Marry Me Chicken Soup
Servings: 6
Calories: 369kcal
Craving a comforting, warm dish that’s quick and easy to make? This Marry Me Chicken Gnocchi Soup is made with tender chicken, pillowy gnocchi, and a flavorful, creamy broth. Seriously, it’s so delicious you might just hear wedding bells.
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Ingredients
- 1.25 lb. boneless chicken breast
- 1/2 tsp each salt & black pepper
- 2 Tbsp olive oil (30g) *from sun dried tomatoes jar
- 1 Tbsp butter (14g)
- 1 small yellow onion (160g) chopped
- 4 small cloves garlic minced
- 4 Tbsp tomato paste (62g)
- 1/3 cup sun dried tomatoes (42g) drained & chopped
- 1 tsp Italian seasoning
- 5 cups/40 oz. chicken broth I used 24 oz. broth & 16 oz. water
- 12 oz. potato gnocchi mini or regular
- 1/3 cup heavy cream (80g)
- 3 cups baby spinach (85g) torn or roughly chopped
- 2 Tbsp fresh grated parmesan (14g) plus more for serving
Instructions
- Pat chicken dry with a paper towel and cut into 1/2-3/4-inch pieces. Season with salt and pepper.
- Heat olive oil in a large dutch oven or deep heavy bottom pot over medium heat. Once hot, add chicken in a single layer without touching (cook in batches if needed). Saute until chicken is golden brown and cooked through, about 5 minutes. Transfer to a plate and set aside.
- Add the butter, onions and garlic. Saute for 3-4 minutes, stirring frequently with a wooden spoon.
- Add the tomato paste, chopped sun dried tomatoes and Italian seasoning; stir until onions are coated. Pour in the chicken broth. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
- Add the gnocchi and cook for 2-4 minutes or until cooked through and floating to the top.
- Stir in the heavy cream, baby spinach, grated parmesan and cooked chicken. Taste soup and season with salt and pepper as needed. Add a little sugar if needed to balance acidity.
- Serve hot with a sprinkle of parmesan and a few cracks black pepper and enjoy!
Notes
Store leftover soup in an airtight container in the fridge for 3-4 days.
To freeze, let soup cool completely. Then store in a freezer-safe container or bag and freeze for up to 3 months. Let thaw overnight then reheat on the stovetop or microwave.
The soup will absorb some of the broth as it sits so feel free to add a little bit of chicken broth (or water) to thin it back out to your desired consistency.
Nutrition
Serving: 1.5 cup (354g) | Calories: 369kcal | Carbohydrates: 28.6g | Protein: 26.4g | Fat: 16.5g | Saturated Fat: 6.8g | Cholesterol: 120.5mg | Sodium: 1051.2mg | Potassium: 594.4mg | Fiber: 2.9g | Sugar: 3.8g