Why Make This Recipe
Marry Me Chicken Gnocchi Soup is a cozy and comforting dish that’s perfect for any time of the year. Its creamy texture and rich flavors make it irresistible. Not only does this soup warm you up, but it also brings a touch of romance to your dining table. Whether you’re cooking for a special occasion or just a weeknight dinner, this soup is sure to impress. Plus, it’s simple to make!
How to Make Marry Me Chicken Gnocchi Soup
Ingredients:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 garlic cloves, minced
- 1/3 cup chopped sun-dried tomatoes
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 pound potato gnocchi
- 2 cups baby spinach
- 1/4 cup chopped fresh basil
Directions:
- Season the chicken breasts with salt and pepper. In a large pot, heat the olive oil over medium heat and sear the chicken until cooked through. Remove the chicken and dice it into pieces.
- In the same pot, sauté the minced garlic and sun-dried tomatoes until fragrant. Stir in the Italian seasoning and red pepper flakes.
- Add the chicken broth and bring the mixture to a simmer. Return the diced chicken to the pot.
- Pour in the heavy cream and add the grated Parmesan. Stir until the soup is creamy and well combined.
- Add the gnocchi and cook for about 5 minutes or until tender.
- Stir in the baby spinach and basil just before serving.
- Ladle the soup into bowls and garnish with extra Parmesan and a sprinkle of black pepper.
How to Serve Marry Me Chicken Gnocchi Soup
Serve Marry Me Chicken Gnocchi Soup hot, straight from the pot. Pair it with some crusty bread or a simple side salad for a full meal. You can also sprinkle some fresh basil and extra Parmesan on top for an added touch.
How to Store Marry Me Chicken Gnocchi Soup
To store the soup, let it cool completely and then transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to store it longer, consider freezing it. Make sure to let it cool, then place it in a freezer-safe container. It can last for about 2-3 months in the freezer. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.
Tips to Make Marry Me Chicken Gnocchi Soup
- Make sure your chicken is cooked through before you remove it from the pot.
- Stir the soup well after adding the cream and cheese to ensure a smooth texture.
- If you like it spicy, feel free to add more red pepper flakes.
- You can also add vegetables like carrots or peas for extra nutrition.
Variation
If you want to use a different type of pasta, feel free to swap out the gnocchi for any other small pasta. You can also replace the chicken with cooked shrimp or sausage for a different flavor.
FAQs
Can I use frozen gnocchi?
Yes, you can use frozen gnocchi. Just add it directly to the pot and it will cook in the soup.
Is there a way to make this soup lighter?
You can use half-and-half instead of heavy cream and reduce the amount of cheese if you want a lighter version.
Can I add more vegetables to this soup?
Absolutely! Feel free to add vegetables like zucchini or bell peppers for extra taste and nutrition. Just sauté them with the garlic and sun-dried tomatoes.
Marry Me Chicken Gnocchi Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil For sautéing
- 1 pound boneless skinless chicken breasts Cook until fully done
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced For flavoring
- 1/3 cup chopped sun-dried tomatoes Adds sweetness and texture
- 4 cups chicken broth Base liquid for the soup
- 1 teaspoon Italian seasoning For added flavor complexity
- 1/4 teaspoon red pepper flakes Adjust to taste for spice
- 1 cup heavy cream For a creamy texture
- 1/2 cup grated Parmesan cheese Adds richness
- 1 pound potato gnocchi Main carbohydrate component
- 2 cups baby spinach Fresh greens for garnish
- 1/4 cup chopped fresh basil Adds freshness
Instructions
Preparation
- Season the chicken breasts with salt and pepper.
- In a large pot, heat the olive oil over medium heat and sear the chicken until cooked through. Remove the chicken and dice it into pieces.
- In the same pot, sauté the minced garlic and sun-dried tomatoes until fragrant.
- Stir in the Italian seasoning and red pepper flakes.
Cooking
- Add the chicken broth and bring the mixture to a simmer. Return the diced chicken to the pot.
- Pour in the heavy cream and add the grated Parmesan. Stir until the soup is creamy and well combined.
- Add the gnocchi and cook for about 5 minutes or until tender.
- Stir in the baby spinach and basil just before serving.
Serving
- Ladle the soup into bowls and garnish with extra Parmesan and a sprinkle of black pepper.