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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 Greek yogurt and coconut milk, featuring sun-dried tomatoes for a tangy punch. Ready in under 40 minutes, it’s perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1.5 lbs (680g) boneless skinless chicken thighs
  • ½ cup (80g) oil-packed sun-dried tomatoes, drained and chopped
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 4 cups (960ml) low-sodium chicken broth
  • 1 cup (240ml) light coconut milk
  • ½ cup (120g) plain Greek yogurt (full-fat or 2%)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil (or oil from sun-dried tomato jar)
  • ¼ cup fresh basil or parsley, chopped (for garnish)
  • 2 tablespoons grated Parmesan cheese (for garnish)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on both sides. Set aside.
  2. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Push the onions and garlic to the sides of the pot. Add the chicken thighs in a single layer (work in batches if needed). Sear for 3-4 minutes per side until golden brown. Remove the chicken to a plate; it’s okay if it’s not cooked through yet.
  4. Reduce heat to low. Add the dried oregano, dried thyme, and red pepper flakes to the pot. Stir for 30 seconds until fragrant.
  5. Add the chopped sun-dried tomatoes. Stir for 1 minute to coat them in the spices.
  6. Slowly add the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
  7. Nestle the browned chicken thighs back into the pot. Cover and let it simmer over medium-low heat for 20 minutes, until the chicken is tender and cooked through (internal temp 165°F / 74°C).
  8. Remove the chicken to a cutting board. Use two forks to shred it into bite-sized pieces.
  9. In a small bowl, whisk the Greek yogurt with ½ cup of the hot broth from the pot to temper it.
  10. Reduce heat to low. Stir in the light coconut milk and the tempered yogurt mixture. Stir gently until fully combined. Do not let it boil.
  11. Return the shredded chicken to the pot. Let everything warm through for 2-3 minutes. Taste and adjust salt and pepper.
  12. Ladle into bowls. Garnish with fresh basil or parsley and a sprinkle of Parmesan if desired.

Notes

Don’t skip tempering the yogurt to prevent curdling. Keep heat low after adding dairy. For a dairy-free version, use full-fat coconut milk instead of Greek yogurt. For a vegetarian option, swap chicken for canned chickpeas and use vegetable broth.

Nutrition

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

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