If cozy had a flavor, it would taste exactly like this Creamy Dairy Free Marry Me Chicken Soup. With tender chicken, sun-dried tomatoes, baby spinach, and a silky, plant-based cream broth, this soup is the kind of meal that makes people fall in love — hence the name. Whether you’re cooking for your family or just yourself, this recipe brings that slow-simmered comfort in under an hour. It’s rich without dairy, filling without being heavy, and layered with savory herbs and garlic that make every bite a warm hug in a bowl. Let’s dive into dinner bliss.
Table of Contents
Why You’ll Love This Recipe
- 100% dairy-free but still incredibly creamy
- Weeknight friendly — ready in about 40 minutes
- Uses one pot for easy cleanup
- Customizable with swaps like kale or rotisserie chicken
- Perfect for meal prep or freezer batches
- Feels indulgent, but made with wholesome ingredients
Ingredients
For the Chicken
- 1 1/4 lbs boneless skinless chicken breasts
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tbsp olive oil
For the Soup Base
- 2 tbsp vegan butter (or olive oil)
- 1/2 cup diced yellow onion
- 4 garlic cloves, minced
- 1 tbsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp crushed red pepper flakes (optional)
Veggies & Creamy Goodness
- 3 cups baby spinach
- 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
- 1 1/2 cups plant-based cream (coconut, cashew, or oat)
- 3/4 cup vegan parmesan-style cheese (or nutritional yeast)
Instructions
1. Season and Sear the Chicken
- Pat chicken dry and season with salt, pepper, and paprika.
- Heat olive oil in a large pot over medium-high heat.
- Sear chicken 6–7 minutes per side until golden and cooked through.
- Transfer to a plate and cover to keep warm.
2. Build the Flavor Base
- In the same pot, melt vegan butter over medium heat.
- Add onions and sauté 2–3 minutes until soft.
- Stir in garlic, Italian seasoning, salt, and red pepper flakes.
- Cook another minute, just until fragrant.
3. Add Veggies and Cream
- Stir in sun-dried tomatoes and baby spinach.
- Sauté until spinach is wilted (about 2–3 minutes).
- Pour in plant-based cream and vegan parmesan.
- Stir gently until creamy and heated through (do not boil).
4. Shred & Return Chicken
- Slice or shred the cooked chicken.
- Return it to the pot and stir to combine.
- Simmer gently 2–3 more minutes to meld flavors.
5. Taste & Serve
- Adjust salt or add lemon juice if desired.
- Ladle into bowls and serve warm with bread, rice, or noodles.
Recipe Details
- Prep Time: 14 minutes
- Cook Time: 28 minutes
- Total Time: 42 minutes
- Servings: 4
- Difficulty: Medium
Nutrition Estimate (Per Serving)
- Calories: ~380–420
- Protein: ~24g
- Carbs: ~10g
- Fat: ~25g
- (Varies by brand of cream and cheese used)
Tips & Variations
- No vegan parmesan? Use 1/4 cup nutritional yeast.
- No sun-dried tomatoes? Try halved cherry tomatoes or 1 tbsp tomato paste.
- Rotisserie shortcut: Use shredded cooked chicken and skip Step 1.
- Want it thicker? Add a spoon of flour or blend 1/2 cup of soup and stir back in.
- Serving ideas: Serve over mashed potatoes, rice, or with sourdough.
Creamy Dairy Free Marry Me Chicken Soup
Equipment
- – Dutch oven or large soup pot
- – Chef’s knife
- – Stirring spoon
Ingredients
- **For the Chicken**
- – 1 1/4 lbs boneless skinless chicken breasts
- – 1/2 tsp salt
- – 1/2 tsp black pepper
- – 1/2 tsp paprika
- – 2 tbsp olive oil
- **For the Soup Base**
- – 2 tbsp vegan butter
- – 1/2 cup diced yellow onion
- – 4 garlic cloves minced
- – 1 tbsp Italian seasoning
- – 1/2 tsp salt
- – 1/4 tsp red pepper flakes
- **For the Creamy Finish**
- – 3 cups baby spinach
- – 1/2 cup chopped sun-dried tomatoes
- – 1 1/2 cups plant-based cream coconut or cashew
- – 3/4 cup vegan parmesan or nutritional yeast
Instructions
- **Season and Sear Chicken**: Season with salt, pepper, paprika. Sear in olive oil 6–7 mins/side. Set aside.
- **Sauté Aromatics**: In the same pot, cook onion and garlic in vegan butter with seasoning.
- **Add Veggies & Cream**: Stir in spinach, tomatoes, cream, and cheese. Heat gently.
- **Shred & Return Chicken**: Slice or shred chicken. Return to pot and simmer 2–3 minutes.
- **Serve**: Taste, adjust seasoning, and enjoy warm!
Notes
– Do not boil once cream is added
– Store leftovers up to 4 days or freeze up to 3 months
FAQs
Q: Can I freeze this soup?
Yes! Freeze for up to 3 months. Thaw in the fridge before reheating.
Q: Can I use regular dairy?
Of course — sub in heavy cream and parmesan if dairy-free isn’t needed.
Q: What’s the best plant-based cream?
Coconut cream gives richness, but cashew or oat cream is more neutral.
Q: How do I prevent curdling?
Don’t boil once the cream is added. Keep it at a gentle simmer or lower.
Conclusion
This Creamy Dairy Free Marry Me Chicken Soup is everything comfort food should be — cozy, creamy, and completely satisfying without a drop of dairy. Whether you’re making it for yourself, your partner, or the whole family, it’s a one-pot wonder that’ll win hearts. And with just a few easy steps, it’s simple enough for busy weeknights but special enough to serve guests. One bite, and they’ll be asking for seconds — and maybe a ring. 💍