Let’s Talk About the Best Chicken Soup I Ever Made

You know those rainy days when you just want something ridiculously comforting to warm your toes and maybe your soul? That’s when I haul out my big, battered pot for this Marry Me Chicken Soup. (Is the name over the top? Sure. But some dishes just deserve a little drama.)

I first made it on a whim — pretty sure it was after my sister texted me late at night begging for “something cozy, but not from a can.” She ended up taking leftovers home in Tupperware and, no joke, her boyfriend asked me for the recipe the next day. I can’t promise nuptials, but hey, a little happiness goes a long way!

Why You’ll Love This (and Why I Keep Making It)

I make this when I’m feeling a bit battered myself, or when someone got stuck in the rain without an umbrella (story of my life). My family goes crazy for this because it’s creamy, but not too heavy, and somehow tastes even better the next day—though by then there’s usually only one teacup left by the time I go looking.

Honestly, I hated how most chicken soups get weirdly bland if you rush it. Took me ages to realize: just let things hang out a bit longer, soup’s basically an extrovert in that way. Also, if you’re into dunking bread? This is the one to dunk in.

What You’ll Need (Plus My Cheeky Swaps)

2 tbsp olive oil (sometimes I use butter if it’s looking sad in the fridge—mine, not the shop’s)
1 big yellow onion, diced (red works in a pinch, though my Gran would raise her eyebrow)
3 garlic cloves, minced (or more… no judgment)
2 carrots, chopped (honestly, half the time I just use a handful of those sad baby carrots)
2 celery stalks, chopped (skip if it’s not your thing, but I love the crunch)
4 cups chicken stock (or vegetable if you forgot to buy chicken, which, ahem, I may have)
2 cups cooked chicken, shredded (I grab a rotisserie sometimes; nobody’s grading us here)
1/2 cup heavy cream (or a good splash of whole milk—you do you)
1/3 cup grated parmesan (Gran swore by Kraft, but any will do, honest)
2 tsp dried Italian herbs (if you only have oregano, just use that)
1/2 tsp crushed red pepper flakes (optional, but I like a little tingle)
Salt and pepper, obviously
Fresh basil or parsley to top (optional, but makes it feel proper fancy)

How I Actually Make It (Step-By-Step, With My Thoughts)

Grab your biggest soup pot (or, in a pinch, a deep skillet—been there). Pour in the olive oil. Heat over medium.
Toss in the onion, carrot, and celery. Stir and chat with someone, or just yourself, for about 7 minutes; they’re soft when you stop caring that they weren’t all chopped the same size.
Add the garlic. Give it a quick minute—don’t let it burn, unless you love regrets.
Now, pour in the stock. Bring to a gentle simmer. If you get a little foam, just scoop it off, or don’t—it vanishes later.
Mix in your chicken, herbs, and pepper flakes. This is where I usually sneak a taste, maybe to check for seasoning, maybe just because. Up to you.
Let the lot simmer, uncovered, for about 15 minutes. Sometimes I’ll toss in a heel of parmesan rind if I have it (not required, just chef-y showing off).
Stir in the cream and parmesan. Don’t worry if it looks a bit weird at first—trust the process, it sorts itself out in a minute.
Taste again, add salt and pepper. More cream? Sure, why not (life’s short).
Remove from heat. Ladle into bowls, top with basil, and… eat! Or stare wistfully at it until everyone’s sat down (happens a lot around here).

Stuff I’ve Noticed (Usually the Hard Way)

Slicing the veggies smaller helps them cook faster, but then they vanish into the soup. So, I go chunky most days.
If you use rotisserie chicken, skip salting until the end. Learned that one the salty way.
This honestly freezes okay, though sometimes the cream gets funky. Just stir it real good once it’s defrosted.

Things I’ve Tweaked (Aka Soup Experiments… Not All Genius)

Tried tossing in frozen peas—tasted great, but turned the broth a bit green. Not a disaster.
Once, replaced half the stock with coconut milk. Um, weirdly sweet. Wouldn’t do it again, but it might work for someone braver than me.
If you’ve got kale or spinach wilting around, throw a handful in last minute. I think it looks the business.

What Equipment Do You Really Need? (Be Honest…)

Okay, so a soup pot comes in handy, but once I made this in a slow cooker because I had to dash out—came back and it was awesome. Don’t have a garlic mincer? Smash it under a mug—works just fine. I mean, you gotta improvise sometimes!

Can You Store It? (Sure, If It Lasts That Long…)

Store leftovers in a sealed container in the fridge, and it’ll keep 2 or 3 days. Truthfully, in my house it never lasts more than a day (the teenager raids it at 1am). If you freeze it, let it cool first; the cream can go odd, but a good stir sorts it out.

Here’s How We Serve It (Family Traditions and One Odd Habit)

We pile bowls high, then everyone adds their own parmesan or red pepper if they fancy. Someone—usually me—grabs the “good bread” for dunking (ciabatta, if I remembered). Oh, and sometimes we fight over the crusty ends. Tradition, right?

Learned the Hard Way: My Top Tips

I once tried rushing the veggie step, ended up with crunchy carrots. Give ‘em their time—it’s worth it.
Actually, I find it works better if you wait to add the cream right at the end, off the heat—doesn’t split then.
Don’t skip tasting as you go. My soup is never the same twice, and I like it that way.

The Little FAQ (People Actually Asked Me These!)

Can I make this dairy-free?: Yep! Use coconut cream or your favorite non-dairy milk. Just, like I said earlier, coconut can be odd—maybe try oat milk first.
What if I’m out of chicken?: No big deal, use turkey instead. Or, honestly, just extra veggies. Once made it with chickpeas and didn’t hate it!
Must I use parmesan?: No rules here! Other cheese won’t ruin it—try pecorino if you’ve got it. Or skip totally for plainer soup.
Why is it called Marry Me Chicken Soup?: Ha! Because everybody who tries it seems to propose seconds, I guess. No one’s given me a ring yet, though.
Can I make this in an Instant Pot?: Absolutely, just sauté the veg first using the “Sauté” setting, then soup everything together on “Soup” for 10 minutes.

Honestly, if you love homey soups and aren’t afraid to putter around the kitchen a bit, I’d say give this Marry Me Chicken Soup a try. By the way—if you have zero time, I’ve grabbed the “pre-chopped soup mix” veg bag at the shop more than once. Works! Also, if you want a great homemade stock recipe, check out this Serious Eats chicken stock guide, or for just plain chicken soup inspo, Sally’s version is brilliant too.

And, if you’ve made it this far—well, I hope your soup is piping hot and your socks are, too.