# Components:
→ For the Marry Me Chicken
01 - 2 boneless, skinless chicken breasts (approximately 1 pound total), cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/4 teaspoon garlic powder
06 - 1/4 teaspoon onion powder
→ For the Creamy Tomato Broth
07 - 1 tablespoon butter
08 - 1 medium yellow onion, finely chopped
09 - 2 cloves garlic, minced
10 - 1 (28-ounce) can crushed tomatoes
11 - 4 cups low-sodium chicken broth
12 - 1/2 cup heavy cream
13 - 1/4 cup grated Parmesan cheese
14 - 1 teaspoon dried basil
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
17 - Salt and black pepper to taste
→ For Garnish
18 - Fresh basil leaves, chopped
19 - More grated Parmesan cheese
# Directions:
01 - In a medium bowl, toss the chicken cubes with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and onion powder until evenly coated. Set aside.
02 - In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, stirring frequently.
03 - Pour in the crushed tomatoes and chicken broth. Stir in the dried basil, oregano, and red pepper flakes (if using). Bring the mixture to a simmer.
04 - Add the seasoned chicken cubes to the simmering broth. Reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and no longer pink. Stir occasionally.
05 - Stir in the heavy cream and grated Parmesan cheese. Continue to cook gently for about 5 minutes, stirring until the soup is creamy and the cheese is melted. Do not boil after adding the cream.
06 - Taste and adjust seasoning with salt and black pepper as needed. Ladle the cozy Marry Me Chicken Soup into bowls. Garnish with fresh chopped basil and extra Parmesan cheese before serving.
