If you’re looking for a recipe that’s guaranteed to impress, look no further than Creamy Marry Me Chicken Soup. This dish is a warm, comforting hug in a bowl, filled with tender chicken, sun-dried tomatoes, velvety cream, and hearty potato gnocchi.
It’s the kind of soup that makes you want to grab a crusty baguette, pour yourself a glass of white wine, and savor every single bite. Whether you’re cooking for a loved one or simply treating yourself, this recipe is bound to become a new favorite.
Why “Marry Me” Chicken Soup?
The name says it all. This soup is so delicious, so rich, and so comforting that it might just inspire someone to pop the question—or at least ask for seconds! The combination of creamy textures, savory flavors, and wholesome ingredients makes it irresistible. It’s perfect for a cozy night in or as a standout dish for entertaining guests.
Let’s dive into how to make this crowd-pleaser step by step.
Ingredients You’ll Need
Here’s what makes this soup so special:
- Chicken: Boneless, skinless chicken breasts are the star of the show. They’re cut into bite-sized pieces and seasoned to perfection.
- Sun-Dried Tomatoes: These add a sweet and tangy burst of flavor that complements the creaminess of the soup.
- Potato Gnocchi: Soft, pillowy gnocchi make this soup hearty and satisfying. You can also substitute with small pasta like orecchiette if you prefer.
- Fresh Spinach: For a pop of color and added nutrients.
- Pesto: Just a couple of tablespoons bring a fresh, herby note to the dish.
- Cream and Parmesan Cheese: These are essential for that luxurious, velvety texture.
- Aromatics: Sweet onion, celery, garlic, and tomato paste build the base of the soup’s flavor.
- Parmesan Rind (Optional): Adds an extra depth of cheesy goodness. Don’t toss your Parmesan rinds—freeze them for recipes like this!
- Seasonings: Kosher salt, dried oregano, and freshly ground black pepper bring everything together.
Equipment You’ll Need
- A Dutch oven or large soup pot
- Mixing bowls
- A spatula
- A slotted spoon
How to Make Marry Me Chicken Soup
This recipe takes about 50 minutes from start to finish, making it perfect for both weeknight dinners and leisurely weekend cooking sessions.
1. Season the Chicken
Start by cutting 1 pound of chicken breasts into 1-inch pieces. In a mixing bowl, toss the chicken with 1 teaspoon of Kosher salt, 1 teaspoon of dried oregano, and ¼ teaspoon of black pepper. Set aside while you prep your other ingredients.
2. Brown the Chicken
Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in your Dutch oven over medium-high heat. Once hot, add the seasoned chicken and cook until browned on all sides, about 4-5 minutes (don’t worry if it’s not fully cooked—it will finish cooking in the soup). Use a slotted spoon to transfer the chicken to a plate and set aside.
3. Sauté the Aromatics
In the same pot, add 1 diced sweet onion and 2 finely chopped celery sticks. Season with ½ teaspoon of Kosher salt and cook until translucent, about 3-5 minutes. Then add ½ cup of finely chopped sun-dried tomatoes, 4 cloves of chopped garlic, and 2 tablespoons of tomato paste. Stir everything together, breaking up the tomato paste with your spatula to help it dissolve.
4. Add the Broth
Pour in 4 cups of low-sodium chicken broth along with 2 tablespoons of pesto and a Parmesan rind (if using). Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes. This is where all those flavors start to meld beautifully.
5. Cook the Gnocchi
Return the browned chicken (and any juices from the plate) to the pot. Stir in 16 ounces of dried potato gnocchi and cook for 3-5 minutes, or until the gnocchi float to the top and are tender.
6. Add Cream and Spinach
Now for the magic touch: stir in ½ cup of heavy cream (or up to 1 cup if you want it extra creamy), 5 ounces of fresh baby spinach, and ½ cup of grated Parmesan cheese. The spinach will wilt quickly in the hot soup. Taste and adjust seasoning as needed with more Kosher salt or black pepper.
7. Serve and Enjoy
Ladle the soup into bowls and garnish with additional Parmesan cheese if desired. Serve immediately with crusty bread for dipping—and don’t forget that glass of wine!
Tips for Success
- Make-Ahead Option: You can prepare this soup ahead of time up until the step where you add gnocchi and cream. When ready to serve, reheat the soup, stir in the gnocchi, spinach, Parmesan, and cream, then cook until everything is warmed through.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: While you can freeze this soup for up to 3 months, keep in mind that dairy-based soups may change in texture when reheated.
Nutrition Information (Per Serving)
Each serving (about 1.5 cups) contains approximately:
- Calories: 549 kcal
- Carbohydrates: 40g
- Protein: 29g
- Fat: 32g
- Saturated Fat: 15g
- Cholesterol: 109mg
- Sodium: 1267mg
- Fiber: 4g
This hearty soup is not only delicious but also packed with protein and nutrients to keep you satisfied.
Final Thoughts
Creamy Marry Me Chicken Soup is more than just a meal—it’s an experience. The rich flavors, creamy texture, and comforting warmth make it perfect for any occasion. Whether you’re cooking for someone special or treating yourself to something indulgent, this recipe is sure to win hearts (and stomachs).
So grab your Dutch oven, gather your ingredients, and get ready to fall in love—one spoonful at a time!
Print
Creamy Marry Me Chicken Soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dinner, Lunch, Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
Marry Me Chicken Soup! The name says it all – this soup is guaranteed to impress. Rich and creamy, it’s filled with chicken, sun-dried tomatoes, a little pesto, fresh spinach, and tender potato gnocchi. I like to add cream and Parmesan for a velvety smooth and creamy texture. Grab a crusty baguette and pour yourself a glass of white wine. We’re definitely going back for seconds!
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
Season the chicken. Place cubed chicken in a large mixing bowl, then season with 1 tsp Kosher salt, 1 tsp dried oregano, and ¼ 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. When hot, add the chicken and cook, stirring occasionally, until browned on all sides, about 4–5 minutes (the chicken will finish cooking in the soup). Use a slotted spoon to transfer to a plate.
Sauté the aromatics. To the pot, add 1 diced onion and 2 stalks of diced celery. Season with ½ tsp Kosher salt then cook, stirring occasionally, until translucent, about 3–5 minutes. Add ½ cup chopped sun-dried tomatoes, 4 cloves chopped garlic, and 2 Tbsp tomato paste. Stir, breaking up the paste with a spatula to help it dissolve.
Add the broth. Add 4 cups low-sodium chicken broth, 2 Tbsp pesto, and a Parmesan rind (if using). Bring the mixture to a boil, then reduce and simmer for 10–15 minutes.
Cook the gnocchi. Return the cooked chicken to the soup (along with any juices on the plate), then stir in 16 oz dried potato gnocchi. Cook for 3–5 minutes, or until the gnocchi begin to float to the top and are tender.
Add cream. Stir in ½ cup heavy cream (or up to 1 cup if you want it really creamy), 5 oz baby spinach, and ½ cup grated Parmesan cheese. Taste the soup, then adjust seasoning as needed, adding more Kosher salt or black pepper. Divide between bowls, then serve immediately with additional Parmesan cheese if wanted!
Notes
The Parmesan rind is optional, but adds additional cheese flavor throughout the soup. If you buy fresh Parmigiano Reggiano cheese, whenever you work your way down to the rind, simply transfer it to a resealable bag and freeze for soups and stews. Alternatively, many stores now sell fresh Parmesan rinds in the cheese department. They’re usually just a few dollars for 5 or 6 rinds.
To make-ahead: If you want to make the soup ahead of time, you can do so up to the point of adding gnocchi and cream. When you are ready to serve, reheat the soup and bring it to a simmer. Stir in the potato gnocchi, spinach, Parmesan, and cream, then cook until the gnocchi float.
Leftovers and storage: The soup can be refrigerated in an airtight container for up to 3–4 days.
To freeze: While you can freeze this soup for up to 3 months, the consistency may not be quite the same when reheated due to the presence of dairy products.
Nutrition
- Serving Size: 1.5 cups
- Calories: 549 kcal
- Sugar: 5 g
- Sodium: 1267 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 109 mg
