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Marry Me Chicken Soup Recipe

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3.8 from 1 review

Marry Me Chicken Soup is a comforting and flavorful one-pot meal featuring tender seared chicken breasts, pillowy gnocchi, sun-dried tomatoes, fresh spinach, and a creamy tomato broth infused with parmesan cheese. This hearty soup combines rich Italian seasonings with a touch of heat from red pepper flakes, making it perfect for a cozy dinner that’s quick to prepare and satisfying to enjoy.

Ingredients

Chicken and Tomato Base

  • 1 (8-ounce) jar sun dried tomatoes, roughly chopped, plus 2 Tablespoons of the oil
  • 1 1/2 lbs chicken breasts, cubed
  • 2 Tbsp unsalted butter
  • 1 teaspoon Kosher salt
  • Black 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

Soup and Finishing Ingredients

  • 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 (optional)

Instructions

  1. Season and cook chicken: Season the cubed chicken breasts with kosher salt and black pepper. Heat the sun-dried tomato oil in a large soup pot over medium-high heat. Add the chicken and sear for 4-5 minutes until golden brown and cooked through. Remove the chicken from the pot and set aside.
  2. Sauté aromatics and build flavor: Reduce heat to medium and melt the butter in the pot. Add diced onion and minced garlic, cooking for 2-3 minutes until softened and fragrant. Stir in the tomato paste, chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes, cooking until the tomato paste coats the onions and darkens slightly, enhancing the depth of flavor.
  3. Add broth and simmer: Pour in 6 cups of chicken broth and add the parmesan rind if using. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer gently for 8-10 minutes to develop the soup base.
  4. Cook gnocchi: Add the gnocchi directly into the simmering soup. Cook for 3-4 minutes until the gnocchi rises to the surface and is tender. Remove and discard the parmesan rind at this stage.
  5. Finish soup: Return the cooked chicken to the pot. Stir in the heavy cream, parmesan cheese, and chopped spinach. Cook over medium-low heat until the spinach wilts and the cheese is melted, blending all flavors together. Taste and adjust seasoning with salt and pepper as needed. Add more broth or cream to adjust the consistency if desired.
  6. Serve: Ladle the soup into bowls and garnish with fresh basil, extra parmesan cheese, or a sprinkle of red pepper flakes as preferred.

Notes

  • Dairy-Free option: Use plant-based butter or olive oil instead of butter, substitute heavy cream with coconut cream, and replace parmesan cheese with nutritional yeast.
  • Gluten-Free: Use gluten-free gnocchi such as Dellalo gluten-free gnocchi.
  • Rotisserie Chicken shortcut: Skip searing the chicken and use shredded leftover rotisserie chicken. Add it at the final step with spinach.
  • Refrigerate: Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • Freeze: Cool soup to room temperature before transferring to a freezer-safe container. Leave space for expansion. Freezes well up to 3 months.
  • Reheat: Thaw overnight in refrigerator if frozen. Reheat gently on stovetop or microwave, thinning with broth or water if soup has thickened too much.

Find it online: https://bitezly.com/marry-me-chicken-soup-recipe/