Marry Me Chicken Soup (Print Version)
# Ingredients:
01 -
1 pound boneless skinless chicken breasts, cubed.
02 -
1½ teaspoons kosher salt.
03 -
1 teaspoon dried oregano.
04 -
¼ teaspoon black pepper.
05 -
2 tablespoons olive oil.
06 -
2 tablespoons unsalted butter.
07 -
1 medium sweet onion, diced.
08 -
2 celery stalks, chopped.
09 -
½ cup sun-dried tomatoes, chopped.
10 -
4 garlic cloves, chopped.
11 -
2 tablespoons tomato paste.
12 -
4 cups low-sodium chicken broth.
13 -
2 tablespoons pesto.
14 -
1 Parmesan rind (optional).
15 -
16 ounces potato gnocchi.
16 -
½-1 cup heavy cream.
17 -
5 ounces fresh baby spinach.
18 -
½ cup grated Parmesan.
# Instructions:
01 -
Mix cubed chicken with salt, oregano, and pepper in a bowl.
02 -
Heat oil and butter in pot. Brown chicken 4-5 minutes until golden. Remove to plate.
03 -
Cook onion and celery with salt until soft. Add tomatoes, garlic, and tomato paste. Stir until paste dissolves.
04 -
Pour in broth and pesto. Add Parmesan rind if using. Simmer 10-15 minutes.
05 -
Return chicken to pot. Add gnocchi and cook 3-5 minutes until they float.
06 -
Stir in cream, spinach, and Parmesan. Adjust seasoning and serve hot.
# Notes:
01 -
Can be made ahead up to adding gnocchi and cream.
02 -
Keeps 3-4 days in fridge.
03 -
Freezable but cream may separate when thawed.