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Lightened-Up Marry Me Chicken Soup with Sun-Dried Tomatoes

Lightened-Up Marry Me Chicken Soup with Sun-Dried Tomatoes - featured image
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A creamy, comforting chicken soup made lighter with almond milk and a clever blending trick, featuring sun-dried tomatoes for rich flavor without heavy cream.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cups low-sodium chicken broth
  • 1/2 cup unsweetened almond milk
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons grated Parmesan cheese (for serving)
  • Fresh basil or parsley, chopped (for garnish)

Instructions

  1. Season and sear the chicken. Pat the chicken breasts dry with paper towels. Season both sides with 1/4 teaspoon salt and the black pepper. Heat the olive oil in your Dutch oven over medium-high heat until it shimmers. Add the chicken and cook for 5-6 minutes per side until golden brown. Transfer the chicken to a plate.
  2. Build the aromatic base. Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Scrape up any browned bits from the bottom. Cook for 5-6 minutes until the vegetables soften and the onion turns translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the sun-dried tomatoes. Toss in the chopped sun-dried tomatoes and stir for 1 minute.
  4. Pour in the broth and herbs. Add the chicken broth, dried oregano, dried thyme, red pepper flakes (if using), and the remaining 1/4 teaspoon salt. Stir everything together. Bring the soup to a gentle boil.
  5. Return the chicken and simmer. Nestle the seared chicken breasts back into the pot. Reduce heat to low, cover, and let it simmer for 15-18 minutes until the chicken reaches an internal temperature of 165°F.
  6. Remove and shred the chicken. Use tongs to transfer the chicken to a cutting board. Let it rest for 2-3 minutes, then shred with two forks. Set aside.
  7. Blend a portion of the soup. Using an immersion blender, carefully blend about 2 cups of the soup (just the vegetables and broth, no chicken) until smooth and creamy. If using a regular blender, let the soup cool for 5 minutes first, then blend in batches.
  8. Add the milk and chicken. Stir in the almond milk and return the shredded chicken to the pot. Simmer for 3-4 minutes on low heat until everything is heated through. Taste and adjust seasoning.
  9. Serve and garnish. Ladle the soup into bowls. Top with grated Parmesan cheese and fresh herbs.

Notes

The soup will thicken slightly as it sits. If reheating leftovers, add a splash of broth or water to thin it back. For a dairy-free version, use full-fat canned coconut milk instead of almond milk and omit Parmesan. For a low-carb/keto adaptation, skip carrots and celery and add more greens like spinach or kale at the end.

Nutrition

Keywords: marry me chicken soup, lightened up, sun-dried tomatoes, healthy soup, creamy chicken soup, easy dinner, meal prep

Find it online: https://ovenmila.com/lightened-up-marry-me-chicken-soup-with-sun-dried-tomatoes/