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Comfort food is a universal concept that transcends cultures and cuisines, offering warmth and solace in every bowl. Whether it’s a hearty stew, a creamy pasta, or a warming soup, these dishes have a special way of nurturing both the body and soul. Among the various comfort foods, soups hold a particularly cherished place. They can be rich and indulgent or light and healthy, but they all share a common thread: the ability to bring people together. This is especially true in Italian culture, where food is often the centerpiece of family gatherings and celebrations.

Marry Me Chicken Soup (Tuscan Style)

Warm your heart with a bowl of Marry Me Chicken Soup, a delightful Tuscan-style dish that’s perfect for cozy nights and gatherings. Packed with tender chicken, nutritious vegetables, and aromatic herbs, this comforting soup offers a rich, savory broth that will impress your loved ones. Discover the joys of Tuscan cuisine and why this soup is a must-try for any comfort food lover! Get the recipe now and bring a taste of Italy to your kitchen! #ComfortFood #SoupRecipe #TuscanCuisine #MarryMeChickenSoup #Foodie #HealthyEating
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 pound boneless, skinless chicken thighs

4 cups low-sodium chicken broth

1 can (15 oz) cannelini beans, drained and rinsed

1 can (14.5 oz) diced tomatoes, undrained

1 cup fresh spinach, chopped

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

1 tablespoon fresh lemon juice

Grated Parmesan cheese, for serving

Fresh basil leaves, for garnish

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 3-4 minutes until the vegetables are tender.

      Push the veggies to the sides of the pot and add the chicken thighs to the center. Sear them until browned on both sides, about 4-5 minutes per side.

        Pour in the chicken broth, add the cannelini beans and diced tomatoes with their juices, and stir to combine.

          Sprinkle in the oregano, thyme, red pepper flakes, salt, and pepper. Bring the mixture to a gentle simmer.

            Cover the pot and let the soup simmer for 25-30 minutes, or until the chicken is cooked through.

              Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the soup.

                Stir in the chopped spinach and lemon juice. Cook for an additional 5 minutes until the spinach is wilted.

                  Taste and adjust seasoning if necessary. Serve hot, garnished with grated Parmesan cheese and fresh basil leaves.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6