In a large pot over medium heat, add a drizzle of olive oil. Sauté one chopped onion, three diced carrots, and two sliced celery stalks for about 5 minutes, or until they soften and become fragrant.

Next, add three minced garlic cloves and one tablespoon of fresh chopped rosemary to the pot. Cook for another 1-2 minutes until the garlic becomes aromatic.

Place two boneless, skinless chicken breasts into the pot, allowing them to brown slightly for about 3-4 minutes on each side.

Pour in one quart of low-sodium chicken broth and bring the mixture to a gentle boil. Reduce the heat to a simmer and cover the pot for 10-15 minutes.

Once the chicken is fully cooked and tender, remove it from the pot. Shred the chicken with two forks, then return it to the pot. Stir in one cup of heavy cream.

Add salt and pepper to taste, ensuring the seasoning enhances all the rich flavors.

If you’d like to include any optional add-ins like pasta, rice, spinach, or kale, now is the time. Stir them gently into the soup.

Ladle the Marry Me Chicken Soup into bowls and garnish with a sprinkle of fresh herbs if desired.