Description
Marry Me Chicken Gnocchi Soup is a rich and creamy soup featuring tender chicken breasts, pillowy gnocchi, sun-dried tomatoes, fresh spinach, and a blend of Italian herbs. Cream cheese and parmesan add luscious creaminess, making this hearty soup both comforting and flavorful, perfect for a satisfying meal.
Ingredients
Base and Aromatics
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1/2 cup sun-dried tomatoes packed in oil + 2 tbsp of oil
- 4 cloves garlic, minced
- 1/4 cup tomato paste
- 1/4 cup fresh basil, chopped
- 2 tsp Italian seasoning
- 1 tsp red pepper flake
- 1 tsp salt
- 1/2 tsp pepper
Protein and Broth
- 3 large chicken breasts, uncooked
- 8 cups chicken broth
Dairy and Creaminess
- 8 oz cream cheese, softened and room temperature, broken into small chunks
- 1 cup whole milk
- 1 cup freshly grated parmesan cheese
Acid and Pasta
- 2 tbsp red wine vinegar
- 1 lb packed gnocchi
- 1 cup small uncooked pasta noodles (ditalini or elbow macaroni)
Greens and Garnish
- 4 oz fresh spinach
- More fresh basil (for topping)
- More parmesan cheese (for topping)
Instructions
- Heat Aromatics: In a large dutch oven, heat olive oil over medium-high heat. Once hot, add diced onion and cook for 5 minutes until translucent.
- Add Sun-Dried Tomatoes and Garlic: Roughly chop sun-dried tomatoes and add them along with their oil to the onions. Cook for 2-3 more minutes, then add minced garlic and cook for an additional minute until fragrant.
- Incorporate Seasonings: Stir in tomato paste, chopped fresh basil, Italian seasoning, red pepper flakes, salt, and pepper, mixing well to combine all flavors.
- Add Chicken and Broth: Place chicken breasts on top of the sautéed mixture and immediately pour in chicken broth. Bring to a boil, then reduce heat and cook chicken for about 12 minutes or until the internal temperature reaches 160°F. Remove chicken breasts and place them on a separate plate.
- Add Cream Cheese and Dairy: Add cream cheese chunks, whole milk, red wine vinegar, and parmesan cheese to the pot. Using a whisk, stir to help break up the cream cheese and create a smooth, creamy mixture. Let the soup simmer for a few minutes.
- Shred Chicken: While the soup simmers, shred the cooked chicken or cut it into small bite-sized pieces.
- Add Chicken, Gnocchi, and Pasta: Return the shredded chicken to the pot. Then add gnocchi and small pasta noodles. Bring the soup to a boil and cook for 12 minutes, stirring often to prevent sticking.
- Add Spinach and Simmer: Stir in fresh spinach and reduce heat to medium-low. Let the soup simmer for 20 minutes, stirring occasionally to meld flavors.
- Garnish and Serve: Top the soup with extra fresh basil and parmesan cheese before serving for added flavor and presentation. Enjoy your hearty, creamy Marry Me Chicken Gnocchi Soup!
Notes
- Ensure the chicken is cooked through by checking that it reaches an internal temperature of 160°F.
- Using whole milk enhances the creamy texture but you can substitute with half-and-half for richer soup or a lower-fat milk for lighter options.
- To make the soup spicier, increase the red pepper flakes to taste.
- Gnocchi and small pasta can be substituted with gluten-free alternatives if needed.
- Fresh basil added at the end intensifies the herbal aroma and freshens the flavor profile.
- For easier shredding, let the chicken rest for a few minutes after cooking.
