Marry Me Chicken Soup

If you love the viral Marry Me Chicken (you know, the recipe so good it might inspire a proposal), then you'll also love this gluten-free, one-pot soup version. Like the original recipe, MARRY ME CHICKEN SOUP is full of chicken, sun-dried tomatoes, spinach, herbs, spices, and Parmesan cheese, only they all come together in a flavorful broth. It's lightetned up by using coconut milk insterad of heavy cream, but you can always swap one for the other. Heavy cream will provide an even thicker and silkier texture to the soup, so do whatever your heart desires.

There is just something about these flavors that is just crave-worthy. I'm not typically the kind of person that has cravings often, but I definitely get them for this soup. And if you're already married, you can call this Make-Out Chicken Soup or Make-Up Chicken Soup, because sometimes, food fixes things!

Recipe Note: Since this recipe calls for pasta, keep in mind you may need to add more broth when reheating the leftovers. You can use any pasta shape you'd like, just know it may change the broth measurements and cook time.

INGREDIENTS

1 Tbsp oil from jar of sun-dried tomatoes 

1 cup yellow onion, finely chopped

1/2 cup sun dried tomatoes packed in oil, chopped

1 Tbsp garlic, minced

2 Tbsp tomato paste 

1 tsp salt, more to taste

1 tsp dried basil

1 tsp dried oregano

1 tsp dried thyme

1/2 tsp fresh black pepper, more to taste

1/4 tsp red pepper flakes

8 cups chicken broth

1 cup canned coconut milk, shaken

8 oz gluten-free macaroni pasta, uncooked

4 cups rotisserie chicken, shredded

4 oz cream cheese, softened, cubed

1 cup fresh Parmesan, grated, more for garnish

3 Tbsp lemon juice

3 cups fresh spinach, chopped

1 Tbsp fresh basil, chopped, more for garnish

HOW TO MAKE

-In a large soup pot over medium heat, add the sun-dried tomato oil. Once heated, add the onion and sun dried tomatoes. Cook until softened, about 5-7 minutes.

-Add in garlic, tomato paste, salt, black pepper, dried basil, dried oregano, dried thyme, and red pepper flakes. Stir to combine and let cook for 1 minutes.

-Pour in chicken broth and canned coconut milk, stirring to combine.

-Turn heat up to bring to a soft boil.

-Add uncooked pasta and cook for about 5 minutes, stirring frequently, until just shy of al dente.

-Lower heat to simmer, and add the chicken.

-Keep at a gentle simmer, and let the chicken heat through while the pasta finishes cooking to al dente, about 5 minutes.

-Remove from the heat, and stir in the cream cheese and parmesan, until the cheese is fully melted. You may need to whisk the cream cheese if it’s not melting completely. 

-Add the lemon juice, spinach, and fresh basil, stirring until the spinach slightly wilts.

-Garnish with parmesan cheese and fresh basil.

-Serve immediately and enjoy!