Ingredients
Chicken and Seasonings
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1½ tsp Kosher salt, divided
- 1 tsp dried oregano
- ¼ tsp freshly ground black pepper
Cooking Fats
- 2 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter
Vegetables and Flavorings
- 1 medium sweet onion, diced
- 2 sticks celery, finely chopped
- ½ cup sun-dried tomatoes, finely chopped
- 4 cloves garlic, finely chopped
- 2 Tbsp tomato paste
Liquids and Dairy
- 4 cups low-sodium chicken broth
- 2 Tbsp pesto (store-bought or homemade)
- ½ – 1 cup heavy cream
- ½ cup Parmesan, grated
- Parmesan rind (optional)
Additional Ingredients
- 16 oz (1 lb) dried potato gnocchi (or small pasta such as orecchiette)
- 5 oz fresh baby spinach (half of a large bag, optional to add more)
Instructions
- Season the Chicken: Place the cubed chicken into a large mixing bowl. Sprinkle with 1 tsp Kosher salt, 1 tsp dried oregano, and ¼ tsp black pepper. Toss well to evenly coat the chicken with the seasonings.
- Brown the Chicken: Heat 2 Tbsp olive oil and 2 Tbsp butter in a large soup pot or Dutch oven over medium-high heat. When hot, add the chicken pieces. Cook, stirring occasionally, until browned on all sides, about 4-5 minutes. The chicken will finish cooking in the soup later. Remove the browned chicken with a slotted spoon and set aside on a plate.
- Sauté the Aromatics: In the same pot, add the diced onion and chopped celery. Season with ½ tsp Kosher salt. Cook, stirring occasionally, until the vegetables are translucent and softened, about 3-5 minutes. Add the finely chopped sun-dried tomatoes, garlic, and tomato paste. Stir well, breaking up the tomato paste to help it dissolve and combine with the vegetables.
- Add the Broth: Pour in the low-sodium chicken broth, stir in 2 Tbsp pesto and add the Parmesan rind if using. Bring the mixture to a boil, then reduce heat and let simmer gently for 10-15 minutes to develop flavors.
- Cook the Gnocchi and Chicken: Return the browned chicken along with any juices collected on the plate back to the pot. Stir in the dried potato gnocchi. Cook for 3-5 minutes or until the gnocchi float to the top and are tender, indicating they are cooked through.
- Add Cream and Finish: Stir in ½ cup heavy cream (or up to 1 cup for a richer soup), fresh baby spinach, and grated Parmesan cheese. Taste the soup and adjust seasoning as needed with additional Kosher salt or black pepper. Serve immediately with extra grated Parmesan if desired.
Notes
- Using a Parmesan rind while simmering adds depth and richness but is optional.
- You can substitute potato gnocchi with other small pasta such as orecchiette if desired.
- Adjust the cream amount based on your preference for soup richness.
- Fresh spinach can be increased for more greens and added nutrition.
- Store leftovers in an airtight container refrigerated for up to 3 days; reheat gently to avoid curdling the cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
