Creamy Dairy Free Marry Me Chicken Soup
A rich, comforting one-pot chicken soup that’s completely dairy free and packed with flavor.
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
- Use rotisserie chicken to save time
- Do not boil once cream is added
- Store leftovers up to 4 days or freeze up to 3 months
- Do not boil once cream is added
- Store leftovers up to 4 days or freeze up to 3 months