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Creamy Marry Me Chicken Soup (30-Minute Recipe!) Recipe

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4 from 5 reviews

Creamy Marry Me Chicken Soup is a cozy and comforting gluten-free soup inspired by the viral Marry Me Chicken recipe. It features tender shredded chicken, sun-dried tomatoes, Italian herbs, and creamy cheeses combined into a rich broth with pasta and fresh spinach, perfect for warming up chilly nights and satisfying your family’s cravings.

Ingredients

Soup Base

  • 1 tbsp olive oil
  • ½ onion, diced
  • 4 cloves garlic, minced
  • 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 recommended)
  • 3 cups fresh baby spinach, chopped

Dairy and 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

  1. Heat olive oil: Place a large Dutch oven or pot over medium heat and add the olive oil, heating until shimmering.
  2. Sauté vegetables: Add the diced onion and minced garlic to the pot and sauté for 3-4 minutes until they are softened and fragrant, creating the soup’s flavor base.
  3. Add tomatoes and tomato paste: Stir in the chopped sun-dried tomatoes and tomato paste, cooking for 1-2 minutes to blend their flavors with the aromatics.
  4. Combine broth and seasonings: Pour in the chicken broth then season with salt, pepper, Italian seasoning, and crushed red pepper. Bring the soup to a boil.
  5. Cook pasta: Add the uncooked gluten-free shell pasta and cook over medium heat until the pasta is al dente, meaning it’s tender but still slightly firm, as it will continue cooking in the soup.
  6. Add chicken and greens: Reduce heat to medium-low, then stir in the shredded cooked chicken, chopped spinach, half & half, Boursin cheese, and ¼ cup of the parmesan cheese.
  7. Finish the soup: Stir the mixture for 2-3 minutes until everything is warmed through, the spinach has wilted, and the broth has turned creamy with the melted cheese.
  8. Serve: Ladle soup into bowls and garnish with fresh parsley, extra crushed red pepper, and the remaining parmesan cheese. Enjoy warm!

Notes

  • Use rotisserie chicken as a convenient time-saver and for added flavor, or substitute with leftover shredded chicken.
  • If meal-prepping, cook pasta separately to prevent it from soaking up all the broth; add pasta to soup bowls just before serving.
  • For a dairy-free version, replace half & half with Nutpods and Boursin cheese with Kite Hill cream cheese to maintain creaminess.
  • This soup freezes well if you omit pasta and dairy; add these fresh when reheating for best texture.
  • Store leftovers in an airtight container in the fridge for 3-4 days, keeping pasta separate to preserve texture.
  • Gently reheat on stovetop over low to medium heat, stirring occasionally and adding broth or water if needed to restore consistency.

Find it online: https://lauracooks.com/creamy-marry-me-chicken-soup-30-minute-recipe-recipe/