Description of this recipe Marry Me Chicken Soup is a heartwarming and flavorful twist on the popular Marry Me Chicken dish. This soup combines tender chicken, pillowy gnocchi, sun-dried tomatoes, and a creamy, cheesy broth that’s sure to win anyone over. It’s the perfect comfort food for a chilly evening, offering a rich and satisfying experience in every spoonful.
Why you will love this recipe You’ll fall in love with Marry Me Chicken Soup because it’s incredibly delicious and surprisingly easy to make. The combination of sun-dried tomatoes, garlic, and Parmesan cheese creates a deeply savory and umami-rich flavor profile. The gnocchi adds a delightful chewiness, while the spinach provides a fresh, vibrant contrast. It’s a one-pot wonder that’s both comforting and impressive, making it perfect for a cozy night in or a casual dinner party. Plus, the recipe is versatile and can be easily adapted to suit your taste preferences.
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 dried potato gnocchi ½ – 1 cup heavy cream 5 oz fresh baby spinach ½ cup Parmesan, grated
Preparation:
Step 1: Season the Chicken In a medium bowl, combine the chicken pieces with 1 tsp of Kosher salt, dried oregano, and black pepper. Ensure the chicken is evenly coated with the seasonings. This step is crucial for developing a flavorful base for the soup. The oregano adds an earthy note, while the salt and pepper enhance the natural taste of the chicken.
Step 2: Brown the Chicken Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the butter is melted and the oil is shimmering, add the seasoned chicken pieces. Brown the chicken on all sides for about 4-5 minutes. Browning the chicken adds depth and richness to the soup, creating a delicious fond (browned bits) on the bottom of the pot. Remove the chicken from the pot and set aside. It doesn’t need to be fully cooked at this point, as it will continue to cook in the broth later.
Step 3: Sauté the Aromatics In the same pot, add the diced onion and chopped celery. Sauté over medium heat with the remaining ½ tsp of Kosher salt until the onion becomes translucent, about 3-5 minutes. Stir occasionally to prevent burning. The onion and celery create a flavorful foundation for the soup, releasing their aromatic compounds as they soften. Next, add the finely chopped garlic and sun-dried tomatoes. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant. The sun-dried tomatoes add a concentrated burst of sweetness and umami, complementing the garlic’s pungent aroma.
Step 4: Build the Broth Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly. This step helps to deepen the flavor of the tomato paste, adding a subtle sweetness and richness to the broth. Pour in the low-sodium chicken broth, scraping the bottom of the pot to deglaze and release any browned bits (fond). Add the pesto and Parmesan rind (if using). The pesto adds a vibrant herbaceousness and a hint of cheesiness, while the Parmesan rind infuses the broth with a deep, savory flavor. Bring the mixture to a simmer and let it cook for 10-15 minutes to allow the flavors to meld together.
Step 5: Combine and Cook Return the browned chicken to the pot. Stir in the dried potato gnocchi. Cook for 3-5 minutes, or until the gnocchi floats to the surface and becomes tender. The gnocchi absorbs the flavorful broth, becoming soft and pillowy.
Step 6: Finish the Soup Stir in the heavy cream, fresh baby spinach, and grated Parmesan cheese. Cook until the spinach wilts and the cheese melts, about 1-2 minutes. The heavy cream adds a luxurious creaminess to the soup, while the spinach provides a fresh, vibrant contrast. The grated Parmesan cheese adds a final touch of cheesiness and umami.
Step 7: Season and Serve Adjust the seasoning as needed with additional salt and pepper to taste. Remove the Parmesan rind before serving. Serve the Marry Me Chicken Soup immediately, garnished with extra Parmesan cheese if desired.
COOKING Rating: 5/5 Stars
Serving Suggestions: Serve hot with a sprinkle of fresh Parmesan cheese and a side of crusty bread for dipping. Pairs well with a light salad or a grilled cheese sandwich. For a more substantial meal, serve over a bed of creamy polenta or mashed potatoes.
Tips: To make ahead, prepare the soup through step 4 and store in the refrigerator for up to 2 days. Add the gnocchi, heavy cream, spinach, and Parmesan cheese just before serving. For a spicier kick, add a pinch of red pepper flakes to the soup. If you don’t have sun-dried tomatoes on hand, you can substitute with roasted red peppers. Use store-bought rotisserie chicken to save time. If you don’t have heavy cream, you can substitute with half-and-half or milk, but the soup will be less creamy.
Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes
Nutritional Information: Calories: Approximately 450-550 per serving (estimated) Protein: 30-35g per serving (estimated) Sodium: Varies depending on broth used, approximately 700-900mg per serving (estimated)
Conclusion Marry Me Chicken Soup is a delightful and comforting dish that’s perfect for any occasion. With its rich and creamy broth, tender chicken, and pillowy gnocchi, it’s sure to become a family favorite. The combination of flavors and textures is simply irresistible, making it a soup you’ll want to make again and again. Whether you’re looking for a quick and easy weeknight meal or a special dish to impress your loved ones, Marry Me Chicken Soup is the perfect choice.
5 Questions and Answers About This Recipe
Question 1: Can I use chicken thighs instead of chicken breasts? Answer: Yes, you can definitely use chicken thighs instead of chicken breasts. Chicken thighs are more flavorful and tend to stay more moist during cooking. Just be sure to cut them into 1-inch pieces and brown them as instructed in the recipe.
Question 2: Can I make this soup vegetarian? Answer: Absolutely! To make this soup vegetarian, omit the chicken and use vegetable broth instead of chicken broth. You can also add extra vegetables like mushrooms, zucchini, or bell peppers to add more substance to the soup.
Question 3: Can I freeze this soup? Answer: While you can freeze this soup, the texture of the gnocchi may change slightly after thawing. If you plan to freeze the soup, it’s best to add the gnocchi just before serving. Allow the soup to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 2-3 months.
Question 4: What can I use if I don’t have heavy cream? Answer: If you don’t have heavy cream on hand, you can substitute with half-and-half or whole milk. However, keep in mind that the soup will be less creamy. You can also add a tablespoon of cream cheese or mascarpone cheese for added richness.
Question 5: Can I add other vegetables to this soup? Answer: Yes, feel free to add other vegetables to this soup to customize it to your liking. Some great additions include carrots, peas, green beans, or corn. Add the vegetables along with the gnocchi to ensure they cook through properly.
