Marry Me Chicken Soup: A Cozy, Indulgent Twist with Turkey Bacon
This Marry Me Chicken Soup combines tender chicken, fresh vegetables, and rich flavors for a comforting dish perfect for any occasion.
Equipment
- Stockpot
- Cutting board
- Knife
- measuring cups
- Measuring Spoons
Ingredients
Chicken and Vegetables
- 1 whole roasting chicken (about 3-4 pounds)
- 12 cups chicken broth low sodium preferred
- 1 large onion roughly chopped
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon ground sage
- ¼ teaspoon black pepper
- 1 piece bay leaf
- 1 cup egg noodles
- ½ cup heavy cream
- ¼ cup fresh parsley for garnish
- Salt to taste
- 2 tablespoons olive oil
Instructions
Preparing the Chicken and Vegetables
- If using a whole chicken, rinse it thoroughly under cold water and pat it dry with paper towels. If using chicken thighs, skip this step.
- In a large stockpot or Dutch oven, heat the olive oil over medium heat.
- If using a whole chicken, carefully place it in the pot, breast-side down. Brown the chicken evenly on all sides, about 8-10 minutes per side.
- If using chicken thighs, brown them in batches, ensuring not to overcrowd the pot.
- Remove the chicken from the pot and set aside on a plate lined with paper towels.
- Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Add the minced garlic, thyme, rosemary, sage, black pepper, and bay leaf to the pot and cook for another minute.
Simmering the Soup
- Return the chicken to the pot. Pour in the chicken broth, ensuring the chicken is fully submerged.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1 hour.
- Skim off any foam or impurities that rise to the surface during the simmering process for a richer broth.
- Once the chicken is cooked through, remove it from the pot and set aside to cool slightly.
- Shred the meat from the bones, discarding the skin and bones.
Finishing the Soup
- Add the egg noodles to the simmering broth and cook according to package directions, about 8-10 minutes.
- Stir in the heavy cream and shredded chicken. Heat through gently, being careful not to boil.
- Season the soup with salt to taste.
- Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with fresh parsley.
Notes
Serve with crusty bread for dipping or a side salad for a heartier meal. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 120IUVitamin C: 10mgCalcium: 40mgIron: 1mg
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