Go Back

Marry Me Chicken Gnocchi Soup

A creamy one-pot chicken and potato gnocchi soup with sun-dried tomatoes, spinach and Parmesan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breast diced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 small yellow onion diced
  • 3 garlic cloves minced
  • 1/3 cup chopped oil-packed sun-dried tomatoes drained
  • 4 cups low-sodium chicken broth
  • 1 pound shelf-stable potato gnocchi
  • 3/4 cup heavy cream
  • 2 cups baby spinach
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon lemon juice

Equipment

  • Large Dutch oven or heavy soup pot (for simmering)
  • Wooden spoon (for stirring)
  • Measuring cups and spoons

Method
 

  1. Step 1: Heat olive oil in a Dutch oven over medium-high heat. Season chicken with Italian seasoning, salt and pepper; cook 5–6 minutes until browned and cooked through to 165°F. Transfer to a plate.
  2. Step 2: Reduce heat to medium. Add onion and cook 3 minutes until softened; stir in garlic and sun-dried tomatoes for 30 seconds.
  3. Step 3: Pour in broth, scrape up browned bits, and bring to a gentle simmer. Add gnocchi and cook according to package directions, usually 3–5 minutes, until tender.
  4. Step 4: Lower heat. Stir in cream, spinach and cooked chicken; warm for 2 minutes without boiling hard.
  5. Step 5: Turn off heat and stir in Parmesan and lemon juice. Taste, adjust seasoning, and serve immediately.
  6. Tip: Add Parmesan off the heat to keep the broth silky.

Notes

Gnocchi continues absorbing broth as it sits; add a splash of stock when reheating.
Use an instant-read thermometer to check chicken reaches 165°F.