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Overhead view of a hearty, creamy marry me chicken soup with gnocchi, spinach, and shredded chicken, topped with Parmesan cheese and black pepper, served in a rustic setting.
Oliver Grant

Marry Me Chicken Soup: A Rich & Creamy Gnocchi Delight

This comforting Marry Me Chicken Soup features tender chicken pieces, sun-dried tomatoes, and potato gnocchi in a rich and creamy Parmesan broth. It's a delightful and satisfying meal perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 bowls
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 1½ tsp Kosher salt divided
  • 1 tsp dried oregano
  • ¼ tsp freshly ground black pepper
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp unsalted butter
  • 1 medium sweet onion diced
  • 2 sticks celery finely chopped
  • ½ cup sun-dried tomatoes finely chopped
  • 4 cloves garlic finely chopped
  • 2 Tbsp tomato paste
  • 4 cups low-sodium chicken broth
  • 2 Tbsp pesto store-bought or homemade
  • 1 Parmesan rind optional
  • 16 oz dried potato gnocchi (1 lb) (or small pasta, such as orecchiette)
  • ½ - 1 cup heavy cream
  • 5 oz fresh baby spinach half of a large bag (feel free to use more!)
  • ½ cup Parmesan grated

Equipment

  • Large mixing bowl
  • Large Soup Pot or Dutch Oven
  • Slotted spoon
  • Spatula

Method
 

Preparation
  1. Place cubed chicken in a large mixing bowl and season with 1 tsp Kosher salt, 1 tsp dried oregano, and ¼ tsp black pepper; toss well to coat.
  2. Heat olive oil and butter in a large soup pot over medium-high heat, then add the seasoned chicken and cook for 4-5 minutes until browned on all sides; transfer chicken to a plate using a slotted spoon.
  3. Add diced onion and celery to the pot, season with ½ tsp Kosher salt, and cook until translucent for 3-5 minutes; then stir in chopped sun-dried tomatoes, garlic, and tomato paste, breaking up the paste to dissolve.
  4. Pour in chicken broth and pesto, adding a Parmesan rind if desired; bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes.
  5. Return the cooked chicken and any juices to the soup, then stir in the dried potato gnocchi; cook for 3-5 minutes until the gnocchi float to the top and are tender.
  6. Stir in heavy cream, baby spinach, and grated Parmesan cheese; taste and adjust seasoning with more salt or pepper as needed before serving immediately with additional Parmesan.

Nutrition

Calories: 550kcalCarbohydrates: 45gProtein: 35gFat: 35gSodium: 900mgFiber: 5gSugar: 7g

Notes

For a thicker soup, reduce the amount of chicken broth slightly or simmer longer. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Feel free to add more spinach for extra greens!

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