Marry Me Chicken Gnocchi Soup

This marry me chicken gnocchi soup is rich, creamy, and packed with sun-dried tomatoes and pillowy gnocchi in every spoonful. It combines classic chicken gnocchi soup with the sweet, savory flavor of marry me chicken for a cozy dinner the whole family will love.

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Prep Time 10

Cook Time 40

Total Time 50

Course Soup

Cuisine Italian

Servings 1-cup servings

Calories 319 kcal

Equipment

Large pot, or Dutch Oven
Garlic press

Ingredients

2 tablespoons olive oil
1 large onion diced
3 medium carrots peeled and thinly sliced
3 medium celery stalks thinly sliced, leaves removed
6 cloves garlic pressed or minced
8 ounces sun-dried tomatoes drained and chopped
1 tablespoon Italian seasoning
1 teaspoon smoked paprika
¼ teaspoon crushed red pepper flakes
Salt & pepper to taste
2 tablespoons tomato paste
2 tablespoons all purpose flour
6 cups chicken broth
3 cups shredded chicken about 1¼ pounds
2 cups baby spinach
1 cup heavy cream
1 cup Parmesan cheese grated into a fine powder
1 pound gnocchi
garlic bread

Instructions

Heat olive oil in a large soup or stock pot under medium/high heat; add the onion, carrots, and celery and sauté until the veggies start to soften (about 5 minutes).
Add the minced garlic, sun-dried tomatoes, Italian seasoning, smoked paprika, red pepper flakes, salt, and pepper, and sauté for another minute.
Stir in the tomato paste and flour until combined, and cook while stirring for 1 minute.
Pour in chicken stock, scrape the pan, and stir to combine.
Reduce heat to low and simmer for 20 minutes, until the broth is slightly thickened and fragrant.
While the soup pot is simmering, fill a separate saucepan with salted water and heat to a boil. When the water boils, add the gnocchi and boil until they float. Then skim them out and add to the soup.
To the soup pot, add chicken, spinach, heavy cream, grated Parmesan, and simmer 10 minutes longer.
Serve immediately, topped with additional grated Parmesan cheese, fresh basil, and garlic bread.

Notes

Nutritional facts do not include garlic bread.

Leftovers should be eaten within 24 hours as gnocchi soaks up liquid as it sits and will become bloated and mushy. Store this recipe refrigerated in an airtight container, up to 3-5 days if the gnocchi is removed.

Nutrition

Keyword chicken, gnocchi, Parmesan cheese, soup, sun-dried tomatoes

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