
1tbsp tomato paste
1tsp dried oregano
1 tsp thyme leaves
½ cup semi-dried tomatoes, chopped
1 punnet of cherry tomatoes (250g)
3 cups chicken stock
1 cup cream (or coconut cream for dairy-free)
½ cup freshly grated Parmesan
2 handfuls baby spinach
Extra parmesan & basil to serve
½tsp chili oil (optional)
Method:
1.Sear the chicken - Heat olive oil in a deep pot over medium heat. Season chicken with salt, pepper, and paprika. Sear until golden on each side (doesn’t need to be cooked fully). Remove and set aside
2.Build the flavour - In the same pot, sauté onions for 3-4 minutes until soft. Then add garlic, tomato paste, oregano, thyme, chili flakes, and stir until fragrant (1min). Next add in cherry tomatoes. *You want the tomatoes to blister, you should be able to easily press and pop them with your cooking utensil to release their juicy sweetness
3.Add the soul - Toss in semi-dried tomatoes. Return the chicken into the pot. Then pour in stock, bring to a simmer and cook uncovered for 10mins.
4.Creamy magic - Stir in cream and parmesan. Let bubble gently for 2-3 mins until thickened and chicken is fully cooked.
5. Finish strong - Add spinach, stir until wilted. taste and adjust seasoning to your liking.
6.Serve it hot - add extra parmesan, cracked pepper and fresh basil leaves. |OPTIONAL: drizzle with chili oil for the lovers of heat