Homemade Gluten-Free Marry Me Chicken Soup for Cozy Nights
A delicious Homemade Gluten-Free Marry Me Chicken Soup that warms the body and soul, perfect for cozy nights.
Equipment
- large Dutch oven
Ingredients
For the Soup Base
- 2 tablespoons Olive Oil Adds richness and helps sauté vegetables.
- 1 medium Onion Diced, serves as aromatic base.
- 4 cloves Garlic Minced, enhances flavor.
- 1 cup Sun-Dried Tomatoes Contributes a tangy taste.
- 2 tablespoons Tomato Paste Provides depth to the flavor.
- 4 cups Chicken Broth Opt for low-sodium broth.
- 1 teaspoon Salt Adjust based on broth saltiness.
- 1/2 teaspoon Ground Black Pepper Adds a hint of heat.
- 1 tablespoon Italian Seasoning Blend Balances flavors.
- 1/4 teaspoon Red Pepper Flakes Optional for heat.
For the Hearty Elements
- 1 cup Gluten-Free Shell Pasta Cook al dente as gluten-free pasta cooks faster.
- 2 cups Shredded Cooked Chicken Rotisserie chicken is recommended.
- 2 cups Baby Spinach Can substitute with kale or arugula.
For the Creamy Texture
- 1 cup Half and Half or Unsweetened Dairy-Free Creamer Coconut cream is a great dairy-free option.
- 8 ounces Boursin Cheese Can substitute with cream cheese or dairy-free alternative.
- 1/2 cup Parmesan Cheese Use nutritional yeast for vegan alternative.
For Garnishing
- 2 tablespoons Fresh Parsley A delightful finishing touch.
- to taste Crushed Red Pepper For extra kick at the table.
Instructions
Preparation Steps
- Heat the Oil: In a large Dutch oven, warm the olive oil over medium heat, letting its rich aroma fill the kitchen.
- Sauté Aromatics: Add the diced onion and minced garlic to the pot. Sauté for about 3-4 minutes, until the onion is translucent and fragrant.
- Incorporate Tomatoes: Stir in sun-dried tomatoes and tomato paste, allowing to mingle for 1-2 minutes.
- Add Broth and Seasoning: Pour in chicken broth, add salt, black pepper, Italian seasoning, and red pepper flakes. Bring to a gentle boil.
- Cook the Pasta: Toss in uncooked gluten-free shell pasta, cooking until al dente, approximately 6-8 minutes.
- Combine Hearty Ingredients: Lower the heat, then add shredded chicken, baby spinach, half and half, Boursin cheese, and parmesan cheese. Stir until combined.
- Taste and Adjust: Before serving, taste your soup and adjust the seasoning as needed.
- Serve and Garnish: Ladle warm soup into bowls, finishing with fresh parsley and crushed red pepper.
Notes
Store leftovers in airtight containers for up to 4 days; freeze for up to 3 months in freezer-safe containers.