Creamy Tuscan Chicken Gnocchi Soup • Salt & Lavender


Marry Me Chicken Insanely Good

Inspired by "marry me chicken", an Italian-derived dish that sky-rocketed to online fame via TikTok in the Spring of 2023, "marry me soup" is now having a moment. The original recipe (which is credited to Delish as far back as 2016) features chicken breasts cooked in a creamy sauce decadently infused with rich and sweet sun-dried tomatoes and parmesan cheese.


Creamy Tuscan Chicken Gnocchi Soup • Salt & Lavender

In a large pot over medium heat, heat olive oil. Add the chicken and stir to coat in the oil right away, this will help prevent sticking. Cook for about 10 minutes, until browned and cooked through. Transfer cooked chicken to a separate dish and set aside. Add the 1/4 cup of butter to the same pot over medium-low heat.


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Instructions. Set a large soup pot over medium heat. Add the olive oil, onion, kosher salt, pepper, and crushed red pepper flakes. Cook 4 to 5 minutes. Add the garlic, chicken, more kosher salt, pepper, and crushed red pepper flakes. Cook 4 to 5 minutes. Pour in the chicken broth and the Italian seasoning and chicken base.


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NOTE: If adding tomatoes, you can do so at this point. Let everything simmer for about 10-12 minutes or until the gnocchi is fully cooked through, floats to the top, and tender. Add in the grated parmesan, stirring until cheese has melted and the soup becomes creamy. Simmer for another 1-2 minutes.


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Instructions. Use a fork to pull 1/2 cup of the sun-dried tomatoes out of the jar, place in a small bowl, and set aside. Pour 1 tablespoon of the sundried tomato oil and 1 tablespoon of olive oil into a Dutch oven or large saucepot over medium-high heat. Add the diced onion and cook, stirring occasionally, until tender, about 5 minutes.


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Remove the bacon and place it on a paper towel to drain. Leave the bacon fat in the pot. Season the chicken breasts with the spices listed. Sear the chicken in the bacon fat until browned on both sides. Remove the chicken from the pot once its fully cooked and set it aside.


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Heat oil from sun-dried tomatoes in a large Dutch oven over medium until shimmering. Add onion and garlic; cook, stirring often, until softened, 3 to 4 minutes. Add tomato paste and sun-dried tomatoes; cook, stirring constantly, until tomato paste is slightly deeper red in color, about 2 minutes.


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Sauté the Base - In a large pot, heat 2 tablespoons of olive oil. Once hot, add the onions and cook for 2 minutes before adding the garlic. Cook for an additional 1-2 minutes until the garlic is soft and fragrant. Add the sun-dried tomatoes, oregano, and thyme, and cook for another 2-3 minutes.


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Cook until each piece is beautifully browned, infusing the chicken with a smoky undertone. Once the chicken is cooked, remove it from the pot shred the chicken and set aside. In the same pot add onions, and garlic. Sauté until translucent and fragrant. Add 4 tbsp of butter if there isn't much bacon fat left over.


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Pour 1 tablespoon of the seasoned olive oil out of the sun dried tomato jar. Add the seasoned oil to a large pot over medium-high heat. Add regular olive oil and chopped yellow onion to the pot. Cook until translucent. Add julienned sun dried tomatoes, tomato paste, and minced garlic. Cook two minutes. Add chicken broth and whole milk.


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Heat oil from sun-dried tomatoes in a large skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and pepper, then cook until browned, about 3 minutes per side. If chicken is difficult to turn, cook 1-2 minutes longer, until chicken releases easily from the pan. Transfer to a 6-quart slow cooker.


Easy Marry Me Chicken Recipe (Best Creamy Sauce)

A graduate of the Culinary Institute of America, Melissa Gray trained in traditional French-style cooking, restaurant and front-of-house management. Since transitioning to recipe development and food styling in 2015, Melissa has developed over 1,500 original recipes and styled in over 300 photo shoots.


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Next, add the cooked, shredded chicken, spices and broth. Increase the temperature to medium-high heat and bring to soup to a simmer, uncovered for 10 minutes. Remove the soup from heat and pour in the heavy cream, grated parmesan cheese and the chopped spinach. Stir the soup until the spinach wilts.


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Step 1: Saute the onions. Add the oil from the sun-dried tomato jar and the olive oil to a large stock pot or Dutch oven . Heat the oils over medium-high heat; when hot, add in the diced onion. Cook and stir the onion for about five minutes until the pieces are soft and translucent.


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First: In a large pot or dutch oven, heat the butter over medium heat. Add the onion and cook until onion starts to soften. Second: Stir in the sundried tomatoes and garlic. Cook 1-2 minutes or until fragrant. Stir in the spices, cooked chicken, and broth. Third: Bring to a boil and turn to low.


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Rest for 5 minutes then chop chicken into bite sized pieces and set aside. Fry up the bacon in a dutch oven until crispy. Drain excess fat less 4 tbsp. Dice up an onion then fry it in the bacon grease for 3-4 minutes over medium heat. Toss in the minced garlic and cook for 1 minute, until fragrant.