Get ready to fall head over heels in love with this irresistibly delicious Rich, Creamy Marry Me Chicken Soup. Inspired by the bold, comforting Tuscan flavors of the classic pasta dish, this hearty soup features tender chicken, sun-dried tomatoes, and pillowy potato gnocchi in a velvety broth.
Why You Will Love This Recipe
This soup is the ultimate cozy meal for a chilly evening at home. By using potato gnocchi instead of traditional pasta, the texture remains perfect without getting mushy, even if you have leftovers. With a base of aromatics, sun-dried tomatoes, pesto, and a splash of heavy cream, this restaurant-quality dish is surprisingly simple to pull together in one pot.
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
- 1 Parmesan rind (optional)
- 16 oz dried potato gnocchi
- ½ – 1 cup heavy cream
- 5 oz fresh baby spinach
- ½ cup Parmesan, grated
Step-by-Step Instructions
- Season the chicken in a large bowl with 1 tsp salt, oregano, and black pepper.
- Heat the olive oil and butter in a large Dutch oven over medium-high heat. Brown the chicken for 4-5 minutes, then remove with a slotted spoon.
- In the same pot, sauté the onion and celery with the remaining salt until translucent. Stir in the sun-dried tomatoes, garlic, and tomato paste, cooking until fragrant.
- Pour in the chicken broth, add the pesto and Parmesan rind, and bring to a boil. Reduce heat and simmer for 10-15 minutes.
- Return the chicken to the pot and add the gnocchi. Cook for 3-5 minutes until the gnocchi float and are tender.
- Stir in the heavy cream, fresh spinach, and grated Parmesan. Adjust seasoning to taste and serve immediately.
Expert Tips / Pro Tips
Do not skip the Parmesan rind! It adds a deep, savory umami flavor that elevates the broth to professional levels. You can often find these in the deli section of your grocery store for a very low price. If you want to save time, use a rotisserie chicken instead of browning raw chicken breasts. Additionally, if you prefer a thicker soup, you can increase the amount of heavy cream to one full cup.
Variations & Substitutions
If you don’t have gnocchi, you can use small pasta shapes like orecchiette or shells, though keep in mind they will absorb more broth over time. For the protein, chicken thighs work beautifully if you prefer dark meat, or you can use leftover shredded chicken to speed up the process. For a vegetarian version, substitute vegetable stock for the chicken broth and use chickpeas or white beans instead of chicken.
Serving Suggestions
This soup is a complete meal, but it is best enjoyed with a side of warm, crusty baguette or ciabatta bread for mopping up the creamy broth. A simple side salad with a light vinaigrette or peppery arugula tossed with shaved Parmesan provides a nice contrast to the richness of the soup. A glass of chilled Chardonnay pairs perfectly with the creamy, sun-dried tomato base.
Storage, Freezing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. While the soup can be frozen for up to 3 months, please note that the texture of the cream and gnocchi may change slightly upon thawing. When reheating, do so gently on the stovetop over low heat, adding a splash of broth or water if the soup has thickened too much in the fridge.
Nutrition Information
| Serving Size | 1.5 cups |
| Calories | 549kcal |
| Carbohydrates | 40g |
| Protein | 29g |
| Fat | 32g |
| Sodium | 1267mg |
| Fiber | 4g |
| Sugar | 5g |
FAQ
Can I make this soup ahead of time?
Yes, you can prepare the soup base up until the point of adding the gnocchi and cream. When you are ready to eat, bring the soup to a simmer, add your gnocchi and dairy, and finish the cooking process.
What is the best way to store Parmesan rinds?
Keep a sealable freezer bag in your freezer specifically for Parmesan rinds. Whenever you finish a wedge of authentic Parmigiano Reggiano, toss the rind into the bag so you always have one ready for soups, stews, and sauces.
Why did my gnocchi get mushy?
Gnocchi are delicate. Ensure you only cook them for the recommended 3-5 minutes until they float. If you let them boil too long, they will lose their signature pillowy texture and break down into the broth.
Rich, Creamy Marry Me Chicken Soup
Ingredients
Method
- Season the chicken: Place cubed chicken in a large mixing bowl, then season with 1 tsp Kosher salt, 1 tsp dried oregano, and 0.25 tsp black pepper. Toss well.
- Brown the chicken: Heat 2 Tbsp olive oil and 2 Tbsp butter in a large soup pot or dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 4-5 minutes. Use a slotted spoon to transfer to a plate.
- Sauté the aromatics: Add onion and celery to the pot. Season with 0.5 tsp Kosher salt and cook until translucent, about 3-5 minutes. Add sun-dried tomatoes, garlic, and tomato paste, stirring to dissolve the paste.
- Add the broth: Pour in 4 cups chicken broth, add the pesto, and the Parmesan rind (if using). Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- Cook the gnocchi: Return the chicken to the pot and stir in the gnocchi. Cook for 3-5 minutes until the gnocchi float and are tender.
- Finish and serve: Stir in the heavy cream, baby spinach, and grated Parmesan. Adjust seasoning with salt and pepper to taste, then serve immediately.