Rich, Creamy Chicken & Gnocchi Soup with Sun-Dried Tomato Sauce
A hearty and flavorful soup combining tender chicken, pillowy gnocchi, and a sun-dried tomato-infused broth for a comforting meal.
Ingredients
oil
- 1 tablespoon neutral vegetable oil (or reserved sun-dried tomato oil)
vegetables
- 1 medium yellow onion (finely chopped) (about 1 cup)
- 3 cloves garlic (minced)
sun-dried tomatoes
- 1/2 cup sun-dried tomatoes (chopped) (oil-packed drained or rehydrated dry-packed)
- 1 tablespoon tomato paste
broth
- 5 cups low-sodium chicken stock
protein
- 2 boneless skinless chicken breasts chicken breasts (about 1 1/4 pounds)
- 1 cup heavy cream
pasta
- 16 ounces store-bought potato gnocchi
greens
- 2 cups baby spinach
cheese
- 1/4 cup grated Parmesan cheese (plus extra for serving)
herbs
- 1 tablespoon fresh basil (chopped) (or 1 teaspoon dried basil)
- 1 teaspoon lemon juice (optional)
seasonings
- to taste Kosher salt and freshly ground black pepper
reserved oil
- 1 tablespoon reserved sun-dried tomato oil (from oil-packed jar (optional))
Instructions
- Heat oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic, chopped sun-dried tomatoes, and tomato paste; cook for 1-2 minutes.
- Pour in chicken stock, add chicken breasts, and simmer until cooked through, about 15 minutes. Remove chicken, shred, and set aside.
- Return shredded chicken to the pot, stir in heavy cream, gnocchi, spinach, Parmesan, basil, lemon juice, and reserved sun-dried tomato oil. Cook until gnocchi are tender, about 5 minutes.
- Season with salt and pepper to taste. Serve hot, garnished with extra Parmesan if desired.
Notes
For a richer flavor, use sun-dried tomato oil from the jar.