Marry Me Chicken Soup
Rich, creamy, and packed with flavor from sundried tomatoes, seasoned shredded chicken, and a velvety broth made with blended cottage cheese and coconut cream. It’s an easy, high-protein meal that comes together in one pot and is perfect for cozy nights.
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SERVINGS: 18
Ingredients
- 3 lb chicken cooked and shredded
- 12 oz shell pasta or any pasta of choice
- 8 oz spinach
- 8.5 oz sun-dried tomatoes
- 1 tbsp sun-dried tomato oil
- 1 large yellow onion diced
- 2 tbsp garlic minced
- 3 tbsp tomato paste
- 1 cup cottage cheese blended
- 4 oz cream cheese
- 80 oz chicken bone broth
- 13.5 oz coconut cream NOT coconut milk
- 2 tsp Italian seasoning
- 1 tsp crushed red pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 tsp ground black pepper
- 2 oz parmesan cheese grated
Instructions
Enable step-by-step mode- In a medium pan over medium heat, drizzle a little oil and cook the chicken. Season with cumin, paprika, cayenne, and chili powder. Once fully cooked, shred with two forks or a handheld mixer and set aside.
- In a large pot, heat the sun-dried tomato oil over medium heat. Add the diced onion and garlic, stirring frequently until the onions turn translucent.
- Stir in the tomato paste and sundried tomatoes, cooking for about 3 minutes until the tomato paste darkens into a deep red color.
- Pour in the chicken broth, coconut cream, and all seasonings. Stir well and bring to a gentle boil over medium-high heat.
- Add the pasta directly into the broth and cook according to the package instructions.
- Reduce the heat to low and stir in the spinach, shredded chicken, blended cottage cheese, cream cheese, and Parmesan. Stir frequently until everything is melted, creamy, and fully combined.
- Ladle into bowls and top with extra Parmesan cheese. Enjoy warm with a side of fresh bread or biscuits.