As the crisp air of February whispers the tales of romance and togetherness, the culinary world dresses up in its most comforting and heartwarming attire. Among the plethora of dishes that speak the language of love, one recipe stands out with a promise so bold, it’s named the “Marry Me” Soup. This delightful concoction is not just a dish; it’s a warm embrace, a vow of enduring affection, and a testament to the magic that unfolds when simplicity meets elegance. As Valentine’s Day adorns the calendar, let’s unravel the recipe that’s been known to make hearts flutter and perhaps, even secure marriage proposals. ❤️
Why “Marry Me” Soup?
The name itself is enough to pique one’s curiosity. Legend has it that this soup, with its rich flavors and comforting warmth, has the power to enamor, making it the perfect dish for Valentine’s Day or a cozy winter’s night. It’s more than just a meal; it’s a symbol of love, care, and the joy of sharing a beautiful moment together.
Equipment Needed:
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- 5 Qt. Large pot or Dutch oven
- Wooden spoon
- Knife and Chopping board
Ingredients:
- 1 lb chicken thighs or breasts, depending on your preference
- 5 cups diced potatoes
- 8 cups chicken stock
- 12 oz pack of bacon
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 cups peas
- 1/2 quart heavy cream
- Fresh parsley, finely chopped, for garnish
- 1/2 cup flour
- 4 tbsp butter
- 1 cup grated Parmesan cheese
- A dash of paprika, salt, black pepper, garlic powder, and Italian seasoning, to taste
Instructions:
- Begin with Bacon: In a Dutch oven or large pot, cook the bacon until crisp. Remove and set aside, leaving the drippings in the pan for added flavor.
- Cook the Chicken: Add chicken thighs or breasts to the pot. Allow them to pan-fry in the bacon’s residual drippings. Cook until each piece is beautifully browned, infusing the chicken with a smoky undertone. Once the chicken is cooked, remove it from the pot shred the chicken and set aside.
- Sauté Aromatics: In the same pot, add onions, and garlic. Sauté until translucent and fragrant.
- Create the Roux: Add 4 tbsp of butter if there isn’t much bacon fat left over. You essentially want equal parts of oil to flour to make a great roux. Sprinkle flour over the sautéed mixture, using a whisk and stirring constantly to cook the flour and form a roux. Using a whisk helps to eliminate bumps in your roux in my opinion.
- Simmer the Base: Once your roux thickens add chicken stock, and mix well using a whisk until the roux is no longer thick and becomes a liquid base. If it’s still too thick for your liking you could always add more chicken stock.
- Add the Rest: Add the bacon, shredded chicken, peas, and potatoes. Add paprika, salt to taste, black pepper, garlic powder, and Italian seasoning. Let simmer until potatoes are almost fork-tender.
- The Creamy Finish: Stir in heavy cream, and Parmesan cheese. Warm through and let simmer until potatoes are completely fork tender, to maintain the cream’s silky texture.
- Garnish and Serve: Ladle the soup into bowls, garnish with parsley, and perhaps an extra sprinkle of Parmesan.
Tips & Tricks:
- Potato Choice: Opt for starchy potatoes like Russets, or Yukon gold potatoes for their creamy texture which breaks down slightly and contributes to the soup’s thickness.
- Roux Ratio: Keep an eye on the roux; it should be golden and paste-like, not too dry or greasy.
- Chicken Tip: Cooking the chicken in the soup infuses it with flavor. For added convenience, you could use pre-cooked or rotisserie chicken.
- Seasoning Secret: Add seasonings gradually, tasting as you go, to perfectly tailor the soup to your palate. Especially salt, since the bacon is already salted, the chicken is seasoned and chicken stock usually contains sodium be sure to taste it before adding salt.
How to Store:
Cool the soup completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Thaw overnight and reheat gently, adding a splash of chicken stock, heavy cream, or water if needed.
How to Serve:
Serve this enchanting soup with a side of crusty bread or a light salad. It’s a meal that stands proudly on its own, offering comfort and joy in every spoonful.
For homemade bread recipes that would go great with this recipe check out my Homemade Bread or my Homemade Rosemary Garlic Bread.
What to Serve it With:
A simple green salad or garlic bread complements the soup’s richness beautifully, creating a balanced and satisfying meal.
Alternatives or Substitutions:
- Vegetarian Version: Skip the bacon and chicken, use vegetable stock, and add more hearty vegetables like mushrooms or leeks. You can also add spinach, kale, sun-dried tomatoes, carrots, or celery.
- Dairy-Free Option: Substitute heavy cream with coconut cream or a dairy-free alternative, and use a vegan Parmesan.
- Lighter Version: For a less rich soup, you can use half-and-half or whole milk instead of heavy cream.
The “Marry Me” Soup is more than a dish; it’s a celebration of love, warmth, and togetherness. Its simplicity, coupled with the depth of flavor, makes it an ideal meal for a family gathering, a romantic dinner, or simply a comforting solace on a cold winter’s night. It’s budget-friendly, easy to make, and endlessly customizable, ensuring it holds a special place in the hearts (and kitchens) of all who savor it. So, this Valentine’s Day, as you seek to warm the hearts of those you love, remember that sometimes, the shortest path to someone’s heart is through a bowl of delicious, homemade soup.
Have fun with this recipe. Feel free to share what you have done in the comments below or share a picture of you enjoying this delicious meal!
Bom apetite! Enjoy your meal!
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Marry Me Soup
Equipment
- 5 Qt. Large pot or Dutch oven
- Wooden spoon
- Knife and chopping board
Ingredients
- 1 lb chicken thighs or breasts
- 5 cups diced potatoes
- 8 cups chicken stock
- 12 oz pack of bacon
- 1 large onion finely chopped
- 2 cloves garlic minced
- 2 cups peas
- 1/2 quart heavy cream
- Fresh parsley finely chopped, for garnish
- 1/2 cup flour
- 4 tbsp butter
- 1 cup grated Parmesan cheese
- A dash of paprika salt, black pepper, garlic powder, and Italian seasoning, to taste
Instructions
- In a Dutch oven or large pot, cook the bacon until crisp. Remove and set aside, leaving the drippings in the pan for added flavor.
- Add chicken thighs or breasts to the pot. Allow them to pan-fry in the bacon's residual drippings. Cook until each piece is beautifully browned, infusing the chicken with a smoky undertone. Once the chicken is cooked, remove it from the pot shred the chicken and set aside.
- In the same pot add onions, and garlic. Sauté until translucent and fragrant.
- Add 4 tbsp of butter if there isn't much bacon fat left over. You essentially want equal parts of oil to flour to make a great roux. Sprinkle flour over the sautéed mixture, using a whisk and stirring constantly to cook the flour and form a roux. Using a whisk helps to eliminate bumps in your roux.
- Once your roux thickens add chicken stock, and mix well using a whisk until the roux is no longer thick and becomes a liquid base. If it's still too thick for your liking you could always add more chicken stock.
- Add the bacon, shredded chicken, peas, and potatoes. Add paprika, salt to taste, black pepper, garlic powder, and Italian seasoning. Let simmer until potatoes are almost fork-tender.
- Stir in heavy cream, and Parmesan cheese. Warm through and let simmer until potatoes are completely fork tender, to maintain the cream's silky texture.
- Ladle the soup into bowls, garnish with parsley, and perhaps an extra sprinkle of Parmesan.
- For homemade bread recipes that would go great with this recipe check out my Homemade Bread or my Homemade Rosemary Garlic Bread.
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