If you have scrolled social media recipes and food blogs lately, chances are you have seen the viral Marry Me Chicken trend – a creamy, comforting dish combining chicken, sun-dried tomatoes, and Italian-inspired spices said to be so delicious it could spark a proposal. The recipe has taken on a life of its own, with creators and cooks alike taking on countless variations. I put my own spin on the meal with this Healthified Marry Me Chicken Soup, using my signature water-based cooking method. By swapping oil or butter for broth and lightening up the cream base with coconut milk, you still get all the rich Italian flavors you love, but in a gut-friendly, balanced way that feels nourishing instead of heavy.
One version I came across stirred gnocchi right into the soup. As delicious as that sounded (and trust me, I was tempted), I knew the traditional ingredients wouldn’t sit well with my gut (hello gluten and eggs). Instead, I swapped in diced white sweet potatoes. They bring that same cozy, carby comfort with every bite, but in a way that’s gentler on digestion and adds a boost of fiber and nutrients.
Why You’ll Love This Recipe
Inspired by a viral favorite. All the cozy Italian flavors of Marry Me Chicken, transformed into a warming soup.
Gut-friendly twist. Made with my water-based cooking method (using broth instead of oil) for a lighter, easier-to-digest meal.
Creamy without the heaviness. Coconut milk gives a luscious texture without relying on heavy cream.
Nourishing & hearty. Chicken, sun-dried tomatoes, and white sweet potatoes come together for a balanced bowl of comfort.
Customizable. Easily swap proteins, dairy, or veggies based on your preferences or what you have on hand.
One-pot simplicity. Weeknight-friendly with minimal cleanup.
Ingredients You’ll Need
Sun-dried tomatoes. Tangy, savory depth; rinse to remove excess oil.
Shallot. A milder, slightly sweet onion flavor that builds the base.
Garlic (optional). Adds aromatic richness; omit if you’re sensitive.
Italian seasoning. Classic herb blend for cozy Mediterranean flavor.
Smoked paprika. A hint of warmth and subtle smokiness.
Tomato paste. Concentrated umami and richness in each spoonful.
Chicken breast or thighs. Lean protein that soaks up all the flavors.
Salt + black pepper. Simple but essential for balance.
Chicken or vegetable broth. Doubles as your cooking liquid and flavor booster (and makes this water-based).
White sweet potatoes. Your gut-friendly stand-in for gnocchi or pasta; hearty, creamy, and satisfying.
Coconut milk (full-fat). Creates that luscious, creamy finish without heavy cream (or swap with dairy if you prefer).
Fresh basil or parsley. Brightens the soup just before serving.
Tips, Variations & Substitutions
Protein. Swap chicken for turkey, or use chickpeas for a plant-forward version.
Potatoes. Replace white sweet potatoes with butternut squash or regular potatoes.
Dairy. Use cream, half-and-half, or whole milk instead of coconut milk if tolerated.
Extra greens. Stir in spinach, kale, or Swiss chard at the end for added nutrients.
Make ahead. This soup keeps well in the fridge for up to 4 days; flavors deepen overnight.
Serving ideas. Pair with a slice of sourdough or gluten-free bread for a complete meal.
Healthified Notes
Lighter than the original. Traditional Marry Me Chicken is rich with heavy cream and oil; this version is lightened up but still full of flavor.
Water-based cooking. Using broth instead of oil reduces heaviness and supports easier digestion.
Gut-friendly swap. White sweet potatoes stand in for pasta or gnocchi, adding fiber and gentle prebiotics.
Balanced comfort. Creaminess from coconut milk gives that indulgent feel without overwhelming the gut.
Nourishment meets flavor. You get cozy Italian-inspired taste with anti-inflammatory, nutrient-dense ingredients.
Healthified Marry Me Chicken Soup {Water-Based Cooking Edition}
Equipment
- Large pot or Dutch Oven
Ingredients
- ½ cup oil-packed sun-dried tomatoes oil drained and rinsed
- 1 shallot chopped
- 4 cloves garlic minced (optional; omit if sensitive)
- 2 tablespoons Italian seasoning
- 3 tablespoons tomato paste
- 1 pound chicken breast or thighs chopped into 2-inch pieces
- Salt and black pepper to taste
- 4 cups chicken or vegetable broth slightly divided for cooking
- 2 medium potatoes cubed (about 4 – 5 cups; I use white sweet potatoes)
- ½ cup full-fat coconut milk or cream or milk of choice
- Fresh basil or parsley for garnish
Instructions
- Chop the sun-dried tomatoes into pieces. Set aside.
- In a large pot or Dutch oven over medium high heat, add enough broth to cover the bottom. Add the shallots, garlic (if using), and Italian seasoning. Stir in the tomato paste, and cook until thickened, about 2 to 3 minutes, stirring frequently to prevent the mixture from burning. Add the chopped chicken and stir until combined with the spices. Cook about 5 more minutes until chicken is slightly browned on all sides.
- Add what’s remaining of the 4 cups of broth and the potatoes. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer for 20 to 25 minutes, until the chicken is cooked through and potatoes are fork tender.
- Add the coconut milk and stir in the sun-dried tomatoes. Continue to cook until warmed through, about 5 minutes.
- Serve the soup garnished with basil or parsley. Enjoy warm as is, or with a slice of sourdough on the side.
