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My marry me chicken soup is the soup version of the viral marry me chicken recipe that so many people know and love! You're going to fall head-over-heels for this warm and comforting soup! This dish takes the same flavors that made the pasta version such a hit and transforms them into a cozy, soul-soothing soup perfect for chilly nights. It's an easy, gluten-free recipe that's just as irresistible as the original, and trust me, your whole family will be asking for seconds (maybe even thirds!).
Why You'll Love This Creamy Chicken Soup
This creamy soup is rich and satisfying without being heavy and strikes the ideal balance between indulgent and wholesome, making it a favorite for weeknight dinners, a cozy night in, or a special occasion.
Packed with protein from the tender chicken breasts, vitamins from fresh spinach, and a broth flavored with fresh herbs, this soup is as nourishing as it is delicious. This healthy, hearty dish is the perfect bowl of comfort you'll want to make again and again. And it's not just great served fresh – it's also perfect as leftover soup, reheating beautifully throughout the week for the ultimate comfort food.
For more gluten-free hearty soup, check out these other recipes from my site! For a lighter, nourishing take on classic chicken noodle soup, try my gluten-free chicken noodle soup with pastina. Or, for a rich and satisfying soup packed with Italian flavors, try my dairy-free lasagna soup. These recipes offer the same mix of flavor, nourishment, and ease that will keep your meals exciting all week long!
Ingredient Notes
- Olive oil
- Yellow onion: Provides a savory base flavor; Shallots are a good alternative.
- Minced garlic: Garlic powder can be substituted in a pinch.
- Sundried tomatoes (in olive oil): Adds a tangy flavor. Jarred roasted red peppers can be an alternative.
- Tomato paste: Marinara sauce could be used if needed.
- Chicken broth: Forms the flavorful base. Vegetable broth works if preferred.
- Salt
- Black pepper
- Italian seasoning
- Crushed red pepper: Adds a touch of heat. Cayenne pepper is a suitable swap!
- Gluten-free shell pasta: Or regular pasta of choice.
- Shredded cooked chicken: Rotisserie chicken works well and makes this recipe super easy.
- Fresh baby spinach
- Half & half: Heavy cream will also work or Original Nutpods for dairy-free.
- Boursin cheese: Sub cream cheese, or Kite Hill cream cheese for dairy-free
- Parmesan cheese: Replace with nutritional yeast for dairy-free.
See the full recipe card below with exact ingredient amounts and substitutions.
Step-by-Step Instructions
Step 1: Heat the 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.
Step 2: Add in the sun-dried tomatoes and tomato paste. Stir for 1-2 minutes.
Step 3: Pour in the chicken broth.
Step 4: Add the salt, pepper, Italian seasoning, and crushed red pepper.
Step 5: Bring to a boil, then add the uncooked pasta.
Step 6: Cook over medium heat until the pasta is al dente.
Step 7: Turn the heat to medium low and add in the shredded chicken, spinach, half & half, Boursin cheese, and ¼ cup of the parmesan.
Step 8: 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, more crushed red pepper and more parmesan, if desired!
Instant Pot and Slow Cooker Instructions
This recipe works beautifully using alternative methods too. Try one of these:
Instant Pot: Use the sauté function for the onions, garlic, and sun-dried tomatoes. Add the broth, seasonings, uncooked pasta, and chicken. Cook on a high pressure setting for 4 minutes, then quick release. Stir in the spinach, Boursin, half & half, and Parmesan until creamy.
Slow Cooker: Add all ingredients except the pasta, dairy, and spinach. Cook on low for 6-8 hours or high for 4-5 hours. Stir in the pasta during the last 30 minutes, and add spinach, Boursin, and half & half at the end.
Recipe Tips & Substitutions
- Use rotisserie chicken! It's a time-saver, plus it adds tons of flavor. You can also use leftover shredded chicken if you have some on hand.
- Cook the pasta separately if meal-prepping. Cooking the pasta separately prevents it from soaking up all the broth. Just add it to the bowl before serving.
- If you need this recipe to be dairy-free, swap the half & half with Nutpods and use Kite Hill cream cheese instead of Boursin. You'll still get that creamy, dreamy texture!
- This soup is great for freezing. Just leave out the pasta until you're ready to reheat, so it stays fresh.
- The noodles absorb a lot of the broth, which is why this recipe uses plenty of it. If you plan on making this soup ahead of time, it's best to cook the pasta separately and add it to individual bowls of soup as needed!
Serving Tips
- Pair with some crusty bread: Perfect for dipping!
- Fresh green salad: Keep it light with mixed greens and balsamic vinaigrette.
- For cheese lovers, offer a bowl of grated Parmesan on the side so everyone can add an extra sprinkle. It adds a nutty, savory touch that takes each spoonful to the next level.
- A sprinkle of fresh basil or parsley on top can brighten the dish and add a burst of freshness. It's an easy way to elevate the presentation and complement the Italian-inspired flavors.
Storage Tips
Fridge: Store any leftover soup in an airtight container in the fridge for 3 – 4 days. For the best texture, keep the pasta separate from the broth and add it when reheating. This prevents the pasta from becoming too soft or absorbing all the liquid.
Freezer: This soup freezes really well in a freezer-safe container for up to 3 months. If freezing, leave out the pasta and dairy (like half & half or Boursin cheese). When ready to eat, thaw overnight in the fridge, reheat, and stir in the pasta and cream.
Reheating: Gently reheat the soup on the stovetop over low to medium heat, stirring occasionally to prevent the dairy from curdling. Add a splash of broth or water if it thickens during storage to restore the perfect consistency.
Recipe FAQs
Yes! This soup tastes even better the next day as the flavors have time to meld. Just store it in an airtight container in the fridge for 3-4 days. Keep the pasta separate if you plan to store leftovers.
While I love gluten-free shells in this recipe, feel free to use rotini, penne, or any other shape that holds broth nicely.
Absolutely! Swap the pasta for spiralized zucchini or cauliflower rice to keep it low-carb and keto-friendly.
More Cozy Soup Recipes
Homemade Gluten-Free Chicken Soup Recipe
The BEST Dairy Free Loaded Baked Potato Soup Recipe
Instant Pot Broccoli Cheddar Soup
Creamy Marry Me Chicken Soup (30-Minute Recipe!)
Equipment
Ingredients
- 1 tbsp olive oil
- ½ onion, diced
- 4 cloves minced garlic
- ½ cup sun-dried tomatoes, in olive oil, drained and roughly chopped
- 2 tbsp tomato paste
- 7 cups chicken broth
- 2 tsp salt, + more to taste
- ½ tsp pepper
- 2 tsp Italian seasoning
- ½ tsp crushed red pepper
- 12 oz gluten free shell pasta , or pasta of choice
- 2 cups shredded cooked chicken, I used rotisserie chicken
- 3 cups fresh baby spinach, chopped
- ¾ cup half & half, or Original Nutpods for dairy free
- 1 package Boursin cheese, or sub 4 oz cream cheese, or Kite Hill cream cheese for dairy free
- ½ cup parmesan cheese, divided, omit and replace with ¼ cup nutritional yeast for dairy free
Instructions
- 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, then add in the uncooked pasta. Cook over medium heat until the pasta is al dente. You want it still semi-hard, as it will continue to cook in the broth.
- Turn heat to medium low and add in the shredded chicken, spinach, half & half, Boursin cheese, and ¼ 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!
Notes
- Use rotisserie chicken! It's a time-saver, plus it adds tons of flavor. You can also use leftover shredded chicken if you have some on hand.
- Cook the pasta separately if meal-prepping. Cooking the pasta separately prevents it from soaking up all the broth. Just add it to the bowl before serving.
- If you need this recipe to be dairy-free, swap the half & half with Nutpods and use Kite Hill cream cheese instead of Boursin. You'll still get that creamy, dreamy texture!
- This soup is great for freezing. Just leave out the pasta until you're ready to reheat, so it stays fresh.
- The noodles absorb a lot of the broth, which is why this recipe uses plenty of it. If you plan on making this soup ahead of time, it's best to cook the pasta separately and add it to individual bowls of soup as needed!
- Fridge Storage: Store any leftover soup in an airtight container in the fridge for 3 – 4 days. For the best texture, keep the pasta separate from the broth and add it when reheating. This prevents the pasta from becoming too soft or absorbing all the liquid.
- Freezer: This soup freezes really well in a freezer-safe container for up to 3 months. If freezing, leave out the pasta and dairy (like half & half or Boursin cheese). When ready to eat, thaw overnight in the fridge, reheat, and stir in the pasta and cream.
- Reheating: Gently reheat the soup on the stovetop over low to medium heat, stirring occasionally to prevent the dairy from curdling. Add a splash of broth or water if it thickens during storage to restore the perfect consistency.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Can I add carrots and celery or would that ruin it?
Wonderful way to use up leftover turkey as a substitution for the chicken! Family rated it 10/10!
Cozy Winner! We loved this dish. My fiancé came downstairs and said “whoa, whatever you made smells amazing” 🙂 so so SO good!!! We each had two bowls and were tempted to go back for thirds. Thanks, Mary
This recipe was fantastic! Even my grandkids loved it. 10/10
My family loved this! Another winner recipe. Thank you!
I just made this yesterday with Banza shells. The box is 8 oz. and the ratio of pasta to chicken was totally fine. It’s so delicious. Creamy, spicy and the spinach gets your veggies in and the pasta gives you some fiber. I skipped the extra 1/4 c Parmesan at the end, just trying to cut calories where I can. I didn’t have Italian seasoning so I just used a tsp each of basil, parsley and oregano and it wasn’t overpowering. It’s the perfect cozy soup. And flexible enough that you can add a little extra chicken to bump up the protein or sausage.