Marry Me Chicken Gnocchi Soup

Ingredients

• 3 chicken breasts
• 2 tbsp sun-dried tomato oil (Oil from the jar)
• 1 tbsp seasoning salt (For seasoning the chicken)
• 1 tbsp paprika (For seasoning the chicken)
• 1 tbsp garlic powder (For seasoning the chicken)
• 2 tsp Italian seasoning (For seasoning the chicken)
• 2 tsp black pepper (For seasoning the chicken)
• 4 tbsp olive oil (For cooking the soup)
• 1.5 cup yellow onion (Diced)
• 1 cup celery (Diced)
• 1 cup carrots (Diced)
• 10 garlic (Cloves, sliced)
• 0.333 cup sun-dried tomatoes (Chopped)
• 1 tsp salt (For the soup base)
• 2 tsp black pepper (For the soup base)
• 2 tsp Italian seasoning (For the soup base)
• 2 bay leaves (For the soup base)
• 2 tsp chili flakes (Optional; for the soup base)
• 2 tbsp tomato paste
• 5 cup chicken stock or broth
• 1.5 cup heavy cream (Room temperature)
• 1 lb gnocchi
• 1 cup fresh spinach (Use 1–2 cups)
• 3 tbsp fresh basil (Chopped; reserve more for finishing if desired)
• 1 tbsp fresh thyme (Chopped)
• 0.75 cup Parmesan cheese (Freshly grated)
• 1 Parmesan rind (Optional)
• 0.5 lemon juice (Juice of ½ lemon)
• black pepper (For finishing)
• chili flakes (For finishing, optional)
• Parmesan cheese (Extra, for finishing)
• fresh basil (More, for finishing)
• buttered bread (Warm, for serving; quantity not specified)

Steps

1. 1

   Toss the chicken breasts with the sun-dried tomato oil, seasoning salt, paprika, garlic powder, Italian seasoning, and black pepper. Let the chicken marinate for as long as desired; the source notes it can go straight into the pot.

2. 2

   Heat the 4 tablespoons olive oil in a large Dutch oven over medium-high heat.

3. 3

   Add the seasoned chicken and cook until nicely browned on both sides. The chicken should not yet be cooked through. Remove it from the pot and set it aside.

4. 4

   Reduce the heat to medium. In the same pot, add the onion, celery, carrots, sun-dried tomatoes, garlic, salt, black pepper, Italian seasoning, bay leaves, and optional chili flakes.

5. 5

   Cook the vegetables and seasonings for 8–10 minutes, stirring occasionally, until the vegetables are soft.

6. 6

   Stir in the tomato paste and cook for 2 minutes.

7. 7

   Pour in the chicken stock or broth and bring the soup to a gentle simmer. Simmer for 15 minutes.

8. 8

   While the soup simmers, chop or shred the reserved chicken.

9. 9

   Add the chopped or shredded chicken back to the pot, then slowly stir in the room-temperature heavy cream. Simmer for another 5 minutes.

10. 10

    Add the gnocchi, grated Parmesan, optional Parmesan rind, spinach, basil, and thyme. Squeeze in the lemon juice.

11. 11

    Simmer for 5–10 minutes, until the gnocchi and spinach are cooked through.

12. 12

    Ladle the soup into bowls. Finish with black pepper, chili flakes, extra Parmesan, and more basil. Serve with warm buttered bread.

Notes

The source does not specify an exact amount of finishing toppings or buttered bread. It also does not provide a specific chicken doneness temperature; ensure the chicken is fully cooked before serving. The source says the chili flakes and Parmesan rind are optional.

Nutrition per serving

• main
• soup
• one-pot
• Italian-inspired
• creamy
• chicken
• gnocchi
• comfort food