Creamy “Marry Me” Chicken Soup
Marry Me Chicken Soup
Creamy gold broth, shredded chicken, thyme – 35 minutes, one pot
This is Marry Me chicken in a bowl, not a tomato cabbage soup. Shredded chicken, cream, sun-dried tomatoes, Parmesan, and thyme simmer into a gold broth with carrot coins, like the navy bowl in the photo. Thirty-five minutes. No noodles, no flour, no potatoes.
Six bowls. Add the cream at the end so it does not split.
Why you’ll love this bowl
- 30g protein per bowl – dinner that holds you
- Only 7g net carbs – no noodles, no potatoes
- About 35 minutes, one pot
- Gold cream broth, shredded chicken, thyme, like the photo
- Sun-dried tomato and Parmesan, the Marry Me flavor
- It reheats for lunches
Health notes
- High protein: About 1 1/2 lb chicken breast, shredded.
- Low carb: One small carrot, sun-dried tomatoes, no flour thickener.
- Six bowls: Macros are per serving, not the whole pot.
- Noodles or potatoes will jump the carbs. Keep it as a cream soup.
Key element – simmer the broth first, then stir cream in off the boil
Boiling cream makes it grainy and split. Cook the chicken, carrot, garlic, and sun-dried tomatoes in broth until the chicken shreds. Drop the heat, then stir in cream and Parmesan. The broth should look gold and speckled, like the photo, not pale and broken. A little thyme on top is what you see in the bowl.
Ingredients
Soup (6 servings)
- 1 1/2 lb (680g) boneless chicken breast or thighs
- 1 Tbsp olive oil + 1 Tbsp butter
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 small carrot, sliced into coins
- 1/3 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 4 cups chicken broth, low sodium
- 1 cup heavy cream
- 1/2 cup grated Parmesan
- 1 tsp Italian seasoning + 1/2 tsp paprika
- 1/2 tsp salt + 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- Fresh thyme sprigs, to finish
Swaps
- Rotisserie: Skip raw chicken. Shred 4 cups cooked chicken and add it with the cream so it does not dry out.
- No carrot: Skip it. Net carbs drop a little. The photo has a few coins, not a bag.
- Spinach: Stir in 2 cups baby spinach at the very end.
- Thighs: Same weight. Richer, a little more fat.
Instructions
| 1 | Sear. Heat oil and butter in a Dutch oven on medium-high. Season chicken with salt and pepper. Brown 3 minutes per side. It does not need to cook through yet. |
| 2 | Aromatics. Pull the chicken to a plate. Add onion and carrot 4 minutes. Stir in garlic, sun-dried tomatoes, Italian seasoning, paprika, and flakes 1 minute. |
| 3 | Simmer. Pour in broth. Return the chicken. Bring to a boil, then drop to a simmer 12 to 15 minutes until the chicken is 165 F and shreds easily. |
| 4 | Shred. Pull the chicken out. Shred into bite-size pieces, like the bowl in the photo. Return it to the pot. |
| 5 | Finish. Drop the heat to low. Stir in cream and Parmesan. Do not boil. Taste salt. Ladle into 6 bowls. Thyme and pepper on top. Six servings. |
Pro tips
- Cream goes in last, off a rolling boil. Split cream never looks gold.
- Shred the chicken, do not cube it. The photo is pulled pieces sitting in the broth.
- One small carrot is enough. Extra carrots raise carbs fast.
- Drain the sun-dried tomatoes. Extra oil from the jar makes the soup greasy.
- A pinch of thyme on each bowl is what you see in the photo. Dried thyme in the pot is fine too.
Nutrition
| Nutrient | Per serving (1 of 6) |
|---|---|
| Calories | 310 |
| Protein | 30g |
| Net carbohydrates | 7g |
| Total carbohydrates | 8g |
| Fiber | 1g |
| Total fat | 18g |
| Sodium | 620mg |
Estimates with 1 1/2 lb chicken, cream, Parmesan, and a small carrot. Noodles, potatoes, or extra carrots will raise carbs.
Variations
Spicy
Add 1/2 tsp extra red pepper flakes with the garlic.
Mushroom
Saute 1 cup sliced mushrooms with the onion.
Slow cooker
Cook chicken, onion, carrot, tomatoes, and broth on low 4 hours. Shred, then stir in cream and Parmesan on warm.
Meal prep
Cool, then fridge. Reheat gently so the cream does not split.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Reheat on low until steaming. Do not boil |
| Freezer | Up to 2 months | Freeze before the cream, or expect a little texture change |
| Meal prep | 6 bowls | Stir as you reheat so the cream comes back together |
FAQ
Test your knowledge
5 quick questions about this bowl
1. Protein per serving?
2. Net carbs per serving?
3. How many servings in the pot?
4. When does the cream go in?
5. What makes this Marry Me, not plain chicken soup?
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