Description
A soul-warming, restaurant-worthy soup inspired by the viral Marry Me Chicken recipe. This creamy chicken soup blends sun-dried tomatoes, gnocchi, Parmesan, and pesto into a cozy, flavor-packed bowl that’s ready in just 30 minutes. Perfect for chilly evenings or impressing guests with minimal effort.
Ingredients
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1 lb boneless skinless chicken breasts, cut into 1-inch pieces
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1½ tsp Kosher salt, divided
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1 tsp dried oregano
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¼ tsp freshly ground black pepper
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2 Tbsp extra virgin olive oil
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2 Tbsp unsalted butter
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1 medium sweet onion, diced
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2 sticks celery, finely chopped
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½ cup sun-dried tomatoes, finely chopped
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4 cloves garlic, finely chopped
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2 Tbsp tomato paste
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4 cups low-sodium chicken broth
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2 Tbsp pesto (store-bought or homemade)
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1 Parmesan rind (optional)
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16 oz dried potato gnocchi
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½–1 cup heavy cream
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5 oz fresh baby spinach
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½ cup Parmesan, grated
Instructions
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Season chicken with 1 tsp salt, oregano, and pepper. Mix to coat.
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Heat olive oil and butter in a Dutch oven over medium-high heat. Brown chicken for 4–5 minutes. Remove and set aside.
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In the same pot, sauté onion and celery with remaining salt for 3–5 minutes until softened.
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Add sun-dried tomatoes, garlic, and tomato paste. Stir until aromatic.
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Pour in chicken broth, pesto, and Parmesan rind. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
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Return chicken and juices to the pot. Add gnocchi and cook for 3–5 minutes until they float.
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Stir in heavy cream, spinach, and grated Parmesan. Adjust seasoning if needed.
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Serve hot with extra Parmesan and crusty bread.
Notes
Substitute gnocchi with small pasta like orecchiette or tortellini if needed.
Parmesan rind is optional; the grated cheese adds plenty of flavor alone.
Lighten the soup by using half-and-half instead of heavy cream.
Add a splash of white wine before adding broth for extra depth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American