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Best Marry Me Chicken Soup

A comforting and nutritious soup packed with protein and vibrant vegetables, perfect for feeding a crowd.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Provides a satisfying protein base.
  • 1 cup carrots, diced Adds natural sweetness and color.
  • 1 cup celery, diced Offers crunch and texture.
  • 1 cup onion, diced Enhances the soup's flavor profile.
  • 4 cups chicken broth Serves as the soup’s flavorful foundational liquid; opt for low-sodium if desired.
  • 1 cup heavy cream Gives the soup a rich and creamy finish; for a lighter option, use half-and-half.
  • 2 cloves garlic, minced Adds depth and aroma.
  • 1 teaspoon thyme Brings an herbal note that complements the chicken.
  • Salt and pepper to taste Essential for seasoning.
  • 2 tablespoons olive oil For sautéing the vegetables.
  • 1 cup frozen peas Adds bursts of sweetness and color without additional prep.
Optional Substitutions
  • non-dairy alternative such as coconut cream Use if aiming for a dairy-free option.

Method
 

Preparation
  1. In a large pot over medium heat, warm the olive oil until shimmering.
  2. Add the diced onion, carrots, and celery to the pot, stirring occasionally until softened, about 5-7 minutes.
  3. Stir in the minced garlic and thyme, cooking for an additional minute.
  4. Pour in the chicken broth and bring to a vigorous boil.
  5. Stir in the shredded chicken and frozen peas, reducing the heat to simmer for an additional 5-10 minutes.
  6. Lower the heat again and stir in the heavy cream. Season with salt and pepper to taste.

Notes

Serve with crusty bread for a complete meal. Ensure leftovers cool before storage. Can be refrigerated for up to three days or frozen for up to three months.