Description
This Rich, Creamy Marry Me Chicken Soup is a comforting and flavorful meal featuring tender chicken, sun-dried tomatoes, pesto, and creamy gnocchi. Slow-simmered to perfection with fresh baby spinach and Parmesan, this hearty soup makes a perfect cozy dinner for any night of the week.
Ingredients
Chicken and Seasoning
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1½ tsp Kosher salt, divided
- 1 tsp dried oregano
- ¼ tsp freshly ground black pepper
Cooking Fats
- 2 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter
Vegetables and Aromatics
- 1 medium sweet onion, diced
- 2 sticks celery, finely chopped
- ½ cup sun-dried tomatoes, finely chopped
- 4 cloves garlic, finely chopped
Soup Base and Additions
- 2 Tbsp tomato paste
- 4 cups low-sodium chicken broth
- 2 Tbsp pesto (store-bought or homemade)
- 1 Parmesan rind (optional)
Carbs and Cream
- 16 oz (1 lb) dried potato gnocchi (or small pasta like orecchiette)
- ½ - 1 cup heavy cream
Greens and Cheese
- 5 oz fresh baby spinach (approx. half of a large bag)
- ½ cup Parmesan, grated
Instructions
- Season the chicken. Place the cubed chicken in a large mixing bowl and season with 1 tsp Kosher salt, 1 tsp dried oregano, and ¼ tsp freshly ground black pepper. Toss thoroughly to evenly coat the chicken with the seasonings.
- Brown the chicken. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large soup pot or Dutch oven over medium-high heat. Once hot, add the chicken pieces and cook, stirring occasionally, until browned on all sides, about 4-5 minutes. The chicken will finish cooking in the soup. Remove the browned chicken using a slotted spoon and set aside on a plate.
- Sauté the aromatics. In the same pot, add the diced onion and chopped celery. Season with ½ tsp Kosher salt, then cook over medium heat, stirring occasionally until the vegetables become translucent, about 3-5 minutes. Add the chopped sun-dried tomatoes, garlic, and tomato paste. Stir well to combine, breaking up the tomato paste with your spatula to help it dissolve into the mixture.
- Add the broth and simmer. Pour in 4 cups of low-sodium chicken broth, add 2 Tbsp pesto and the Parmesan rind if using. Raise the heat and bring the soup to a boil. Once boiling, reduce heat to a simmer and cook gently for 10-15 minutes to let the flavors meld together.
- Cook the gnocchi. Return the browned chicken along with any juices that collected on the plate back into the pot. Stir in the dried gnocchi. Cook for 3-5 minutes until the gnocchi rise to the surface and become tender, indicating they are fully cooked.
- Finish with cream, spinach, and cheese. Stir in ½ cup of heavy cream (use up to 1 cup for a richer soup), the fresh baby spinach, and grated Parmesan cheese. Taste the soup and adjust the seasoning with additional Kosher salt or black pepper as desired. Serve immediately with extra Parmesan cheese on the side if preferred.
Notes
- For a richer soup, add up to 1 cup of heavy cream instead of ½ cup.
- The Parmesan rind adds depth of flavor but is optional; remove it before serving.
- You can substitute small pasta like orecchiette if gnocchi is unavailable.
- Use low-sodium chicken broth to better control the salt level in the soup.
- Serve immediately to enjoy the gnocchi at its best texture as it can become mushy if left to sit.
