There’s something so comforting about a tiny bowl of rich, creamy soup especially one inspired by the beloved “Marry Me” chicken flavors. This mini version is cozy, quick, and perfect when you just need a little bowl of something warm and irresistible.
Ingredients
- 1 tbsp olive oil
- 1 small garlic clove, minced
- 2 tbsp finely diced onion
- ⅓ cup cooked chicken, shredded
- ½ cup chicken broth
- ¼ cup heavy cream
- 1 tbsp sun-dried tomatoes, finely chopped
- 2 tbsp grated Parmesan
- ⅛ tsp dried thyme
- Pinch of red pepper flakes
- Salt & black pepper to taste
- Optional swap: Use half-and-half instead of cream for a lighter bowl.
Steps
- Warm the olive oil in a small saucepan over medium heat. Add onion and garlic, cooking until soft and fragrant.
- Stir in the shredded chicken and let it warm through for a minute.
- Pour in the chicken broth and bring it to a gentle simmer this builds the base of the flavor.
- Add the cream, sun-dried tomatoes, Parmesan, thyme, and red pepper flakes. Don’t worry if the cheese melts slowly; it will come together.
- Simmer for 3–4 minutes until slightly thickened and creamy.
- Taste and season with salt and pepper, adjusting until it feels just right to you.
Chef’s Tips
- If the soup gets too thick, a splash of broth will loosen it beautifully.
- For extra creaminess, stir in a teaspoon of cream cheese at the end.
- This soup keeps well in the fridge for 1 day just rewarm gently so it stays silky.
Variations
- Mini Spinach Version: Add a small handful of chopped fresh spinach during the last minute.
- Spicy Kick: Increase the red pepper flakes or add a tiny pinch of cayenne.
- Mushroom Twist: Sauté 2–3 tbsp finely diced mushrooms with the onions.
Serving Suggestion
Serve this mini soup in a cozy little bowl with a warm piece of bread or a few buttered crackers it’s a tiny portion with big, heart-hugging flavor.