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In the realm of comfort food, few dishes evoke warmth and satisfaction quite like a bowl of hearty soup. Among these cherished recipes, Marry Me Chicken Soup emerges as a standout—an irresistible blend of flavors and textures that not only nurtures the body but also feeds the soul. This delightful dish, with its creamy broth and tender chicken, is perfect for a family gathering or a cozy night in. It’s more than just a meal; it’s an experience that invites connection and warmth, making it a perfect centerpiece for any dinner table.

How to Make the Best Marry Me Chicken Soup

Warm up your evenings with Marry Me Chicken Soup, the ultimate comfort in a bowl! Packed with tender chicken, fresh vegetables, and a creamy broth, this hearty dish is perfect for cozy nights or family gatherings. Learn how to create this soul-nourishing recipe with simple steps and key ingredients. Impress your loved ones and enjoy the heartwarming experience that comes with every spoonful! #ComfortFood #ChickenSoup #MarryMeChicken #Soups #CozyNights #FamilyMeals #Foodie
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, sliced

2 celery stalks, chopped

1 cup cherry tomatoes, halved

6 cups low-sodium chicken broth

1 cup heavy cream

2 tsp Italian seasoning

1/2 tsp red pepper flakes (optional)

Salt and pepper to taste

1 cup uncooked orzo pasta

3 cups baby spinach

Fresh parsley, chopped (for garnish)

Juice of 1 lemon

Instructions
 

Sauté the Chicken: In a large pot, heat a tablespoon of olive oil over medium heat. Season the chicken thighs with salt and pepper. Add them to the pot and sear for about 5 minutes per side until golden brown. Remove and set aside.

    Cook the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Stir in the minced garlic and cook for another minute until fragrant.

      Add Tomatoes & Broth: Incorporate the halved cherry tomatoes into the pot, followed by the chicken broth. Add Italian seasoning and red pepper flakes, mixing thoroughly.

        Simmer: Return the seared chicken thighs to the pot. Bring the soup to a gentle boil, then reduce the heat to low. Cover and let simmer for about 20 minutes to let the flavors meld and the chicken cook through.

          Cook the Orzo: After 20 minutes, remove the chicken and shred it with two forks. In the same pot, add the uncooked orzo pasta; stir and cook for 8-10 minutes or until the pasta is al dente.

            Cream & Spinach: Once the orzo is cooked, reduce the heat to low and stir in the heavy cream and baby spinach. Cook for an additional 5 minutes, allowing the spinach to wilt and the soup to thicken slightly.

              Finish Up: Return the shredded chicken to the pot. Squeeze in the juice of one lemon and adjust seasoning with salt and pepper to taste.

                Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6