Creamy, comforting, and full of flavor, this Marry Me Chicken Soup has a way of stealing your heart. Made with tender shredded chicken, pillowy gnocchi, and a rich, creamy broth, each spoonful is finished with little pops of sun-dried tomato that make every bite taste irresistible.
Ingredients
1 Tbsp oil from sundried tomatoes ($0.00*)
1 onion (1½ cup, 270g, diced ($0.66))
1 Tbsp garlic (minced, $0.24)
2 Tbsp tomato paste ($0.17)
1 tsp Italian seasoning ($0.10)
½ tsp salt ($0.04)
¼ tsp black pepper (freshly cracked, $0.04)
¼ tsp red pepper flakes ($0.05)
¼ cup sun dried tomatoes in oil (35g, chopped, $1.28)
1 lb. boneless skinless chicken breasts ($2.67)
6 cups chicken broth (48 oz., $0.76**)
16 oz. gnocchi (shelf stable, $2.44)
¾ cup half-and-half (6 oz., $0.51)
⅓ cup Parmesan (grated, 30g, $0.37)
1 cup frozen spinach (thawed and squeezed dry, 30g, $0.12***)
Instructions
1Heat the sun-dried tomato oil in a large pot over medium heat. Add the onion and garlic and sauté for about 5 minutes, until softened and fragrant.
2Stir in the tomato paste, Italian seasoning, salt, black pepper, red pepper flakes and sun dried tomatoes. Cook for 1-2 minutes until the paste darkens and caramelizes and all ingredients are coated.
3Nestle the whole chicken breasts into the pot and pour in the broth. Bring to a boil, then reduce heat and simmer for 12-15 minutes, or until the chicken reaches at least 165°F.
4Remove chicken, carefully shred with two forks, and return it to the pot.
5Stir in the gnocchi and cook 3-4 minutes, or until they float and become tender.
6Add the half-and-half, Parmesan, and squeezed-dry spinach. Heat through without bringing to a boil.
7Taste and adjust seasoning as needed. Serve topped with more Parmesan or fresh basil, if desired.
