Introduction
This “Marry Me” Chicken Soup is a rich, comforting, and creamy soup that will leave you craving more. It’s packed with tender shredded chicken, carrots, and aromatic herbs in a velvety broth. Perfect for cozy nights or impressing your loved ones with an easy but delicious meal!
Ingredients
2 tbsp olive oil
1 lb (450 g) boneless skinless chicken breasts (or thighs)
1 onion, chopped
2 cloves garlic, minced
3 medium carrots, sliced
3 cups chicken broth
1 cup heavy cream
1 cup whole milk
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
Fresh parsley or thyme for garnish (optional)
Instructions
Cook the chicken: Heat olive oil in a large pot over medium heat. Add the chicken breasts (or thighs) and cook for 6-7 minutes per side until browned and cooked through. Remove the chicken and set aside to shred later.
Sauté vegetables: In the same pot, add chopped onion, garlic, and sliced carrots. Sauté for 4-5 minutes until softened.
Simmer the soup: Pour in chicken broth, heavy cream, and whole milk. Stir in thyme, rosemary, salt, and pepper. Bring the mixture to a simmer, then lower the heat and cook for 10-15 minutes, until the carrots are tender.
Shred the chicken: While the soup simmers, shred the chicken using two forks or a hand mixer. Add the shredded chicken to the soup.
Combine and serve: Stir everything together and let it cook for another 5 minutes to allow the flavors to meld. Taste and adjust seasoning with more salt and pepper if needed.
Garnish: Serve the soup hot, garnished with fresh parsley or thyme if desired.