Creamy Marry Me Chicken Soup

Introduction

From the moment I first tried this Rich, Creamy Marry Me Chicken Soup, I knew it would become a staple in our household. The flavors meld beautifully, creating a comforting bowl that warms the soul. My family raved about the tender chicken, creamy broth, and the delightful hints of sun-dried tomatoes and pesto. It quickly turned into a favorite, often requested for cozy dinners and gatherings. If you’re looking for a dish that can impress and satisfy, this is the one!

Ingredients

• 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
• 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)
• 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)
• ½ cup Parmesan, grated

Instructions

1. Season the Chicken: Place the cubed chicken in a large mixing bowl. Season with 1 tsp Kosher salt, 1 tsp dried oregano, and ¼ tsp black pepper. Toss well to coat evenly.
2. Brown the Chicken: In a large soup pot or Dutch oven, heat 2 Tbsp olive oil and 2 Tbsp butter over medium-high heat. Once hot, add the seasoned chicken and cook, stirring occasionally, until browned on all sides (about 4-5 minutes). Use a slotted spoon to transfer the chicken to a plate.
3. Sauté the Aromatics: In the same pot, add 1 diced onion and 2 sticks of diced celery. Season with ½ tsp Kosher salt and cook, stirring occasionally, until the onion becomes translucent (about 3-5 minutes). Add ½ cup chopped sun-dried tomatoes, 4 cloves of chopped garlic, and 2 Tbsp tomato paste. Stir, breaking up the paste to help it dissolve.
4. Add the Broth: Pour in 4 cups of low-sodium chicken broth, 2 Tbsp pesto, and the Parmesan rind (if using). Bring the mixture to a boil, then reduce to a simmer for 10-15 minutes.
5. Cook the Gnocchi: Return the cooked chicken to the soup (along with any juices). Stir in 16 oz dried potato gnocchi and cook for 3-5 minutes, or until the gnocchi float to the top and are tender.
6. Add Cream: Stir in ½ cup heavy cream (or up to 1 cup for a creamier soup), 5 oz baby spinach, and ½ cup grated Parmesan cheese. Taste and adjust seasoning as needed, adding more salt or black pepper if desired. Divide into bowls and serve immediately with additional Parmesan, if wanted.

Nutrition Facts

• Servings: 4-6
• Calories per serving: Approximately 450 calories

Preparation Time

• Total Time: 40-50 minutes
• Prep Time: 15 minutes
• Cook Time: 25-35 minutes

How to Serve

• Serve hot in bowls.
• Garnish with additional grated Parmesan.
• Pair with crusty bread for dipping.
• Offer a side salad for a complete meal.
• Enjoy with a glass of white wine for a cozy dinner.

Additional Tips

1. Chicken Alternatives: Use thighs for a richer flavor.
2. Vegetable Boost: Add carrots or bell peppers for extra veggies.
3. Make it Spicy: Add red pepper flakes for heat.
4. Gluten-Free Option: Substitute gnocchi with gluten-free pasta.
5. Herb Freshness: Use fresh basil instead of pesto for a vibrant twist.

Recipe Variations

• Creamy Mushroom Gnocchi Soup: Add sautéed mushrooms for an earthy flavor.
• Spinach and Kale: Replace baby spinach with kale for added nutrients.
• Lemon Zest: Add lemon zest for a bright flavor contrast.
• Mediterranean Twist: Include olives and feta cheese for a Mediterranean flair.

Serving Suggestions

• Pair with garlic bread for a filling meal.
• Serve alongside a light, crisp salad.
• Top with fresh herbs like basil or parsley for extra freshness.

Freezing and Storage

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

FAQ Section

1. Can I use frozen chicken?
   • Yes, just ensure it’s fully cooked before serving.
2. Is this soup gluten-free?
   • Use gluten-free gnocchi or pasta for a gluten-free version.
3. Can I make this soup ahead of time?
   • Yes, but add the gnocchi fresh to prevent it from becoming mushy.
4. What can I substitute for heavy cream?
   • Use half-and-half or a non-dairy alternative like coconut milk.
5. How do I make homemade pesto?
   • Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil.
6. Can I use other types of pasta?
   • Yes, small shapes like orecchiette or shells work well.
7. Is it necessary to use a Parmesan rind?
   • No, but it adds depth of flavor to the broth.
8. Can I omit the cream?
   • Yes, for a lighter soup, just skip the cream.
9. How do I store leftovers?
   • In an airtight container in the fridge for up to 3 days.
10. What’s the best way to reheat this soup?
    • Reheat gently on the stove, adding a splash of broth if needed.

Conclusion

This Rich, Creamy Marry Me Chicken Soup is more than just a meal; it’s a comforting experience that brings families together. With its creamy texture, rich flavors, and a hint of indulgence, it’s sure to become a cherished recipe in your kitchen. Whether it’s a chilly evening or a special gathering, this soup promises to impress and satisfy. Try it out, and you might just find yourself saying, “Marry Me!” to this delightful dish!

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