Marry Me Chicken Soup Recipe
Here’s a quick, delicious rundown of our Marry Me Chicken Soup Recipe. This creamy, vegan delight is perfect for cozy nights and winning hearts!
Ingredients
- 8.5 oz jar sundried tomatoes in oil use the oil too!
- ½ onion diced
- 2-3 tbsp minced garlic
- 1 tbsp Italian seasoning
- Salt and pepper to taste
- ½ tbsp crushed red pepper
- 8 oz vegan chicken pieces
- 8 oz vegan cream cheese
- 1 cup non-dairy milk
- 4-5 cups vegetable broth
- 1 bouillon cube
- 8 oz noodles shells recommended
- 3-4 tbsp tomato paste
- 1 cup chopped fresh basil plus extra for serving
- ½ cup vegan Parmesan plus extra for serving
- ½ cup vegan mozzarella shreds
- 8 oz baby spinach leaves
Instructions
Heat the Pot:
- Set a large pot over medium heat and add the oil from the sundried tomato jar.
Sauté Aromatics:
- Toss in the diced onion and minced garlic. Cook for 5 minutes, stirring occasionally, until fragrant.
Add Chicken & Tomatoes:
- Stir in the vegan chicken pieces and sundried tomatoes. Cook for another 5 minutes, stirring often.
Season It Up:
- Sprinkle in the Italian seasoning, crushed red pepper, salt, and pepper. Give it a good mix.
Build the Base:
- Add the non-dairy milk, vegetable broth, bouillon cube, tomato paste, and chopped basil. Stir well and cook for 2-3 minutes.
Cook the Noodles:
- Bring the soup to a boil, then add the noodles. Cook, stirring frequently, until the noodles are tender (about 8-10 minutes, depending on type).
Finish with Creaminess:
- Reduce heat to low. Stir in the vegan cream cheese, vegan Parmesan, mozzarella shreds, and baby spinach. Mix until the cheese melts and spinach wilts, about 2-3 minutes.
Serve:
- Ladle into bowls, top with extra basil and vegan Parmesan, and enjoy hot!
Notes
Nutrition Information (Per Serving)
- Calories: 400 kcal
- Fat: 20g (Saturated: 8g)
- Protein: 12g
- Carbohydrates: 45g (Sugars: 6g)
- Fiber: 5g
- Sodium: 900mg