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In the fast-paced world we live in, finding the perfect balance between nourishing meals and time efficiency can often feel like an uphill battle. Enter Marry Me Chicken Soup, a delightful and comforting dish that promises to make your weeknight dinners not only easier but also more enjoyable. This recipe combines the tenderness of chicken with a rich, flavorful broth, making it the ultimate comfort food that is sure to please everyone at the dinner table.

Marry Me Chicken Soup is a Weeknight Dream

Looking for a quick and delicious one-pan lunch recipe? This vegetarian lunch option is packed with flavor and nutrition, making it perfect for busy days. Afterka brings you a simple yet satisfying dish that will keep you energized and ready to tackle the rest of your day. OnePanRecipe VegetarianLunch QuickMeals HealthyEating MealPrep ComfortFood NutritiousAndDelicious
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Ingredients
  

1 lb (450g) boneless, skinless chicken breast, diced

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

3 medium carrots, diced

2 celery stalks, diced

6 cups chicken broth

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon salt (or to taste)

1/2 teaspoon black pepper

1 cup uncooked small pasta (like ditalini or orzo)

1 cup heavy cream

2 cups fresh spinach or kale, chopped

Juice of 1 lemon

Fresh parsley, chopped for garnish

Instructions
 

Sauté the Chicken: In a large pot, heat olive oil over medium heat. Add the diced chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.

    Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened and fragrant.

      Add Broth and Seasoning: Pour in the chicken broth and add thyme, oregano, salt, and black pepper. Bring to a boil.

        Cook the Pasta: Once boiling, add the uncooked pasta to the pot. Reduce the heat to a simmer and cook for about 8-10 minutes, or until the pasta is al dente.

          Stir in Cream and Greens: Stir in the heavy cream and the cooked chicken. Add the chopped spinach or kale and let simmer for another 3-4 minutes until the greens are wilted and the soup is heated through.

            Finish with Lemon: Stir in the fresh lemon juice for a bright finish. Taste and adjust seasonings if necessary.

              Serve and Garnish: Ladle the soup into bowls and garnish with fresh chopped parsley.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6