Description

This Rich, Creamy Marry Me Chicken Soup is a comforting and flavorful dish featuring tender chicken, savory sun-dried tomatoes, and delicate gnocchi in a luscious creamy broth. With a medley of fresh spinach, pesto, and Parmesan cheese, this soup offers a perfect balance of textures and taste, making it an ideal meal for cozy evenings.

Ingredients

Scale

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
2 Tbsp tomato paste

Liquids and Broth

4 cups low-sodium chicken broth
2 Tbsp pesto, store-bought or homemade
1 Parmesan rind, optional

Pasta and Dairy

16 oz (1 lb) dried potato gnocchi (or small pasta, such as orecchiette)
½ – 1 cup heavy cream
5 oz fresh baby spinach (about half of a large bag)
½ cup Parmesan, grated

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Instructions

Season the chicken: Place the cubed chicken in a large mixing bowl. Add 1 teaspoon of Kosher salt, 1 teaspoon dried oregano, and ¼ teaspoon freshly ground black pepper. Toss the chicken well to ensure all pieces are evenly coated with the seasonings.
Brown the chicken: Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter together in a large soup pot or Dutch oven over medium-high heat. Once hot, add the seasoned chicken pieces and cook them until browned on all sides. This should take about 5-7 minutes. Once browned, transfer the chicken to a plate and set aside.
Sauté the aromatics: In the same pot, add the diced onion, chopped celery, sun-dried tomatoes, finely chopped garlic, and tomato paste. Cook the mixture, stirring occasionally, until the vegetables are soft and translucent, about 5 minutes. This step builds the soup’s rich flavor base.
Add the broth: Pour in 4 cups of low-sodium chicken broth along with 2 tablespoons of pesto and the optional Parmesan rind. Stir to combine all ingredients. Bring the mixture to a simmer, then let it cook gently for 10-15 minutes to develop depth in flavor.
Cook the gnocchi: Return the browned chicken to the pot. Add the dried potato gnocchi (or your choice of small pasta like orecchiette). Cook the soup, stirring occasionally, until the gnocchi are tender and cooked through, typically 3-5 minutes for gnocchi.
Add cream and greens: Stir in ½ to 1 cup of heavy cream depending on your preference for richness. Then add the fresh baby spinach and grated Parmesan cheese. Cook until the spinach wilts and the cheese melts, about 2-3 minutes. Taste and adjust seasoning with additional salt and pepper if necessary.
Serve: Ladle the soup into bowls. Garnish with extra grated Parmesan if desired and serve hot, enjoying this richly flavored, creamy chicken soup perfect for any occasion.

Notes

Using a Parmesan rind adds extra depth of flavor; however, it can be omitted if unavailable.
For a lighter version, reduce the amount of heavy cream or substitute with half-and-half.
Sun-dried tomatoes can be rehydrated in warm water if they are too dry before chopping.
This soup refrigerates well for up to 3 days and can be frozen without gnocchi; add fresh gnocchi when reheating.
Make sure not to overcook gnocchi to avoid mushiness; cook until just tender.