Let Me Tell You the Tale of Marry Me Chicken Soup

Alright, so here’s the deal—there’s Soup, and then there’s this Marry Me Chicken Soup. I first made it after a properly disastrous Monday (you know, one of those when you lose your keys and then discover the milk’s turned while you’re already half-dressed for work?). Honestly, I didn’t expect much, but it warmed me up from the toes up—like a cozy jumper for your insides. My youngest claimed it was “better than Grandma’s” (don’t tell her, please), and my partner, who’d usually take or leave soup, went in for seconds. Maybe thirds. Oh, and the name? My mate Karen reckons anyone who tries it would drop to one knee. Honestly, I reckon she’d propose to the soup itself!

Why You’ll Love This Chicken Soup

I whip this up when the weather turns a bit grim, or someone’s sniffling, or just ’cause life feels heavier and what’s better than a warm bowl? My family goes wild for it mainly because it’s got that creamy kick without being heavy—like, it feels indulgent but you’re not left rolling off the sofa after, you know? Plus, sometimes I just don’t want the fuss of loads of steps or washing up. Oh, and confession—my first try was a bit bland ‘till I doubled the garlic. Now I always do that!

What You’ll Need (and What You Can Swapsies)

2 chicken breasts (rotisserie chicken totally works if you’ve got leftovers, and honestly, even thighs are fine)
1 small onion, diced (or a biggie, just use half—it’s all fine)
2 carrots, peeled and chopped (sometimes I only have one and it’s never ruined anything)
2 celery sticks, chopped (in a pinch, leave it out or chuck in a bit more onion—my mate Adam never adds celery, says it’s rabbit food)
4 garlic cloves, minced (I use more ‘cause I’m a garlic gremlin, but 2-4 is cool)
1 1/2 teaspoons dried Italian herbs (my gran insists on the Schwartz brand, but any old mix is fine, or even just oregano)
4 cups chicken broth (the liquidy kind from a carton works if you don’t fancy faffing with bouillon)
1 can (400g) chopped tomatoes (sometimes I use passata if I can’t find the can opener—true story)
1 cup single cream (double for extra cosiness, or a cheeky swirl of creme fraiche if that’s what’s lurking in the fridge)
1/2 cup grated parmesan (or pecorino, or the packet ‘parmesan style’ stuff if you’ve run out)
2 big handfuls baby spinach (it wilts, don’t fret if it looks like loads)
1 tablespoon olive oil
Salt and pepper—to taste (I’m generous, but you do you)

Alright, Here’s How to Pull It All Together

Chop up your veg, and if you’re like me, this can take ages or no time depending on your mood. Heat the olive oil in your biggest pot over, let’s say, medium heat.
Toss in the onion, celery, and carrot. Give it a stir (the sizzle here is always so satisfying). Cook about 5 mins till things soften up a bit.
Chuck in your garlic. Stir another minute—or until your kitchen smells like you want to eat the air.
Pop in the chicken breasts, herbs, chopped tomatoes, and chicken broth. Season with salt and pepper. (And, okay, I usually add way more pepper than most folks.)
Let it come to a gentle bubble. Reduce the heat so it’s just barely simmering. Cover and cook for about 15-20 mins (honestly, sometimes I wander off and forget so if it’s 25 nothing will explode).
Take the chicken breasts out and shred ‘em up with two forks. (Or ditch all that and use rotisserie—that’s just as good.) Chuck the shredded chicken back into the pot.
Pour in the cream and half your parmesan. Stir it all together. This is where I sneak a taste and usually add a bit more salt. Or maybe a squirt of lemon if it needs zip.
Add your spinach. Don’t panic—it wilts like magic in about a minute. Stir till it looks peppered through the soup and you feel quite smug.
Ladle into bowls, top with more cheese, maybe a grind more pepper. Dig in! (Careful it’s hot—I have the burnt tongue scars to prove it.)

Little Notes From My Misadventures

If you use double cream instead of single, it’ll get super rich. Tasty, but a bit much for summer.
I tried adding mushrooms once—honestly, wasn’t my favourite. It went a tad earthy for my liking. Still, you might love it.
Don’t worry if you forget to pre-chop everything; just lob things in as you go, it’s forgiving.

Variations I’ve Wandered Into

Chunky potato thrown in makes it more stew-like—I do this in January usually, just feels right.
If you swap spinach for kale, chop it up smaller or it gets chewy (learned the hard way!)
I once tried adding a spoon of pesto at the end. It was… intense, so maybe start with half a spoon if you’re keen.

What You’ll Need Tool-wise (but Don’t Panic)

Big soup pot is perfect, but if you’ve only got a deep frying pan with a lid, that works too—just be careful when you stir, or your hob ends up looking like modern art. I’ve done this with a standard saucepan before, just mind the spitting tomato bits.

Keeping, Storing, (But Probably Eating Fast)

This keeps in the fridge for about three days, airtight container and all that… but honestly, it’s eaten by the next day in my house. If you freeze it, just remember the cream can go a bit weird when it thaws—but a good stir fixes most crimes.

How We Serve It (The Unofficial Law)

I always add another handful of cheese on top—sometimes with crusty bread on chilly evenings. My uncle dips in bits of focaccia; my daughter swears by crackers, oddly enough. Oh, and for a cheat Sunday lunch, we eat it with leftover roasties. Wild, right?

Lessons I Learned The Sticky Way

I once tried rushing the simmer step and, eh, the chicken turned out rubbery. Just let it bubble along quietly—the house’ll smell so good it’s worth the wait.
Don’t add the cream too early. I tried once and it curdled. It’s not a vibe.
Lemon at the end is game-changing IF your soup tastes oddly flat. Don’t overdo it; half a squeeze is plenty.

Questions I Actually Get (or Wish I Did)

Can I make this ahead?
Yeah, and weirdly, I think it tastes even better the day after—though it rarely survives the night in mine.

Will it work in a slow cooker?
Oh, absolutely. Chuck everything except the cream/spinach in on low for about 4 hours, then cream and spinach right at the end. Easy peasy.

What about lactose-free?
Sure thing! Swap for a plant-based cream and a vegan-style cheese. It won’t taste exactly the same but it’s still like a big hug.

Can I leave the tomatoes out?
I mean, you can, but you’ll miss some of the flavour. Might want a splash of white wine instead—now there’s a thought.

Actually, if anyone invents a self-chopping carrot, do let me know. My fingers would be grateful!

Marry Me Chicken Soup – A Hug in a Bowl Recipe Guide