Description
This Creamy Dairy Free Marry Me Chicken Soup blends tender chicken, sun-dried tomatoes, herbs, and coconut milk into a cozy, rich one-pot meal. Perfect for weeknight dinners, it’s protein-packed, freezer-friendly, and free of dairy—ideal for health-conscious comfort food lovers.
Ingredients
1.5 pounds boneless chicken thighs or breasts
1 cup sun-dried tomatoes, chopped
4 cloves garlic, minced
1 medium onion, chopped
1 can (13.5 oz) full-fat coconut milk
4 cups chicken broth
2 cups spinach or kale, chopped
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
Fresh basil leaves for garnish
Instructions
1. Heat olive oil in a Dutch oven over medium heat. Sear the chicken until golden on both sides, then set aside.
2. In the same pot, sauté the onion and garlic until translucent. Add chopped sun-dried tomatoes and seasonings.
3. Pour in chicken broth and coconut milk. Return the chicken to the pot and simmer for 20–25 minutes.
4. Remove chicken, shred it with forks, and return it to the soup. Stir in spinach or kale and cook for another 5 minutes.
5. Taste and adjust seasoning. Top with fresh basil and serve hot.
Notes
Use full-fat coconut milk for best creamy results without dairy.
Let the soup rest 5 minutes before serving to deepen the flavor.
Shredding the chicken right in the pot adds richness and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 330
- Sugar: 4g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg