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A Bowl of Love: My Family's Favorite Creamy Chicken Soup
This is the soup that makes everyone in my house drop everything and run to the kitchen. My twist on the famous Marry Me Chicken transforms into a velvety smooth soup filled with tender chicken spinach and the coziest cream broth with just a hint of spice. The best part? It only takes 30 minutes to make and it's naturally gluten free. Perfect for those busy weeknights when you need a warm hug in a bowl.
What Makes This Soup Special
Each spoonful of this soup feels like pure comfort but without weighing you down. The Italian flavors shine through while chunks of chicken and fresh veggies make it satisfying enough for dinner. I love making a big batch on Sunday since it reheats beautifully for lunches throughout the week. Plus it's naturally gluten free which makes it perfect for sharing with friends who have dietary restrictions.
Grab These Ingredients
- Olive Oil: Used to sauté the aromatics and enhance flavor.
- Yellow Onion: Adds a savory base. Shallots can be substituted for a sweeter note.
- Garlic: Freshly minced for aromatic depth. Garlic powder works as a substitute.
- Sun-Dried Tomatoes: Tangy and rich, they add a pop of flavor. Roasted red peppers can replace them.
- Tomato Paste: Provides a concentrated tomato flavor. Marinara can be used in a pinch.
- Chicken Broth: Forms the soup's base. Use vegetable broth for a lighter version.
- Salt and Pepper: Essential for seasoning.
- Italian Seasoning: A blend of herbs that complements the soup's flavors.
- Crushed Red Pepper: Adds a mild heat. Adjust to taste or substitute with cayenne.
- Gluten-Free Pasta: Shell pasta is ideal, but rotini or penne also work.
- Shredded Chicken: Rotisserie chicken saves time and adds flavor.
- Baby Spinach: Adds color, texture, and nutrients. Kale is a good alternative.
- Half & Half: Creates a creamy base. Nutpods work for a dairy-free option.
- Boursin Cheese: Adds richness and creaminess. Cream cheese or Kite Hill (dairy-free) are substitutes.
- Parmesan Cheese: Enhances the soup's savory flavor. Nutritional yeast is a dairy-free alternative.
Making Your Soup
- Step 1: Sauté Aromatics
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing for 3–4 minutes until softened and fragrant.
- Step 2: Build the Base
- Stir in sun-dried tomatoes and tomato paste. Cook for 1–2 minutes to deepen the flavors. Pour in chicken broth and add salt, pepper, Italian seasoning, and crushed red pepper.
- Step 3: Cook the Pasta
- Bring the broth to a boil. Add uncooked pasta and cook until al dente, stirring occasionally to prevent sticking.
- Step 4: Add Remaining Ingredients
- Reduce heat to medium-low. Stir in shredded chicken, spinach, half & half, Boursin cheese, and 1/4 cup Parmesan. Cook for 2–3 minutes until the cheese is melted and spinach is wilted.
- Step 5: Serve
- Garnish with fresh parsley, additional Parmesan, and crushed red pepper. Serve hot with crusty bread or a side salad.
Make It Your Own
- Dairy-Free: Use Nutpods instead of half & half and Kite Hill cream cheese in place of Boursin for a creamy, dairy-free soup.
- Low-Carb: Swap pasta for spiralized zucchini, cauliflower rice, or shirataki noodles for a keto-friendly version.
- Vegetarian: Replace chicken with chickpeas or tofu and use vegetable broth as the base.
- Extra Veggies: Add mushrooms, diced zucchini, or bell peppers for more texture and nutrition.
- Cheese Alternatives: Sub Parmesan with Pecorino Romano for a nuttier flavor or nutritional yeast for a dairy-free option.
Saving Leftovers for Later
- To Store: Transfer leftover soup to an airtight container and refrigerate for up to 4 days. Store pasta separately if meal-prepping.
- To Freeze: Freeze in a freezer-safe container for up to 3 months, leaving out the pasta and dairy. Thaw in the fridge overnight before reheating.
- To Reheat: Warm soup on the stovetop over low-medium heat, stirring occasionally. Add a splash of broth or water if the soup thickens during storage.
My Kitchen Secrets
- Cook Pasta Separately: To avoid the noodles absorbing too much broth, cook them separately if you plan on storing leftovers.
- Use Rotisserie Chicken: Save time and add flavor by using pre-shredded rotisserie chicken.
- Don't Overcook Dairy: Stir in half & half and Boursin cheese at the end to avoid curdling.
- Customize the Heat: Adjust the crushed red pepper to match your spice preference.
- Instant Pot Shortcut: Use the sauté function for aromatics, then pressure cook for quick and easy preparation.
Making it a Meal
I love serving this soup with warm crusty garlic bread that's perfect for dunking into that creamy broth. For a lighter touch add a simple green salad dressed with balsamic vinaigrette. When I'm hosting friends I finish each bowl with a shower of freshly grated Parmesan some bright parsley and just a pinch of red pepper flakes. It always looks so beautiful on the table.
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Frequently Asked Questions
- → Can I make this soup dairy-free?
Yes, use Nutpods instead of half & half, Kite Hill cream cheese instead of Boursin, and replace parmesan with nutritional yeast. You'll still get a creamy, delicious soup.
- → How should I store and reheat leftovers?
Store in the fridge for 3-4 days or freeze for up to 3 months. For best results, store pasta separately and add when reheating. Reheat gently on stovetop, adding broth if needed.
- → Why cook pasta separately for meal prep?
Cooking pasta separately prevents it from absorbing too much broth during storage. This keeps the pasta texture perfect and maintains the right amount of soup liquid.
- → Can I freeze this soup?
Yes, but freeze without pasta and dairy. Store in freezer-safe container for up to 3 months. Thaw overnight, reheat, then add fresh pasta and dairy ingredients.
- → What's the best chicken to use?
Rotisserie chicken is recommended for convenience and flavor. You can also use leftover shredded chicken if you have it available.