Creamy Dairy Free Marry Me Chicken Soup

There’s something undeniably magical about a dish that’s so good it could ostensibly seal the deal on a marriage proposal. This Creamy Dairy Free Marry Me Chicken Soup is that dish for me. The first time I made it, I was honestly just trying to use up the random ingredients in my fridge before they went bad. But as I sat there, spooning this heavenly concoction into my mouth, I felt like I had stumbled upon a secret treasure. It was an “Aha!” kitchen moment – the kind where you know you’ve got something special on your hands.

Now, whenever I need a comforting meal that I know will impress, this is my go-to recipe. The kids love when I make it, saying it’s like a warm hug in a bowl. And you know what? They’re not wrong. This soup has that creamy indulgence without the dairy, making it perfect for everyone at the table. It’s filled with tender chicken, a harmony of spices, and a richness that usually only comes from dairy – except it doesn’t. Let me walk you through it.

Ingredients

Now, about those ingredients… I’ve learned to always double-check my pantry before I start (learned this the hard way after a late-night grocery run in my PJs). Here’s what you’ll need:

• 1 lb boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (adjust to your heat preference)
• 1/4 cup sun-dried tomatoes, chopped
• 3 cups chicken broth (low sodium is best)
• 1 can (14 oz) coconut milk, full-fat for creaminess
• 2 tablespoons nutritional yeast (this is the game changer for that cheesy flavor)
• 2 tablespoons arrowroot powder (or cornstarch) mixed with 2 tablespoons water
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

Alright, let’s dive in. And trust me, it’s easier than it sounds.

1. First, season the chicken thighs with salt and pepper. Heat olive oil in a large pot over medium heat. Add chicken and sear until golden brown on both sides, about 5 minutes per side. Remove the chicken and set aside.
2. In the same pot, add the diced onion. Cook until it’s soft and translucent – that’s when the flavors really start to come out.
3. Add the minced garlic, oregano, thyme, and red pepper flakes. Stir for about 1 minute until it’s fragrant. You’ll know it’s ready when your whole kitchen smells amazing.
4. Toss in the sun-dried tomatoes and pour in the chicken broth. Bring the mixture to a simmer.
5. Chop the seared chicken into bite-size pieces and add it back into the pot. Let it simmer until the chicken is fully cooked, about 15 minutes.
6. Here’s where the creaminess comes in without the dairy. Stir in the full-fat coconut milk and nutritional yeast until well combined. If you’re skeptical about using coconut milk, don’t be (I was at first, too). It honestly transforms the soup into something luxurious.
7. Slowly whisk in the arrowroot powder and water mixture. This will thicken the soup without changing the flavor.
8. Continue to cook the soup on low heat for another 10 minutes. It’ll thicken up nicely, trust me. Season with additional salt and pepper if needed.
9. Ladle the soup into bowls and garnish with fresh parsley. I mean, who doesn’t love a little green on their plate? It makes everything look fancy.

Tips & Tricks

Now, for some insider knowledge. These are the little nuggets of wisdom that can take your soup from “good” to “Can I have thirds?”.

• Don’t skip browning the chicken. That’s where a ton of flavor is developed. The sizzle when it hits the pan? Music to my ears.
• If you’re not a fan of coconut milk, try using unsweetened almond milk for a different, but still delicious, flavor profile.
• Nutritional yeast is your best friend for dairy-free creaminess. It adds a cheesy, nutty flavor that’s hard to replicate with anything else.

And here’s a little confession: the first time I tried to thicken the soup, I dumped the arrowroot powder in without mixing it with water first. Big mistake. It was a lumpy disaster. So, mix it with water first – it’s a simple step, but it makes a huge difference.

FAQ

Q: Can I make this soup ahead of time?
A: Absolutely, it reheats beautifully. Just store it in the fridge and gently reheat on the stove.

Q: What are some good substitutions if I don’t have all the ingredients?
A: Feel free to use dried basil instead of oregano or thyme, and if you don’t have sun-dried tomatoes, canned diced tomatoes work in a pinch.

Q: How many calories are in this soup?
A: It varies based on the exact ingredients you use, but it’s roughly 300-350 calories per serving, making it a hearty yet sensible option.

Troubleshooting

Let’s face it, not every kitchen experiment goes according to plan. If your soup isn’t thickening, give the arrowroot mixture another go. And if it’s too thick, just add a little more broth to thin it out. Cooking is all about improvisation.

In conclusion, this Creamy Dairy Free Marry Me Chicken Soup is more than just a recipe; it’s a love story in a pot. It’s the dish that you make when you want to show your care, the soup that warms you up from the inside out. I’ve served it at family dinners, potlucks, and yes, even to a significant other with a hopeful smile. And while I can’t guarantee a marriage proposal, I can promise you’ll fall in love at first bite. So grab a pot, gather your ingredients, and get ready to make some magic happen in your kitchen. (And if someone does pop the question, you know who to thank!)