Description
This Rich, Creamy Marry Me Chicken Soup is a comforting and flavorful dish featuring tender chicken, sun-dried tomatoes, pesto, and gnocchi in a creamy broth with fresh spinach and Parmesan. Perfect for a cozy meal, it combines savory, tangy, and creamy elements to delight your taste buds.
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
Soup 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
- 4 cups low-sodium chicken broth
- 2 Tbsp pesto (store-bought or homemade)
- 1 Parmesan rind (optional)
Pasta and Cream
- 16 oz (1 lb) dried potato gnocchi (or small pasta such as orecchiette)
- ½ – 1 cup heavy cream
Finishing Touches
- 5 oz fresh baby spinach (half of a large bag, can use more if desired)
- ½ cup Parmesan, grated
Instructions
- Season the chicken: Place the cubed chicken in a large mixing bowl. Season with 1 tsp Kosher salt, 1 tsp dried oregano, and ¼ tsp freshly ground black pepper. Toss everything well to evenly coat the chicken pieces.
- Brown the chicken: Heat 2 Tbsp olive oil and 2 Tbsp unsalted butter in a large soup pot or Dutch oven over medium-high heat. When the fat is hot, add the seasoned chicken and cook it, stirring occasionally, until browned on all sides, about 4-5 minutes. The chicken won’t be fully cooked yet as it will finish cooking in the soup. Use a slotted spoon to transfer the browned chicken to a plate.
- Sauté the aromatics: In the same pot, add the diced sweet onion and finely chopped celery. Sprinkle with ½ tsp Kosher salt and cook, stirring occasionally, until the vegetables are translucent and softened, about 3-5 minutes. Add the chopped sun-dried tomatoes, garlic, and tomato paste. Stir well, breaking up the tomato paste with a spatula so it dissolves evenly into the mixture.
- Add the broth: Pour in 4 cups of low-sodium chicken broth along with 2 Tbsp pesto and add the Parmesan rind if using. Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 10-15 minutes to allow the flavors to meld.
- Cook the gnocchi: Return the browned chicken pieces and any accumulated juices to the pot. Stir in the dried potato gnocchi and cook for 3-5 minutes, or until the gnocchi floats to the surface and is tender when bitten.
- Add cream and greens: Stir in ½ cup heavy cream (or up to 1 cup for a richer soup), then add the fresh baby spinach and grated Parmesan cheese. Let the spinach wilt slightly and the cheese melt into the broth. Taste the soup and adjust seasoning with more Kosher salt or black pepper if needed.
- Serve: Ladle the soup into bowls and serve immediately. Optionally, garnish with additional grated Parmesan cheese for extra richness and flavor.
Notes
- You can substitute gnocchi with small pasta like orecchiette or tortellini if preferred.
- The Parmesan rind adds great depth of flavor but can be omitted if unavailable.
- Adjust the amount of heavy cream to achieve your desired soup richness.
- Feel free to add more spinach or other greens to increase nutrition and color.
- Use low-sodium chicken broth to better control the salt levels in the soup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 610 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: marry me chicken soup, creamy chicken soup, gnocchi soup, chicken pesto soup, comfort soup recipe, Italian chicken soup
