Marry Me Chicken Soup
This "Marry Me" chicken soup is a hearty, fat-fueled masterpiece designed for the dedicated carnivore, featuring a decadently thick base of cream cheese, parmesan, and Mexican blend cheeses. By combining shredded rotisserie chicken with savory ground beef and crispy air-fried bacon, you create a multi-layered protein experience that is as comforting as it is filling. The addition of collagen powder provides a boost of amino acids and extra body to the broth, making every spoonful feel like a restorative hug.
Ingredients
- 1 package bacon
- 1 pound ground beef
- 1 whole rotisserie chicken
- 32 ounces chicken broth
- 16 ounces cream cheese
- 3 cups shredded Mexican blend cheese
- 2 cups shredded parmesan cheese
- 2 scoops collagen powder
- Salt black pepper, Cajun seasoning, and ranch seasoning, to taste
Instructions
- Preheat your air fryer to 450°F. Place the bacon in the air fryer basket and cook for 15 minutes until crisp. Once cooled, chop the bacon into small bits and set aside.
- Adjust the air fryer temperature to 400°F. Place the ground beef in the basket and air fry for 6 minutes until fully cooked. Set the beef aside.
- While the meats are cooking, pull apart and shred the meat from the whole rotisserie chicken, discarding the skin and bones if desired. Set the shredded chicken aside.
- In a large, deep stockpot over medium-high heat, combine the chicken broth, cream cheese, shredded Mexican blend cheese, and shredded parmesan cheese. Stir constantly to combine the cheeses as the mixture reaches a rolling boil. Continue to cook for about 15 minutes until the base is completely smooth and emulsified.
- Lower the heat to medium. Stir in the shredded chicken, cooked ground beef, and collagen powder. Season the soup generously with salt, black pepper, Cajun seasoning, and ranch seasoning according to your preference.
- Allow the soup to simmer for 30 minutes, stirring occasionally to ensure the cheeses do not stick to the bottom of the pot.
- If you prefer two distinct varieties, you may split the broth base into two equal portions before adding the meats, placing the chicken in one and the beef in the other.
- Serve warm, topped with the crunchy bacon bits. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the soup has thickened too much in the fridge.
Video
Notes
1. Air fry your bacon at 450 F for 15 mins. Chop into bits.
2. Air fry ground beef at 400 F for 6 mins. Set aside.
3. Pullapart/shredyourwholerotisseriechicken.Setaside.
4. In deep pot, add chicken broth, cream cheese, and
shredded cheeses. Stir and combine, getting it to a roll- ing boil. I cooked at Med/High heat for 15 mins.
5. Spice and season as much as you like.
6. Cook for 30 mins on Medium heat.
7. If you would like two different soups (chicken & beef)
just split up the broth into two equal portions, add chicken to one, & beef to the other.
8. Top with crunchy bacon bits, enjoy!
2. Air fry ground beef at 400 F for 6 mins. Set aside.
3. Pullapart/shredyourwholerotisseriechicken.Setaside.
4. In deep pot, add chicken broth, cream cheese, and
shredded cheeses. Stir and combine, getting it to a roll- ing boil. I cooked at Med/High heat for 15 mins.
5. Spice and season as much as you like.
6. Cook for 30 mins on Medium heat.
7. If you would like two different soups (chicken & beef)
just split up the broth into two equal portions, add chicken to one, & beef to the other.
8. Top with crunchy bacon bits, enjoy!