Marry Me Chicken and Gnocchi Soup
Creamy, indulgent, and bursting with flavor, this Marry Me Chicken and Gnocchi Soup is comfort food at its finest. A perfect cozy dinner for fall, winter, or entertaining.
Servings 6
Ingredients
- 2 tbsp Butter
- 1/2 tbsp Sun-Dried Tomato Oil
- 1 Yellow Onion, Diced
- 2 Carrots, diced
- 2 Ribs of Celery, diced
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Kinder's Buttery Garlic and Herb Seasoning
- 1 tsp Herbs De Provence or Italian Seasoning
- 1/2 tsp Red Pepper Flakes add less or more depending on how spicy you want it
- 1/2 Cup Sun Dried Tomatoes in Oil, chopped
- 3 tbsp Tomato Paste
- 6 Garlic Cloves, minced
- 1 tbsp Chicken Bouillon + 4 cups of water or 4 cups of chicken broth
- 1 Cup Heavy Cream
- 1 lb Shelf Stable Gnocchi
- 3 Cups Cooked, Shredded Chicken I used a rotisserie chicken
- 4 oz Cream Cheese, softened to room temperature
- 1/2 Cup Freshly Grated Parmesan Cheese
- 2 Cups Baby Spinach, roughly chopped
- 2 tbsp Fresh Basil, chopped plus more for garnish if desired
Instructions
- In a large pot, melt butter and sun-dried tomato oil over medium heat. Add onion, carrots, and celery. Season with salt, pepper, Kinder’s Buttery Garlic & Herb, herbs de Provence, and red pepper flakes. Cook 5 minutes.
- Stir in sun-dried tomatoes. Make a well, add tomato paste, and cook 3 minutes. Add garlic and cook 1 minute.
- Stir in chicken bouillon, water, and heavy cream. Bring to a boil.
- Add gnocchi and chicken. Boil uncovered for 3–4 minutes until gnocchi float.
- Turn off heat. Stir in cream cheese until melted. Add Parmesan.
- Stir in spinach and basil. Season with salt and pepper if needed. Let it sit for about 5-10 minutes to thicken up.
Notes
Make-Ahead, Storage, & Reheating
- Make ahead: This soup can be made up to 4 days in advance
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Gnocchi soups thicken in the fridge. Reheat slowly on the stove over low heat, adding a splash of chicken broth to loosen it back up.