Marry Me Chicken Soup with Gnocchi Recipe

I absolutely love sharing this cozy, comforting Marry Me Chicken Soup with Gnocchi Recipe because it hits all the right notes for me. It’s rich, creamy, and packed with savory flavors from tender chicken, sun-dried tomatoes, and fresh spinach swirling in a luscious Parmesan-infused broth—plus those pillowy gnocchi dumplings that make every spoonful feel indulgent yet homey. Whenever I make this soup, it immediately feels like a warm hug on a plate, perfect for a chilly evening or a special family meal.

Why You’ll Love This Marry Me Chicken Soup with Gnocchi Recipe

What really gets me excited about this recipe is the incredible flavor profile. The combination of sun-dried tomatoes and pesto introduces just the right amount of savory tang and herbal brightness, while the Parmesan rind adds a deep, nutty undertone to the broth. Pairing all that with gnocchi, which soaks up the rich, creamy soup, creates this utterly satisfying texture contrast that I can’t resist. It’s like comfort food but with a gourmet twist that feels special without being fussy.

Another thing I appreciate is how straightforward the preparation is. Even on a busy weeknight, I find the steps manageable and fairly quick to pull together. I love recipes that aren’t overly complicated but still impress everyone around the table, and this Marry Me Chicken Soup with Gnocchi Recipe fits that bill perfectly. It’s also incredibly versatile, ideal for cozy dinners at home, casual gatherings with friends, or an elegant lunch that feels just a bit indulgent without requiring hours in the kitchen.

Ingredients You’ll Need

I find the ingredients for this soup are simple yet essential to building its rich taste, appealing texture, and vibrant color. Each element plays a key role, from the chicken that provides hearty protein to the sun-dried tomatoes that give a punch of flavor, and the spinach that adds a fresh green brightness to the creamy broth.

• 1 lb boneless, skinless chicken breasts: Cut into bite-sized pieces to cook quickly and stay tender.
• 1½ tsp Kosher salt, divided: Used to season the chicken and balance flavors.
• 1 tsp dried oregano: Adds a subtle herbal note that complements the tomato and chicken.
• ¼ tsp freshly ground black pepper: Introduces a gentle heat and depth to the soup.
• 2 Tbsp extra virgin olive oil: For browning the chicken and sautéing vegetables, adding richness.
• 2 Tbsp unsalted butter: Works with olive oil to develop a luscious base flavor.
• 1 medium sweet onion, diced: Provides natural sweetness and body to the soup.
• 2 stalks celery, finely chopped: Adds subtle crunch and aromatic depth.
• ½ cup sun-dried tomatoes, finely chopped: Brings a tangy, intense tomato flavor that sets this soup apart.
• 4 cloves garlic, finely chopped: Infuses a warm, savory aroma essential in every comforting soup.
• 2 Tbsp tomato paste: Concentrates the tomato essence and thickens the broth slightly.
• 4 cups low-sodium chicken broth: The flavorful foundation that ties everything together.
• 2 Tbsp pesto (store-bought or homemade): Injects fresh basil and garlic notes for an herbaceous lift.
• 1 Parmesan rind (optional): Adds umami depth and richness as it simmers.
• 16 oz dried potato gnocchi: Offers pillowy texture that soaks up the creamy soup beautifully.
• ½–1 cup heavy cream: Gives the soup its signature silky, indulgent texture.
• 5 oz fresh baby spinach: Adds freshness and color; stir in at the end to keep it vibrant.
• ½ cup grated Parmesan cheese: Finishes the soup with extra savory richness and smoothness.

Directions

Step 1: Start by seasoning the chicken pieces with 1 teaspoon of the Kosher salt, dried oregano, and freshly ground black pepper. Toss them evenly to coat, which helps infuse flavor right from the start.

Step 2: Heat the olive oil and butter together in a large soup pot or Dutch oven over medium-high heat. Once hot, add the chicken and cook, stirring occasionally, until the pieces are lightly browned on the outside but not fully cooked through—this usually takes about 4 to 5 minutes. Then, transfer the browned chicken to a plate to rest while you prepare the aromatics.

Step 3: In the same pot with the flavorful drippings, add the diced onion and chopped celery. Sprinkle with the remaining ½ teaspoon salt and sauté until the vegetables become translucent and tender, about 3 to 5 minutes. This build-up of flavor is what makes the soup so satisfying.

Step 4: Stir in the sun-dried tomatoes, garlic, and tomato paste. Cook everything together for 1 to 2 minutes, breaking up the tomato paste so it melds with the vegetables and releases its intense flavor.

Step 5: Pour in the chicken broth along with the pesto and, if using, toss in the Parmesan rind. Bring the pot to a boil, then reduce the heat and let it simmer gently for 10 to 15 minutes. This simmer lets all those flavors marry beautifully and intensify.

Step 6: Return the browned chicken and any juices on the plate back into the pot. Stir in the dried gnocchi and cook for 3 to 5 minutes until the gnocchi float to the surface and turn tender. This tells me they’re perfectly cooked through and ready.

Step 7: Finally, stir in the heavy cream, fresh baby spinach, and grated Parmesan cheese. Let the soup simmer just a few minutes more until the spinach wilts and the soup thickens slightly. This finishing touch elevates the soup’s luscious texture and vibrant green color. Taste and adjust the seasoning with salt or pepper to your liking.

Step 8: Ladle the soup into warm bowls, topping each serving with extra Parmesan if you like. I enjoy pairing it with a crusty bread roll to soak up every last bit of that creamy broth. Serve the soup warm—it’s best enjoyed piping hot to appreciate its comforting richness.

Servings and Timing

This Marry Me Chicken Soup with Gnocchi Recipe makes about 6 generous servings, perfect for a family dinner or meal prep for the week. It takes approximately 15 minutes to prepare the ingredients and get everything ready, then about 35 minutes of cooking time. In total, you’re looking at 50 minutes from start to finish. There’s no resting or cooling time required, so you can enjoy it fresh and hot as soon as it’s done.

How to Serve This Marry Me Chicken Soup with Gnocchi Recipe

I love to serve this soup piping hot, straight from the pot, because the creaminess and melted Parmesan are at their peak right then. For a complete meal, I often pair it with a fresh green salad or some roasted vegetables on the side. Crusty bread or garlic focaccia are must-haves for dipping into that dreamy broth and making every bite even more satisfying.

Presentation-wise, I like to garnish each bowl with a sprinkle of extra Parmesan or freshly cracked black pepper, and sometimes a few torn fresh basil leaves if I have some on hand. It adds a gorgeous pop of color and a hint of fresh aroma that lifts the whole dish. When serving guests, bringing the soup to the table in a large, rustic pot invites everyone to cozy up and dive in together—which feels so warm and inviting.

This soup also pairs beautifully with a light white wine like Pinot Grigio or Sauvignon Blanc, both of which cut through the creaminess and brighten the palate. For a non-alcoholic option, sparkling water with lemon or a cold iced tea works really well. I’ve found that this soup fits wonderfully on weeknight menus but also shines during holiday meals or intimate dinner parties when you want to serve something impressive but approachable.

Variations

I often enjoy switching up the ingredients in this Marry Me Chicken Soup with Gnocchi Recipe to suit my mood or pantry availability. For example, swapping chicken breasts for thighs adds a bit more juiciness and depth, though I keep the seasoning and simmering time the same. You could also venture into different greens like kale or Swiss chard if spinach isn’t your favorite—just add them toward the end to keep their vibrant color and texture.

If you’re looking for dietary adaptations, this recipe can be made gluten-free by choosing gluten-free gnocchi or another small pasta substitute. To turn it vegan, I’ve experimented by replacing the chicken with hearty mushrooms or chickpeas, using vegetable broth, and swapping the cream for coconut cream or cashew cream. The results are still deliciously creamy and comforting, just with a slightly different flavor profile that’s equally satisfying.

Another favorite tweak is to switch up the herbs and spices. Adding thyme or rosemary during the simmer step offers a fragrant twist, or a pinch of red pepper flakes if you want to introduce a gentle heat. For cooking methods, while I usually make it on the stovetop, this soup also adapts beautifully to a slow cooker, where you can layer the ingredients and let it cook low and slow for an even deeper meld of flavors.

Storage and Reheating

Storing Leftovers

I store leftover Marry Me Chicken Soup with Gnocchi in airtight containers—glass ones with secure lids work best to keep that fresh taste and prevent any spills. It keeps well in the refrigerator for about 3 to 4 days. When storing, I sometimes leave out the gnocchi if I plan to reheat later, then cook fresh gnocchi to avoid any texture issues, but many times I’ve found that storing it all together is just fine for a few days.

Freezing

This soup can be frozen, though I do recommend leaving out the gnocchi if you want the best texture after thawing, as gnocchi can become a little softer and less pillowy once frozen. Freeze the soup in freezer-safe containers or freezer bags, leaving some space for expansion. It keeps well for up to 3 months frozen. To use, thaw overnight in the fridge before reheating gently on the stove.

Reheating

The best way to reheat this soup is slowly on the stove over low to medium heat, stirring occasionally to prevent sticking and to help the cream reincorporate smoothly. Avoid microwaving too aggressively because it can cause the cream to separate or the gnocchi to turn mushy. If the soup gets too thick after sitting, I like to add a splash of broth or water during reheating to loosen it back to the perfect creamy consistency.

FAQs

Can I use leftover cooked chicken instead of raw chicken breasts?

Absolutely! If you have leftover cooked chicken, you can add it toward the end of the simmering stage just to warm it through. This will reduce overall cooking time significantly and still keep the soup delicious.

Is it okay to substitute fresh tomatoes for sun-dried tomatoes?

You can substitute fresh tomatoes, but sun-dried tomatoes provide a concentrated, slightly tangy flavor that fresh tomatoes won’t replicate exactly. If you do use fresh tomatoes, choose very ripe ones and consider roasting them first to intensify their flavor.

Can I make this soup dairy-free?

Yes! Replace the butter with olive oil, use a non-dairy cream like coconut cream, and omit the Parmesan cheese or use a nut-based cheese alternative. The soup will still be creamy and flavorful with those adjustments.

What can I use instead of gnocchi if I can’t find any?

If gnocchi isn’t available, small pasta shapes like orecchiette, mini shells, or even tortellini work beautifully as substitutes. Just adjust cooking times accordingly, since some pastas cook faster than gnocchi.

Can I prepare this Marry Me Chicken Soup with Gnocchi Recipe in advance?

Definitely! You can prepare the soup up to the simmering step and refrigerate it. When you’re ready to eat, simply add the gnocchi, spinach, cream, and Parmesan just before serving to keep everything fresh and vibrant.

Conclusion

I really hope you give this Marry Me Chicken Soup with Gnocchi Recipe a try soon because it’s become one of my all-time favorites that I want to share with everyone. From its rich, comforting flavor to its inviting texture and straightforward preparation, this soup truly feels like a special treat any time of the year. Trust me, once you taste it, you’ll want to make it again and again. Happy cooking!

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