Marry Me Chicken Soup with Boursin
A rich, creamy one-pot soup with tender chicken, spinach, and Boursin cheese. Comfort food that’s easy enough for a weeknight but impressive enough for guests.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Ladle
Ingredients
- **Soup Base:**
- - 1 tbsp olive oil
- - ½ onion diced
- - 4 garlic cloves minced
- - ½ cup sun-dried tomatoes chopped
- - 2 tbsp tomato paste
- - 6 ½ cups chicken broth
- - 2 tsp salt
- - ½ tsp black pepper
- - 2 tsp Italian seasoning
- - ½ tsp red pepper flakes
- **Filling & Finish:**
- - 12 oz shell pasta
- - 2–3 cups shredded rotisserie chicken
- - ¾ cup half & half
- - 1 package Boursin garlic & herb cheese
- - ¼ cup grated parmesan
- - 3 cups baby spinach chopped
- **Toppings:**
- - Chopped parsley
- - Extra parmesan
Instructions
- In a large pot, heat olive oil over medium. Sauté onion and garlic for 3–4 minutes.
- Add sun-dried tomatoes and tomato paste. Stir 1–2 minutes.
- Pour in chicken broth and seasonings. Bring to a boil.
- Add pasta and cook until al dente.
- Reduce heat. Stir in chicken, half & half, Boursin, parmesan, and spinach. Simmer until creamy and smooth.
- Serve hot with parsley and extra cheese.
Notes
- Stir Boursin in off heat to avoid curdling
- For gluten-free, use GF pasta
- Freeze without spinach for best results
- For gluten-free, use GF pasta
- Freeze without spinach for best results