Description

Rich and creamy Marry Me Chicken Soup filled with tender chicken, sun-dried tomatoes, a little pesto, fresh spinach, and pillowy potato gnocchi. Finished with cream and Parmesan for a velvety smooth texture that is guaranteed to impress.

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 microbial-rennet Parmesan rind, optional
16 oz dried potato gnocchi
½ – 1 cup heavy cream
5 oz fresh baby spinach
½ cup microbial-rennet 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. 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.
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 16oz 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), 5oz baby spinach, and ½ cup grated Parmesan cheese. Taste the soup, then adjust seasoning as needed, adding more Kosher salt or black pepper.

Notes

Parmesan rind is optional but adds rich, savory flavor. For make-ahead: Prepare the soup up to the point of adding gnocchi and cream; reheat and then add final ingredients. Refrigerate leftovers in an airtight container for 3–4 days. Freezing: Can be frozen for up to 3 months, though dairy texture may change slightly.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner, Lunch, Soup
Method: Stovetop
Cuisine: American

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

Keywords: chef-tested recipe, chicken and gnocchi soup, creamy chicken soup recipe, elevated soup recipe, restaurant-worthy dinner