Soup season is upon us, and there’s nothing quite like the comforting aroma of a simmering pot of One-Pot Marry Me Chicken Noodle Soup filling your kitchen. But what if we told you that you don’t have to wait for the leaves to change or the snow to fall to enjoy a big bowl of heartwarming comfort? Because we certainly never have those days here in my part of the desert… this is the kind of dish that’s so yummy, it’s guaranteed to become a year-round favorite!
In the world of cozy casseroles and hearty soups, this one stands out as it “marries” (pun intended) the flavors of the original Marry Me Chicken with the soul-soothing warmth of chicken noodle soup. What’s more, it’s another one-pot wonder that we all love for those last-minute weeknight dinners or anytime you find yourself craving a warm and cozy meal using less dishes.
So, whether you’re curled up by the fireplace on a chilly winter evening, hosting a casual gathering with friends, this different take on a creamy chicken noodle soup is here to warm your heart and satisfy your taste buds, no matter the season.
What is Marry Me Chicken?
The origin of the dish known as “Marry Me Chicken” seems to be more of a culinary legend than a recipe with a solid backstory but still seems to be taking off like wild fire, becoming increasingly popular on social media in recent years with its tender chicken and rich, creamy sauce.
The name “Marry Me Chicken” suggests that the dish is so delicious that it could prompt marriage proposals, which does make some curious to taste what could inspire such a name.
Let’s Make Something Different!
Soup season promises days filled with warmth and comfort, especially in the form of food. It’s during these cozy months that I find inspiration in the bubbling pots on my stove, creating soup or chili recipes that transform some of my favorite meals into something new.
There’s something special about Marry Me Chicken Noodle Soup. This soup has all of the rich flavors and creamy textures I love, but it does so in a way that feels even cozier and more casual in a way than the original. It’s the perfect dinner, bringing all the warmth and love of comfort food into a single, heartwarming bowl.
What You’ll Need:
Boneless Skinless Chicken Thighs- This is a decadent soup, and keeping with some of the “original” recipes for the skillet or casserole versions, chicken thighs seems to be where it’s at. You will need about 2 lbs.
NOTE: This recipe can easily be divided in half if you need a smaller batch!
Egg Noodles- You can use dumpling noodles, extra-wide egg noodles, or medium egg noodles.
Sun Dried Tomatoes- I I use the ones that come in a bag and they are julienned.
Kale- You will need about half of one bunch. De-stemmed and chopped, about 4 cups.
Italian Seasoning
Red Pepper Flakes
Diced Onion
Garlic– You can substitute fresh minced garlic for 2 teaspoon of granulated.
Bay Leaf
Chicken Broth- Homemade or a carton, you will need quite a bit, 8 cups.
Heavy Whipping Cream- I will always skip over the well-known pantry staple “cream of something soups” to make my dish creamy. Using about 2 cups of heavy whipping cream makes this soup extra decadent, but you can also reduce it to one cup if you like. Half & half is also a slightly lighter alternative. These also allows you to skip over the additives and be in control of the salt by adding to taste later.
All-Purpose Flour- We use this to thicken the broth.
Olive Oil & Unsalted Butter
Salt & Pepper- to taste
Large Stockpot or Enameled Dutch Oven
The Perfect Pairings
While Marry Me Chicken Noodle Soup is a star on its own, here are some pairings to elevate your dining experience:
Crusty Bread– A warm, slice of French, Sourdough, or Potato Bread is the perfect companion for dunking into the creamy soup.
Croutons- Find my recipe here.
Side Salad– Balance the richness of the soup with a crisp, refreshing side salad dressed with a homemade vinaigrette or dressing.
Extra Parmesan– For those who adore cheese, a sprinkle of extra grated Parmesan on top of your soup is a must.
Storage
To freeze this soup, allow it to cool completely and then transfer it to airtight containers. It can be stored in the freezer for up to three months. When you’re ready to enjoy it, simply thaw and reheat on the stovetop or in the microwave.
Searching for more comforting One-Pot Meals? Check these out!
Mississippi Pot Roast Chili: 2 Ways
Easy White Chicken Chili: 3 Ways
Instant Pot Shredded Beef Chili
If you try One-Pot Marry Me Chicken Noodle Soup or any of my other recipes, comment & rate below.
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One-Pot Marry Me Chicken Noodle Soup
Equipment
- 1 Large Stockpot with lid
Ingredients
- 2 pounds boneless chicken thighs, cut into bite sized pieces
- 1 teaspoon salt, for seasoning the chicken before cooking.
- 2 tablespoons olive oil
- 1/4 cup unsalted butter
- 1 onion, diced
- 1/2 cup all-purpose flour
- 4 garlic cloves, minced
- 8 cups chicken broth
- 2 cups heavy whipping cream, or half & half
- 1 tablespoon Italian seasoning
- 2 teaspoons red pepper flakes, or to taste, optional
- 2 cups medium egg noodles, or dumpling noodles
- 4 cups, kale, de-stemmed & cut into bite sized pieces. About 1/2 bunch.
- 1-3 ounce package of julienne sun-dried tomatoes
- 1/2 cup parmesan cheese, freshly grated, more for garnish if you like.
- salt & pepper, to taste
Instructions
- Prepare your chicken, flour, onion, garlic, broth, cream, kale, shredded parmesan, and other ingredients. Set aside.
- Season chicken with 1 teaspoon of salt and black pepper.
- In a large pot over medium heat, heat olive oil. Add the chicken and stir to coat in the oil right away, this will help prevent sticking. Cook for about 10 minutes, until browned and cooked through. Transfer cooked chicken to a separate dish and set aside.
- Add the 1/4 cup of butter to the same pot over medium-low heat. Add the onion, and sauté for 2-3 minutes until fragrant and softened.
- Stir in the garlic and sprinkle in the flour.Stir, and cook for about 2 minutes more. Lower the heat as needed. There will be some browning, not too much. Be sure to watch & stir.
- Pour in a little broth and loosen up the flour paste a bit. Add in the rest of the chicken broth, then the heavy cream, and the cooked chicken in with Italian seasoning, red pepper flakes, and bay leaf.
- Bring to a boil over medium-high heat. Then reduce heat to low, add the noodles. Simmer for 15-20 minutes, stirring occasionally.
- Remove the bay leaf and stir in the parmesan.Toss in the kale and sun-dried tomatoes. Continue to heat on low for another 5-10 minutes and serve with croutons, toast, extra cheese, parsley, dinner rolls or a side salad.
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