Recipi
Menu
Difficulty
Medium
Prep
15 minutes
Cook
30 minutes
Servings
6
Creamy, indulgent, and bursting with flavor, this Marry Me Chicken and Gnocchi Soup is comfort food at its finest. A perfect cozy dinner for fall, winter, or entertaining.
Ingredients
2 Tablespoons
Butter
1/2 Tablespoon
Sun-dried tomato oil
1 1
Yellow onion, diced
2 2s
Carrots, diced
2 Ribs
Celery, diced
1/2 Teaspoon
Salt
1/2 Teaspoon
Black pepper
1/2 Teaspoon
Kinder's buttery garlic and herb seasoning
1 Teaspoon
Herbs de provence
1/2 Teaspoon
Red pepper flakes
1/2 Cup
Sun dried tomatoes in oil, chopped
3 Tablespoons
Tomato paste
6 Cloves
Garlic, minced
1 Tablespoon
Chicken bouillon + 4 cups of water
1 Cup
Heavy cream
1 Pound
gnocchi
3 Cups
Cooked, shredded chicken
4 Ounces
Cream cheese, softened to room temperature
1/2 Cup
Freshly grated parmesan cheese
2 Cups
Baby spinach, roughly chopped
2 Tablespoons
Fresh basil, chopped
Instructions
1
In a large pot, melt butter and sun-dried tomato oil over medium heat. Add onion, carrots, and celery. Season with salt, pepper, Kinder’s Buttery Garlic & Herb, herbs de Provence, and red pepper flakes. Cook 5 minutes.
2
Stir in sun-dried tomatoes. Make a well, add tomato paste, and cook 3 minutes. Add garlic and cook 1 minute.
3
Stir in chicken bouillon, water, and heavy cream. Bring to a boil.
4
Add gnocchi and chicken. Boil uncovered for 3–4 minutes until gnocchi float.
5
Turn off heat. Stir in cream cheese until melted. Add Parmesan.
6
Stir in spinach and basil. Season with salt and pepper if needed. Let it sit for about 5-10 minutes to thicken up.