Recipes
Recipes
Slow Cooker Marry Me Chicken Soup
by Kellyann Petrucci
on Nov 09 2026
Creamy broth, tender shredded chicken, sun-dried tomatoes, and a generous handful of spinach make this Marry Me Chicken Soup a dinner worth coming home to. Made in the slow cooker, it brings rich Italian-inspired flavor to the table with very little hands-on work.
Dr. Kellyann’s version uses Tuscan Tomato Bone Broth as the savory foundation, coconut milk for creaminess, and nutritional yeast for a cheesy flavor without dairy. It’s a cozy, gluten-free soup that fits just as easily into a busy weeknight as a relaxed weekend dinner.
What Is Marry Me Chicken Soup?
Marry Me Chicken Soup takes the creamy, garlicky, sun-dried tomato flavors associated with Marry Me Chicken and turns them into a comforting bowl of soup.
This version skips the heavy cream and Parmesan. Coconut milk gives the broth a creamy finish, while nutritional yeast adds savory depth. Chicken, tomatoes, garlic, and Italian seasoning slowly cook together before fresh spinach goes in at the end.
Why This Recipe Works
The slow cooker does most of the work, giving the chicken time to become tender while the onion, garlic, and sun-dried tomatoes flavor the broth.
Adding the coconut milk and nutritional yeast near the end creates a creamy finish. The spinach goes in last so it wilts into the soup without spending hours in the slow cooker.
Dr. Kellyann Tuscan Tomato Bone Broth builds on the tomato and herb flavors already in the recipe, bringing everything together in one pot.
Marry Me Chicken Soup Recipe
Method: Slow cookerCook time: 6 to 8 hours on low or 3 to 4 hours on high, plus finishing timeDietary preferences: Gluten free and dairy free when made with ingredients labeled accordingly
Ingredients
3 pounds boneless, skinless chicken breasts or thighs
1 yellow onion, diced
3 to 4 garlic cloves, minced
1 jar sun-dried tomatoes in oil, chopped and drained
4 Packets of Dr. Kellyann Tuscan Tomato Bone Broth, prepared in hot water
1 teaspoon Italian seasoning
Pinch of red pepper flakes
Salt and pepper, to taste
1 can coconut milk
2 to 3 tablespoons nutritional yeast
1 large handful of spinach
Directions
Add the chicken, onion, garlic, sun-dried tomatoes, prepared bone broth, Italian seasoning, red pepper flakes, salt, and pepper to your slow cooker. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through and tender. Shred the chicken with two forks, then stir it back into the soup. Stir in the coconut milk and nutritional yeast until combined. Add the spinach and stir until wilted, about 5 minutes. Taste, adjust the seasoning, and serve warm.
Tips for a Creamy, Flavorful Soup
Use canned coconut milk. Full-fat canned coconut milk will give the soup a richer texture than a refrigerated coconut milk beverage.
Start with less nutritional yeast. Stir in 2 tablespoons, taste, and add the remaining tablespoon if you’d like a stronger savory flavor.
Be generous with the spinach. It wilts down considerably, so a large handful becomes a much smaller addition once stirred into the hot soup.
Season at the end. The broth and sun-dried tomatoes contribute salt, so taste the finished soup before adding more.
Easy Ways to Make It Your Own
Adjust the Heat
Keep the red pepper flakes to a small pinch for gentle warmth, or leave them out for a milder soup.
Choose Breasts or Thighs
Both work in this recipe. Chicken breasts offer a leaner option, while thighs bring a richer flavor.
Add More Greens
Stir in extra baby spinach at the end if you prefer more vegetables in each bowl.
Frequently Asked Questions
Is Marry Me Chicken Soup dairy free?
This version uses coconut milk and nutritional yeast in place of heavy cream and Parmesan. Check the labels on the broth and other packaged ingredients to confirm they are dairy free.
Is Marry Me Chicken Soup gluten free?
This recipe contains no pasta or flour. Use broth, nutritional yeast, and other packaged ingredients labeled gluten free to keep the finished soup gluten free.
Does nutritional yeast taste like cheese?
Nutritional yeast has a savory, slightly nutty flavor often used to add a cheesy note to dairy-free recipes. It blends into the broth without creating the stretchy texture of melted cheese.
Can chicken thighs replace chicken breasts?
Yes. Use 3 pounds of boneless, skinless chicken thighs in place of the breasts and cook until the chicken is cooked through and tender enough to shred.
Can the spinach go in at the beginning?
For the best texture, add it at the end. Baby spinach only needs a few minutes to wilt into the hot soup.
A Cozy Dinner to Keep on Repeat
With tender chicken, creamy tomato broth, and simple slow cooker preparation, this Marry Me Chicken Soup makes a flavorful addition to the dinner rotation. Save the recipe for the next evening that calls for something warm, comforting, and easy to bring together.
Recipes
Warm Breakfast: Brothy Eggs with Bacon and Mushrooms
by Kellyann Petrucci
on Nov 06 2026
Give the warm breakfast trend a savory spin with eggs poached in bone broth, golden mushrooms and crispy bacon. This cozy, protein-rich bowl brings comfort to chilly mornings with just six simple ingredients.
Recipes
Crockpot Turkey, Bean & Kale Soup
by Kellyann Petrucci
on Oct 22 2026
This hearty Crockpot Turkey Soup combines ground turkey, white beans, potatoes, zucchini, and pumpkin in a savory bone broth base. Finish with Parmesan for an easy, comforting dinner.
Recipes
Slow Cooker White Bean Chicken Chili
by Kellyann Petrucci
on Oct 22 2026
Creamy Slow Cooker White Bean Chicken Chili made with bone broth, tender chicken, white beans, and green chiles. Finish with Greek yogurt, jalapeño, and lime for a cozy family meal.
Recipes
Slow Cooker Chicken Tortilla Soup
by Kellyann Petrucci
on Oct 15 2026
Let your slow cooker handle dinner with this easy chicken tortilla soup made with Dr. Kellyann Mexican Tortilla Bone Broth, shredded chicken, black beans, and corn. Add your favorite toppings and dig in.
Recipes
Slow Cooker Beef & Mushroom Stroganoff
by Kellyann Petrucci
on Oct 02 2026
Tender steak, mushrooms, and a creamy bone broth sauce make this slow cooker beef stroganoff a cozy favorite. Serve over egg noodles for a comforting dinner.
Recipes
Slow Cooker Italian Sausage, White Bean and Kale Soup
by Kellyann Petrucci
on Oct 02 2026
Cozy up with slow cooker Italian sausage, white bean, and kale soup made with Dr. Kellyann Tuscan Tomato Bone Broth. A hearty, easy dinner full of Italian flavor.
Recipes
Slow Cooker Creamy Chicken and Wild Rice Soup
by Kellyann Petrucci
on Oct 01 2026
Cozy up with creamy chicken and wild rice soup made with Dr. Kellyann bone broth, hearty vegetables, and coconut milk. Just 15 minutes of prep.
Recipes
Slow Cooker French Onion Shredded Beef
by Kellyann Petrucci
on Oct 01 2026
Fork-tender beef, silky onions, and rich gravy made with Dr. Kellyann French Onion Bone Broth. A cozy slow cooker dinner worth gathering around.
Recipes
Air-Fryer Breakfast Banana Split
by Kellyann Petrucci
on Aug 25 2026
If you thought banana splits were only for dessert, think again! This Air Fryer Breakfast Banana Split has all the fun of the classic treat with a better-for-you twist.
The banana becomes warm, soft, and naturally sweet in the air fryer. Instead of loading it with ice cream and hot fudge, I top mine with fresh berries, nut butter, seeds, and creamy Greek yogurt mixed with my Collagen Peptides. You still get that delicious banana-split experience, but with protein, healthy fat, and fiber to make it much more satisfying.
A ripe banana will give you the sweetest, softest result. If you prefer a firmer banana with more resistant starch, choose one that is slightly less ripe. Either way, this easy recipe makes a delicious breakfast, snack, or better-for-you dessert.
Serves: 1Total Time: 13 minutes (5 minutes prep time, 8 minutes cook time)
Ingredients
1 medium banana, peel on
1/4 teaspoon ground cinnamon
1 tablespoon almond butter or your favorite nut butter, divided
1 tablespoon unsweetened shredded coconut, optional
1/3 cup plain Greek yogurt
1 scoop Dr. Kellyann's Collagen Peptides
2 to 3 strawberries, chopped
2 tablespoons blueberries
1 teaspoon ground flaxseed or hemp hearts
Naturally dyed and sweetened sprinkles, dark chocolate chips, & dairy free whipped cream, optional
Directions
Preheat the air fryer to 375°F.
Slice the banana lengthwise through the peel, being careful not to cut completely through the bottom. Gently pull the sides apart to create a pocket.
Sprinkle the banana with cinnamon. Add half of the almond butter, along with the coconut and dark chocolate chips, if using.
Place the banana cut-side up in the air-fryer basket. Cook for 6 to 8 minutes, or until the banana is warm, soft, and lightly caramelized.
While the banana cooks, stir the Collagen Peptides into the Greek yogurt until smooth and creamy.
Carefully transfer the banana to a serving dish. Top with the collagen Greek yogurt, strawberries, blueberries, flaxseed or hemp hearts, and the remaining almond butter.
Finish with naturally sweetened sprinkles, if desired, and enjoy immediately.
Note: Air-fryer temperatures and cooking times can vary. Begin checking the banana after 6 minutes and cook until it reaches your preferred softness.
Recipes
Orange Creamsicle Collagen Sorbet
by Kellyann Petrucci
on Jul 15 2026
Cool, creamy, and bursting with nostalgic orange-vanilla flavor, this Orange Creamsicle Collagen Sorbet is the ultimate warm-weather treat. Made with Dr. Kellyann’s Orange Creamsicle Collagen Cooler, each refreshing serving delivers grass-fed collagen protein with zero sugar and just 80 calories from the Collagen Cooler. It’s an easy, better-for-you dessert that tastes indulgent while supporting your beauty and wellness routine from the inside out.
Prep Time: 10 minutesFreeze Time: 4–6 hoursServings: 4
Ingredients
2 cups freshly squeezed orange juice
1 cup full-fat coconut milk
2 packets Dr. Kellyann’s Orange Creamsicle Collagen Cooler
1 teaspoon pure vanilla extract
1 teaspoon orange zest
Pinch of sea salt
Fresh mint for garnish, optional
Directions
Add the orange juice, coconut milk, Orange Creamsicle Collagen Cooler, vanilla extract, orange zest, and sea salt to a blender.
Blend until completely smooth and creamy.
Pour the mixture into a shallow freezer-safe container. Cover and freeze for 2 hours.
Remove from the freezer and stir thoroughly with a fork or whisk to break up any ice crystals.
Return the mixture to the freezer for another 2–4 hours, or until firm.
Let the sorbet sit at room temperature for 5–10 minutes before scooping. Garnish with fresh mint and enjoy.
Tip: For an even smoother texture, break the frozen mixture into chunks and blend it in a food processor immediately before serving.
Recipes
by Kellyann Petrucci
on Jun 26 2026
Ingredients:
4 large, ripe fresh avocados, roughly chopped
1/2 cup very thinly sliced red onion
1 beefsteak tomato, seeded and chopped
1/8 cup chopped cilantro
1 tablespoon extra-virgin olive oil
2-3 limes, zest and juiced
½ packet of Dr. Kellyann’s Mexican Tortilla Bone Broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions:
Place the chopped avocados, thinly sliced onion, tomato and cilantro into a large bowl. Drizzle with olive oil, lime zest and juice, Dr. Kellyann’s Mexican Tortilla Bone Broth and salt and pepper. Season to taste, adding more lime juice/salt/pepper as desired.
Recipes
Sriracha Lime BBQ Chicken Wings
by Kellyann Petrucci
on Jun 26 2026
Ingredients:
3 pounds chicken wings
3 tablespoons unsalted butter or ghee, melted
2 tablespoons sesame oil
2.5 teaspoons garlic powder
1 teaspoons kosher salt
0.8 teaspoons black pepper
0.3 teaspoons cayenne pepper
1 Dr. Kellyann's Sriracha Chicken Bone Broth packet
4 tablespoons unsalted butter or ghee (for sauce)
0.5 teaspoons crushed red pepper flakes
1 teaspoons fresh ginger, finely grated
0.3 cups honey
0.3 cups Sriracha sauce
1 tablespoons coconut aminos
1 tablespoons fresh lime juice
1 tablespoons rice wine vinegar
1 teaspoons arrowroot flour
2 teaspoons sesame seeds, for garnish
0.3 cups fresh cilantro, chopped
Directions:
Preheat & prep: Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Pat 3 pounds chicken wings thoroughly dry with paper towels — the drier the wing, the crispier the result.
Make the marinade: In a small bowl, whisk together 3 tablespoons unsalted butter, melted, 2 tablespoons sesame oil, 2.5 teaspoons garlic powder, 1 teaspoons kosher salt, 0.8 teaspoons black pepper, 0.3 teaspoons cayenne pepper, and the full contents of 1 Dr. Kellyann's Sriracha Chicken Bone Broth packet. The bone broth packet amps up the savory depth and ties perfectly into the sriracha sauce later.
Coat & arrange: Place wings in a large bowl, pour marinade over them, and toss well with your hands to coat every piece. Spread in a single layer on the prepared baking sheet.
Bake: Bake for 50–52 minutes, flipping halfway through, until wings are browned and crispy.
Make the sauce: While wings bake, melt 4 tablespoons unsalted butter (for sauce) in a small saucepan over medium heat. Add 0.5 teaspoons crushed red pepper flakes and 1 teaspoons fresh ginger, finely grated; cook 2 minutes 02:00. Add 0.3 cups honey, 0.3 cups Sriracha sauce, 1 tablespoons coconut aminos), 1 tablespoons fresh lime juice, and 1 tablespoons rice wine vinegar. Bring to a light boil, stirring constantly, then whisk in 1 teaspoons arrowroot flour and cook 30 seconds until thickened. Remove from heat.
Sauce & broil: Switch oven to broil. Transfer baked wings to a large heatproof bowl, pour sauce over, and toss to coat. Return to baking sheet and broil for 4–4m 30s 04:30 until glossy and caramelized. Watch closely — broilers move fast!
Garnish & serve: Transfer wings to a serving platter. Top with 2 teaspoons sesame seeds, for garnish and 0.3 cups fresh cilantro, chopped. Serve with lime wedges, extra honey if you like, and plenty of napkins.
Recipes
Creamy Collagen Frozen Strawberry Lemonade
by Kellyann Petrucci
on Jun 26 2026
Creamy, refreshing, and bursting with bright strawberry-lemon flavor, this frozen drink tastes like a summer treat while delivering clinically studied collagen peptides and skin-plumping hyaluronic acid from my Strawberry Lemonade Lemon Sips.
It’s naturally sweetened, dairy-free, and ready in just five minutes. Serve it as an afternoon refresher, a poolside treat, or a better-for-you alternative to a sugary frozen drink.
Ingredients:
2 cups frozen strawberries
1/2 cup full-fat coconut cream (chilled overnight)
¼ c fresh lemon juice
2 scoops Dr. Kellyann's Lemon Sips (Strawberry Lemonade)
1 cups ice cubes
1 tablespoons raw honey or maple syrup (optional, to taste)
1/3 cups cold water or coconut water (to blend)
Directions:
Chill the coconut cream. Refrigerate a can of full-fat coconut milk overnight. Once chilled, open the can and scoop out the thick coconut cream from the top. Reserve the remaining liquid for another recipe or smoothie.
Add the ingredients to a blender. Combine the frozen strawberries, coconut cream, lemon juice, Strawberry Lemonade Lemon Sips, ice, and ⅓ cup cold water or coconut water. Add the honey or maple syrup if you prefer a sweeter drink.
Blend until smooth. Blend on high for 30 to 45 seconds, or until thick, smooth, and creamy. If the mixture is too thick to blend, add more water or coconut water, one tablespoon at a time.
Taste and adjust. Add an extra squeeze of lemon for more tartness or a small amount of honey or maple syrup for additional sweetness.
Serve immediately. Pour into chilled glasses and garnish with fresh strawberries and lemon slices, if desired.
Tip: For an extra thick, frosty texture, freeze your strawberries the night before and use ice-cold coconut water.
Recipes
Glow-Boosting Miami Vice Smoothie Bowl
by Kellyann Petrucci
on Jun 25 2026
Give your skin a tropical treat with this Glow-Boosting Miami Vice Smoothie Bowl. Made with mango, pineapple, strawberries, and Dr. Kellyann Tropical Piña Colada Collagen Cooler, it's packed with collagen, vitamin C-rich fruit, and refreshing flavor to help support hydrated, healthy-looking skin all summer long.
Recipes
Blueberry Mint Magnesium Lemonade
by Kellyann Petrucci
on Jun 25 2026
Refresh your evening routine with this Blueberry Mint Magnesium Lemonade. Made with Dr. Kellyann Magnesium Relax and De-Stress Powder and Lemon Ice Lemon Sips, this sparkling drink delivers magnesium, collagen, and refreshing citrus flavor in every sip. It's the perfect way to relax, hydrate, and support healthy-looking skin.
Recipes
by Kellyann Petrucci
on Jun 08 2026
These Greek Lemon Chicken Kabobs are a fresh, protein-packed addition to your summer grilling menu. Marinated with lemon, herbs, olive oil, and bone broth, they're tender, flavorful, and easy to make. Paired with colorful vegetables and grilled to perfection, this Mediterranean-inspired recipe is perfect for cookouts, meal prep, or healthy weeknight dinners.
Recipes
Chilled Avocado Soup (Sopa de Aguacate)
by Kellyann Petrucci
on Jun 08 2026
This Chilled Avocado Soup is the perfect recipe for hot summer days. Creamy avocado, cooling cucumber, fresh lime, and Dr. Kellyann Mexican Tortilla Bone Broth come together for a refreshing, nutrient-rich soup that's easy to make and packed with flavor. It's a delicious way to enjoy bone broth while supporting hydration, healthy skin, and gut health all summer long.
Recipes
by Kellyann Petrucci
on Jun 04 2026
These Chocolate Dipped Banana Pops are one of my favorite healthy summer treats. Made with bananas, almond butter, dark chocolate, and my Chocolate Bone Broth Protein Powder, they're packed with protein, healthy fats, collagen-supporting amino acids, and delicious chocolate flavor. Keep a batch in your freezer for a nourishing treat you can feel good about enjoying all season long.
Recipes
by Kellyann Petrucci
on Jun 04 2026
When the temperatures climb, the last thing most of us want to do is stand over a hot stove. That's why I'm a big fan of chilled soups like gazpacho. Not only are they refreshing and packed with seasonal produce, but they're also an easy way to nourish your body while staying cool.
