Dinner

Creamy Dairy-Free Marry Me Chicken Soup Recipe

ByNaomi Fletcher December 12, 2025December 12, 2025

Introduction

This Creamy Dairy-Free Marry Me Chicken Soup is a comforting and flavorful dish perfect for any day. Made with tender chicken thighs, sun-dried tomatoes, and coconut milk, it offers a rich and creamy texture without any dairy. It’s easy to prepare and sure to become a family favorite.

The image shows a dish with four browned, slightly crispy patties cooked in a thick, creamy, orange-yellow sauce. The sauce has green herb bits and larger fresh green leaves placed on top for garnish. There are also small pieces of dried red chili scattered in the sauce. The food is served in a white bowl with a wide rim, and the background features a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds chicken thighs (boneless, skinless)
1 tablespoon olive oil
1 small onion, finely chopped
4 cloves garlic, minced
½ cup sun-dried tomatoes, julienned
1 teaspoon Italian seasoning
3 cups chicken broth (low sodium)
1 (13.5 oz) can full-fat coconut milk
2 cups spinach, roughly chopped
¼ cup fresh basil, chopped
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)

Instructions

Step 1: Heat olive oil in a large pot over medium-high heat. Season chicken thighs with salt, pepper, and Italian seasoning. Sear until golden brown, about 4-5 minutes per side. Remove and set aside.
Step 2: In the same pot, add chopped onions and sauté for 2-3 minutes. Add minced garlic and cook for another 30 seconds.
Step 3: Stir in sun-dried tomatoes and a bit more Italian seasoning. Cook for 1-2 minutes, then deglaze with a splash of chicken broth.
Step 4: Pour in remaining broth and coconut milk. Add chicken back to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
Step 5: Remove chicken, shred it with forks, and return to the soup. Stir in spinach and basil, simmer 2-3 more minutes.
Step 6: Taste and adjust seasonings. Serve hot and garnish with more basil if desired.

Tips & Variations

For a spicier kick, increase the red pepper flakes or add a dash of cayenne pepper.
Use chicken breasts if you prefer leaner meat, but thighs keep the soup more moist and tender.
Substitute spinach with kale or Swiss chard for a different leafy green texture.
Sun-dried tomatoes packed in oil add extra richness; if using dry ones, soak them in warm water before adding.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent separating. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up image of a white bowl filled with a thick, creamy orange-yellow curry sauce that has a smooth texture with tiny bubbles and specks of black pepper throughout. Floating in the sauce are five browned meatballs with a crispy, textured surface and scattered small green herb pieces on them. There are also large bright green basil leaves, red chili slices, and chopped fresh green herbs spread evenly across the surface, adding contrasting colors and freshness. The bowl rests on a white marbled texture surface with a few fresh basil leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts if you prefer. Keep in mind that breasts cook faster and may dry out more, so reduce simmering time accordingly.

Is the soup truly dairy-free with coconut milk?

Yes, using full-fat coconut milk instead of dairy cream makes this soup creamy without any dairy ingredients, perfect for those with lactose intolerance or dairy allergies.