Marry Me Chicken Soup

50 mins
Serves 6
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Directions

  1. 1Add the cubed chicken to a large mixing bowl and season with salt, pepper and dried oregano. Toss to combine.
  2. 2Add the cubed chicken to a large mixing bowl and season with salt, pepper and dried oregano. Toss to combine.
  3. 3Add the cubed chicken to a large mixing bowl and season with salt, pepper and dried oregano. Toss to combine.
  4. 4Heat 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.
  5. 5Heat 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.
  6. 6Heat 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.
  7. 7To 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.
  8. 8To 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.
  9. 9To 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.
  10. 10Add the broth and pesto, bring the mixture to a boil, then reduce and simmer for 10-15 minutes.
  11. 11Add the broth and pesto, bring the mixture to a boil, then reduce and simmer for 10-15 minutes.
  12. 12Add the broth and pesto, bring the mixture to a boil, then reduce and simmer for 10-15 minutes.
  13. 13Return 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.
  14. 14Return 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.
  15. 15Return 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.
  16. 16Stir in the heavy cream, baby spinach, and ½ cup grated Parmigiano Reggiano.
  17. 17Stir in the heavy cream, baby spinach, and ½ cup grated Parmigiano Reggiano.
  18. 18Stir in the heavy cream, baby spinach, and ½ cup grated Parmigiano Reggiano.

Ingredients

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 2 tablespoons Mezzetta® Saute Extra Virgin Olive Oil
  • 2 tablespoons Mezzetta® Saute Extra Virgin Olive Oil
  • 2 tablespoons Mezzetta® Saute Extra Virgin Olive Oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 1 large yellow onion, diced
  • 1 large yellow onion, diced
  • 2 sticks celery, finely chopped
  • 2 sticks celery, finely chopped
  • 2 sticks celery, finely chopped
  • 2 carrots, peeled and diced
  • 2 carrots, peeled and diced
  • 2 carrots, peeled and diced
  • 8 ounce Mezzetta® Sliced Sun Ripened Dried Tomatoes, drained
  • 8 ounce Mezzetta® Sliced Sun Ripened Dried Tomatoes, drained
  • 8 ounce Mezzetta® Sliced Sun Ripened Dried Tomatoes, drained
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • 0.5 cup Mezzetta® Family Recipes Marinara
  • 0.5 cup Mezzetta® Family Recipes Marinara
  • 0.5 cup Mezzetta® Family Recipes Marinara
  • 4 cups low-sodium chicken broth
  • 4 cups low-sodium chicken broth
  • 4 cups low-sodium chicken broth
  • 2 tablespoons Mezzetta® Basil Pesto
  • 2 tablespoons Mezzetta® Basil Pesto
  • 2 tablespoons Mezzetta® Basil Pesto
  • 16 ounce dried potato gnocchi
  • 16 ounce dried potato gnocchi
  • 16 ounce dried potato gnocchi
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 5 ounce baby spinach
  • 5 ounce baby spinach
  • 5 ounce baby spinach
  • 0.5 cup freshly grated Parmigiano Reggiano
  • 0.5 cup freshly grated Parmigiano Reggiano
  • 0.5 cup freshly grated Parmigiano Reggiano

Equipment

large potdutch ovenslotted spoon