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.

Ingredients

Scale

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