Homemade Gluten Free Marry Me Chicken Soup
A rich and creamy chicken soup made gluten-free and packed with flavor. Perfect for cozy dinners and quick weeknight meals.
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
- Don’t overcook gluten-free pasta—it can turn mushy.
- Add spinach in batches so it wilts evenly.
- For dairy-free, use Nutpods and plant-based cheeses.
- Add spinach in batches so it wilts evenly.
- For dairy-free, use Nutpods and plant-based cheeses.