Marry Me Chicken and Shrimp Gnocchi Soup
Marry Me Chicken and Shrimp Gnocchi Soup
Ingredients
For the Proteins
- 1 pound large shrimp, raw, peeled, deveined, tails on or off
- 1 pound boneless, skinless chicken breasts, about 2 breasts
- 2 tablespoons olive oil, divided
For the Soup Base
- 3 tablespoons butter
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1/2 red onion, diced
- 1 tablespoon tomato paste
- 3 garlic, cloves, minced
- 1/4 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 2 cups heavy cream
For Seasoning and Add-ins
- 1/2 teaspoon Old Bay seasoning
- 1 teaspoon paprika
- 1 teaspoon Cajun seasoning
- 1 teaspoon chicken bouillon powder
- 16 ounces potato gnocchi
- 5 1/4 ounces garlic and herb Boursin cheese, 1 package
- 5 ounces fresh spinach
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, shredded, plus more for garnish
For Garnish (Optional)
- 1/4 teaspoon red pepper flakes, as needed
Instructions
- 1
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the raw shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the pot and set aside.
⏱️ 5 min
- 2
Season the chicken breasts generously with salt and black pepper. Add the remaining 1 tablespoon of olive oil to the same pot. Place the seasoned chicken breasts in the pot and cook for 4-5 minutes per side, until about 80% cooked through and lightly golden. Remove the chicken from the pot, let it cool slightly, then chop into bite-sized pieces.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the butter to the pot, allowing it to melt. Add the diced carrot, celery, and red onion. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min
- 4
Stir in the tomato paste, minced garlic, and chopped sun-dried tomatoes. Cook for another 1-2 minutes, stirring constantly, until fragrant.
⏱️ 2 min
- 5
Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for 1-2 minutes until the flour is fully incorporated and forms a thick paste (roux) that becomes translucent.
⏱️ 2 min
- 6
Gradually whisk in the chicken broth, followed by the heavy cream, ensuring no lumps remain. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 7
Return the chopped, partially cooked chicken breast pieces to the pot.
⏱️ 1 min
- 8
Stir in the Old Bay seasoning, paprika, Cajun seasoning, and chicken bouillon powder. Mix well to combine all the flavors.
⏱️ 1 min
- 9
Add the potato gnocchi, the entire package of garlic and herb Boursin cheese, fresh spinach, and 1/4 cup of chopped fresh basil to the soup.
⏱️ 2 min
- 10
Continue to simmer the soup over medium heat for about 5 minutes, or until the gnocchi are tender and the spinach has wilted. Stir occasionally to prevent sticking.
⏱️ 5 min
- 11
Remove the pot from the heat. Stir in 1/2 cup of shredded Parmesan cheese until melted and fully incorporated. Gently fold in the pre-cooked shrimp. Do not cook the shrimp further to prevent overcooking.
⏱️ 2 min
- 12
Ladle the hot soup into bowls. Garnish with additional shredded Parmesan cheese, a sprinkle of red pepper flakes (if desired), and fresh basil. Serve immediately, perhaps with cheesy garlic bread on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Marry Me Chicken and Shrimp Gnocchi Soup
Ingredients
For the Proteins
- 1 pound large shrimp, raw, peeled, deveined, tails on or off
- 1 pound boneless, skinless chicken breasts, about 2 breasts
- 2 tablespoons olive oil, divided
For the Soup Base
- 3 tablespoons butter
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1/2 red onion, diced
- 1 tablespoon tomato paste
- 3 garlic, cloves, minced
- 1/4 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 2 cups heavy cream
For Seasoning and Add-ins
- 1/2 teaspoon Old Bay seasoning
- 1 teaspoon paprika
- 1 teaspoon Cajun seasoning
- 1 teaspoon chicken bouillon powder
- 16 ounces potato gnocchi
- 5 1/4 ounces garlic and herb Boursin cheese, 1 package
- 5 ounces fresh spinach
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, shredded, plus more for garnish
For Garnish (Optional)
- 1/4 teaspoon red pepper flakes, as needed
Instructions
- 1
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the raw shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the pot and set aside.
⏱️ 5 min - 2
Season the chicken breasts generously with salt and black pepper. Add the remaining 1 tablespoon of olive oil to the same pot. Place the seasoned chicken breasts in the pot and cook for 4-5 minutes per side, until about 80% cooked through and lightly golden. Remove the chicken from the pot, let it cool slightly, then chop into bite-sized pieces.
⏱️ 10 min - 3
Reduce the heat to medium. Add the butter to the pot, allowing it to melt. Add the diced carrot, celery, and red onion. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min - 4
Stir in the tomato paste, minced garlic, and chopped sun-dried tomatoes. Cook for another 1-2 minutes, stirring constantly, until fragrant.
⏱️ 2 min - 5
Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for 1-2 minutes until the flour is fully incorporated and forms a thick paste (roux) that becomes translucent.
⏱️ 2 min - 6
Gradually whisk in the chicken broth, followed by the heavy cream, ensuring no lumps remain. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min - 7
Return the chopped, partially cooked chicken breast pieces to the pot.
⏱️ 1 min - 8
Stir in the Old Bay seasoning, paprika, Cajun seasoning, and chicken bouillon powder. Mix well to combine all the flavors.
⏱️ 1 min - 9
Add the potato gnocchi, the entire package of garlic and herb Boursin cheese, fresh spinach, and 1/4 cup of chopped fresh basil to the soup.
⏱️ 2 min - 10
Continue to simmer the soup over medium heat for about 5 minutes, or until the gnocchi are tender and the spinach has wilted. Stir occasionally to prevent sticking.
⏱️ 5 min - 11
Remove the pot from the heat. Stir in 1/2 cup of shredded Parmesan cheese until melted and fully incorporated. Gently fold in the pre-cooked shrimp. Do not cook the shrimp further to prevent overcooking.
⏱️ 2 min - 12
Ladle the hot soup into bowls. Garnish with additional shredded Parmesan cheese, a sprinkle of red pepper flakes (if desired), and fresh basil. Serve immediately, perhaps with cheesy garlic bread on the side.
⏱️ 1 min