Marry Me Chicken Soup

Such a fantastic recipe! I customized it to cater to my family's preferences by using low-sodium broth and other ingredients that are lower in fat. I find it unnecessary when people leave negative comments on recipes they haven't even tried. It's all about adapting and making adjustments to suit your own taste. Unfortunately, the internet has exposed me to the pettiness and rudeness of some individuals.

Simple and delicious! I only used 6 cups of water for a thicker consistency, perfect for a comforting meal on a chilly evening. Highly recommended. Bonus: Still single, but who knows what the future holds!

Delicious soup that my wife adored. I substituted some of the salt with chicken bouillon, swapped pasta for gnocchi for a twist, and cooked chicken breasts directly in the broth. Perfect for chilly weather, this hearty meal is a winner. Will be making it again for sure, although not a big fan of the name. Thinking of labeling it Italian Wedding Soup instead.

Great recipe! I make this soup frequently! I don't make any changes to the ingredients, but I do double the amount of tomatoes, add a generous 5-7 ounces of fresh spinach, and sometimes add about half to a cup more chicken. It's a hit with everyone!

Rich and flavorful dish! I made it keto-friendly by skipping the pasta, which worked well for my husband. I managed to keep the carb level low for him without any issues. As someone who counts calories, I only allowed myself a small portion, but it was delicious! The best part was how convenient it was to make, as I already had all the ingredients in my fridge, freezer, or pantry. I estimated the spinach to be around 5 oz, and I used a sizeable chicken breast weighing approximately 11-12 oz from my freezer. I poached the chicken in broth before cutting it into bite-sized pieces.

This soup is absolutely amazing! I believe it's the best dish I've cooked so far. The only modification I made was using ditalini pasta and cooking it separately before adding it to the soup.

I took this dish to a party and it was a hit! I followed the recipe closely, but made a few tweaks. I diced the sun-dried tomatoes slightly smaller and added extra. I cut down the salt by 25% and included a splash of milk (around 3/4 cup) to make it creamier. Next time, I'll use 6 oz of pasta shells instead of 8 oz. It turned out really well!

I have prepared this dish multiple times. The only small change I make is boiling chicken breast in lightly salted water to create my own chicken broth, which I then shred to use in this recipe.

I found this recipe to be quite simple and delicious. I made a few personal adjustments by including half a jalapeño and half a red pepper, both diced. Rather than using rotisserie chicken, I opted to brown 2 lbs of chicken breast seasoned with salt and pepper. After pulling the chicken, I added it back in during the boiling process to finish cooking. Once cooked, I diced the chicken and added it back to the dish. I didn't have any Parmesan on hand, but the dish still turned out fantastic. Serving garlic bread on the side would likely complement the dish perfectly. Overall, I appreciate the recipe!

Here is the rewritten review: "This recipe is quite easy to prepare. I highly recommend following the steps and prepping everything before starting the soup. I would give this soup a perfect 10 out of 10 rating. Extremely delicious!"

I followed the recipe instructions to a tee, and let me tell you, this soup is hands down the best I've ever made, and I've been cooking for over 60 years! My husband absolutely adored it too. The flavors are exquisite, and my taste buds are in heaven. I highly recommend it! We'll definitely be enjoying this again, and I can't wait to serve it to guests.

I made this dish for dinner tonight and we absolutely enjoyed it. Make sure to have plenty of chicken broth on hand as the soup turns out quite thick. The flavors are simply delightful.

I tried this recipe and followed the instructions as closely as possible with the ingredients I had. The only change I made was using 3/4 cup of whole milk + 4oz of melted unsalted butter instead of heavy whipping cream. I also added more pasta. Surprisingly, I enjoyed the flavor of the broth before adding the cream cheese and Parmesan cheese at the end. I would make this dish again, but I personally wouldn't include the cheeses.

This dish was quite enjoyable and definitely worth trying out (lol). I used half-and-half cream, and also added some diced carrots and celery.

I prepared this dish for my mom, who usually dislikes soup. To my surprise, she actually complimented me on my cooking for the first time, describing it as "absolutely delicious." My husband loved it so much that he went back for seconds. Even my son, who is a picky eater and sticks to basic kids' food, finished his bowl. The aroma while it was cooking was delightful, and the taste exceeded my expectations. Thank you for sharing this recipe - it has earned a spot in my monthly meal rotation now!

Rewritten review: The dish looked tempting and I was craving some soup, so I decided to try the double recipe for my large family. I was initially skeptical about using a whole pound of pasta for a soup, and my suspicions were confirmed – the end result was more like a pasta dish rather than a traditional soup. The cream cheese added a heaviness to the dish, so next time I'll leave it out to achieve a lighter soup consistency. Even with just 6 ounces of cream cheese, the dish still felt overly rich. I had to add a significant amount of chicken broth to make it more soupy, and I also threw in some extra red pepper for a kick. Overall, it's a decent recipe with a versatile nature – it can be enjoyed as both a pasta dish and a soup. Next time I make it as a soup, I'll reduce the amount of pasta and skip the cream cheese and Parmesan.

I substituted roasted red peppers for sun-dried tomatoes since I'm not a fan of the latter.

These recipes look delicious and simple to make. As I no longer cook large meals, being a solo diner, they are perfect for me.