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Rich, Creamy Marry Me Chicken Soup Recipe

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Rich, Creamy Marry Me Chicken Soup is a comforting and flavorful dish featuring tender chicken, savory sun-dried tomatoes, aromatic herbs, and creamy gnocchi in a luscious broth enriched with pesto, Parmesan, and spinach. This hearty soup combines a medley of textures and vibrant flavors, perfect for cozy meals.

Ingredients

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

Aromatics and 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

Broth and Flavorings

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

Gnocchi and Finishing

  • 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, optional to add more)
  • ½ cup grated Parmesan cheese

Instructions

  1. Season the chicken: Place the cubed chicken in a large mixing bowl. Add 1 tsp Kosher salt, 1 tsp dried oregano, and ¼ tsp freshly ground black pepper. Toss well to evenly coat the chicken pieces with the seasoning.
  2. 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 and cook, stirring occasionally, until browned on all sides, about 4 to 5 minutes. The chicken will not be fully cooked yet. Use a slotted spoon to transfer the browned chicken to a plate.
  3. Sauté the aromatics: In the same pot, add the diced onion and finely chopped celery. Season with ½ teaspoon Kosher salt and cook, stirring occasionally, until the vegetables become translucent and soft, about 3 to 5 minutes. Then add the finely chopped sun-dried tomatoes, chopped garlic, and tomato paste. Stir well and use a spatula to break up the tomato paste so it dissolves evenly into the mixture.
  4. Add the broth: Pour in 4 cups of low-sodium chicken broth, add 2 tablespoons of pesto, and include the Parmesan rind if using. Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 10 to 15 minutes to develop flavor.
  5. Cook the gnocchi: Return the browned chicken along with any accumulated juices back into the soup pot. Stir in the dried potato gnocchi and cook for 3 to 5 minutes, or until the gnocchi float to the surface and are tender.
  6. Add cream and finish: Stir in ½ cup of heavy cream (add up to 1 cup if you desire a creamier texture), fresh baby spinach, and ½ cup of grated Parmesan cheese. Taste and adjust the seasoning, adding more Kosher salt or freshly ground black pepper as needed. Serve immediately, garnished with extra Parmesan cheese if desired.

Notes

  • You can substitute dried potato gnocchi with small pasta shapes like orecchiette if preferred.
  • Using a Parmesan rind adds depth to the broth but is optional.
  • Adjust the amount of heavy cream based on desired richness and creaminess.
  • Fresh baby spinach can be increased for extra greens and nutrition.
  • For a lower-fat version, reduce the amount of cream or substitute with half-and-half.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the gnocchi.

Find it online: https://lauracooks.com/rich-creamy-marry-me-chicken-soup-recipe/