Description
This Rich, Creamy Marry Me Chicken Soup is a comforting and flavorful dish featuring tender chicken, sun-dried tomatoes, gnocchi, and fresh spinach in a savory, creamy broth enhanced with pesto and Parmesan cheese. Perfect for a hearty meal that blends Italian-inspired flavors with wholesome ingredients.
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 Base
- 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
Soup Liquid and Enhancements
- 4 cups low-sodium chicken broth
- 2 Tbsp pesto, store-bought or homemade
- 1 Parmesan rind, optional
Additional Ingredients
- 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)
- ½ cup Parmesan, grated
Instructions
- Prepare the Chicken: Place cubed chicken in a large mixing bowl. Season with 1 teaspoon Kosher salt, 1 teaspoon dried oregano, and ¼ teaspoon freshly ground black pepper. Toss thoroughly to coat the chicken evenly with the seasoning.
- Brown the Chicken: Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large soup pot or Dutch oven over medium-high heat until hot. Add the seasoned chicken pieces and cook until they are browned on all sides. Once browned, remove the chicken from the pot and transfer to a plate for later use.
- Sauté Vegetables and Tomato Paste: To the same pot, add diced onion, finely chopped celery, chopped sun-dried tomatoes, finely chopped garlic, and tomato paste. Cook while stirring occasionally until the onion becomes translucent and the mixture fragrant, about 5-7 minutes.
- Add Broth and Simmer: Pour in 4 cups of low-sodium chicken broth, then stir in 2 tablespoons of pesto and add the Parmesan rind if using. Bring the mixture to a gentle simmer and let it cook for 10 to 15 minutes to allow the flavors to meld.
- Cook Chicken and Gnocchi: Return the browned chicken pieces to the pot. Add 16 ounces of dried potato gnocchi or a small pasta like orecchiette. Continue to cook until the gnocchi is tender and cooked through, typically 3-5 minutes, and the chicken is fully cooked.
- Finish with Cream, Spinach, and Cheese: Stir in ½ to 1 cup of heavy cream depending on desired richness, add fresh baby spinach, and mix in ½ cup of grated Parmesan cheese. Cook for a few minutes until the spinach wilts and everything is well combined. Adjust seasoning with additional salt if needed.
- Serve: Ladle the creamy, hearty soup into bowls, garnish with extra Parmesan cheese if desired, and serve immediately while hot.
Notes
- Using the Parmesan rind while simmering adds an extra depth of flavor to the broth but can be omitted if unavailable.
- Adjust the amount of heavy cream to make the soup richer or lighter as preferred.
- Gnocchi can be substituted with small pasta types like orecchiette or small shells for variety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
- For a gluten-free version, choose gluten-free gnocchi or pasta.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
