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.
Equipment
- Large skillet or Dutch oven
- Tongs or spatula
- Wooden spoon
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
Instructions
- **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
- Adjust creaminess with more/less plant-based cream
- Freezes well, though texture may slightly change