Rich, Creamy Marry Me Chicken Soup
Marry Me Chicken Soup! The name says it all – this soup is guaranteed to impress. Rich and creamy, it's filled with chicken, sun-dried tomatoes, a little pesto, fresh spinach, and tender potato gnocchi. I like to add cream and Parmesan for a velvety smooth and creamy texture. Grab a crusty baguette and pour yourself a glass of white wine. We're definitely going back for seconds!
Servings: 6 servings
Calories: 549kcal
Video
Ingredients
- 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 Parmesan rind, optional
- 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 (feel free to use more!)
- ½ cup 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 (the chicken will finish cooking in the soup). 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. Divide between bowls, then serve immediately with additional Parmesan cheese if wanted!
Notes
- The Parmesan rind is optional but adds rich, cheesy flavor. Save rinds from fresh Parmigiano Reggiano in a freezer bag for soups and stews, or buy them in the cheese section—usually just a few dollars for 5–6 pieces.
- Make-ahead: Prepare the soup up to the point of adding gnocchi and cream. When ready to serve, reheat, then add gnocchi, spinach, Parmesan, and cream; cook until the gnocchi float.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days.
- Freezing: The soup can be frozen for up to 3 months, though the texture may change slightly due to the dairy.
Nutrition
Serving: 1.5cups | Calories: 549kcal | Carbohydrates: 40g | Protein: 29g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 1267mg | Potassium: 905mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3371IU | Vitamin C: 22mg | Calcium: 217mg | Iron: 5mg
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