Our new favorite family soup is the viral Marry Me Chicken Soup!
I have received so many questions about this recipe and how I slightly have adapted it, that I thought I would create a reel {over on Instagram @laurenlefevre} and share the recipe here, too!
Marry Me Chicken Soup
Recipe {makes 6 servings} ::
1 tbsp olive oil
1/2 onion, diced
4 cloves minced garlic
1/2 cup sun-dried tomatoes (in olive oil), drained and roughly chopped 2 tbsp tomato paste
6.5 cups chicken broth
2 tsp salt + more to taste
1/2 tsp pepper
2 tsp Italian seasoning
1/2 tsp crushed red pepper
12 oz gluten free shells (or pasta of choice)
2-3 cups cooked shredded chicken (I use 1.5-2 shredded rotisserie chickens for added protein)
3 cups fresh baby spinach, chopped (I use more…I fill the spinach to the top of the pan!)
3/4 cup half & half or Original Nutpods
1 package Boursin garlic & herb cheese (can sub 4 oz cream cheese or dairy free cream cheese – they have dairy free Boursin at @traderjoes!)
1/2 cup parmesan, divided – omit for dairy free (tastes just fine without!)
fresh parsley, for garnish
Heat the olive oil in a large dutch oven or pot over medium heat. Add the onion and garlic and saute for 3-4 minutes until softened and fragrant. Add in the chopped sun-dried tomatoes and tomato paste.
Stir for 1-2 minutes. Pour in the chicken broth and add in the salt, pepper, Italian seasoning and crushed red pepper. Bring to a boil. You can add the uncooked pasta now OR cook pasta seperatly and add into soup later…this is what I usually do to keep pasta from getting mushy, and to allow each person to add however much pasta they want! If you add the pasta into the soup now, simmer at medium heat until the pasta is al dente. Turn heat to medium low and add in the shredded chicken, spinach, half & half, Boursin cheese, and 1/4 cup of the parmesan. Stir for 2-3 minutes until warmed through, the spinach has wilted, and the broth is creamy/cheese has melted. Serve topped with fresh parsley, crushed red pepper and more parmesan, and enjoy!
No Comments