Description
Marry Me Chicken Soup is a hearty and flavorful dish combining tender chicken, sun-dried tomatoes, tender gnocchi, and fresh spinach in a creamy tomato-infused broth. Perfect for a comforting meal, this soup balances savory notes with a hint of spice from red pepper flakes and an Italian seasoning blend. It’s versatile, easy to make, and ideal for family dinners or meal prepping.
Ingredients
Units
Scale
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
- 1 teaspoon kosher salt
- Black pepper to taste
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 4 Tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes
Soup Liquids and Add-ins
- 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
Toppings (Optional)
- Fresh basil
- Extra parmesan cheese
- Red pepper flakes
Instructions
- Season and Sear Chicken: Season the cubed chicken breasts with kosher salt and black pepper. Heat the oil reserved from the sun-dried tomatoes in a large soup pot over medium-high heat. Add the chicken pieces and cook for 4-5 minutes until golden brown and cooked through. Remove the chicken from the pot and set aside.
- Sauté Aromatics and Develop Flavor: Reduce the heat to medium and add butter to the pot to melt. 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. Cook while stirring until the tomato paste coats the onions and develops a richer color.
- Simmer Broth: Pour in the chicken broth and add the parmesan rind, if using. Raise the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer gently for 8-10 minutes to allow flavors to meld.
- Cook Gnocchi: Add the gnocchi to the simmering soup and cook for 3-4 minutes until the gnocchi float to the surface and are tender. Remove the parmesan rind at this stage if it was added.
- Finish Soup with Cream, Cheese, Spinach, and Chicken: Return the cooked chicken to the pot. Stir in heavy cream, grated parmesan cheese, and chopped baby spinach. Cook over medium-low heat until the spinach wilts and the cheese melts. Taste and adjust seasoning with additional salt and pepper as needed. Adjust soup consistency with extra broth or cream, if desired.
Notes
- Dairy-Free Variation: Substitute plant-based butter or olive oil for butter, use coconut cream in place of heavy cream, and swap parmesan cheese for nutritional yeast.
- Gluten-Free Option: Use gluten-free gnocchi such as Dellalo brand.
- Rotisserie Chicken Shortcut: Instead of searing raw chicken, shred leftover rotisserie chicken and add it at the end with the spinach.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days.
- Freezing: Cool soup to room temperature and store in freezer-safe containers with headspace for expansion. Freezes well for up to 3 months.
- Reheating: Thaw overnight in refrigerator if frozen. Reheat gently on stovetop or microwave, adding water or broth to thin if soup has thickened.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
