Marry Me Chicken Soup
Directions
- 1Add the cubed chicken to a large mixing bowl and season with salt, pepper and dried oregano. Toss to combine.
- 2Heat the olive oil and butter in a large soup pot or dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until browned on all sides, about 4-5 minutes (the chicken will finish cooking in the soup). Use a slotted spoon to transfer the chicken to a plate. Set aside.
- 3To the pot, add the diced onion, diced celery and carrots, season with salt and pepper and cook, stirring occasionally, until translucent, about 3-5 minutes. Add the chopped sun-ripened dried tomatoes, chopped garlic, and pasta sauce.
- 4Add the broth and pesto, bring the mixture to a boil, then reduce and simmer for 10-15 minutes.
- 5Return the cooked chicken to the soup along with any juices on the plate. Add the gnocchi and cook for 3-5 minutes, or until the gnocchi begin to float to the top and are tender.
- 6Stir in the heavy cream, baby spinach, and ½ cup grated Parmigiano Reggiano.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 0 salt
- 0 pepper
- 1 tsp dried oregano
- 2 tablespoons Mezzetta® Saute Extra Virgin Olive Oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 sticks celery, finely chopped
- 2 carrots, peeled and diced
- 8 ounce Mezzetta® Sliced Sun Ripened Dried Tomatoes, drained
- 4 garlic cloves, minced
- 0.5 cup Mezzetta® Family Recipes Marinara
- 4 cups low-sodium chicken broth
- 2 tablespoons Mezzetta® Basil Pesto
- 16 ounce dried potato gnocchi
- 1 cup heavy cream
- 5 ounce baby spinach
- 0.5 cup freshly grated Parmigiano Reggiano
Equipment
large potdutch ovenslotted spoon
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