Rich, Creamy Marry Me Chicken Soup: The Soup That Says 

If ever a soup could win hearts, this Marry Me Chicken Soup would be the one to put a ring on it. Inspired by the viral Marry Me Chicken dish, this luscious, savory bowl turns a cozy night in into an event. With tender chicken, pillowy gnocchi, sun-dried tomatoes, a swirl of pesto, and a silky Parmesan cream base, it’s a swoon-worthy spin on creamy chicken soup that tastes like something straight off a restaurant menu.

This isn’t just soup—it’s elevated comfort food at its finest. Whether you’re cooking for your partner, your family, or just need something soul-soothing in a bowl, this restaurant-worthy recipe delivers every time.

Why You’ll Love This Marry Me Chicken Soup

• Full of flavor – Sun-dried tomatoes, garlic, pesto, and Parmesan bring it to life.
• Creamy without being heavy – A perfect balance of richness and comfort.
• Gnocchi love – A fun alternative to noodles for a heartier bite.
• Totally weeknight-worthy – Ready in under an hour!

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1.5 tsp Kosher salt, divided
• 1 tsp dried oregano
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 1 medium sweet onion, diced (5 oz)
• 2 celery sticks, chopped (3.5 oz)
• 1/2 cup sun-dried tomatoes, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 4 cups low-sodium chicken broth
• 2 tbsp pesto
• 1 Parmesan rind (optional)
• 1 lb dried potato gnocchi
• 1/2–1 cup heavy cream
• 5 oz fresh baby spinach
• 1/2 cup grated Parmesan cheese

How to Make It

1. Season chicken with 1 tsp salt, oregano, and pepper. Toss to coat.
2. In a large Dutch oven, heat olive oil and butter over medium-high. Brown the chicken (about 4–5 minutes) and remove it with a slotted spoon.
3. In the same pot, sauté onion and celery with remaining salt for 3–5 minutes.
4. Stir in sun-dried tomatoes, garlic, and tomato paste. Cook until fragrant.
5. Pour in chicken broth, pesto, and Parmesan rind. Bring to a boil, then reduce to a simmer for 10–15 minutes.
6. Return chicken to the pot. Stir in gnocchi and cook until tender, about 3–5 minutes.
7. Lower heat and stir in heavy cream, spinach, and Parmesan. Simmer until spinach wilts.
8. Taste and adjust seasoning. Serve hot with crusty bread.

Olivia’s Pro Tips

• Don’t skip the pesto—it gives the broth a herby, unexpected twist.
• Use refrigerated gnocchi for a quicker cook time if you prefer.
• Parmesan rind is optional but adds a deep umami richness.
• For a lighter version, use half-and-half or a combo of cream and milk.

My Marry Me Moment

I first tested this recipe on a chilly night when I was craving something extra special but didn’t want to change out of my cozy socks. One bowl in, my husband said, “I’d marry you all over again if you made this weekly.” (Spoiler: I do.) Now, it’s our go-to when we want to feel spoiled without spending hours in the kitchen.

Serving Suggestions

• Warm, crusty sourdough or focaccia
• Side salad with lemon vinaigrette
• A crisp white wine or sparkling water with lemon
• Extra Parmesan and black pepper to finish

How to Store and Reheat

Cool the soup before storing in an airtight container in the fridge for up to 4 days. The gnocchi may absorb liquid, so add a splash of broth or cream when reheating.

To reheat, use low heat on the stovetop and stir occasionally. Microwave also works—heat in short bursts, stirring in between.

Freezing tip: For best results, freeze the soup base without the gnocchi and cream. Add fresh gnocchi and cream after thawing and reheating.

FAQs

Can I use rotisserie chicken instead?

Absolutely! Stir it in after simmering the broth to warm through.

What’s a good dairy-free alternative to cream?

Coconut cream or cashew cream will give similar richness without dairy.

Can I swap the gnocchi?

Yes! Try orecchiette, mini shells, or even rice for a gluten-free twist.

What if I don’t have pesto?

You can skip it or stir in a bit of fresh basil or Italian seasoning.

Fall in Love with Dinner Again

This Marry Me Chicken Soup is creamy, crave-worthy, and cozy enough to melt hearts. It takes the best of creamy chicken soup, adds a touch of elegance, and still keeps it easy enough for a Tuesday night. Whether you’re impressing someone or just feeding yourself with love, this dish delivers magic in every spoonful.

Discover more delicious recipes by following me on Facebook and Pinterest.

Creamy Marry Me Chicken Soup

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• Author: Amanda Hartwellen
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

Marry Me Chicken Soup is a luxurious twist on creamy chicken soup, inspired by the viral Marry Me Chicken dish. This hearty, restaurant-worthy bowl combines tender chicken, pillowy gnocchi, sun-dried tomatoes, pesto, spinach, and Parmesan in a rich, silky cream broth. Perfect for cozy nights or impressing guests, it’s elevated comfort food that comes together in under an hour.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces

• 1.5 tsp Kosher salt, divided

• 1 tsp dried oregano

• 1/4 tsp freshly ground black pepper

• 2 tbsp extra virgin olive oil

• 2 tbsp unsalted butter

• 1 medium sweet onion, diced (5 oz)

• 2 celery sticks, chopped (3.5 oz)

• 1/2 cup sun-dried tomatoes, chopped

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 4 cups low-sodium chicken broth

• 2 tbsp pesto

• 1 Parmesan rind (optional)

• 1 lb dried potato gnocchi

• 1/2–1 cup heavy cream

• 5 oz fresh baby spinach

• 1/2 cup grated Parmesan cheese

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Instructions

• Season chicken with 1 tsp salt, oregano, and pepper. Toss to coat.

• In a large Dutch oven, heat olive oil and butter over medium-high. Brown chicken for 4–5 minutes, then remove with a slotted spoon.

• In the same pot, sauté onion and celery with remaining salt for 3–5 minutes.

• Stir in sun-dried tomatoes, garlic, and tomato paste. Cook until fragrant.

• Pour in chicken broth, pesto, and Parmesan rind. Bring to a boil, reduce heat, and simmer for 10–15 minutes.

• Return chicken to the pot. Stir in gnocchi and cook until tender, about 3–5 minutes.

• Lower heat and stir in heavy cream, spinach, and Parmesan. Simmer gently until spinach wilts.

• Taste and adjust seasoning. Serve hot with crusty bread.

Notes

Don’t skip the pesto—it adds a bright, herby depth.

Refrigerated gnocchi cooks faster if you’re short on time.

Freeze without gnocchi or cream for best texture, then add fresh when reheating.

For a lighter version, use half-and-half or part milk.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup / Main Dish
• Method: Stovetop
• Cuisine: Italian-American