Marry Me Chicken Soup with Boursin
A cozy, creamy soup made with shredded chicken, pasta, and sun-dried tomatoes in a Boursin cheese base. One-pot, easy, and satisfying.
Equipment
- - Large Dutch oven or soup pot
- - Wooden spoon
- Ladle
Ingredients
- **Soup Base:**
- - 1 tbsp olive oil
- - ½ onion diced
- - 4 garlic cloves minced
- - ½ cup sun-dried tomatoes chopped
- - 2 tbsp tomato paste
- - 6½ cups chicken broth
- - 2 tsp Italian seasoning
- - ½ tsp black pepper
- - ½ tsp red pepper flakes
- - 2 tsp salt
- **Add-ins:**
- - 12 oz shell pasta
- - 2–3 cups shredded cooked chicken
- - ¾ cup half & half or Nutpods
- - 1 package Boursin garlic & herb cheese or 4 oz cream cheese
- - ¼ cup grated Parmesan cheese
- - 3 cups chopped baby spinach
- **Optional for Serving:**
- - Grated Parmesan
- - Fresh parsley
- - Red pepper flakes
Instructions
- Heat olive oil and sauté onion and garlic until fragrant.
- Add sun-dried tomatoes and tomato paste, cook 1–2 mins.
- Add broth and all seasonings, bring to a boil.
- Add pasta, cook until al dente.
- Lower heat, add chicken, half & half, Boursin, Parmesan, spinach. Stir until creamy and wilted.
- Serve hot with toppings of choice.
Notes
- Substitute Boursin with seasoned cream cheese if needed
- Don’t overcook pasta—it continues to soften in broth
- Dairy-free swaps included in tips
- Don’t overcook pasta—it continues to soften in broth
- Dairy-free swaps included in tips