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Creamy Marry Me Chicken Soup

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A rich, creamy chicken soup that’s budget-friendly, one-pot, and picky eater approved. This comforting soup converts even the biggest skeptics with its velvety broth and tender chicken.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 ½ pounds boneless skinless chicken thighs (about 4–5 thighs)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 4 cups low-sodium chicken broth
  • 2 medium Yukon Gold potatoes, peeled and diced (about 1 ½ cups)
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • ½ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prep your vegetables first. Dice the onion, carrots, and celery into roughly the same size — about ¼-inch pieces. Mince the garlic. Peel and dice the potatoes into ½-inch cubes.
  2. Heat the olive oil in your Dutch oven over medium heat until shimmering. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and onions are translucent.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Season the chicken thighs on both sides with salt, pepper, smoked paprika, thyme, and rosemary. Push vegetables to the sides of the pot and place chicken in the center. Cook for 4-5 minutes per side until golden brown.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the diced potatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
  6. Remove the chicken thighs from the pot and let rest for 5 minutes. Shred the meat with two forks.
  7. Return the shredded chicken to the pot. In a small bowl, whisk together cornstarch and cold water until smooth. Pour the slurry into the soup while stirring constantly. Simmer for 2-3 minutes.
  8. Reduce heat to low and slowly pour in the heavy cream, stirring gently. Sprinkle in the grated Parmesan cheese and stir until melted. Taste and adjust salt and pepper.
  9. Let the soup rest off the heat for 5-10 minutes before serving. Ladle into bowls and garnish with fresh parsley.

Notes

Don’t skip browning the chicken for maximum flavor. Reduce heat to low before adding cream to prevent curdling. Let the soup rest off the heat for 5-10 minutes to thicken. For a lighter version, use half-and-half instead of heavy cream. For dairy-free, use full-fat coconut milk and nutritional yeast.

Nutrition

Keywords: creamy chicken soup, marry me chicken soup, one-pot soup, budget-friendly dinner, comfort food, easy weeknight dinner

Find it online: https://dinadishes.com/creamy-marry-me-chicken-soup-easy-family-budget-dinner/