Description

This Creamy Marry Me Chicken Soup is a cozy and comforting dish featuring tender chicken, gluten-free pasta, sun-dried tomatoes, and fresh spinach all enveloped in a rich, creamy broth enhanced with Boursin and Parmesan cheeses. Perfect for chilly days, this easy-to-make soup offers an herby, tangy, and velvety flavor profile that warms you from the inside out.

Ingredients

Scale

Base Ingredients

1 tablespoon olive oil
½ medium yellow onion, finely diced
4 cloves garlic, minced
½ cup sun-dried tomatoes in olive oil, drained and chopped
2 tablespoons tomato paste

Broth and Seasoning

7 cups low-sodium chicken broth
2 teaspoons salt (more to taste)
½ teaspoon black pepper
2 teaspoons Italian seasoning
½ teaspoon crushed red pepper

Main Ingredients

12 oz gluten-free shell pasta
2 cups shredded cooked chicken (rotisserie chicken works great)
3 cups fresh baby spinach, chopped

Dairy and Cheese

¾ cup half & half
1 package (about 4 oz) Boursin cheese
½ cup freshly grated Parmesan cheese, divided

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Instructions

Sauté Aromatics: Heat the olive oil in a Dutch oven over medium heat. Add the finely diced onions and minced garlic. Cook for 3–4 minutes until the onions are soft and the mixture is fragrant.
Add Tomato Elements: Stir in the chopped sun-dried tomatoes and tomato paste. Cook together for 1–2 minutes to deepen the flavors and allow the tomato paste to slightly caramelize.
Build the Broth: Pour in the chicken broth and season with salt, black pepper, Italian seasoning, and crushed red pepper. Bring the soup to a gentle boil to allow the flavors to meld.
Cook Pasta: Add the gluten-free shell pasta directly into the boiling broth. Cook until just al dente, keeping in mind the pasta will soften further once additional ingredients are incorporated.
Add Final Ingredients and Creaminess: Lower the heat. Stir in the shredded cooked chicken, chopped fresh spinach, half & half, Boursin cheese, and part of the grated Parmesan cheese. Stir thoroughly until the cheeses melt and the soup becomes creamy.
Serve and Garnish: Serve the soup hot, topping each bowl with the remaining Parmesan cheese, extra crushed red pepper flakes if desired, and fresh herbs such as parsley or basil for a beautiful finishing touch.

Notes

Use low-sodium chicken broth to better control the salt level of the soup.
Rotisserie chicken can be used for convenience and extra flavor.
Adjust the crushed red pepper to control the heat according to preference.
Fresh baby spinach is preferred over frozen for better texture and flavor.
Serve immediately as the pasta will continue to soften if left standing.