Introduction

This rich, creamy Marry Me Chicken Soup combines tender chicken, flavorful sun-dried tomatoes, and silky gnocchi in a comforting broth. It’s a hearty dish perfect for cozy evenings when you want something satisfying yet simple to prepare.

A white bowl filled with creamy orange soup, showing several layers: the base is the smooth, thick soup with a slightly oily surface; floating on top are light yellow gnocchi pieces, white chicken chunks with black pepper, bright green spinach leaves, and small red tomato bits. In the center, there is a small pile of finely grated white cheese. A silver spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface, surrounded by small white bowls of salt and pepper, and part of a white plate with grated cheese is visible in the background. A striped cloth is partially under the bowl. photo taken with an iphone --ar 4:5 --v 7

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 (1 lb) dried potato gnocchi 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

Instructions

Step 1: Season the chicken by placing the cubed pieces in a large bowl. Add 1 tsp Kosher salt, 1 tsp dried oregano, and ¼ tsp black pepper, then toss well to coat evenly.
Step 2: Heat 2 Tbsp olive oil and 2 Tbsp butter in a large pot or Dutch oven over medium-high heat. When hot, add the chicken and cook, stirring occasionally, until browned on all sides, about 4-5 minutes. Transfer chicken to a plate using a slotted spoon.
Step 3: In the same pot, add the diced onion and celery. Sprinkle with ½ tsp Kosher salt and cook, stirring occasionally, until translucent, about 3-5 minutes. Add sun-dried tomatoes, garlic, and tomato paste. Stir, breaking up the paste, until combined.
Step 4: Pour in chicken broth, add pesto and Parmesan rind if using. Bring to a boil, then reduce heat and simmer for 10-15 minutes to let flavors meld.
Step 5: Return the cooked chicken along with any juices to the pot. Stir in the dried gnocchi and cook 3-5 minutes until gnocchi float and are tender.
Step 6: Stir in heavy cream, baby spinach, and grated Parmesan. Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately, garnished with extra Parmesan if desired.

Tips & Variations

Substitute gnocchi with small pasta like orecchiette or mini shells if preferred.
For extra flavor, use homemade pesto or add a splash of white wine before adding broth.
Increase the spinach for a greener, more nutrient-rich soup.
If you like a thicker soup, use the full 1 cup of heavy cream or simmer a few minutes longer.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Gnocchi can absorb liquid over time, so if the soup thickens too much when reheating, add a splash of chicken broth or water to loosen it back up. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

A white bowl filled with a creamy orange soup with chunks of white chicken breast pieces seasoned with black pepper, soft light-yellow gnocchi, dark green spinach leaves, and small red diced tomatoes. The soup has a smooth texture with visible bits of onion and herbs throughout. A generous sprinkle of finely grated white cheese is placed in the center on top. A silver spoon rests inside the bowl on the right side. The bowl is set on a white marbled surface, with small white bowls of coarse salt and cracked black pepper beside it, and a corner of a striped cloth napkin visible at the bottom. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra tenderness and flavor. Just cut into similar-sized pieces and follow the same cooking steps.

Is there a dairy-free alternative for the cream and cheese?

You can substitute heavy cream with coconut milk or cashew cream and use a dairy-free Parmesan-style cheese or nutritional yeast to keep the creamy texture and flavor without dairy.