A Houseful of Love

I love Marry Me Chicken – how could I not? It’s chicken in a cheesy, creamy sauce with sundried tomatoes, garlic, basil, and a touch of heat from some crushed red peppers. But this Marry Me Chicken Soup really takes it to the next level by turning that luscious sauce into a broth.

Yes, it’s indulgent. Yes, it’s over the top. But if we’re calling it Marry Me Chicken Soup, it has to go all the way. Sweep me off my feet and carry me into the sunset!

What makes it even more special is that it’s also full of wonderful macro- and micronutrients. Thanks to the chicken, bone broth, and beans, it’s high in protein. The beans and spinach give it a good deal of fiber while keeping it low glycemic. Beans and spinach are also great sources of folate, a vitamin that’s especially important for women pre-conception, during pregnancy, and postpartum. Finally, it’s high in healthy fats, which help with the absorption of the fat-soluble vitamins A and K that this soup is full of.

It’s swoon-worthy in terms of flavor and health benefits – the whole package. Enough to make me want to say “I do!”

Is this recipe low-carb or keto friendly?

It depends on your macro targets. One serving of this soup has about 14g net carbs (19g carbs with 5g fiber), largely from the navy beans. If that’s too many carbs for you, feel free to omit the beans, though I do find that they provide a nice bit of extra thickness to the soup. If carbs aren’t a concern for you, you could even increase the amount of beans!

Can I reduce the fat content of Marry Me Chicken Soup?

I wouldn’t recommend trying to substitute the cream or cream cheese with lower fat options. First, it won’t taste nearly as luxurious – and if you’re making a Marry Me Chicken Soup, go all out! But also, lower fat (or fat free) substitutes are often packed with additives to mimic the taste of fat, which confuses our bodies and makes it more difficult to eat intuitively.

If you’re worried about eating too many calories, I’d recommend keeping it full fat, as counterintuitive as it may seem, because your body will stop you when you’ve had enough!

What should I serve with Marry Me Chicken Soup?

I like to top my Marry Me Chicken Soup with extra parmesan cheese, crushed red pepper flakes, and perhaps some fresh basil if I have any from the garden. On the side, I like to have a bit of crusty fresh-milled sourdough bread to sop up some of the broth. It’s also delicious paired with a salad!

Does Marry Me Chicken Soup make good leftovers?

This soup keeps beautifully in the fridge, especially as all the flavors meld together even more. It will keep about 4 days in an airtight container.

Unfortunately, I would not recommend freezing this one. The cream can sometimes thaw with a weird texture. And while it’s not a huge problem because fresh greens wilt quickly in a soup, I find that the texture of the spinach is less appealing after freezing. If I wanted to freeze this one, I would make it without the cream, cream cheese, or spinach and add those after thawing when I reheat the soup on the stove.

Ingredients

• 1 tbsp butter – tallow, avocado oil, or another healthy fat will work just as well!
• 1 yellow onion, diced
• 6 cloved garlic, minced
• 1/4 cup tomato paste
• 1 cup sundried tomatoes
• 6 cups chicken bone broth
• 1 cup heavy cream
• 1 heaping tbsp fresh basil – plus more for garnishing. You can also use 2 tsp dried basil.
• 2 tsp salt, plus more to taste
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1/4 tsp crushed red pepper – plus more for garnishing. It doesn’t end up being very spicy because the fat in the soup really cuts the heat. However, if you’re very sensitive, you can reduce the amount you put in the soup. If you like spicy food, feel free to add more!
• 1/2 lb dried navy beans, prepared – instead, you can use 2 cans navy beans (drained)
• 10oz fresh baby spinach, roughly chopped – You could use frozen spinach in a pinch, but the texture won’t be as lovely. Other fresh greens like kale or Swiss chard will work too!
• 2 lbs shredded chicken
• 8oz cream cheese, room temperature, cubed
• 1/2 cup grated parmesan cheese – plus more for garnishing

Directions

Step 1: Melt butter in a large pot over medium heat. Sauté onion and garlic until fragrant, about 2 minutes.

Step 2: Add tomato paste and sundried tomatoes to pot. Stir to combine and cook 2 minutes more.

Step 3: Stir in broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a boil, then reduce to a simmer for 15 minutes.

Step 4: Add navy beans, shredded chicken, cream cheese, and parmesan cheese. Return to a simmer for 10 minutes.

Step 5: Stir in spinach and cook until just beginning to wilt, about a minute or two.

Step 6: Taste and adjust salt to taste. Serve garnished with parmesan cheese, basil, and/or crushed red pepper.

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Nutrition Facts

Amount Per Serving
Calories: 492 kcal
Fat: 33g
Total Carbohydrates: 19g
Fiber: 5g
Protein: 30g

The nutrition data provided here is for informational only and is only an estimate based on an online nutrition calculator. It cannot be verified or guaranteed, and should not be used in the treatment of medical conditions. It should not be considered a substitute for a professional nutritionist’s advice This data should be interpreted and used at your own risk.