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Rich, Creamy Marry Me Chicken Soup

Rich, Creamy Marry Me Chicken Soup

A rich, creamy, and restaurant-worthy soup featuring tender chicken, sun-dried tomatoes, fresh spinach, and pillowy potato gnocchi in a savory pesto-Parmesan broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 549
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1.5 tsp Kosher salt, divided
  • 1 tsp dried oregano
  • 0.25 tsp freshly ground black pepper
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp unsalted butter
  • 1 medium sweet onion, diced
  • 2 stalks celery, finely chopped
  • 0.5 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 dried potato gnocchi or small pasta, such as orecchiette
  • 0.5 - 1 cup heavy cream
  • 5 oz fresh baby spinach
  • 0.5 cup Parmesan, grated

Method
 

Instructions
  1. Season the chicken: Place cubed chicken in a large mixing bowl, then season with 1 tsp Kosher salt, 1 tsp dried oregano, and 0.25 tsp black pepper. Toss well.
  2. Brown the chicken: Heat 2 Tbsp olive oil and 2 Tbsp butter in a large soup pot or dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 4-5 minutes. Use a slotted spoon to transfer to a plate.
  3. Sauté the aromatics: Add onion and celery to the pot. Season with 0.5 tsp Kosher salt and cook until translucent, about 3-5 minutes. Add sun-dried tomatoes, garlic, and tomato paste, stirring to dissolve the paste.
  4. Add the broth: Pour in 4 cups chicken broth, add the pesto, and the Parmesan rind (if using). Bring to a boil, then reduce heat and simmer for 10-15 minutes.
  5. Cook the gnocchi: Return the chicken to the pot and stir in the gnocchi. Cook for 3-5 minutes until the gnocchi float and are tender.
  6. Finish and serve: Stir in the heavy cream, baby spinach, and grated Parmesan. Adjust seasoning with salt and pepper to taste, then serve immediately.

Notes

Parmesan rind is optional but adds rich, cheesy flavor. Store rinds in the freezer for future use. If making ahead, prepare the soup base and add gnocchi, cream, and spinach just before serving.