Description
Creamy marry me chicken soup promises culinary romance with its irresistible blend of tender chicken, sun-dried tomatoes, and parmesan. Comforting flavors and silky texture make this dish an instant classic that you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless skinless chicken breasts, cut into 1-inch pieces
- 5 ounces (142 grams) fresh baby spinach
Vegetables and Aromatics:
- 1 medium sweet onion, diced
- 2 sticks celery, finely chopped
- 4 cloves garlic, finely chopped
- 1/2 cup sun-dried tomatoes, finely chopped
Dairy and Seasoning:
- 2 tablespoons unsalted butter
- 1/2 – 1 cup heavy cream
- 1/2 cup Parmesan, grated
- 1 Parmesan rind (optional)
Oil and Spices:
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
Liquid and Starch:
- 4 cups low-sodium chicken broth
- 16 ounces (454 grams) dried potato gnocchi
Sauce and Paste:
- 2 tablespoons tomato paste
- 2 tablespoons pesto (store-bought or homemade)
Instructions
- Infuse chicken with a blend of salt, oregano, and black pepper. In a large pot, warm olive oil and butter, then golden-brown the chicken for 4-5 minutes over medium-high heat. Transfer chicken to a plate.
- Use the same pot to caramelize onions and celery until translucent, approximately 3-5 minutes. Introduce minced garlic, chopped sun-dried tomatoes, and tomato paste, mixing thoroughly.
- Stream chicken broth into the vegetable mixture. Incorporate pesto and Parmesan rind, allowing the liquid to simmer gently for 10-15 minutes, developing rich flavors.
- Carefully reintroduce browned chicken into the simmering broth. Gently fold in gnocchi, cooking until they float and become tender, roughly 3-5 minutes.
- Enrich the soup by stirring in heavy cream, fresh spinach leaves, and grated Parmesan cheese. Taste and fine-tune seasoning as needed. Serve piping hot, garnishing with additional Parmesan for extra indulgence.
Notes
- Swap gnocchi with gluten-free alternatives like cauliflower gnocchi or zucchini noodles for a low-carb version.
- Toast Parmesan rind beforehand to enhance the deep, nutty flavor profile of the soup.
- Reduce heavy cream and use half-and-half or Greek yogurt for a lighter, healthier twist without compromising richness.
- Maximize chicken tenderness by allowing it to rest for 5 minutes after browning before returning to the soup, preventing dryness and maintaining juiciness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 520
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 110 mg