Description
This Rich, Creamy Marry Me Chicken Soup is a comforting and flavorful dish featuring tender chicken, sun-dried tomatoes, pesto, gnocchi, and fresh spinach all simmered in a creamy chicken broth. Perfect for a cozy meal, this soup blends Mediterranean-inspired ingredients with hearty textures, delivering a luscious and satisfying dinner in about 50 minutes.
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
Cooking Fats and Aromatics
- 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
Main Ingredients
- 16 oz (1 lb) dried potato gnocchi (or small pasta, such as orecchiette)
- ½ – 1 cup heavy cream
- 5 oz fresh baby spinach (about half of a large bag)
- ½ cup Parmesan, grated
Instructions
- Season the chicken: Place the cubed chicken into a large mixing bowl and season it with 1 teaspoon Kosher salt, 1 teaspoon dried oregano, and ¼ teaspoon freshly ground black pepper. Toss everything well to ensure the chicken pieces are evenly coated with the seasoning.
- Brown the chicken: Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large soup pot or Dutch oven over medium-high heat. Once hot, add the seasoned chicken pieces and cook, turning occasionally, until they are browned on all sides. Remove the browned chicken and transfer it to a plate to rest.
- Sauté the aromatics: In the same pot, add the diced onion, finely chopped celery, sun-dried tomatoes, minced garlic, and tomato paste to the remaining fat. Cook over medium heat, stirring occasionally, until the vegetables become translucent and fragrant, about 5 minutes.
- Add the broth: Pour in 4 cups of low-sodium chicken broth along with 2 tablespoons of pesto and the optional Parmesan rind. Bring the mixture to a gentle simmer and let it cook for 10 to 15 minutes, allowing the flavors to meld together.
- Cook the gnocchi and chicken: Return the browned chicken to the pot, then add the dried potato gnocchi. Continue to simmer until the gnocchi are tender and cooked through, typically about 3 to 5 minutes depending on the gnocchi used.
- Add cream and greens: Stir in between ½ and 1 cup of heavy cream, fresh baby spinach, and ½ cup grated Parmesan cheese. Cook for an additional 2 to 3 minutes until the spinach wilts and the soup is heated through. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls, garnish with extra Parmesan if desired, and serve immediately for a rich and comforting meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less rich and creamy.
- The Parmesan rind adds depth to the broth; omit if unavailable but expect slightly less flavor complexity.
- Sun-dried tomatoes can be swapped with roasted red peppers for a different but complementary taste.
- If you don’t have gnocchi, small pasta like orecchiette or mini shells work well as substitutes.
- Leftovers store well in the refrigerator up to 3 days; reheat gently to prevent the cream from curdling.
