Ardently Earnest

Marry Me Chicken Gnocchi Soup

Prep: 15 min  ·  Cook: 25 min  ·  Total: about 40 min  ·  Serves: 6  ·  Made in: Ninja MultiPot or stovetop

Ingredients

• 1 tablespoon olive oil (or oil from the sun-dried tomato jar)
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon tomato paste (optional)
• ½ cup oil-packed sun-dried tomatoes, drained and chopped
• ⅓ cup all-purpose flour
• 4 cups (32 ounces) chicken bone broth (I use Kirkland Signature)
• 1 teaspoon Italian seasoning
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• ¼ teaspoon crushed red pepper flakes (optional)
• ½ teaspoon freshly ground black pepper
• 3 cups cooked chicken, shredded or diced (rotisserie chicken works beautifully)
• 16 ounces potato gnocchi
• 1 cup heavy whipping cream
• ¾ cup freshly grated Parmesan cheese
• 2 cups fresh baby spinach, roughly chopped
• 1 to 2 teaspoons fresh lemon juice (optional, for finishing)

No extra salt needed up front! Taste before serving and adjust only if needed.

Instructions

1. Sauté the aromatics. Set the Ninja to Sear/Sauté on Medium, or heat a Dutch oven over medium heat. Add the olive oil and butter. Once the butter melts, add the onion and cook 4 to 5 minutes, until softened. Add the garlic and cook 30 to 60 seconds more, stirring often.
2. Build the flavor. If using tomato paste, stir it in and cook 1 to 2 minutes, until slightly darkened. Add the sun-dried tomatoes, Italian seasoning, thyme, smoked paprika, red pepper flakes (if using), and black pepper. Stir about 30 seconds, until fragrant.
3. Make the soup base. Sprinkle the flour over everything and stir for about 1 minute to cook it. Slowly pour in the whole carton of broth, stirring or whisking so it doesn’t lump. Bring to a gentle simmer and cook about 5 minutes, stirring now and then, until slightly thickened.
4. Add the chicken and gnocchi. Stir in the chicken, then add the gnocchi right into the simmering soup. Cook according to the package, usually 2 to 5 minutes, until tender and heated through. Keep it at a gentle simmer, not a hard boil, so the gnocchi doesn’t get too soft.
5. Make it creamy. Turn the heat to low. Slowly stir in the cream, then add the Parmesan a little at a time until melted. Add the spinach and cook 1 to 2 minutes, until wilted. Keep the heat gentle so the cream doesn’t separate.
6. Finish and serve. Taste and adjust the seasoning. Add a squeeze of lemon juice if you like, to brighten it up. Too thick? Stir in a splash of water, milk, or broth. Ladle into bowls and top with extra Parmesan, fresh herbs, or black pepper.

Enjoy!