Marry Me Chicken Soup turns the popular sun-dried tomato and herb flavor combination into a cozy, creamy bowl with tender shredded chicken, wilted spinach, and a silky cauliflower-based broth. It comes together in about 40 minutes and can be prepared on the stovetop or in an Instant Pot.
This is the kind of soup I’d recommend when you want something comforting enough for a relaxed weekend dinner but practical enough for a busy weeknight. The tomato-rich broth has plenty of savory flavor, while oregano, thyme, garlic, and a touch of crushed red pepper keep every spoonful interesting.
What makes this version especially useful is the blended cauliflower mixture. Steamed cauliflower rice disappears into the cream and broth, giving the soup a smooth, full-bodied consistency without leaving noticeable vegetable pieces behind. Nutritional yeast adds another layer of savory flavor and works naturally with the tomatoes and herbs.
You can also keep the soup completely dairy-free by choosing plant-based butter or olive oil along with vegan heavy cream or unsweetened coconut cream. Serve it hot with fresh basil scattered over the top for a simple finishing touch.
How to Make This Creamy Chicken Soup
STEP 1: Warm the plant-based butter, olive oil, or your preferred cooking fat in a large soup pot over medium heat. For pressure cooking, turn the Instant Pot to Sauté. Add the finely diced yellow onion and cook for about 5 minutes, until it softens and becomes slightly translucent. Stir in the minced garlic and cook for another 1–2 minutes.
STEP 2: Sprinkle in the garlic salt, oregano, dried thyme, paprika, and crushed red pepper flakes. Stir the seasonings through the onions briefly so the herbs and spices become fragrant before the liquid ingredients go into the pot.
STEP 3: Add the chicken breasts or thighs, followed by 4 cups of chicken broth. Stir in the tomato paste, petite diced tomatoes, finely chopped sun-dried tomatoes, and nutritional yeast. Make sure the tomato paste is distributed throughout the broth rather than remaining in large clumps.
STEP 4: For stovetop cooking, bring everything to a gentle boil, then lower the heat, cover, and simmer for 10–15 minutes or until the chicken is completely cooked through. If using an Instant Pot, secure the lid and pressure cook on the Soup or Manual setting for 10 minutes according to your machine’s instructions.
STEP 5: While the chicken cooks, steam the cauliflower rice until completely tender. Transfer it to a high-speed blender with the remaining cup of chicken broth and the vegan heavy cream or unsweetened coconut cream. Blend until the mixture looks completely smooth, with no visible cauliflower pieces remaining.
STEP 6: Remove the cooked chicken from the pot and shred it with two forks. Return the shredded meat to the soup, then pour in the blended cauliflower cream. Stir thoroughly so the creamy mixture combines evenly with the tomato broth.
STEP 7: Add the chopped spinach and let the finished soup simmer gently for about 5 minutes, just long enough for the spinach to wilt and the flavors to come together. Taste before serving and add more garlic salt only if needed.
STEP 8: Ladle the soup into bowls while hot and finish with freshly sliced or chopped basil. The fresh herb provides a bright contrast to the creamy tomato broth and sun-dried tomatoes.
What You Need to Make This Soup
Chicken breasts or thighs: Either works well here. Breast meat gives you lean, tender shreds, while thighs can offer a slightly richer result.
Yellow onion: Forms the aromatic foundation of the broth and softens before the other ingredients are added.
Fresh garlic: Adds a deeper savory aroma alongside the garlic salt already used for seasoning.
Chicken broth: Provides the main cooking liquid and is also used to loosen the cauliflower mixture before blending.
Tomato paste: Concentrates the tomato flavor and helps give the broth more depth.
Petite diced tomatoes: Add tomato flavor and small, tender pieces throughout each bowl.
Sun-dried tomatoes: Bring an intense, slightly tangy tomato character that defines this style of chicken soup.
Nutritional yeast: Adds savory flavor and rounds out the creamy tomato base without requiring cheese.
Dried oregano and thyme: Give the soup its warm herb-forward seasoning.
Paprika and red pepper flakes: Add color, warmth, and a mild spicy edge without overwhelming the creamy broth.
Cauliflower rice: Gets steamed and blended, creating body while disappearing almost completely into the finished soup.
Vegan heavy cream or coconut cream: Provides the rich consistency needed for the smooth cauliflower blend.
Spinach: Wilts directly into the soup near the end of cooking and adds fresh color.
Fresh basil: A simple garnish that works particularly well with the tomatoes, garlic, and oregano.
Helpful Tips
- Blend the cauliflower thoroughly. Let the cauliflower steam until very tender before blending it with the cream and broth. A longer blend produces the smoothest, most cohesive soup.
- Chop the sun-dried tomatoes finely. Smaller pieces spread their concentrated flavor more evenly instead of creating large, chewy bites in individual spoonfuls.
- Season after the cream goes in. Broth, sun-dried tomatoes, and garlic salt can all contribute saltiness, so taste the completed soup before adding extra seasoning.
Can I make this soup completely dairy-free?
Yes. Choose olive oil or a plant-based butter for sautéing and use vegan heavy cream or unsweetened coconut cream in the cauliflower blend. Although ghee is listed as another cooking option, it is dairy-derived, so avoid it when a strictly dairy-free preparation is important.
Can I use chicken thighs instead of chicken breasts?
Absolutely. Boneless chicken thighs can be cooked using the same general method and are particularly forgiving in soup because they stay tender and juicy. Just make sure whichever cut you choose is fully cooked before removing it from the pot and shredding it.
Does the cauliflower make the soup taste like cauliflower?
The cauliflower is combined with broth and a rich cream alternative and blended until completely smooth, so its main purpose is to create body and creaminess. Cooking it until very tender and blending thoroughly helps it disappear into the stronger tomato, garlic, herb, and sun-dried tomato flavors.
Can I use frozen cauliflower rice and spinach?
Yes. Both fresh and frozen cauliflower rice work as long as the cauliflower is steamed until tender before blending. Fresh or frozen spinach can also be stirred into the finished soup. Frozen spinach may need a little extra time to heat completely through.
Is this soup very spicy?
It should have only a gentle warmth from the 1/2 teaspoon of crushed red pepper flakes. If you prefer a milder bowl, you can reduce the amount slightly. For more noticeable heat, additional red pepper can be added at the table rather than increasing it throughout the entire pot.
Serving Ideas for Creamy Chicken Soup
A simple piece of crusty bread is one of the most useful pairings because it can soak up the creamy tomato broth and turns a bowl of soup into a more substantial meal.
A crisp green salad also works well alongside the soup. Something lightly dressed provides freshness without competing with the sun-dried tomatoes, herbs, and creamy base.
For a heartier dinner, serve it with roasted vegetables. Their caramelized edges offer a pleasant contrast to the soft chicken and smooth broth without adding another heavy component to the meal.
Keeping Leftovers Fresh
Allow leftover soup to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3–4 days. Because the chicken is already shredded and the creamy ingredients are fully incorporated, the soup is convenient for preparing a day or two before you plan to serve it.
Reheat individual portions gently in a saucepan over medium-low heat, stirring occasionally until hot. You can also microwave smaller portions in short intervals, stirring between each one so the creamy broth heats evenly.
The soup may thicken slightly after refrigeration because of the blended cauliflower. If that happens, stir in a small splash of chicken broth while reheating until it returns to your preferred consistency.
For longer storage, freeze cooled soup in a freezer-safe container, leaving a little space for expansion. For the most pleasant texture, use frozen portions within about 2–3 months. Thaw overnight in the refrigerator before reheating slowly and stirring well to bring the creamy tomato broth back together.
Fresh basil is best added after reheating rather than before freezing. That gives leftovers the same fresh finish as the first bowl, making this creamy chicken soup just as inviting the next day.
Marry Me Chicken Soup
Ingredients
Soup Base
- 1 1/2 pounds boneless chicken breasts or boneless chicken thighs
- 1/2 teaspoon crushed red pepper flakes
- 8- ounce jar sun-dried tomatoes rinsed, drained, and finely minced
- 1 teaspoon dried thyme
- 1 medium yellow onion finely diced
- 1/4 cup nutritional yeast
- 14.5- ounce can petite diced tomatoes
- 2 teaspoons garlic salt plus additional as needed
- 1/2 teaspoon paprika
- 4 cups chicken broth or bone broth
- 1 tablespoon freshly minced garlic
- 6 ounces tomato paste
- 1 1/2 teaspoons dried oregano
- 2 tablespoons plant-based butter ghee, or olive oil
Creamy Cauliflower Blend
- 10 –12 ounces fresh or frozen cauliflower rice
- 1 1/2 cups vegan heavy cream or one 14.5-ounce can unsweetened coconut cream
- 1 cup chicken broth
For Finishing and Garnishing
- 1 ounce fresh or frozen spinach roughly 2 cups chopped
- Fresh basil finely sliced or chopped
- Additional garlic salt as needed
Instructions
- Heat the plant-based butter, ghee, or olive oil in a large pot over medium heat. When using an Instant Pot, select the Sauté setting.
- Add the finely diced yellow onion and cook for approximately 5 minutes, or until it begins to soften.
- Stir in the minced garlic and continue cooking for another 2 minutes, just until fragrant.
- Add the garlic salt, dried oregano, thyme, paprika, and crushed red pepper flakes to the softened onion and garlic, stirring to distribute the seasonings evenly.
- Arrange the chicken breasts or thighs in the pot. Pour in 4 cups of chicken broth, then incorporate the tomato paste, petite diced tomatoes, chopped sun-dried tomatoes, and nutritional yeast.
- For the stovetop method, bring the soup to a boil. Reduce the heat to maintain a medium simmer, cover the pot, and cook for 10–15 minutes, stirring occasionally to prevent ingredients from catching on the bottom. Continue until the chicken is fully cooked.
- For the Instant Pot method, secure the lid and cook using the Soup or Manual setting for 10 minutes.
- While the chicken cooks, steam the cauliflower rice according to the directions on its package.
- Transfer the cooked cauliflower rice to a blender. Add the remaining 1 cup of chicken broth along with the vegan heavy cream or unsweetened coconut cream.
- Blend on high speed until completely smooth and velvety.
- Once fully cooked, remove the chicken from the soup and shred it with two forks or a mixer.
- Place the shredded chicken back into the pot, then pour in the blended cauliflower cream mixture and stir until thoroughly incorporated.
- Add the chopped spinach and allow the soup to simmer for approximately 5 minutes, or until the spinach has wilted.
- Taste the soup and season with additional garlic salt if required.
- Divide the hot Marry Me Chicken Soup among serving bowls.
- Finish each portion with freshly chopped basil and, if desired, an additional light seasoning of garlic salt.
Notes
- For the smoothest cauliflower cream, blend the steamed cauliflower, broth, and vegan cream until no visible pieces remain.
- Fresh or frozen cauliflower rice may be used, provided it is steamed before blending.
- Either vegan heavy whipping cream or unsweetened coconut cream can be incorporated into the cauliflower mixture while maintaining the dairy-free preparation.