Marry Me Chicken Gnocchi Soup

Marry Me Chicken Gnocchi Soup combines tender chicken, pillowy gnocchi, sun-dried tomatoes, cream, and spinach in a cozy stovetop broth.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 lb boneless, skinless chicken breasts
• 5 cups low-sodium chicken broth
• 16 oz potato gnocchi
• 0.5 cup oil-packed sun-dried tomatoes
• 0.5 cup heavy cream
• 5 oz baby spinach
• 1 medium yellow onion
• 3 cloves garlic
• 1 tablespoon olive oil
• 1 teaspoon italian seasoning
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 cup parmesan cheese

Cooking instructions

1. Heat olive oil in a large Dutch oven over medium heat. Add the onion and cook until softened, about 4 minutes. Stir in the garlic and cook for 30 seconds. (about 5 min) — Medium heat
2. Add the chicken breasts, broth, Italian seasoning, salt, and pepper. Bring to a gentle simmer, then cook uncovered until the chicken reaches 165°F in the thickest part, 15 to 18 minutes. (about 18 min) — Gentle simmer; chicken 165°F
3. Transfer the chicken to a plate and shred it when cool enough to handle. Return it to the pot with the gnocchi and sun-dried tomatoes. Simmer until the gnocchi are tender, about 4 to 5 minutes. (about 5 min) — Gentle simmer
4. Reduce the heat to low. Stir in the heavy cream, spinach, and Parmesan until the spinach wilts and the soup is hot, about 2 minutes. Do not boil after adding the cream. (about 2 min) — Low heat
5. Taste and adjust the seasoning. Ladle the soup into bowls and serve hot. (about 1 min)