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In the world of culinary delights, few dishes can evoke feelings of warmth and comfort like a hearty bowl of soup. Whether it’s a chilly winter evening or a cozy night spent with loved ones, the right recipe can transform an ordinary meal into an unforgettable experience. Enter the Marry Me Chicken Soup—a dish that not only tantalizes the taste buds but also carries a promise of love, affection, and togetherness.

Crockpot Marry Me Chicken Soup

Discover the heartwarming comfort of Marry Me Chicken Soup, an unforgettable dish perfect for any occasion. With tender chicken, a vibrant mix of fresh vegetables, and a creamy broth, this recipe promises to warm both your body and soul. Creating this soup is easy and enjoyable, making it a delightful bonding experience in the kitchen. Perfect for family gatherings or cozy nights in, it’s a meal that’s sure to impress and create lasting memories. Enjoy this culinary treasure that blends delicious flavors with love and connection!
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Ingredients
  

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

3 medium carrots, diced

2 stalks celery, diced

1 red bell pepper, diced

4 cups low-sodium chicken broth

1 can (14 oz) diced tomatoes with basil, garlic, and oregano

1 teaspoon dried Italian seasoning

1 teaspoon paprika

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

1 cup heavy cream

2 cups fresh spinach

1/4 cup fresh basil, chopped (for garnish)

Croutons or fresh bread (for serving)

Instructions
 

Sauté the Chicken: In a skillet over medium heat, add the olive oil. Season the chicken breasts with salt and pepper, then sear them until golden brown on both sides (about 4-5 minutes per side). Transfer to the Crockpot.

    Sauté Vegetables: In the same skillet, add the chopped onion, garlic, carrots, celery, and red bell pepper. Sauté for 5-7 minutes until softened.

      Combine Ingredients in the Crockpot:

        - Add the sautéed vegetables to the Crockpot over the chicken.

          - Pour in the chicken broth and diced tomatoes.

            - Stir in the Italian seasoning, paprika, and red pepper flakes if using.

              Cook the Soup: Cover and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be cooked through and tender.

                Shred the Chicken: About 20 minutes before serving, remove the chicken breasts from the Crockpot and shred them using two forks. Return the shredded chicken to the soup.

                  Add Cream and Spinach: Stir in the heavy cream and fresh spinach, cooking on low for an additional 20 minutes until the spinach is wilted and everything is heated through.

                    Serve: Ladle the soup into bowls, garnishing with fresh basil. Serve with croutons or slices of fresh bread.

                      Prep Time, Total Time, Servings: 20 minutes | 6-7 hours | 4 servings