why make this recipe

Marry Me Chicken Soup is not just a comforting dish; it’s a heartfelt embrace in a bowl. This recipe combines the rich flavors of chicken, sun-dried tomatoes, and savory broth with a delightful creaminess that makes it perfect for cozy nights or special occasions. The irresistible blend of ingredients is sure to make you feel like you’ve fallen in love with every spoonful, making it an excellent choice for both family dinners and gatherings with friends. Plus, as the name suggests, this soup might just win over your heart—or someone else’s!

how to make Rich, Creamy Marry Me Chicken Soup

Making Rich, Creamy Marry Me Chicken Soup is a straightforward process that brings together familiar flavors and transforms them into a luxurious meal. With just a few cooking steps and some attention to detail, you can whip up a stunning soup that will impress everyone at your table.

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)

Directions:

Season the chicken: Place cubed chicken in a large mixing bowl and 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. Use a slotted spoon to transfer to a plate.
Sauté the aromatics: In the same pot, add 1 diced onion and 2 stalks of diced celery. Season with ½ tsp Kosher salt and 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: Pour in 4 cups low-sodium chicken broth, add 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 for a creamier soup), 5 oz baby spinach, and ½ cup grated Parmesan cheese. Taste the soup and adjust seasoning as needed, adding more Kosher salt or black pepper. Divide between bowls and serve immediately with additional Parmesan cheese if wanted!

how to serve Rich, Creamy Marry Me Chicken Soup

Serve the Rich, Creamy Marry Me Chicken Soup hot in individual bowls, garnished with extra grated Parmesan if desired. This soup pairs beautifully with crusty bread or a light salad for a complete meal. For a gourmet touch, drizzle a little pesto on top before serving.

how to store Rich, Creamy Marry Me Chicken Soup

To store leftover soup, allow it to cool before transferring to an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if it has thickened too much. For longer storage, consider freezing the soup in portions for up to 3 months.

tips to make Rich, Creamy Marry Me Chicken Soup

Use Fresh Ingredients: Fresh herbs and quality chicken elevate the flavor of this soup. If possible, use homemade chicken broth for a more robust taste.
Gnocchi Alternatives: If you can’t find gnocchi, small pasta like orecchiette or even rice can be great alternatives.
Adjust Creaminess: Customize the creaminess by varying the amount of heavy cream. Start with ½ cup and add more for a richer texture.

variation

For a healthier twist, you can substitute half of the gnocchi with cauliflower florets or zucchini noodles. Additionally, consider adding other vegetables like carrots or bell peppers for a different flavor profile. For a spicier kick, add crushed red pepper flakes or fresh chili.

FAQs

Can I make this soup in advance?
Yes! This soup can be prepared ahead of time. Just follow the instructions and store it in the refrigerator until you’re ready to serve.
Is there a vegetarian version of this soup?
Absolutely! Substitute the chicken with chickpeas or additional veggies and replace chicken broth with vegetable broth. The cream can remain the same for richness.
Can I use frozen gnocchi?
Yes, frozen gnocchi can be used directly in the soup without needing to thaw. Just add them to the soup for cooking as per the package instructions.

Marry Me Chicken Soup

A heartwarming soup that combines chicken, sun-dried tomatoes, and a creamy broth, perfect for cozy nights or special occasions.

Prep Time 15

Cook Time 30

Total Time 45

Serving Size servings

Ingredients

For the soup base

1 lb boneless skinless chicken breasts (cut into 1-inch pieces)
1.5 tsp Kosher salt (divided)
1 tsp dried oregano
0.25 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)
0.5 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 piece Parmesan rind (optional)
16 oz dried potato gnocchi (or small pasta, such as orecchiette)
0.5 cup heavy cream up to 1 cup for a creamier soup
5 oz fresh baby spinach (half of a large bag; feel free to use more)
0.5 cup Parmesan (grated)

Instructions

Preparation and Cooking

Season the chicken: Place cubed chicken in a large mixing bowl and 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. Use a slotted spoon to transfer to a plate.
Sauté the aromatics: In the same pot, add 1 diced onion and 2 stalks of diced celery. Season with ½ tsp Kosher salt and 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: Pour in 4 cups low-sodium chicken broth, add 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 for a creamier soup), 5 oz baby spinach, and ½ cup grated Parmesan cheese. Taste the soup and adjust seasoning as needed, adding more Kosher salt or black pepper. Divide between bowls and serve immediately with additional Parmesan cheese if wanted!

Notes

Serve hot in individual bowls, garnished with extra grated Parmesan if desired. Pairs beautifully with crusty bread or a light salad. For a gourmet touch, drizzle a little pesto on top before serving. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.