This ‘Marry Me’ soup is to die for

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant.

2. Add the cubed chicken to the pot, cooking until browned on all sides.

3. Stir in the shrimp and fish, gently mixing for a few minutes until they just start to cook.

4. Pour in the diced tomatoes with their juice and chicken broth. Bring the mixture to a gentle simmer.

5. Stir in the heavy cream, basil, salt, and pepper, allowing to simmer for another 10 minutes, stirring occasionally.

6. Adjust seasoning if necessary, and simmer until the shrimp and fish are fully cooked.

7. Before serving, sprinkle with freshly chopped parsley for a burst of color and flavor.

For families with picky eaters, consider omitting the shrimp and fish and sticking to the chicken base, perhaps adding cooked pasta or rice for a more filling option. You could also replace the heavy cream with coconut milk for a dairy-free version or add a pinch of red pepper flakes for those who like a bit of heat. For added vegetables, consider tossing in spinach or kale for extra nutrition and color.