Marry Me Soup
Savor the magic of my "Marry Me" Soup, where the comfort of chicken, the crispness of bacon, and the wholesomeness of potatoes unite in a heartwarming broth. Finished with a splash of cream and a sprinkle of Parmesan, this soup is a bowlful of love, perfect for warming up any evening. Simple, delicious, and utterly comforting, it's a recipe that just might have you hearing "I do" at the dinner table.
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.
Nutrition
Serving: 8gCalories: 717kcalCarbohydrates: 39gProtein: 19.7gFat: 56.4gSaturated Fat: 31.7gCholesterol: 158mgSodium: 24795mgPotassium: 797mgFiber: 7.5gSugar: 4.5gCalcium: 271mgIron: 6mg
Tried this recipe?Let us know how it was!