Marry Me Chicken and Gnocchi Soup
Marry Me Chicken and Gnocchi Soup
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups Progresso Classic Chicken Broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 16 ounces potato gnocchi
- 2 tablespoons fresh basil, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the diced chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.
⏱️ 7 min
- 2
Add the diced yellow onion to the pot and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 3
Sprinkle the flour over the onion and garlic, stirring constantly for 1 minute to create a roux.
⏱️ 1 min
- 4
Gradually whisk in the Progresso Classic Chicken Broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then reduce heat to medium-low.
⏱️ 5 min
- 5
Stir in the heavy cream, chopped sun-dried tomatoes, Italian seasoning, salt, and black pepper. Return the cooked chicken to the pot.
⏱️ 3 min
- 6
Add the potato gnocchi to the soup. Cook according to package directions, usually 2-3 minutes, until the gnocchi float to the top and are tender.
⏱️ 3 min
- 7
Stir in the fresh spinach and grated Parmesan cheese. Cook until the spinach wilts, about 1-2 minutes.
⏱️ 2 min
- 8
Taste and adjust seasonings as needed. Ladle the soup into bowls, garnish with fresh basil and additional grated Parmesan cheese, if desired, and serve hot.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Marry Me Chicken and Gnocchi Soup
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups Progresso Classic Chicken Broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 16 ounces potato gnocchi
- 2 tablespoons fresh basil, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the diced chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.
⏱️ 7 min - 2
Add the diced yellow onion to the pot and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 3
Sprinkle the flour over the onion and garlic, stirring constantly for 1 minute to create a roux.
⏱️ 1 min - 4
Gradually whisk in the Progresso Classic Chicken Broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then reduce heat to medium-low.
⏱️ 5 min - 5
Stir in the heavy cream, chopped sun-dried tomatoes, Italian seasoning, salt, and black pepper. Return the cooked chicken to the pot.
⏱️ 3 min - 6
Add the potato gnocchi to the soup. Cook according to package directions, usually 2-3 minutes, until the gnocchi float to the top and are tender.
⏱️ 3 min - 7
Stir in the fresh spinach and grated Parmesan cheese. Cook until the spinach wilts, about 1-2 minutes.
⏱️ 2 min - 8
Taste and adjust seasonings as needed. Ladle the soup into bowls, garnish with fresh basil and additional grated Parmesan cheese, if desired, and serve hot.
⏱️ 4 min