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Rich, Creamy Marry Me Chicken Soup Recipe

Rich, Creamy Marry Me Chicken Soup Recipe
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★★★★★

5.1 from 21 reviews

This Rich, Creamy Marry Me Chicken Soup combines tender chunks of seasoned chicken, sun-dried tomatoes, and fresh spinach in a luscious creamy broth enhanced with pesto and Parmesan. Featuring potato gnocchi for a comforting, hearty texture, this soup is perfect for a satisfying meal that feels indulgent yet wholesome.

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

Soup Base and Additions

  • 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 (about half a large bag)
  • ½ cup Parmesan, grated

Instructions

  1. Season the chicken: Place the cubed chicken in a large mixing bowl, season with 1 tsp Kosher salt, 1 tsp dried oregano, and ¼ tsp black pepper. Toss well to coat evenly.
  2. Brown the chicken: Heat the olive oil and butter in a large soup pot or Dutch oven over medium-high heat. Once hot, add the chicken pieces and cook, stirring occasionally, until browned on all sides, about 4-5 minutes. Transfer the chicken to a plate using a slotted spoon, leaving the cooking fat in the pot.
  3. Sauté the aromatics: Add the diced onion and chopped celery to the pot. Season with ½ tsp Kosher salt and cook for 3-5 minutes, stirring occasionally, until the vegetables become translucent. Stir in the chopped sun-dried tomatoes, garlic, and tomato paste, breaking up the paste to dissolve it evenly.
  4. Add the broth: Pour in the low-sodium chicken broth, pesto, and add the Parmesan rind if using. Bring the soup to a boil, then lower the heat and let it simmer gently for 10-15 minutes to develop flavor.
  5. Cook the gnocchi and combine: Return the browned chicken along with any accumulated juices to the soup. Stir in the dried potato gnocchi and cook for 3-5 minutes until the gnocchi float to the surface and are tender.
  6. Add cream and greens: Stir in the heavy cream (starting with ½ cup and adding up to 1 cup for more creaminess), fresh baby spinach, and grated Parmesan cheese. Taste and adjust seasoning with additional salt or pepper as desired. Serve hot, garnished with extra Parmesan if preferred.

Notes

  • Using a Parmesan rind adds depth and richness to the broth but is optional if unavailable.
  • You can substitute gnocchi with small pasta shapes like orecchiette for a different texture.
  • Adjust cream quantity to your preference for thickness and richness.
  • Store leftover soup in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop to prevent curdling of the cream.

Nutrition

Keywords: chicken soup, creamy chicken soup, gnocchi soup, pesto soup, comforting soup, easy dinner recipe

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