Today I’m sharing my take on Marry Me Chicken Soup. It’s got a twist. This rich and comforting soup is completely dairy-free, made extra creamy with cashew nut cream cheese instead of traditional dairy. I decided to blend it smooth so my son would enjoy it too. It turned out to be the perfect silky, flavour packed bowl of goodness. For us it was cosy, satisfying and ideal for the family.
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Ingredients
- Chicken breasts x 500g
- Onion x 1
- Sun dried tomatoes x 8 – 10 Plus a tbsp of the olive from the jar
- Cherry tomatoes x 2 handfuls
- Garlic x 2 – 4 cloves
- Chicken stock x 600 – 800 mls
- Cashew nut cream cheese x 1 recipe
- Tomato puree x 2 tbsps
- Dried mixed herbs x 1 tsp
- Spinach x 1 – 2 handfuls
- Salt and pepper to taste.
Method
- Preheat the oven to 200°C or gas mark 6.
- Rub oil into the chicken breasts and add salt and pepper to taste.
- One the oven preheats put the chicken breasts onto a baking tray.
- Roast the breasts until the juices run clear.
- While the breast are roasting peel, slice and dice the onion.
- Slice the cherry tomatoes in halve.
- Also slice the sun dried tomatoes too.
- Now peel and slice the garlic cloves.
- Put a large pan onto a high heat on the hob and add oil to the base.
- Once the pan is hot add in the onions and fry until they start to soften.
- Next add in the tomatoes, sun dried tomatoes and the sun dried tomato oil too.
- Fry these until they start to soften.
- It may take a good five minutes, depending on your stove but they will soften.
- At this point you may need to turn the heat down.
- Next add in the garlic and fry until you can start to smell it.
- Pour over the stock and add in the cashew nut cream cheese.
- Add in the tomato puree and dried mixed herbs.
- Sprinkle over salt and pepper to taste.
- Turn the heat back up and bring these ingredients to the boil.
- When it starts to boil turn the heat down and leave to simmer for 5 – 10 minutes.
- Remove from the heat and leave to cool.
- Add in the spinach and let it wilt down.
- At this point the chicken should be done so remove from the oven and leave to rest for 5 minutes.
- Once the soup has cooled pour the ingredients into the blender cup and blend until smooth.
- When the soup is smooth pour the soup back into the saucepan and heat through.
- Shred the chicken with the forks.
- Serve the soup and add the chicken.
- Then enjoy.
Blended Marry Me Chicken Soup was a nourishing soup we enjoyed. To be honest, my son didn’t even touch the soup but my husband and I loved it. It’s great if you are dairy free or just simply feeding fussy eaters. All the ingredients in this dish are freezable so you could make double and freeze it for another occasion. The soup is proof that comfort food can still be wholesome, allergy friendly and delicious smooth. I hope you love it as much as we did. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 