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Marry Me Chicken Soup

A rich, creamy chicken soup featuring tender shredded chicken, sun-dried tomatoes, aromatic herbs, spinach, and a silky cauliflower-based cream mixture. Tomato paste and petite diced tomatoes provide depth, while nutritional yeast adds savory flavor to the dairy-free broth.
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Gericht: Soup
Küche: American
Keyword: Marry Me Chicken Soup
Gesamtzeit: 40 Minuten

Zutaten

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

Anleitungen

  • 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.

Notizen

  • 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.