Rich, Creamy Marry Me Chicken Soup Recipe
This Rich, Creamy Marry Me Chicken Soup is a comforting and flavorful dish featuring tender browned chicken simmered in a savory broth with sun-dried tomatoes, pesto, and Parmesan cheese. Creamy gnocchi and fresh baby spinach add heartiness and color, making it an elegant yet easy-to-make soup perfect for cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
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
Sauté 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
Soup Liquid & Additions
- 4 cups low-sodium chicken broth
- 2 Tbsp pesto (store-bought or homemade)
- 1 Parmesan rind (optional)
- 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, more optional)
- ½ cup Parmesan, grated
Instructions
- Season the chicken. Place cubed chicken in a large mixing bowl, then season with 1 tsp Kosher salt, 1 tsp dried oregano, and ¼ tsp black pepper. Toss well to coat evenly.
- Brown the chicken. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large soup pot or Dutch oven over medium-high heat. When hot, add the chicken and cook, stirring occasionally, until browned on all sides, about 4-5 minutes. The chicken will finish cooking in the soup. Use a slotted spoon to transfer chicken to a plate.
- Sauté the aromatics. To the same pot, add diced onion and celery. Season with ½ tsp Kosher salt, then cook, stirring occasionally, until translucent, about 3-5 minutes. Add chopped sun-dried tomatoes, garlic, and tomato paste. Stir well, breaking up the paste with a spatula to dissolve it into the mixture.
- Add the broth. Pour in 4 cups chicken broth, then stir in pesto and add the Parmesan rind if using. Bring the mixture to a boil, then reduce heat and simmer gently for 10-15 minutes, allowing flavors to meld.
- Cook the gnocchi with chicken. Return the browned chicken and any accumulated juices to the soup, then stir in the dried potato gnocchi. Cook for 3-5 minutes, or until the gnocchi float to the top and are tender.
- Add cream and greens. Stir in ½ cup heavy cream (or up to 1 cup for a richer soup), fresh baby spinach, and grated Parmesan cheese. Taste and adjust seasoning with additional Kosher salt or black pepper as desired.
- Serve. Divide the soup between bowls and serve immediately, offering additional Parmesan cheese on the side if preferred.
Notes
- Using a Parmesan rind adds extra depth to the broth but is optional.
- You can substitute small pasta like orecchiette if gnocchi are unavailable.
- Adjust cream quantity depending on your desired soup richness.
- Fresh baby spinach can be increased for extra greens.
- For less salt, adjust the added Kosher salt accordingly.
Keywords: Marry Me Chicken Soup, creamy chicken soup, chicken gnocchi soup, Italian chicken soup, easy chicken soup, comfort food soup
