Marry Me Chicken and Gnocchi Soup
A main that leans on butter and sun-dried tomato oil.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 30 ml Butter
- 7 ml Sun-Dried Tomato Oil
- 1 Yellow Onion, Diced
- 2 Carrots, diced
- 2 Ribs of Celery, diced
- 2 ml Salt
- 2 ml Black Pepper
- 2 ml Kinder's Buttery Garlic and Herb Seasoning
- 5 ml Herbs De Provence or Italian Seasoning
- 2 ml Red Pepper Flakes
- 120 ml Sun Dried Tomatoes in Oil (chopped)
- 44 ml Tomato Paste
- 6 Garlic Cloves, minced
- 15 ml Chicken Bouillon + 4 cups of water or 4 cups of chicken broth
- 240 ml Heavy Cream
- 455 g Shelf Stable Gnocchi
- 710 ml Cooked (Shredded Chicken)
- 115 g Cream Cheese (softened to room temperature)
- 120 ml Freshly Grated Parmesan Cheese
- 470 ml Baby Spinach (roughly chopped)
- 30 ml Fresh Basil (chopped plus more for garnish if desired)
Make it lactose-friendly
- 2 tbsp Butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 Cup Heavy Cream → lactose-free heavy cream or full-fat coconut cream
- 4 oz Cream Cheese, softened to room temperature → lactose-free cream cheese
- 1/2 Cup Freshly Grated Parmesan Cheese → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- 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.
- Stir in sun-dried tomatoes. Make a well, add tomato paste, and cook 3 minutes. Add garlic and cook 1 minute.
- Stir in chicken bouillon, water, and heavy cream. Bring to a boil.
- Add gnocchi and chicken. Boil uncovered for 3–4 minutes until gnocchi float.
- Turn off heat. Stir in cream cheese until melted. Add Parmesan.
- Stir in spinach and basil. Season with salt and pepper if needed. Let it sit for about 5–10 minutes to thicken up.
Nutrition (estimated, per serving)
| Calories | 426 |
|---|---|
| Protein | 15.3 g |
| Fat | 19.4 g |
| Carbs | 53.5 g |
| Fiber | 5.0 g |
| Sodium | 445 mg |