Marry Me Chicken Soup Recipe
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.
Foto: Budget BytesIngredients
- 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***)
Steps
Heat 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.
Stir 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.
Nestle 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.
Remove chicken, carefully shred with two forks, and return it to the pot.
Stir in the gnocchi and cook 3-4 minutes, or until they float and become tender.
Add the half-and-half, Parmesan, and squeezed-dry spinach. Heat through without bringing to a boil.
Taste and adjust seasoning as needed. Serve topped with more Parmesan or fresh basil, if desired.
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