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Rich and Creamy Marry Me Chicken Soup Recipe

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4 from 14 reviews

This Rich, Creamy Marry Me Chicken Soup is a comforting, flavorful dish featuring tender chicken, sun-dried tomatoes, and potato gnocchi simmered in a savory broth enriched with creamy pesto and Parmesan. Perfect for cozy dinners, this hearty soup combines easy steps with delicious ingredients to deliver a satisfying and indulgent meal.

Ingredients

Chicken

  • 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

Soup 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
  • 4 cups low-sodium chicken broth
  • 2 Tbsp pesto (store-bought or homemade)
  • 1 Parmesan rind (optional)

Pasta and Finish

  • 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, feel free to use more)
  • ½ cup Parmesan, grated

Instructions

  1. Season the chicken: Place the cubed chicken in a large mixing bowl and season with 1 tsp Kosher salt, 1 tsp dried oregano, and ¼ tsp freshly ground black pepper. Toss well to coat evenly.
  2. Brown the chicken: Heat 2 tablespoons of 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 and cook, stirring occasionally, until they are browned on all sides, about 4-5 minutes. The chicken will finish cooking later in the soup. Use a slotted spoon to transfer the browned chicken to a plate.
  3. Sauté the aromatics: In the same pot, add the diced onion and chopped celery. Season with ½ teaspoon Kosher salt and cook, stirring occasionally, for 3-5 minutes until the vegetables are translucent. Then add the chopped sun-dried tomatoes, finely chopped garlic, and tomato paste. Stir well, breaking up the tomato paste with a spatula until it dissolves into the mixture.
  4. Add the broth: Pour in 4 cups of low-sodium chicken broth, stirring in 2 tablespoons of pesto, and add the Parmesan rind if using. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook gently for 10-15 minutes to develop flavor.
  5. Cook the gnocchi and chicken: Return the browned chicken along with any accumulated juices to the pot. Stir in 16 ounces of dried potato gnocchi. Cook for 3-5 minutes or until the gnocchi begin to float to the top and are tender, indicating they are cooked through.
  6. Add cream and greens: Stir in ½ cup to 1 cup of heavy cream depending on desired richness, fresh baby spinach, and ½ cup of grated Parmesan cheese. Mix well until the spinach wilts and everything is heated through. Taste the soup and adjust seasoning with more Kosher salt or black pepper as needed.
  7. Serve: Ladle the soup into bowls and serve immediately. Optionally, sprinkle with additional Parmesan cheese for an extra layer of flavor.

Notes

  • Use the optional Parmesan rind to add a deeper umami flavor to the broth; remove it before serving.
  • If you prefer a lighter soup, use half the heavy cream or substitute with half-and-half.
  • Fresh spinach can be increased or swapped with kale or Swiss chard for variation.
  • Sun-dried tomatoes add a tangy richness; moist ones work best, but if using dry, rehydrate briefly in warm water.
  • Store leftovers in the refrigerator for up to 3 days; reheat gently to avoid overcooking the gnocchi.

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