Marry Me Chicken Soup
Marry Me Chicken Soup
Ingredients
For the Chicken
- 1 pound chicken breast
- 1 teaspoon complete seasoning, or to taste
- 1/2 teaspoon chicken bouillon
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
For the Soup Base
- 1 small white onion, diced
- 3 cloves garlic, minced
- 1 celery stick, diced
- 1 large carrot, diced
- 1/2 cup roasted red pepper, diced
- 1 teaspoon paprika
- 1 teaspoon chicken bouillon
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 Parmesan rind
- 1 cup dairy-free heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Finishing and Garnish
- 16 ounces potato gnocchi
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/4 cup fresh basil, chopped, for garnish
- 1/4 teaspoon red pepper flakes, optional, for garnish
Instructions
- 1
Season the chicken breast with complete seasoning, 1/2 teaspoon chicken bouillon, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Ensure the chicken is evenly coated.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Carefully place the seasoned chicken breasts into the hot oil and brown them on both sides until cooked through, about 5-7 minutes per side. Once browned, remove the chicken from the pot and set aside on a plate.
⏱️ 15 min
- 3
To the same pot with the residual oil and chicken drippings, add the diced white onion, minced garlic, diced celery, diced carrot, and diced roasted red pepper. Sauté the vegetables until they have softened, stirring occasionally, about 5-7 minutes.
⏱️ 7 min
- 4
Sprinkle 1 teaspoon paprika and 1 teaspoon chicken bouillon over the sautéed vegetables. Stir in 1 tablespoon of tomato paste and mix thoroughly to combine with the vegetables, cooking for 1 minute.
⏱️ 2 min
- 5
Sprinkle 2 tablespoons of all-purpose flour over the vegetable mixture in the pot. Stir continuously for about 1-2 minutes to cook out the raw flour taste and create a roux.
⏱️ 2 min
- 6
Pour 4 cups of chicken broth into the pot, making sure to scrape the bottom to deglaze and release any browned bits. Return the browned chicken breasts to the pot. Add the Parmesan rind to the soup. Bring the soup to a simmer, then cover the pot with a lid and allow it to cook for 10 minutes.
⏱️ 10 min
- 7
Once the chicken breasts are fully cooked and tender, remove them from the pot. Shred the chicken using two forks or by hand into bite-sized pieces. Discard the Parmesan rind.
⏱️ 3 min
- 8
Pour 1 cup of dairy-free heavy cream into the simmering soup base. Add the shredded chicken back to the pot. Stir in the potato gnocchi and the fresh spinach.
⏱️ 2 min
- 9
Stir in 1/2 cup of grated Parmesan cheese until it is well combined and has melted into the soup. Continue to simmer the soup until the gnocchi are cooked through (they will float to the top) and the spinach has wilted, about 3-5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste.
⏱️ 5 min
- 10
Ladle the hot "Marry Me Chicken Soup" into bowls. Garnish with additional grated Parmesan cheese, red pepper flakes (if desired), and fresh basil. Serve immediately, optionally with garlic bread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Marry Me Chicken Soup
For the Chicken
- 1 pound chicken breast
- 1 teaspoon complete seasoning, or to taste
- 1/2 teaspoon chicken bouillon
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
For the Soup Base
- 1 small white onion, diced
- 3 cloves garlic, minced
- 1 celery stick, diced
- 1 large carrot, diced
- 1/2 cup roasted red pepper, diced
- 1 teaspoon paprika
- 1 teaspoon chicken bouillon
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 Parmesan rind
- 1 cup dairy-free heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Finishing and Garnish
- 16 ounces potato gnocchi
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/4 cup fresh basil, chopped, for garnish
- 1/4 teaspoon red pepper flakes, optional, for garnish
Instructions
- 1
Season the chicken breast with complete seasoning, 1/2 teaspoon chicken bouillon, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Ensure the chicken is evenly coated.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Carefully place the seasoned chicken breasts into the hot oil and brown them on both sides until cooked through, about 5-7 minutes per side. Once browned, remove the chicken from the pot and set aside on a plate.
⏱️ 15 min - 3
To the same pot with the residual oil and chicken drippings, add the diced white onion, minced garlic, diced celery, diced carrot, and diced roasted red pepper. Sauté the vegetables until they have softened, stirring occasionally, about 5-7 minutes.
⏱️ 7 min - 4
Sprinkle 1 teaspoon paprika and 1 teaspoon chicken bouillon over the sautéed vegetables. Stir in 1 tablespoon of tomato paste and mix thoroughly to combine with the vegetables, cooking for 1 minute.
⏱️ 2 min - 5
Sprinkle 2 tablespoons of all-purpose flour over the vegetable mixture in the pot. Stir continuously for about 1-2 minutes to cook out the raw flour taste and create a roux.
⏱️ 2 min - 6
Pour 4 cups of chicken broth into the pot, making sure to scrape the bottom to deglaze and release any browned bits. Return the browned chicken breasts to the pot. Add the Parmesan rind to the soup. Bring the soup to a simmer, then cover the pot with a lid and allow it to cook for 10 minutes.
⏱️ 10 min - 7
Once the chicken breasts are fully cooked and tender, remove them from the pot. Shred the chicken using two forks or by hand into bite-sized pieces. Discard the Parmesan rind.
⏱️ 3 min - 8
Pour 1 cup of dairy-free heavy cream into the simmering soup base. Add the shredded chicken back to the pot. Stir in the potato gnocchi and the fresh spinach.
⏱️ 2 min - 9
Stir in 1/2 cup of grated Parmesan cheese until it is well combined and has melted into the soup. Continue to simmer the soup until the gnocchi are cooked through (they will float to the top) and the spinach has wilted, about 3-5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste.
⏱️ 5 min - 10
Ladle the hot "Marry Me Chicken Soup" into bowls. Garnish with additional grated Parmesan cheese, red pepper flakes (if desired), and fresh basil. Serve immediately, optionally with garlic bread.
⏱️ 2 min