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–+ servings
A large pot of creamy chicken soup on a table with a bowl of soup and fresh herbs.

Creamy & Smoky 'Marry Me' Chicken Soup (video)

25 minutes prep + 1 hour cook
20 cups
The ultimate cozy creamy & smoky 'Marry Me' Chicken Soup! With smoky bacon, cheddar cheese, garlic, sun-dried tomatoes, pasta, and more!

Ingredients 
US Customary - Metric

  • 3 to 4 lbs whole chicken, for homemade broth
  • OR use:
  • 2 1/2 lbs boneless, skinless chicken breast, or chicken thighs
  • 6 slices smoked bacon, diced
  • 2 tbsp butter
  • 1 large sweet onion, diced
  • 3 medium carrots, diced
  • 3 medium celery sticks, diced
  • 1 large green bell pepper, diced
  • 2 medium serrano chilies, thinly sliced
  • 8 garlic cloves, finely minced
  • 1/4 cup sun-dried tomatoes, drained and diced
  • 1 1/2 tbsp fresh, chopped rosemary
  • 1 1/2 tbsp fresh, chopped thyme
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp smoked paprika
  • 1/2 tsp dried onion
  • 1/2 tsp dried garlic
  • 1 tbsp sea salt
  • ground black pepper, to taste
  • 10 to 12 cups chicken broth
  • 1 1/2 cups pasta, small variety such as ditalini
  • 2 cups half-and-half, or cream
  • 8 oz smoked cheddar cheese, grated
  • 1/4 cup fresh, chopped parsley
  • 3 to 4 green scallions, chopped

Instructions

Special Note Regarding the Recipe:

  • You can prepare my Marry Me Chicken Soup two ways – with homemade chicken broth using a whole chicken, or you can use store-bought broth and boneless chicken. Both preparations are delicious!

Making Homemade Chicken Broth:

  • Fill a large pot with about 13 cups of water and season generously with salt. Portion the whole chicken into pieces – chicken thighs, drumsticks, breast, and wings.
  • Place all the pieces, including the body of the chicken, into the water and bring it up to a boil. Skim off any foam that forms on the surface of the broth.
  • Cook the chicken for about 30 minutes, until the meat is cooked all the way through. Remove the chicken meat pieces carefully with tongs onto a plate.
  • Using two forks, remove all the cooked meat from the bones and remove the skin. Shred the meat into bite-sized pieces and set aside for later.
  • Return all the bones and skin back into the pot and continue to cook for another 30 minutes. Afterwards, remove all the bones and skin and discard them. The broth is ready to use.

Preparing the Soup Base:

  • Use a large soup pot for this recipe. Drop the diced bacon into the cold pot and heat it over medium heat. Render the bacon until it’s golden and crispy around the edges.
  • Next, add a few tablespoons of butter and let it melt. Add the diced onion, carrots, celery, and bell pepper next. Sauté this mixture for about 10 to 12 minutes, until the onions are tender and caramelized.
  • To the sauteed mixture, add the minced garlic, sliced chilis, sun-dried tomatoes, thyme, rosemary, basil, oregano, smoked paprika, dried onion, and dried garlic. Season the soup with salt and pepper.
  • Stir everything together, cooking for a minute, then pour in the chicken stock (homemade or store-bought).

Adding the Chicken:

  • If you are not using a whole chicken to make homemade broth, you can drop the chicken meat into the soup at this time. Use whole pieces of chicken breast or chicken thigh; no need to cut them.
  • Cover the pot, bring the soup to a simmer, and reduce the heat to low. Cook for about 20 to 25 minutes, until the chicken meat is cooked through. Remove it carefully using tongs and use two forks to shred the meat into bite-sized pieces.
  • Return the shredded chicken back into the pot.

Finishing the Soup:

  • With the chicken back in the pot, it’s time to add the pasta. Cook the pasta for about 8 to 10 minutes, depending on package instructions.
  • Once the pasta is al dente, pour in half-and-half (or cream for a richer soup) and add the grated cheese. Stir until the cheese is melted, then remove the soup from the heat.
  • Finish the soup with fresh chopped parsley and chopped green scallions. Stir the soup, cover, and let it stand for 30 minutes before enjoying.
  • This soup will develop even more flavor overnight, making the leftovers even better! Serve the soup with toasted garlicky bread.

Nutrition

Serving: 1cup | Calories: 238kcal | Carbohydrates: 13g | Protein: 19g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 1004mg | Potassium: 444mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1997IU | Vitamin C: 12mg | Calcium: 136mg | Iron: 1mg