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Kid-Approved Marry Me Chicken Soup Budget-Friendly Recipe

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A creamy, budget-friendly chicken soup that tastes like a hug in a bowl. Made with simple ingredients and ready in about 45 minutes, it’s a weeknight lifesaver that even picky eaters love.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1.5 pounds boneless, skinless chicken thighs (about 4–5 thighs)
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 2 bay leaves
  • 1 cup half-and-half
  • 1/4 cup all-purpose flour
  • 1/2 cup frozen peas
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Prep your vegetables first. Dice the onion, carrots, and celery into roughly equal-sized pieces (about 1/4-inch cubes). Mince the garlic.
  2. Melt the butter in your pot over medium heat. Add the diced onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
  3. Add the minced garlic, thyme, oregano, smoked paprika, and red pepper flakes. Stir constantly for about 30 seconds until the garlic is fragrant.
  4. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly.
  5. Slowly pour in the chicken broth and water, stirring constantly. Add the bay leaves. Bring the mixture to a gentle boil, then reduce the heat to low so it’s at a steady simmer.
  6. Add the chicken thighs to the pot. Cover the pot with a lid slightly ajar and let it simmer for 20-25 minutes. The chicken is done when it reaches an internal temperature of 165°F or when it shreds easily with a fork.
  7. Remove the chicken thighs to a cutting board using tongs. Let them rest for about 5 minutes. Use two forks to shred the meat into bite-sized pieces. Discard any visible fat or gristle.
  8. Return the shredded chicken to the pot. Stir in the half-and-half and frozen peas. Let it simmer for another 5 minutes, uncovered, until the peas are heated through and the soup has thickened slightly.
  9. Taste and adjust seasoning. Add salt and pepper in small increments.
  10. Remove the bay leaves and discard them. Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or crackers.

Notes

Don’t skip the vegetable sauté—it builds the flavor foundation. Add the half-and-half at the end to prevent curdling. The soup tastes even better the next day. For a thicker soup, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in during the last 5 minutes.

Nutrition

Keywords: chicken soup, creamy chicken soup, budget-friendly, kid-approved, comfort food, easy dinner, weeknight meal

Find it online: https://lolaspoon.com/kid-approved-marry-me-chicken-soup-budget-friendly-recipe/