Chicken soup is the ultimate comfort food, and this homemade gluten free version of Marry Me Chicken Soup takes it to the next level. Creamy, cozy, and loaded with tender chicken, sun-dried tomatoes, and Italian herbs, this soup is rich enough to feel indulgent but light enough to enjoy any day of the week. And yes—it’s so good, it just might earn you a marriage proposal!
Whether you’re warming up on a cold evening or looking for a simple one-pot dinner, this soup comes together quickly with the help of rotisserie chicken and gluten-free pasta, making it perfect for busy weeknights or lazy weekends.
Table of Contents
Why You’ll Love This Recipe
- ✅ Totally gluten-free – Ideal for celiac-friendly or gluten-sensitive households
- ✅ Quick and easy – Done in under 45 minutes
- ✅ One pot meal – No extra dishes, no hassle
- ✅ Creamy, rich flavor – Without feeling too heavy
- ✅ Make it dairy-free – With simple swaps like Nutpods or plant-based cheese
Ingredients
For the Soup:
- 1 tbsp olive oil
- ½ medium onion, diced
- 4 garlic cloves, minced
- ½ cup sun-dried tomatoes (packed in oil), drained and 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 red pepper flakes
- 12 oz gluten-free shell pasta (or other small pasta)
- 2 cups shredded cooked chicken (rotisserie or leftovers)
- 3 cups baby spinach, chopped
- ¾ cup half and half (or unsweetened dairy-free creamer)
- 1 pkg Boursin cheese (or 4 oz cream cheese or plant-based alternative)
- ½ cup Parmesan cheese (or ¼ cup nutritional yeast for dairy-free)
For Garnish:
- Fresh parsley
- Extra Parmesan or nutritional yeast
- Crushed red pepper flakes (optional)
Instructions
Step 1: Sauté the Aromatics
Heat olive oil in a large Dutch oven or soup pot over medium heat.
Add diced onion and garlic, cooking for 3–4 minutes until soft and fragrant.
Step 2: Build the Flavor
Add chopped sun-dried tomatoes and tomato paste.
Sauté for 1–2 minutes to caramelize and deepen the flavors.
Step 3: Simmer the Broth & Pasta
Pour in chicken broth.
Stir in salt, pepper, Italian seasoning, and red pepper flakes.
Bring to a boil, then add gluten-free pasta.
Simmer on medium heat, stirring occasionally, until pasta is just al dente (don’t overcook).
Step 4: Add Chicken, Spinach & Creamy Goodness
Reduce heat to medium-low.
Add shredded chicken, spinach, half and half, Boursin (or cream cheese), and ¼ cup of Parmesan.
Stir until the cheese is fully melted and the soup is creamy and smooth.
Taste and adjust salt if needed.
Step 5: Finish & Serve
Ladle soup into bowls.
Top each serving with parsley, extra Parmesan or nutritional yeast, and crushed red pepper (if desired).
Serve hot and enjoy!
Recipe Details
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Total Time: 37 minutes
- Servings: 4
- Skill Level: Easy
Nutrition Facts (Estimated Per Recipe)
- Calories: 2,225
- Protein: 105–120g
- Carbohydrates: 220–240g
- Fat: 85–100g
For lower calories, use light cream, less cheese, or reduce pasta quantity.
Tips & Tricks
- 🍝 Avoid overcooking gluten-free pasta – Add it when broth is boiling, and cook just until al dente
- 🔥 Stir in dairy slowly over low heat – Prevents curdling
- 🌿 Add spinach in batches – Avoids soggy clumps
- 💧 Thin leftovers with broth – Pasta absorbs liquid over time
- 🧀 No Boursin? Use cream cheese + garlic powder + herbs
Variations & Substitutions
- 🧀 Dairy-free – Use Nutpods creamer and dairy-free cheese
- 🐔 Protein options – Swap chicken for turkey or omit for vegetarian
- 🍅 No sun-dried tomatoes? Use cherry tomatoes or canned diced tomatoes
- 🥬 Greens – Kale or Swiss chard works, but cook longer than spinach
- 🍝 Other pasta – Any short-cut pasta works (rotini, penne, shells)
Homemade Gluten Free Marry Me Chicken Soup
Equipment
- – Dutch oven or soup pot
- Knife and cutting board
- – Stirring spoon or ladle
Ingredients
- **For the soup:**
- – 1 tbsp olive oil
- – ½ medium onion diced
- – 4 garlic cloves minced
- – ½ cup sun-dried tomatoes drained & chopped
- – 2 tbsp tomato paste
- – 7 cups chicken broth
- – 2 tsp salt
- – ½ tsp black pepper
- – 2 tsp Italian seasoning
- – ½ tsp red pepper flakes
- – 12 oz gluten-free shell pasta
- – 2 cups shredded cooked chicken
- – 3 cups chopped spinach
- – ¾ cup half and half or dairy-free creamer
- – 1 pkg Boursin cheese or 4 oz cream cheese
- – ½ cup Parmesan cheese or nutritional yeast
- **For garnish:**
- – Fresh parsley
- – Extra Parmesan or nutritional yeast
- – Red pepper flakes optional
Instructions
- Heat olive oil in pot. Sauté onion and garlic for 3–4 minutes.
- Add sun-dried tomatoes and tomato paste. Cook 1–2 minutes.
- Pour in broth, season with salt, pepper, Italian herbs, and red pepper.
- Bring to boil, add pasta, and cook until just al dente.
- Lower heat. Stir in chicken, spinach, cream, Boursin, and cheese.
- Cook 2–3 minutes until creamy and smooth.
- Garnish with parsley, cheese, and red pepper. Serve hot.
Notes
– Add spinach in batches so it wilts evenly.
– For dairy-free, use Nutpods and plant-based cheeses.
What to Serve With It
- Garlic bread or gluten-free rolls
- Mixed greens salad with balsamic vinaigrette
- Grilled cheese sandwich (gluten-free bread if needed)
- A crisp white wine like Sauvignon Blanc or Pinot Grigio
Storage & Reheating
- Fridge: Store in an airtight container up to 4 days
- Freezer: Best if frozen without pasta; up to 3 months
- Reheat: Gently warm on stovetop or microwave in intervals, stirring often
- Too thick? Add a splash of broth or water to loosen