Name: Creamy Marry Me Chicken Soup (30-Minute Recipe!) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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 black pepper; 2 tsp Italian seasoning; ½ tsp crushed red pepper flakes; 12 oz gluten free shell pasta or pasta of choice; 2 cups shredded cooked chicken (rotisserie chicken recommended); 3 cups fresh baby spinach, chopped; ¾ cup half & half or Original Nutpods for dairy-free; 1 package Boursin cheese (or substitute 4 oz cream cheese; Kite Hill cream cheese for dairy-free); ½ cup parmesan cheese, divided (omit and replace with ¼ cup nutritional yeast for dairy-free)

Description

This Creamy Marry Me Chicken Soup is a comforting and flavorful 30-minute recipe packed with tender shredded chicken, sun-dried tomatoes, spinach, and creamy cheeses. Perfect for a quick dinner, this gluten-free soup features a rich tomato broth and cheesy pasta, delivering a wholesome meal with minimal prep time.

Ingredients

Units Scale

Sauce and Soup Base

1 tbsp olive oil
1/2 onion, diced
4 cloves garlic, minced
1/2 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
1/2 tsp black pepper
2 tsp Italian seasoning
1/2 tsp crushed red pepper flakes

Soup Main Ingredients

12 oz gluten free shell pasta or pasta of choice
2 cups shredded cooked chicken (rotisserie chicken recommended)
3 cups fresh baby spinach, chopped

Dairy and Cheese

3/4 cup half &; half or Original Nutpods for dairy-free
1 package Boursin cheese (or substitute 4 oz cream cheese; Kite Hill cream cheese for dairy-free)
1/2 cup parmesan cheese, divided (omit and replace with 1/4 cup nutritional yeast for dairy-free)

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Instructions

Heat olive oil: In a large dutch oven or pot over medium heat, warm 1 tablespoon of olive oil to prepare the base for the soup.
Sauté aromatics: Add diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onions are softened and fragrant.
Add sun-dried tomatoes and tomato paste: Stir in the chopped sun-dried tomatoes and 2 tablespoons of tomato paste. Cook for 1-2 minutes to release their flavors.
Combine broth and seasonings: Pour in 7 cups of chicken broth. Add 2 teaspoons salt, ½ teaspoon pepper, 2 teaspoons Italian seasoning, and ½ teaspoon crushed red pepper. Bring the mixture to a boil.
Cook pasta: Add uncooked gluten-free shell pasta to the boiling soup. Cook over medium heat until pasta is al dente—still slightly firm as it will continue cooking in the broth.
Add chicken, spinach, and dairy: Reduce heat to medium-low. Stir in shredded cooked chicken, chopped baby spinach, half & half (or dairy-free alternative), Boursin cheese (or cheese substitute), and ¼ cup of the parmesan cheese.
Finish and serve: Stir the soup for 2-3 minutes until warmed through, the spinach is wilted, and the broth becomes creamy with the melted cheese. Serve topped with fresh parsley, additional crushed red pepper, and remaining parmesan cheese.

Notes

Use rotisserie chicken for a time-saving, flavorful option. Leftover shredded chicken works well too.
To meal prep, cook pasta separately to prevent it from soaking up all the broth. Add pasta to each bowl before serving.
For a dairy-free version, substitute half & half with Nutpods and Boursin cheese with Kite Hill cream cheese to maintain creamy texture.
Freeze the soup without pasta and dairy. Add these ingredients when reheating for best freshness.
Store leftovers in an airtight container in the fridge for 3-4 days; keep pasta separate for best texture.
When reheating, do so gently on stovetop at low to medium heat, stirring occasionally to avoid curdling; add broth or water as needed to adjust consistency.