Marry Me Chicken Soup
Oct 20, 2024 0:01:54 GMT -5
Post by PrisonerOfHope on Oct 20, 2024 0:01:54 GMT -5
Marry Me Chicken Soup
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Servings: 6
INGREDIENTS
2 Tablespoons oil from sun dried tomatoes
1 1/2 lbs chicken breasts cubed
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 Tablespoons unsalted butter
1 small yellow onion diced
4 cloves garlic minced
4 Tablespoons tomato paste
1 (8-ounce) jar sun dried tomatoes drained and roughly chopped
2 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
1 parmesan rind optional
6 cups chicken broth
12-16 ounces gnocchi*
3/4 cup heavy cream
1/4 cup parmesan cheese
5 cups baby spinach
INSTRUCTIONS
Season chicken breast with salt and pepper. Heat the oil from sun dried tomatoes in a large soup pot over medium high heat. Add the chicken and cook for 4-5 minutes, until golden brown and heated through. Transfer to a bowl or plate.
Turn the heat down to medium and add butter to melt. Add the onion and garlic and cook for 2-3 minutes to soft. Stir in the tomato paste, sun dried tomatoes, Italian seasoning, and red pepper flakes. Stir and cook until the tomato paste coats the onions and becomes slightly rich in color.
Pour in 6 cups of chicken broth and add the parmesan rind. Bring it to a boil over high heat then reduce the heat to low and simmer for 8-10 minutes.
Add the gnocchi to the soup and cook until tender, 3-4 minutes. The soup will be somewhat thick but the gnocchi should float to the top when it's cooked. Remove the parmesan rind if using (it will be mostly melted).
Add the cooked chicken back to the soup along with the heavy cream, parmesan cheese, and spinach. Cook over medium-low until the spinach wilts and the cheese is melted. Taste and add more salt and pepper as needed. Adjust the consistency with more broth or cream as needed.
Recipe Variations:
Use chicken thighs instead of chicken breast
Add kale instead of spinach
Swap the gnocchi for diced potatoes (they will need to cook a little longer than the gnocchi).
link
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Servings: 6
INGREDIENTS
2 Tablespoons oil from sun dried tomatoes
1 1/2 lbs chicken breasts cubed
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 Tablespoons unsalted butter
1 small yellow onion diced
4 cloves garlic minced
4 Tablespoons tomato paste
1 (8-ounce) jar sun dried tomatoes drained and roughly chopped
2 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
1 parmesan rind optional
6 cups chicken broth
12-16 ounces gnocchi*
3/4 cup heavy cream
1/4 cup parmesan cheese
5 cups baby spinach
INSTRUCTIONS
Season chicken breast with salt and pepper. Heat the oil from sun dried tomatoes in a large soup pot over medium high heat. Add the chicken and cook for 4-5 minutes, until golden brown and heated through. Transfer to a bowl or plate.
Turn the heat down to medium and add butter to melt. Add the onion and garlic and cook for 2-3 minutes to soft. Stir in the tomato paste, sun dried tomatoes, Italian seasoning, and red pepper flakes. Stir and cook until the tomato paste coats the onions and becomes slightly rich in color.
Pour in 6 cups of chicken broth and add the parmesan rind. Bring it to a boil over high heat then reduce the heat to low and simmer for 8-10 minutes.
Add the gnocchi to the soup and cook until tender, 3-4 minutes. The soup will be somewhat thick but the gnocchi should float to the top when it's cooked. Remove the parmesan rind if using (it will be mostly melted).
Add the cooked chicken back to the soup along with the heavy cream, parmesan cheese, and spinach. Cook over medium-low until the spinach wilts and the cheese is melted. Taste and add more salt and pepper as needed. Adjust the consistency with more broth or cream as needed.
Recipe Variations:
Use chicken thighs instead of chicken breast
Add kale instead of spinach
Swap the gnocchi for diced potatoes (they will need to cook a little longer than the gnocchi).
link
