This Marry Me Chicken Gnocchi Soup is rich, creamy, and packed with tender chicken, pillowy gnocchi, spinach, sun-dried tomatoes, Parmesan, and Italian herbs. It is a cozy, flavorful meal that is perfect for lunch or dinner and easy enough to make any day of the week.
Ingredients
- 450 g (1 lb) boneless, skinless chicken breast, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes, optional
- 4 cups chicken broth
- 1 cup heavy cream
- 450 g (16 oz) potato gnocchi
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- Salt and black pepper to taste
- Fresh parsley or basil, for garnish
Instructions
Heat the olive oil in a large pot over medium-high heat. Season the chicken with salt, black pepper, paprika, and Italian seasoning.
Add the chicken to the pot and cook for 5 to 7 minutes, stirring occasionally, until lightly browned and cooked through. Transfer the chicken to a plate.
In the same pot, add the chopped onion and cook for 2 to 3 minutes until softened.
Add the garlic, sun-dried tomatoes, and red pepper flakes. Cook for about 30 seconds, stirring constantly.
Pour in the chicken broth and heavy cream. Stir well and bring the mixture to a gentle simmer.
Add the gnocchi and cook for 3 to 5 minutes, or until tender and floating near the surface.
Return the cooked chicken to the pot and stir in the grated Parmesan cheese.
Add the spinach and cook for another 1 to 2 minutes, until wilted.
Taste and adjust the seasoning with salt and black pepper.
Serve hot, topped with extra Parmesan and fresh parsley or basil.
Tips
For a thicker soup, let it simmer for a few extra minutes before serving. If the soup becomes too thick, add a little more chicken broth. You can also use rotisserie chicken to save time; simply add it near the end so it only needs to heat through.
Comments
Post a Comment