Ingredients
Method
Preparation
- Start by dicing the onion, mincing the garlic, and slicing the carrots and celery. Place the chicken breasts flat on a cutting board.
Layer Ingredients
- In the crockpot, add the diced onion, minced garlic, sliced carrots, and sliced celery. Place the chicken breasts on top of the vegetables. Sprinkle dried thyme, oregano, crushed red pepper flakes, salt, and pepper over the chicken.
Cooking
- Pour the chicken broth over the ingredients in the crockpot. Cover and set the crockpot to low heat for 6-8 hours, or until the chicken is cooked through and tender.
Finishing Up
- Once the chicken is done cooking, take it out and shred it using two forks. Return the shredded chicken to the crockpot.
- Stir in the heavy cream. Taste the soup and adjust the seasonings, if needed.
Cooking Pasta
- If you’re using egg noodles or fresh pasta, cook them according to package instructions while the soup is finishing up.
Serving
- Ladle the soup into bowls. Top with cooked pasta, fresh parsley, and grated Parmesan cheese before serving.
Nutrition
Notes
Crockpot Marry Me Soup is best served hot. Pair it with crusty bread for a filling meal. You can also enjoy it with a side salad for a more balanced dinner. For added depth of flavor, sauté the onions and garlic in a pan before adding them to the crockpot. You can also add other vegetables like spinach or peas for more nutrition. To store leftover soup, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for 3-4 days. If you want to store it for longer, freeze it for up to 3 months.