Marry Me Chicken Gnocchi Soup
Yield: 4 servings
Total Time: 1h 15m active + 30m marinate
Go ahead, say I do!
Accompaniment: Crusty French Bread
Ingredients
For the seasoning mix
- 2 tsp italian seasoning
- ¾ tsp smoked paprika
- ¾ tsp garlic powder
- ¾ tsp crushed red pepper flakes
- ¾ tsp fennel seed, finely crushed
- ½ tsp onion powder
- ½ tsp kosher salt
- ½ tsp ground black pepper
- ½ tsp MSG (monosodium glutamate), optional for savory depth
For the chicken
- 1 lb. boneless, skinless chicken thighs, cut into small pieces
- 1 tsp reduced-sodium soy sauce
- 1 tsp cornstarch
- 1 tsp canola oil
- ¼ tsp baking soda
For the broth
- 6 cups chicken bone broth
- 1 tbsp dijon mustard
- 2 tsp reduced-sodium soy sauce
- 2 tsp worcestershire sauce
- 1 tsp pure maple syrup
For the soup
- 12 oz. shelf-stable potato gnocchi
- 1 large white onion, chopped
- 4 large cloves of garlic, finely chopped
- ¾ cup sun-dried tomatoes with italian herbs (julienne cut in oil), drained, oil reserved, patted dry, chopped
- 1 (10 oz) can Rotel fire-roasted diced tomatoes and green chilies, drained
- 2 tbsp unsalted butter, cold, diced
- 2 tbsp sun-dried tomato oil, reserved from above
For finishing
- 3 oz. (~3 cups) fresh spinach, packed, chopped
- 1 (8 oz) carton heavy cream
- ½ cup parmesan, grated
- 1 tbsp lemon juice
- 1 tsp lemon zest
For serving
- scallions, greens, thinly sliced
Instructions
Step 1: Gather all of the ingredients for the seasoning mix.
Step 2: In a small bowl, combine the italian seasoning, smoked paprika, garlic powder, crushed red pepper flakes, fennel seed, onion powder, kosher salt, ground black pepper, and MSG (optional).
Step 3: Stir to combine.
Step 4: Gather all of the ingredients for the chicken.
Step 5: In a medium bowl, add the chicken, soy sauce, cornstarch, oil, and the baking soda.
Step 6: Using clean hands, massage the chicken until evenly coated.* Refrigerate for 30 mins.
*TIP: Velveting is a simple technique that helps chicken stay juicy during high-heat cooking. The cornstarch helps retain moisture while the baking soda gently tenderizes the meat for a softer bite.
Step 7: While the chicken rests, gather all of the ingredients for the broth.
Step 8: In a large bowl, add the bone broth, dijon mustard, soy sauce, worcestershire sauce, and maple syrup.
Step 9: Whisk thoroughly to combine and set aside.
Step 10: Gather all of the ingredients for the soup and prep.
Step 11: When the chicken is done resting, heat 2 tbsp reserved sun-dried tomato oil in a stock pot over MEDIUM-HIGH heat for 4 mins, or until shimmering.*
*NOTE: Shimmering oil means the oil is hot and ready for cooking. It will look glossy and fluid with slight ripples across the surface, and light will reflect in soft, wavy patterns. It should not be smoking.
Step 12: Add the chicken to the hot stock pot.
Step 13: Sear, stirring every 2 mins, until browned and cooked through, about 6-8 mins.
Step 14: Add the onion and stir to combine.
Cook, stirring every 2 mins, until softened and lightly golden, about 6-8 mins.
Step 15: Add the garlic.
Step 16: Cook, stirring frequently, until fragrant, about 1-2 mins.
Step 17: Add the seasoning mix.
Step 18: Cook, stirring frequently, until fragrant, about 1-2 mins.
Step 19: Add the Rotel.
Step 20: Cook, stirring occasionally, until thickened and most of the liquid cooks off, about 3-5 mins.
Step 21: Add the sun-dried tomatoes.
Cook, stirring frequently, until fragrant, about 1-2 mins.
Step 22: Add ⅓ cup of the broth, scraping the bottom of the stock pot to release the fond, and cook until the liquid is mostly evaporated, about 30-60 secs.*
*TIP: Fond is the browned bits left on the bottom of a pan or pot after searing meat or vegetables.
Step 23: Pour in the remaining broth.
Step 24: Bring to a simmer.
Step 25: Reduce heat to LOW then cover and simmer gently, stirring occasionally, for 20 mins, until the broth deepens and the chicken is fully tender.
Step 26: While the soup simmers, gather all of the ingredients for finishing the soup and prep.
Step 27: When the 20 mins are up, increase the heat to MEDIUM, uncover, and add the gnocchi.
Step 28: Bring to a gentle simmer.
Step 29: Cook, uncovered, for 3-5 mins, or until gnocchi float and are tender throughout.
Step 30: Add the spinach.
Step 31: Cook, stirring occasionally, for 1-2 mins, until wilted.
Step 32: Reduce heat to LOW and pour in the heavy cream.
Step 33: Stir until fully incorporated and cook for 2-3 mins, stirring occasionally.
Step 34: Add the parmesan.
Step 35: Stir until melted and fully combined.
Continue cooking for 3-4 mins, stirring occasionally, until the soup is silky and cohesive then remove from heat.
Step 36: Add the lemon juice, lemon zest, and cold diced butter.*
*TIP: Adding cold diced butter (monter au beurre) off the heat gives the soup a glossy, richer finish.
Step 37: Stir until fully melted and combined.
Step 38: Return to LOW heat, cover, and warm gently for 10 mins, keeping the soup below a simmer. Taste before adding salt, as the broth and parmesan provide most of the seasoning. Finish with freshly cracked black pepper and top with scallion greens.*
*NOTE: As it sits, gnocchi will absorb broth and thicken the soup. Reheat gently and adjust consistency with broth or water as needed.