Creamy dairy free Marry Me chicken soup is the cozy, crave-worthy dinner your weeknights have been missing. Imagine tender, perfectly seasoned chicken simmered in a rich, herb-laced broth made creamy with plant-based ingredients. Sun-dried tomatoes, garlic, and a handful of fresh spinach elevate every spoonful. The best part? It’s all made in one pot and ready in under an hour.

Whether you’re dairy-free by choice or necessity, this comforting soup proves that creamy doesn’t have to mean heavy—and that healthy can still feel indulgent.

Table of Contents

💛 Why You’ll Love This Recipe

Dairy-Free & Delicious: All the rich, creamy flavor without a drop of dairy
One-Pot Wonder: Less mess, less stress—just flavor-packed comfort
Ready in Under an Hour: Perfect for weeknights, meal prep, or impressing guests
Customizable: Use rotisserie chicken, swap in kale or arugula, or add your own twist
Family-Friendly: Mild, savory, and hearty enough for every palate

🧺 Ingredients

For the Chicken:

1¼ lbs boneless, skinless chicken breasts
½ tsp salt
½ tsp ground black pepper
½ tsp paprika
2 tbsp olive oil

For the Soup Base:

2 tbsp vegan butter (or olive oil)
½ cup diced yellow onion
4 garlic cloves, minced
1 tbsp Italian seasoning
½ tsp salt
¼ tsp crushed red pepper flakes

Mix-Ins:

3 cups baby spinach
½ cup sun-dried tomatoes (chopped & drained)
1½ cups plant-based cream (coconut, cashew, or oat)
¾ cup vegan parmesan-style cheese (or nutritional yeast)

👨‍🍳 Instructions

1. Season the Chicken

Pat chicken dry. In a small bowl, mix salt, pepper, and paprika. Rub seasoning evenly over the chicken.

2. Sear the Chicken

Heat olive oil in a large pot over medium-high. Add chicken and cook 6–7 minutes per side until golden and cooked through. Transfer to a plate and cover loosely with foil.

3. Build the Flavor

In the same pot, melt vegan butter. Sauté onion 3 minutes until softened. Add garlic, Italian seasoning, salt, and red pepper flakes. Cook 1 more minute, stirring constantly.

4. Wilt & Simmer

Add spinach and sun-dried tomatoes. Stir until spinach wilts (about 2–3 minutes). Pour in plant-based cream and stir in vegan parmesan until smooth.

5. Finish the Soup

Slice or shred the chicken and return it to the pot. Let simmer for 5 minutes so the flavors meld. Optional: finish with a splash of lemon juice.

6. Serve

Ladle into bowls and serve hot. Excellent over rice, noodles, or with crusty bread on the side.

🕒 Recipe Details

Prep Time: 14 minutes
Cook Time: 28 minutes
Total Time: 42 minutes
Servings: 4
Difficulty: Medium
Calories: ~1550 total (approx. 385 per serving)

🥄 Nutrition Facts (Estimated per serving)

Calories: 385
Protein: 22–27g
Fat: 23–28g
Carbohydrates: 9–12g
Fiber: 2g
Sodium: 480mg
Note: Nutrition may vary based on ingredients and cream used

💡 Tips & Variations

Chicken Options: Use chicken thighs for extra juiciness or shred a rotisserie chicken for a shortcut
Cream Swaps: Cashew cream, coconut milk, or even dairy cream if tolerated
Vegan Version: Use chickpeas or white beans instead of chicken
Spinach Substitutes: Kale, arugula, or thawed frozen spinach work well
Cheesy Flavor Boost: Add ¼ cup nutritional yeast if not using vegan cheese

Creamy Dairy Free Marry Me Chicken Soup

Creamy, dairy-free chicken soup made in one pot with Italian herbs, spinach, and sun-dried tomatoes. Cozy comfort in every spoonful.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: dinner, Soup

Cuisine: American

Calories: 385

Ingredients Equipment Method Notes

Ingredients

**For the Chicken**
– 1¼ lbs boneless skinless chicken breasts
– ½ tsp salt
– ½ tsp pepper
– ½ tsp paprika
– 2 tbsp olive oil
**Soup Base**
– 2 tbsp vegan butter
– ½ cup diced yellow onion
– 4 garlic cloves minced
– 1 tbsp Italian seasoning
– ½ tsp salt
– ¼ tsp red pepper flakes
**Add-ins**
– 3 cups baby spinach
– ½ cup sun-dried tomatoes
– 1½ cups plant-based cream
– ¾ cup vegan parmesan-style cheese

Equipment

Large skillet or Dutch oven
Tongs or spatula
Wooden spoon

Method

**Season & Sear Chicken**
Pat dry and rub with salt, pepper, and paprika. Sear in olive oil 6–7 min per side. Set aside.
**Sauté Aromatics**
In same pot, melt vegan butter. Add onion and cook 3 min. Stir in garlic, Italian seasoning, salt, and pepper flakes. Cook 1 min more.
**Build the Soup**
Add spinach and sun-dried tomatoes. Stir until wilted. Pour in cream and vegan parmesan. Stir until smooth.
**Combine & Simmer**
Slice or shred the chicken and return to the pot. Simmer 5 minutes to meld flavors.
**Serve**
Enjoy hot, optionally over rice or noodles.

Notes

– Use rotisserie chicken to save time
– Adjust creaminess with more/less plant-based cream
– Freezes well, though texture may slightly change

❓ FAQs

Can I make this soup ahead of time?
Yes! Store in the fridge for up to 4 days. The flavors deepen overnight.

Does it freeze well?
Mostly! Dairy-free creams can separate slightly when frozen, but it still tastes great. Freeze up to 3 months.

How can I make it spicier?
Add extra red pepper flakes or a dash of cayenne during the sauté step.

Can I serve this with something else?
Definitely. Try garlic breadsticks, cooked rice, mashed potatoes, or a crisp side salad.

🥰 Conclusion

Creamy dairy free Marry Me chicken soup is everything a comfort dish should be—flavorful, warming, and impossible to resist. Whether you serve it on a chilly weeknight or ladle it up for guests, this one-pot meal is sure to earn you compliments (and maybe even a proposal or two).