Print

Lighten Up with Marry Me Chicken Soup & Sun-Dried Tomatoes

marry me chicken soup with sun-dried tomatoes - featured image
Print Recipe

A lighter version of the classic creamy chicken soup with sun-dried tomatoes, using Greek yogurt and milk instead of heavy cream. It’s quick, easy, and perfect for meal prep.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4–5 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
  • 4 cups low-sodium chicken broth
  • 2 boneless, skinless chicken breasts (about 1 pound) or chicken thighs
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 1/4 cup milk (any kind; 2% recommended)
  • 1 tablespoon cornstarch
  • 1/4 cup finely grated Parmesan cheese (optional)
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • Extra Parmesan for serving

Instructions

  1. Prep your ingredients. Dice the onion, carrots, and celery into roughly equal-sized pieces—about 1/4-inch cubes. Mince the garlic. Chop the sun-dried tomatoes into small pieces.
  2. Sauté the aromatics. Heat the olive oil in your Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
  3. Add the garlic and spices. Toss in the minced garlic, oregano, thyme, and red pepper flakes. Stir constantly for about 30 seconds—just until the garlic is fragrant. Don’t let it brown.
  4. Stir in the sun-dried tomatoes. Add the chopped sun-dried tomatoes and cook for another minute, letting them release their flavor into the oil.
  5. Pour in the broth and add the chicken. Pour the chicken broth into the pot, scraping up any browned bits from the bottom. Season with a pinch of salt and pepper. Add the chicken breasts (or thighs) to the pot, making sure they’re mostly submerged.
  6. Simmer the soup. Bring the broth to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
  7. Remove and shred the chicken. Use tongs to transfer the cooked chicken to a cutting board. Let it rest for a couple of minutes, then shred it with two forks.
  8. Temper the yogurt mixture. In a small bowl, whisk together the Greek yogurt, milk, and cornstarch until completely smooth. Slowly ladle about 1/2 cup of the hot broth into the yogurt mixture, whisking constantly.
  9. Add the yogurt mixture and chicken back to the pot. Pour the tempered yogurt mixture into the soup and stir gently. Add the shredded chicken back in. Let everything simmer on low heat for another 5 minutes, stirring occasionally. Don’t let it boil after adding the yogurt.
  10. Finish with Parmesan and adjust seasoning. Stir in the grated Parmesan if using. Taste the soup and add more salt, pepper, or red pepper flakes as needed.
  11. Serve and garnish. Ladle the soup into bowls and top with fresh basil, parsley, and a sprinkle of extra Parmesan. Serve hot with crusty bread or a simple side salad.

Notes

Don’t skip the tempering step to prevent curdling. Use sun-dried tomatoes packed in oil for best flavor. Shred chicken while warm. Season in layers. Let soup rest for 10 minutes before serving. For dairy-free, use full-fat canned coconut milk instead of yogurt and milk. For gluten-free, use arrowroot powder instead of cornstarch.

Nutrition

Keywords: marry me chicken soup, sun-dried tomatoes, creamy chicken soup, healthy chicken soup, light chicken soup, Greek yogurt soup, easy chicken soup, comfort food

Find it online: https://tastytuck.com/lighten-up-with-marry-me-chicken-soup-and-sun-dried-tomatoes/