Soup recipes are my favorite in the fall and winter and this one just topped the list (along with ground turkey vegetable soup).Just like cowboy soup, it’s all made in one pot, takes less than 30 minutes to make, and is a great freezer meal.
And let’s chat about the pillowy gnocchi. It’s one of my favorite pastas to use in soup, like this creamy chicken gnocchi soup and sausage gnocchi soup, because it holds up well to broth and cooks quickly.
Ingredients You Need: sun dried tomatoes, chicken breasts, butter, onion, garlic, tomato paste, Italian seasoning, red pepper flakes, parmesan, chicken broth, gnocchi, heavy cream, spinach.
Pasta Options
I love the pillowy bites of gnocchi in this soup, but I also tried this with farfalle and ditalini. Orecchiette is another great option—anything small that holds it shape.
You can also use a gluten-free gnocchi or a gluten-free pasta of choice.
Love chicken soup? Try creamy chicken and wild rice soup, creamy white chicken lasagna soup, or creamy chicken tortilla soup next!
How to Make Marry Me Chicken Soup
Here are the simple steps, with photos, to make this marry me chicken soup recipe. Skip to the recipe card for the printable version.
Step 1. Cook the Chicken. Cut the chicken into bite-sized pieces and season. Cook in a large dutch oven for 4-5 minutes in sun dried tomato oil, until cooked through.
Step 2. Cook Onion and Tomato Paste. Cook the diced onions in butter then stir in the seasonings and tomato paste and cook for 2-3 minutes.
Step 3. Simmer the Broth. Pour in the chicken broth and add the parmesan rind. Simmer for 8-10 minutes to develop the flavors and reduce slightly.
Step 4. Cook the Gnocchi. Add the gnocchi to the simmering soup and cook for 2-4 minutes. The soup will be pretty thick, but the gnocchi should float to the surface when it’s done.
Step 5. Make it Creamy. Stir in the cream, spinach, and cooked chicken. Cook for a few minutes until the spinach wilts. Add more cream or broth to reach your desired consistency and serve with fresh basil and a greens salad for a complete meal.
Make it Dairy-Free
Swap the butter for olive oil, the heavy cream for full fat coconut milk, and the parmesan cheese for nutritional yeast.
Testing Notes + Recipe Tips
- Don’t overcook the gnocchi: You’ll know they’re done when they float to the top of the soup.
- Adjust the thickness of the broth to your liking: If the broth is too thick, you can thin it out by adding a little bit of water or broth or thicken it with a cornstarch slurry with cornstarch.
- Taste and season as you go. The flavors of the soup change the longer it cooks and reduces.
Marry Me Chicken Soup
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Ingredients
- 1 (8-ounce) jar sun dried tomatoes roughly chopped, plus 2 Tablespoons of the oil
- 1 1/2 lbs chicken breasts cubed
- 1 teaspoon Kosher salt and pepper to taste
- 1 small yellow onion diced
- 4 cloves garlic minced
- 4 Tablespoons tomato paste
- 2 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 6 cups chicken broth
- 12-16 ounces gnocchi gluten-free if needed
- 3/4 cup heavy cream
- 1/4 cup parmesan cheese plus the rind, optional
- 5 cups baby spinach chopped
- Fresh basil, parmesan cheese, or red pepper flakes for topping
Instructions
- Season chicken breast with salt and pepper. Heat the oil from sun dried tomatoes in a large soup pot over medium high heat. Add the chicken and cook for 4-5 minutes, until golden brown and heated through. Transfer to a bowl or plate.1 1/2 lbs chicken breasts, 1 teaspoon Kosher salt and pepper to taste, 1 (8-ounce) jar sun dried tomatoes
- Turn the heat down to medium and add butter to melt. Add the onion and garlic and cook for 2-3 minutes to soft. Stir in the tomato paste, sun dried tomatoes, Italian seasoning, and red pepper flakes. Stir and cook until the tomato paste coats the onions and becomes slightly rich in color.1 small yellow onion, 4 cloves garlic, 4 Tablespoons tomato paste, 1 (8-ounce) jar sun dried tomatoes, 2 teaspoon Italian seasoning, 1/2 teaspoon red pepper flakes
- Pour in 6 cups of chicken broth and add the parmesan rind. Bring it to a boil over high heat then reduce the heat to low and simmer for 8-10 minutes.6 cups chicken broth
- Add the gnocchi to the soup and cook until tender, 3-4 minutes. The soup will be somewhat thick but the gnocchi should float to the top when it's cooked. Remove the parmesan rind if using (it will be mostly melted).12-16 ounces gnocchi
- Add the cooked chicken back to the soup along with the heavy cream, parmesan cheese, and spinach. Cook over medium-low until the spinach wilts and the cheese is melted. Taste and add more salt and pepper as needed. Adjust the consistency with more broth or cream as needed.3/4 cup heavy cream, 1/4 cup parmesan cheese, 5 cups baby spinach
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Glorified tomato soup with chicken, gnocchi, sun dried tomatoes and spinach! So good! I used about 1/2 pound more chicken and 8 cups of chicken stock. A recipe that will be on repeat at my house!
Thanks, Lori!
Can’t wait to try this one! I love how you put the measurements with the step my step instructions. It is so helpful!
Glad you like it Mandie! I love that feature too:)
WOW! This soup is amazing! Even my picky eaters loved it!!! It is so easy and perfect for cold weather! Thanks Molly! (Sorry I forgot to put the 5 stars so I had to post again)!
You’re so welcome! Glad you liked it! Thanks for taking the time to rate it.
So tasty! Made this with my Mom, it’s perfect for a cozy winter day 🙂