Marry Me Chicken Soup

4.75 from 35 votes

Get ready to fall in love with this Marry Me Chicken Soup! It's packed with tender chicken, pillowy gnocchi, sun-dried tomatoes, a handful of fresh spinach, and a splash of cream. It’s the perfect blend of rich flavors—made in one pot and easy to prep.

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Prep Time5

Cook Time25

Total Time30

Servings:

Author: Molly

INGREDIENTS

1 (8-ounce) jar sun dried tomatoes roughly chopped, plus 2 Tablespoons of the oil
1 1/2 lbs chicken breasts cubed
1 teaspoon Kosher salt and pepper to taste
1 small yellow onion diced
4 cloves garlic minced
4 Tablespoons tomato paste
2 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
6 cups chicken broth
12-16 ounces gnocchi gluten-free if needed
3/4 cup heavy cream
1/4 cup parmesan cheese plus the rind, optional
5 cups baby spinach chopped
Fresh basil, parmesan cheese, or red pepper flakes for topping

INSTRUCTIONS

Season chicken breast with salt and pepper. Heat the oil from sun dried tomatoes in a large soup pot over medium high heat. Add the chicken and cook for 4-5 minutes, until golden brown and heated through. Transfer to a bowl or plate.
1 1/2 lbs chicken breasts, 1 teaspoon Kosher salt and pepper to taste, 1 (8-ounce) jar sun dried tomatoes
Turn the heat down to medium and add butter to melt. Add the onion and garlic and cook for 2-3 minutes to soft. Stir in the tomato paste, sun dried tomatoes, Italian seasoning, and red pepper flakes. Stir and cook until the tomato paste coats the onions and becomes slightly rich in color.
1 small yellow onion, 4 cloves garlic, 4 Tablespoons tomato paste, 1 (8-ounce) jar sun dried tomatoes, 2 teaspoon Italian seasoning, 1/2 teaspoon red pepper flakes
Pour in 6 cups of chicken broth and add the parmesan rind. Bring it to a boil over high heat then reduce the heat to low and simmer for 8-10 minutes.
6 cups chicken broth
Add the gnocchi to the soup and cook until tender, 3-4 minutes. The soup will be somewhat thick but the gnocchi should float to the top when it's cooked. Remove the parmesan rind if using (it will be mostly melted).
12-16 ounces gnocchi
Add the cooked chicken back to the soup along with the heavy cream, parmesan cheese, and spinach. Cook over medium-low until the spinach wilts and the cheese is melted. Taste and add more salt and pepper as needed. Adjust the consistency with more broth or cream as needed.
3/4 cup heavy cream, 1/4 cup parmesan cheese, 5 cups baby spinach

Notes

Dairy-Free. use plant based butter or olive oil instead of butter, swap the heavy cream for coconut cream and use nutritional yeast instead of parmesan cheese.

Gluten-Free. I like Dellalo gluten-free gnocchi the best!

Rotisserie Chicken. Skip the step of searing the chicken and shred leftover rotisserie chicken. Stir it in at the end of the recipe with the spinach.

Refrigerate: Store leftovers in an airtight container and store it in the refrigerator for 3-4 days.

Freeze: To freeze the soup, allow it to cool to room temperature and then transfer it to a freezer-safe container. Make sure to leave some headspace to allow for expansion as the soup freezes. It freezes well for up to 3 months.

Reheat: Thaw overnight in the refrigerator (if frozen) then reheat it on the stovetop or in the microwave. If the soup has thickened up too much during storage, add a little bit of water or broth to thin it out.

Nutrition

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