Marry Me Chicken Soup
A soul-warming adaptation of the beloved viral dish, this velvety chicken soup brings the iconic flavors of Marry Me Chicken into a cozy, one-pot wonder perfect for brisk evenings. Rich in herbs, cheeses, and hearty chicken, this recipe is gluten-free and designed for weeknight ease, with a total cooking time of just 30 minutes.
Ingredients
- 2 tsp Italian seasoning
- 2 cups shredded rotisserie chicken
- ½ onion finely diced
- ½ tsp crushed red pepper flakes
- ½ cup parmesan cheese divided
- 1 tbsp olive oil
- ¾ cup half & half or dairy-free alternative e.g., Original Nutpods
- 7 cups chicken broth
- 2 tsp salt plus additional to taste
- ½ tsp ground black pepper
- ½ cup sun-dried tomatoes in olive oil drained and coarsely chopped
- 12 oz gluten-free shell pasta or preferred variety
- 4 cloves garlic minced
- 1 package Boursin cheese or 4 oz of cream cheese dairy-free option: Kite Hill cream cheese
- 2 tbsp tomato paste
- 3 cups baby spinach roughly chopped
Instructions
- Warm olive oil in a large Dutch oven over medium heat.
- Introduce the diced onion and minced garlic; sauté for 3–4 minutes until translucent and aromatic.
- Incorporate the sun-dried tomatoes and tomato paste, stirring for 1–2 minutes to blend.
- Pour in the chicken broth, then season with salt, pepper, Italian seasoning, and crushed red pepper. Raise the heat to bring the mixture to a boil.
- Add the uncooked pasta, allowing it to simmer on medium heat until it reaches an al dente texture—firm but not fully cooked through.
- Reduce the heat to medium-low. Stir in the shredded chicken, spinach, half & half, Boursin cheese, and ¼ cup of the parmesan. Mix gently for 2–3 minutes until the cheese melts, the spinach wilts, and the broth becomes creamy.
- Serve immediately, garnished with additional parmesan, parsley, and a pinch of crushed red pepper if desired.
Notes
For maximum flavor and convenience, opt for rotisserie chicken.
If prepping in advance, cook the pasta separately to avoid absorption of broth.
To maintain a dairy-free profile, use Nutpods and substitute Boursin with Kite Hill cream cheese; nutritional yeast can stand in for parmesan.
When freezing, omit pasta and dairy until reheating.
To store, refrigerate in an airtight container for up to 4 days, keeping pasta and soup separate for best texture.
Reheat gently on the stovetop, adding broth or water as needed to adjust consistency.
If prepping in advance, cook the pasta separately to avoid absorption of broth.
To maintain a dairy-free profile, use Nutpods and substitute Boursin with Kite Hill cream cheese; nutritional yeast can stand in for parmesan.
When freezing, omit pasta and dairy until reheating.
To store, refrigerate in an airtight container for up to 4 days, keeping pasta and soup separate for best texture.
Reheat gently on the stovetop, adding broth or water as needed to adjust consistency.