Rich and Creamy Marry Me Chicken Soup Recipe
This Rich, Creamy Marry Me Chicken Soup is a comforting and flavorful dish featuring tender chicken, savory sun-dried tomatoes, fresh spinach, and pillowy gnocchi all simmered in a luscious tomato-pesto broth with Parmesan and cream. Perfect for a cozy dinner, this soup is hearty enough to satisfy but quick enough to whip up on a weeknight.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Chicken and Seasoning
- 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
Cooking Fats
- 2 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter
Vegetables and Aromatics
- 1 medium sweet onion, diced
- 2 stalks celery, finely chopped
- ½ cup sun-dried tomatoes, finely chopped
- 4 cloves garlic, finely chopped
Broth and Flavorings
- 2 Tbsp tomato paste
- 4 cups low-sodium chicken broth
- 2 Tbsp pesto (store-bought or homemade)
- 1 Parmesan rind (optional)
Pasta and Dairy
- 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 cheese, grated
Instructions
- Season the chicken. Place the 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 to evenly coat the chicken pieces with the seasoning.
- Brown the chicken. Heat 2 Tbsp olive oil and 2 Tbsp unsalted butter in a large soup pot or Dutch oven over medium-high heat. Once hot, add the seasoned chicken and cook, stirring occasionally, for about 4-5 minutes until browned on all sides (the chicken does not need to be cooked through at this point). Use a slotted spoon to transfer the browned chicken to a plate and set aside.
- Sauté the aromatics. In the same pot, add the diced onion and chopped celery. Season with ½ tsp Kosher salt and cook, stirring occasionally, until the vegetables become translucent, approximately 3-5 minutes. Add the finely chopped sun-dried tomatoes, chopped garlic, and tomato paste. Stir continuously, breaking up the tomato paste to help it dissolve evenly into the mixture.
- Add the broth and simmer. Pour in the low-sodium chicken broth along with 2 Tbsp of pesto and the Parmesan rind if using. Bring the soup to a boil, then reduce heat and let it simmer for 10-15 minutes to allow flavors to meld.
- Cook the gnocchi and chicken. Return the browned chicken along with any accumulated juices back into the pot. Stir in the dried potato gnocchi and cook for 3-5 minutes, or until the gnocchi float to the surface and are tender.
- Add cream and finish the soup. Stir in between ½ to 1 cup of heavy cream depending on your desired richness, fresh baby spinach, and grated Parmesan cheese. Taste the soup and adjust the seasoning with additional Kosher salt or black pepper if needed. Serve immediately, topped with extra Parmesan cheese if desired.
Notes
- Using a Parmesan rind adds depth of flavor but can be omitted if unavailable.
- If you prefer a thicker soup, add the full 1 cup of heavy cream; for a lighter version, use ½ cup.
- Fresh baby spinach can be increased for more greens or substituted with kale or Swiss chard.
- Store leftover soup in the refrigerator for up to 3 days and reheat gently.
- For a gluten-free option, substitute gnocchi with gluten-free pasta or omit the pasta altogether.
Keywords: Chicken soup, creamy soup, Marry Me Chicken soup, gnocchi soup, sun-dried tomato soup, pesto soup, Parmesan soup