Description
Marry Me Chicken Soup is a comforting and flavorful soup featuring tender shredded chicken, sun-dried tomatoes, fresh spinach, and a creamy cheesy broth made with Boursin cheese and half & half. This easy-to-make gluten-free soup combines Italian seasoning, savory spices, and gluten-free pasta for a hearty meal perfect for any day.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- ½ onion, diced
- 4 cloves minced garlic
- ½ cup sun-dried tomatoes, in olive oil, drained and roughly chopped
- 2 tbsp tomato paste
- 7 cups chicken broth
- 2 tsp salt, plus more to taste
- ½ tsp pepper
- 2 tsp Italian seasoning
- ½ tsp crushed red pepper
Main Ingredients
- 12 oz gluten free shell pasta, or pasta of choice
- 2 cups shredded cooked chicken (rotisserie or leftover)
- 3 cups fresh baby spinach, chopped
Dairy & Cheese
- ¾ cup half & half (or Original Nutpods for dairy free)
- 1 package Boursin cheese (or 4 oz cream cheese, or Kite Hill cream cheese for dairy free)
- ½ cup parmesan cheese, divided (omit and replace with ¼ cup nutritional yeast for dairy free)
Instructions
- Heat Oil and Sauté Aromatics: Heat olive oil in a large dutch oven or pot over medium heat. Add diced onion and minced garlic, sauté for 3-4 minutes until softened and fragrant.
- Add Tomatoes and Tomato Paste: Stir in the chopped sun-dried tomatoes and tomato paste, cooking for 1-2 minutes to combine flavors.
- Pour in Broth and Season: Add chicken broth along with salt, pepper, Italian seasoning, and crushed red pepper. Bring mixture to a boil.
- Cook Pasta: Add uncooked gluten free pasta to the boiling broth and cook over medium heat until pasta is al dente, about 8-10 minutes. Pasta should remain slightly firm as it will continue cooking later.
- Add Chicken, Spinach, and Creaminess: Lower heat to medium-low and stir in shredded chicken, chopped spinach, half & half, Boursin cheese, and ¼ cup parmesan. Cook for 2-3 minutes until the spinach wilts and cheeses melt to create creamy broth.
- Serve and Garnish: Ladle soup into bowls and top with fresh parsley, additional crushed red pepper, and remaining parmesan cheese. Serve hot and enjoy!
Notes
- Use rotisserie chicken for convenience and enhanced flavor. Leftover shredded chicken works well too.
- For meal prepping, cook pasta separately to prevent it from absorbing too much broth; add pasta at serving time.
- To make this recipe dairy-free, substitute half & half with Nutpods and use Kite Hill cream cheese instead of Boursin for a creamy texture.
- This soup freezes well if pasta is omitted before freezing; add pasta when reheating to maintain texture.
- The pasta absorbs broth over time, so use plenty of broth or add pasta separately when reheating leftovers.
