Marry Me Chicken and Shrimp Gnocchi Soup

Ingredients

For the Chicken and Shrimp

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 pound shrimp, peeled, deveined, tails on or off
1 teaspoon paprika
1 teaspoon Cajun seasoning
1 teaspoon Old Bay seasoning
1 tablespoon olive oil

For the Soup Base

3 tablespoons butter
1 cup yellow onion, diced
1 cup carrots, diced
1 cup celery, diced
4 garlic, cloves, minced
2 tablespoons tomato paste
1/2 cup sun-dried tomatoes, chopped, packed in oil, drained
1/3 cup all-purpose flour
4 cups chicken broth
2 cups heavy cream
1 teaspoon granulated chicken bouillon
1 Garlic and Herb Boursin cheese, 5.2-ounce package
1/2 cup grated Parmesan cheese
16 ounces gnocchi, shelf-stable or refrigerated
5 ounces fresh spinach, roughly chopped
1/4 cup fresh basil, chopped
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, freshly ground, or to taste

For Garnish (Optional)

1/4 teaspoon red pepper flakes
1/4 cup grated Parmesan cheese
2 tablespoons fresh basil, chopped

Instructions

1
Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with paprika and Cajun seasoning until evenly coated. Season the shrimp with Old Bay seasoning.
⏱️ 5 min
2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and mostly cooked through. Remove the chicken from the pot and set aside.
⏱️ 7 min
3
Reduce heat to medium. Add butter to the pot. Once melted, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
⏱️ 7 min
4
Stir in the minced garlic, tomato paste, and chopped sun-dried tomatoes. Cook for 1-2 minutes, stirring constantly, until fragrant.
⏱️ 2 min
5
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 1 minute, stirring, to cook out the raw flour taste.
⏱️ 1 min
6
Gradually whisk in the chicken broth, then the heavy cream, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min
7
Stir in the granulated chicken bouillon, Garlic and Herb Boursin cheese, and 1/2 cup of grated Parmesan cheese. Continue to stir until the cheeses are fully melted and the soup is smooth and creamy.
⏱️ 3 min
8
Add the gnocchi to the simmering soup. Cook according to package directions, usually 2-4 minutes, until the gnocchi float to the surface and are tender.
⏱️ 4 min
9
Return the cooked chicken to the pot. Add the seasoned shrimp and cook for 2-4 minutes, or until the shrimp turn pink and opaque.
⏱️ 4 min
10
Stir in the fresh spinach and chopped fresh basil. Cook for 1-2 minutes until the spinach wilts. Taste and adjust seasoning with salt and black pepper as needed.
⏱️ 2 min
11
Ladle the soup into bowls. Garnish with optional red pepper flakes, additional grated Parmesan cheese, and fresh basil, if desired. Serve immediately, perhaps with cheesy garlic bread on the side.
⏱️ 1 min