Marry Me Chicken Soup (Print-Friendly Version)
Creamy chicken soup with carrots, celery, garlic, and herbs brings warmth and comfort to chilly nights.
# What You’ll Need to Make This:
01 -
3–4 boneless, skinless chicken breasts (approximately 680 grams)
02 -
4 cloves fresh garlic, minced
03 -
2 cups carrots, chopped (about 260 grams)
04 -
2 cups celery, chopped (about 200 grams)
05 -
4 cups low-sodium chicken broth (960 millilitres)
06 -
1 cup heavy cream (240 millilitres)
07 -
1 teaspoon dried thyme
08 -
2 tablespoons low-sodium soy sauce
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
2 tablespoons olive oil
# How to Prepare:
01 -
Chop carrots and celery into even, bite-sized pieces for uniform cooking.
02 -
In a large pot over medium heat, add olive oil and sauté the carrots, celery, and minced garlic until aromatic, approximately 4 minutes.
03 -
Add chicken breasts to the pot. Season with salt, black pepper, and dried thyme, searing both sides until lightly browned.
04 -
Pour in low-sodium chicken broth. Use a utensil to gently scrape any caramelised bits from the bottom of the pot. Bring mixture to a simmer.
05 -
Let the chicken cook gently for 15–20 minutes, or until fully cooked. Remove chicken breasts, shred using two forks, and return shredded meat to the pot.
06 -
Stir in heavy cream and soy sauce. Mix thoroughly until combined, then allow to simmer briefly to enrich the flavours.
07 -
Ladle soup into bowls and serve hot, garnishing with fresh herbs if desired.
# Extra Tips:
01 -
For added depth, use homemade broth. Garnish with chopped fresh parsley or thyme prior to serving.