Easy Marry Me Chicken Soup
A cozy, comforting marry me chicken soup brimming with tender chicken, vibrant vegetables, and aromatic herbs. It’s so tasty and easy to make, you’ll keep coming back for more!
Ingredients
- 1 pound boneless skinless chicken breast or thighs (diced or whole)
- 1 medium onion finely diced
- 2 –3 cloves garlic minced
- 2 medium carrots sliced
- 2 celery ribs sliced
- 1 can 14.5 oz diced tomatoes
- 6 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes optional
- Salt and black pepper to taste
- ½ cup cream or half-and-half optional
Optional
- Baby spinach or other leafy greens
- Mushrooms sliced and sautéed
- Chickpeas drained
Instructions
- Warm a drizzle of olive oil in a large pot over medium heat.
- Sauté the diced onion until translucent, about 4–5 minutes. Add the minced garlic for 1 more minute.
- Stir in sliced carrots, celery, a pinch of salt and pepper, plus dried oregano and basil.
- Add your chicken pieces. Sear lightly.
- Pour in diced tomatoes and chicken broth. Scrape any browned bits from the pot bottom.
- Bring to a gentle boil, then lower heat and simmer for 20–30 minutes, depending on chicken size.
- If using whole chicken, remove it once cooked, shred or chop, then return to the soup.
- Stir in cream or half-and-half if desired. Heat gently.
- Taste and adjust seasoning. Add optional baby spinach, if you like.
- Serve hot and enjoy!
Notes
This recipe is naturally easy to adapt. Feel free to add extra veggies or switch up the herbs to suit your taste. If you prefer a lighter consistency, skip the cream; if you love a velvety texture, stir in half-and-half at the end.