Description
Marry Me Chicken Soup! The name says it all – this soup is guaranteed to impress. Rich and creamy, it’s filled with chicken, sun-dried tomatoes, a little pesto, fresh spinach, and tender potato gnocchi. I like to add cream and Parmesan for a velvety smooth and creamy texture. Grab a crusty baguette and pour yourself a glass of white wine. We’re definitely going back for seconds!
[the_ad id="4667"]Ingredients
- 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 (1 lb) dried potato gnocchi (or small pasta, such as orecchiette)
- ½ – 1 cup heavy cream
- 5 oz fresh baby spinach, half of a large bag (feel free to use more!)
- ½ cup Parmesan, grated
Instructions
Season the chicken. Place cubed chicken in a large mixing bowl, then season with 1 tsp Kosher salt, 1 tsp dried oregano, and ¼ tsp black pepper. Toss well.
Brown the chicken. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large soup pot or dutch oven over medium-high heat. When hot, add the chicken and cook, stirring occasionally, until browned on all sides, about 4–5 minutes (the chicken will finish cooking in the soup). Use a slotted spoon to transfer to a plate.
Sauté the aromatics. To the pot, add 1 diced onion and 2 stalks of diced celery. Season with ½ tsp Kosher salt then cook, stirring occasionally, until translucent, about 3–5 minutes. Add ½ cup chopped sun-dried tomatoes, 4 cloves chopped garlic, and 2 Tbsp tomato paste. Stir, breaking up the paste with a spatula to help it dissolve.
[the_ad id="4669"]Add the broth. Add 4 cups low-sodium chicken broth, 2 Tbsp pesto, and a Parmesan rind (if using). Bring the mixture to a boil, then reduce and simmer for 10–15 minutes.
Cook the gnocchi. Return the cooked chicken to the soup (along with any juices on the plate), then stir in 16 oz dried potato gnocchi. Cook for 3–5 minutes, or until the gnocchi begin to float to the top and are tender.
Add cream. Stir in ½ cup heavy cream (or up to 1 cup if you want it really creamy), 5 oz baby spinach, and ½ cup grated Parmesan cheese. Taste the soup, then adjust seasoning as needed, adding more Kosher salt or black pepper. Divide between bowls, then serve immediately with additional Parmesan cheese if wanted!
Notes
The Parmesan rind is optional, but adds additional cheese flavor throughout the soup. If you buy fresh Parmigiano Reggiano cheese, whenever you work your way down to the rind, simply transfer it to a resealable bag and freeze for soups and stews. Alternatively, many stores now sell fresh Parmesan rinds in the cheese department. They’re usually just a few dollars for 5 or 6 rinds.
To make-ahead: If you want to make the soup ahead of time, you can do so up to the point of adding gnocchi and cream. When you are ready to serve, reheat the soup and bring it to a simmer. Stir in the potato gnocchi, spinach, Parmesan, and cream, then cook until the gnocchi float.
Leftovers and storage: The soup can be refrigerated in an airtight container for up to 3–4 days.
[the_ad id="4669"]To freeze: While you can freeze this soup for up to 3 months, the consistency may not be quite the same when reheated due to the presence of dairy products.
Nutrition
- Serving Size: 1.5 cups
- Calories: 549 kcal
- Sugar: 5 g
- Sodium: 1267 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 109 mg