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Marry Me Chicken Soup with Gnocchi | Cozy Weeknight Dinner

Marry Me Chicken Soup with Gnocchi

A rich, creamy chicken soup with sun-dried tomatoes, parmesan, and pillowy potato gnocchi, ready in about 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 480
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1/2 cup oil-packed sun-dried tomatoes chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • 5 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 3/4 cup grated parmesan cheese
  • 1 pound potato gnocchi
  • 2 cups fresh baby spinach
  • 1 tablespoon fresh parsley chopped, for garnish

Method
 

  1. Season the chicken: Pat the chicken thighs dry and season both sides with salt and black pepper. This helps them brown evenly in the next step.
  2. Sear the chicken: Heat olive oil in a large pot over medium-high heat. Sear the chicken thighs until golden on both sides, about 4 minutes per side, then remove to a plate.
  3. Sauté garlic and tomatoes: In the same pot, add the garlic and chopped sun-dried tomatoes. Cook, stirring, until fragrant, about 1 minute, scraping up any browned bits.
  4. Add seasoning and broth: Stir in the Italian seasoning and red pepper flakes if using. Pour in the chicken broth and stir well.
  5. Simmer the chicken: Return the seared chicken to the pot. Bring to a simmer, cover, and cook until the chicken shreds easily with a fork, about 15 minutes.
  6. Shred the chicken: Remove the chicken to a cutting board and shred it into bite-sized pieces using two forks. Set aside.
  7. Stir in cream and cheese: Lower the heat and stir in the heavy cream and parmesan cheese. Simmer gently until the broth turns a soft, rosy color and thickens slightly, about 3 minutes.
  8. Return the chicken: Add the shredded chicken back into the pot and stir to combine with the creamy broth.
  9. Cook the gnocchi: Add the gnocchi directly to the simmering soup. Cook just until the gnocchi floats to the top, about 2 to 3 minutes.
  10. Wilt the spinach: Stir in the fresh spinach and cook until just wilted, about 1 minute. Taste and adjust salt as needed.
  11. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley and extra parmesan if desired.