Healthified Marry Me Chicken Soup {Water-Based Cooking Edition}
This Healthified Marry Me Chicken Soup is a cozy, lighter take on the viral classic. Made with my water-based cooking method (using broth instead of oil), it’s hearty with chicken and white sweet potatoes, creamy from coconut milk, and bursting with Italian-inspired flavor. A one-pot, gut-friendly dinner that feels comforting without being heavy.
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.