This Creamy Chicken Soup Is a Winter Must
This Creamy Chicken Soup is a comforting and flavorful winter meal featuring tender chicken, gluten-free pasta, sun-dried tomatoes, and a rich, creamy broth enhanced with Boursin and Parmesan cheeses. Perfectly seasoned with Italian herbs and a hint of heat, this soup is easy to prepare on the stovetop, making it an ideal cozy dish for chilly days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- ½ medium yellow onion, finely diced
- 4 cloves garlic, minced
Flavor Enhancers
- ½ cup sun-dried tomatoes in olive oil, drained and chopped
- 2 tablespoons tomato paste
- 7 cups chicken broth (low-sodium preferred)
- 2 teaspoons salt, more to taste
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- ½ teaspoon crushed red pepper (adjust to taste)
Main Ingredients
- 12 oz gluten-free shell pasta
- 2 cups shredded cooked chicken (rotisserie recommended)
- 3 cups fresh baby spinach, chopped
Creamy Elements
- ¾ cup half & half
- 1 package Boursin cheese (about 4 oz)
- ½ cup freshly grated Parmesan cheese, divided
Instructions
- Sauté Aromatics: Heat the olive oil in a Dutch oven over medium heat. Add the finely diced onion and minced garlic, cooking for 3 to 4 minutes until the onion softens and the mixture becomes fragrant.
- Add Tomato Components: Stir in the chopped sun-dried tomatoes and tomato paste. Cook together for 1 to 2 minutes to deepen flavors and allow the tomato paste to caramelize slightly.
- Simmer Broth: Pour in the chicken broth and season with salt, black pepper, Italian seasoning, and crushed red pepper. Bring the soup to a gentle boil to meld the flavors.
- Cook Pasta: Add the gluten-free shell pasta directly into the boiling broth. Cook until just al dente, noting it will soften further when the creamy ingredients are added.
- Add Remaining Ingredients: Reduce the heat to low. Stir in the shredded cooked chicken, chopped spinach, half & half, Boursin cheese, and half of the grated Parmesan cheese. Stir continuously until the cheeses melt and the soup becomes creamy.
- Serve: Ladle the hot soup into bowls and top each serving with the remaining Parmesan cheese, additional red pepper flakes if desired, and fresh herbs like parsley or basil for a colorful, flavorful finish.
Notes
- Using rotisserie chicken can save time and add extra flavor.
- Choose low-sodium chicken broth to better control the saltiness of the soup.
- Adjust crushed red pepper to manage the spiciness according to personal preference.
- Fresh baby spinach is recommended over frozen to maintain texture and flavor.
- This soup pairs well with crusty gluten-free bread or a simple green salad.