Description
This soul-warming soup lives up to its name—creamy, comforting, and sure to win hearts. Tender chicken bites swim in a luscious broth scented with sun-dried tomatoes and pesto, studded with potato gnocchi and bright spinach. A swirl of heavy cream and a shower of Parmesan finish it off. Serve with crusty bread and a crisp white wine—seconds are inevitable!
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into 1″ pieces
- 1½ tsp kosher salt, divided
- 1 tsp dried oregano
- ¼ tsp freshly ground black pepper
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp unsalted butter
- 1 medium sweet onion, chopped
- 2 celery stalks, finely diced
- ½ cup sun-dried tomatoes, chopped
- 4 garlic cloves, minced
- 2 Tbsp tomato paste
- 4 cups low-sodium chicken stock
- 2 Tbsp basil pesto (store-bought or homemade)
- Optional: 1 Parmesan rind
- 16 oz potato gnocchi (or your favorite small pasta)
- ½–1 cup heavy cream
- 5 oz baby spinach (about half a large bag)
- ½ cup freshly grated Parmesan
Instructions
- Prep & Season Chicken
- Toss the chicken pieces with 1 tsp kosher salt, oregano, and black pepper in a bowl until evenly coated.
- Brown the Chicken
- Warm the olive oil and butter in a Dutch oven over medium-high heat. Add the seasoned chicken and sear until golden on all sides, about 4–5 minutes. Transfer chicken to a plate—it will finish cooking in the broth.
- Build the Base
- In the same pot, add the onion and celery. Sprinkle with ½ tsp kosher salt and sauté until soft, about 3–5 minutes. Stir in the sun-dried tomatoes, garlic, and tomato paste, breaking up the paste until it melds with the vegetables.
- Simmer the Soup
- Pour in the chicken stock, stir in the pesto and Parmesan rind (if using). Bring to a gentle boil, then reduce heat and let simmer 10–15 minutes.
- Add Gnocchi & Chicken
- Return the browned chicken (and any juices) to the pot. Stir in the gnocchi and cook until they bob to the surface and are tender, about 3–5 minutes.
- Finish with Cream & Greens
- Off heat, stir in the heavy cream, spinach, and Parmesan cheese. Taste and adjust with extra kosher salt or black pepper as needed.
- Serve
- Ladle into bowls and top with more grated Parmesan. Enjoy immediately with your favorite crusty bread.
Notes
Chef’s Tips
- Parmesan Rinds: Toss one into soups for an umami boost—freeze saved rinds until ready to use.
- Make-Ahead: Cook through step 4, cool, and refrigerate. When ready, reheat, then proceed with gnocchi, spinach, and cream.
- Storage: Keep leftovers in a sealed container for up to 4 days. Gnocchi may soften—add a handful fresh when reheating.
- Freezing: You can freeze the soup (without dairy) for up to 3 months. Thaw, reheat, then stir in cream and cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Serving Size: 1.5 cups
- Calories: 549kcal
- Sugar: 5g
- Sodium: 1267mg
- Fat: 32g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 109mg