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Creamy Marry Me Chicken Soup – Easy Budget Dinner

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This creamy chicken soup is budget-friendly, kid-approved, and comes together in under an hour. It features tender chicken thighs in a velvety broth with carrots, celery, and a touch of cream cheese for a luxurious finish.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1.5 pounds boneless, skinless chicken thighs
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon red pepper flakes
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 cup heavy cream
  • 2 ounces cream cheese, softened
  • 2 tablespoons all-purpose flour
  • 1 cup frozen peas
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prep your vegetables. Dice the onion, carrots, and celery into small, even pieces. Mince the garlic.
  2. Heat the olive oil in your Dutch oven over medium heat. Once it shimmers, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
  3. Add the minced garlic and cook for another 30 seconds, until fragrant.
  4. Season the chicken thighs with a pinch of salt and pepper. Push the vegetables to the sides of the pot and place the chicken thighs in the center. Cook for 3-4 minutes per side, until lightly browned.
  5. Pour in the chicken broth, scraping the bottom of the pot with your wooden spoon to release any browned bits. Add the dried thyme, rosemary, red pepper flakes, and bay leaf. Stir everything together.
  6. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes. The chicken should be cooked through and tender.
  7. Remove the chicken from the pot and set it on a cutting board. Let it cool for a few minutes, then shred it with two forks. Discard the bay leaf.
  8. Make the creamy base. In a small mixing bowl, whisk together the softened cream cheese and heavy cream until smooth. Add the flour and whisk until fully incorporated.
  9. Temper the cream mixture. Ladle about 1 cup of the hot broth into the cream mixture and whisk until combined. Pour the tempered mixture back into the pot and stir well.
  10. Return the shredded chicken to the pot. Add the frozen peas. Stir and let the soup simmer for another 5 minutes, until thickened slightly.
  11. Taste and adjust seasoning. Add more salt, pepper, or red pepper flakes if needed.
  12. Serve hot, garnished with fresh parsley if you have it.

Notes

Don’t skip the browning step—it adds depth. Use room temperature cream cheese to avoid lumps. Temper the cream mixture to prevent curdling. Taste as you go and adjust seasoning. Leftovers taste even better the next day.

Nutrition

Keywords: creamy chicken soup, marry me chicken soup, budget dinner, easy soup recipe, one pot meal, kid-friendly, comfort food

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