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Rich and Creamy Marry Me Chicken Soup Recipe

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Rich, Creamy Marry Me Chicken Soup is a comforting and flavorful dish featuring tender chicken, sun-dried tomatoes, fresh spinach, and tender gnocchi in a creamy, pesto-infused broth. This hearty soup combines sautéed aromatics and a touch of Parmesan for a delicious and satisfying meal perfect for cooler days or anytime you crave a creamy, savory soup.

Ingredients

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 Base

  • 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 and Finishing Ingredients

  • 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 (half of a large bag, more if desired)
  • ½ cup Parmesan, grated

Instructions

  1. Season the chicken: Place the 1-inch cubed chicken pieces in a large mixing bowl. Season with 1 teaspoon Kosher salt, 1 teaspoon dried oregano, and ¼ teaspoon freshly ground black pepper. Toss the chicken well to evenly coat the pieces with the seasonings.
  2. Brown the chicken: Heat 2 tablespoons of extra virgin 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 in a single layer. Cook, stirring occasionally, until the chicken is browned on all sides, about 4 to 5 minutes. The chicken will finish cooking later in the soup. Use a slotted spoon to transfer the browned chicken to a plate, leaving the fat in the pot.
  3. Sauté the aromatics: To the same pot, add the diced onion and finely chopped celery. Season with ½ teaspoon Kosher salt. Cook over medium heat, stirring occasionally, until the vegetables become translucent and soft, about 3 to 5 minutes. Then add the finely chopped sun-dried tomatoes, chopped garlic, and tomato paste. Stir well, breaking up the tomato paste with a spatula to help it dissolve and coat the vegetables evenly.
  4. Add the broth and simmer: Pour in 4 cups of low-sodium chicken broth followed by 2 tablespoons of pesto. Add the Parmesan rind if using for added depth of flavor. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 10 to 15 minutes to meld the flavors.
  5. Cook the gnocchi and finish the soup: Return the browned chicken along with any juices accumulated on the plate back into the pot. Stir in the dried potato gnocchi. Continue cooking for 3 to 5 minutes, or until the gnocchi float to the surface and are tender. Stir in ½ cup of heavy cream (or up to 1 cup for a creamier texture), fresh baby spinach, and grated Parmesan cheese. Cook just until the spinach wilts, then taste and adjust seasoning with additional Kosher salt or black pepper as needed.
  6. Serve: Divide the soup among bowls and serve immediately. Garnish with additional grated Parmesan cheese if desired for extra richness and flavor.

Notes

  • Using a Parmesan rind adds extra savory depth but is optional.
  • Gnocchi can be substituted with small pasta shapes like orecchiette if preferred.
  • Adjust the quantity of heavy cream to your preference for creaminess.
  • Feel free to add extra baby spinach for more greens.
  • This soup is best enjoyed fresh but can be refrigerated for up to 3 days and gently reheated.

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