Marry Me Chicken Gnocchi Soup

Marry Me Chicken Gnocchi Soup

Ingredients

1/2 cup oil-packed sun-dried tomatoes

2 tablespoons olive oil, or oil from the sun-dried tomato jar

1 1/2 cups chopped yellow onion

4 garlic cloves, minced

3 tablespoons tomato paste

4 cups chicken bone broth, or chicken bouillon mixed with water

1 to 2 pounds chicken breast or boneless chicken thighs

1 1/2 cups heavy cream, or half-and-half

2 teaspoons dried basil, or 4 teaspoons fresh basil

2 teaspoons kosher salt

1 1/2 teaspoons Italian seasoning

1 teaspoon garlic powder

1/4 teaspoon crushed red pepper, plus extra for garnish

1 package gnocchi

1 cup frozen spinach, or 3 cups fresh spinach

Instructions

Heat the olive oil in a skillet over medium heat.

Add the chopped onion and sauté for 3 to 4 minutes, until softened and fragrant.

Stir in the minced garlic and cook for 1 more minute.

Add the tomato paste and 1 cup of chicken broth to the skillet.

Stir well, scraping up any browned bits from the bottom of the pan.

Let the mixture cook for about 2 minutes to deepen the flavor.

Transfer the onion and tomato paste mixture to the slow cooker.

Add the chicken, sun-dried tomatoes, remaining chicken broth, heavy cream, dried basil, kosher salt, Italian seasoning, garlic powder, and crushed red pepper.

Stir everything together until well combined.

Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is tender and cooked through.

Add the gnocchi and frozen spinach to the slow cooker.

Cover again and cook on high for 20 to 25 minutes, or until the gnocchi is tender.

For fresh spinach, stir it in at the very end so it wilts gently.

Remove the chicken from the soup and shred it with two forks.

Return the shredded chicken to the slow cooker.

Stir the soup well, then taste and adjust the seasoning if needed.

Serve hot, with extra crushed red pepper or herbs on top if desired.