Description
This Creamy Marry Me Chicken Soup is a rich, comforting dish featuring tender chicken, sun-dried tomatoes, and spinach in a flavorful broth enhanced with pesto and Parmesan. Finished with creamy heavy cream and delicate gnocchi, this hearty soup is perfect for weeknight dinners or cozy gatherings.
Ingredients
Scale
Chicken and Seasonings
- 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 Finishings
- 16 oz (1 lb) dried potato gnocchi (or small pasta like orecchiette)
- ½ – 1 cup heavy cream
- 5 oz fresh baby spinach (half of a large bag)
- ½ cup Parmesan, grated
Instructions
- Season the Chicken: In a large mixing bowl, combine the cubed chicken with 1 teaspoon kosher salt, 1 teaspoon dried oregano, and ¼ teaspoon freshly ground black pepper. Toss well to evenly coat the chicken pieces with the seasonings.
- Brown the Chicken: Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large soup pot over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 4-5 minutes. Once browned, transfer the chicken to a plate and set aside.
- Sauté the Aromatics: Add the diced onion and finely chopped celery to the same pot, seasoning with ½ teaspoon kosher salt. Cook these vegetables over medium heat until they become translucent, about 3-5 minutes. Stir in the chopped sun-dried tomatoes, minced garlic, and tomato paste, breaking up the tomato paste with your spoon to combine everything well.
- Add the Broth: Pour in 4 cups of low-sodium chicken broth, then add 2 tablespoons of pesto and the Parmesan rind if using. Bring the mixture to a boil, then reduce the heat and simmer gently for 10-15 minutes to let the flavors meld together.
- Cook the Gnocchi: Return the browned chicken to the pot and stir in the dried potato gnocchi (or your choice of small pasta). Allow the soup to cook for another 3-5 minutes, until the gnocchi float to the surface and are tender.
- Add Cream and Finish: Stir in ½ to 1 cup of heavy cream, fresh baby spinach, and the grated Parmesan cheese. Cook just until the spinach wilts and everything is heated through. Taste and adjust the seasoning if needed. Serve the soup immediately for best flavor and texture.
Notes
- The Parmesan rind adds a deep, savory richness but is optional if unavailable.
- You can substitute gnocchi with small pasta shapes like orecchiette for a different texture.
- Use fresh pesto if possible to elevate the flavor, but store-bought works well too.
- Adjust the amount of heavy cream for desired richness; use less for a lighter soup.
- Leftovers store well in the fridge for up to 3 days; reheat gently to avoid breaking the cream.
