Description
Rich, creamy Marry Me Chicken Soup with chicken, gnocchi, sun-dried tomatoes, spinach, and Parmesan for a silky, comforting meal.
Ingredients
Scale
- 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
- 2 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter
- 1 medium sweet onion, diced
- 2 sticks celery, finely chopped
- ½ cup sun-dried tomatoes, finely chopped
- 4 cloves garlic, finely chopped
- 2 Tbsp tomato paste
- 4 cups low-sodium chicken broth
- 2 Tbsp pesto, store-bought or homemade
- 1 Parmesan rind, optional
- 16 oz dried potato gnocchi
- ½ – 1 cup heavy cream
- 5 oz fresh baby spinach
- ½ cup Parmesan, grated
Instructions
- Place cubed chicken in a bowl and season with salt, oregano, and black pepper.
- Heat olive oil and butter in a large pot over medium-high heat, then brown the chicken for 4–5 minutes. Remove with a slotted spoon.
- Add onion and celery to the pot, season with remaining salt, and cook until translucent.
- Add sun-dried tomatoes, garlic, and tomato paste; stir to combine.
- Add chicken broth, pesto, and optional Parmesan rind. Bring to a boil, then simmer 10–15 minutes.
- Return the chicken and add the gnocchi. Cook 3–5 minutes, until gnocchi float.
- Stir in heavy cream, spinach, and Parmesan. Adjust seasoning and serve hot.
Notes
- The Parmesan rind adds savory depth; save rinds for soups.
- For make-ahead, prepare the soup without gnocchi and cream; add both when reheating.
- Store leftovers in the refrigerator for 3–4 days.
- Freeze up to 3 months; dairy texture may shift slightly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 549