Chicken Gnocchi Soup

You know those recipes that make you feel like a restaurant chef in your own kitchen? This chicken gnocchi soup is exactly that.

Last month, John came home from a work dinner raving about some fancy soup he'd had, and I thought, "Challenge accepted." I'd been seeing the viral "Marry Me Chicken" everywhere, and I wondered what would happen if I turned those same amazing flavors into a cozy soup.

Honestly? Amy actually put her phone down to ask for seconds. Bradley wandered into the kitchen three times "just to check" if it was ready yet. And John? He looked at me over his bowl and said, "This is the one."

This chicken gnocchi soup brings together tender chicken, sun-dried tomatoes, fresh spinach, pillowy gnocchi, and the most incredible creamy, cheesy broth you've ever tasted. It's got that perfect balance of rich and bright flavors that makes you want to curl up with a big bowl and a crusty piece of bread. If you're looking for another cozy Italian-inspired dinner, try my Tuscan Chicken Recipe – it's got that same creamy, sun-dried tomato goodness.

Jump to:

• Why You'll Love This Marry Me Chicken Soup
• Ingredients For Marry Me Chicken Soup
• How To Make Chicken Gnocchi Soup
• Storage And Reheating Tips
• Personal Tips For The Best Marry Me Chicken Gnocchi Soup
• Variations To Try
• FAQ About Marry Me Chicken Soup
• Recipes You May Like
• Final Thoughts
• Marry Me Chicken Soup

Why You'll Love This Marry Me Chicken Soup

Here's what makes this soup so special:

Quick weeknight dinner – From start to finish, you'll have this on the table in about 50 minutes. Most of that is hands-off simmering time while you set the table or help with homework.

Restaurant-quality flavor at home – That combination of sun-dried tomatoes, pesto, and Parmesan creates a depth of flavor that tastes like you've been cooking all day. Trust me, your family won't believe this came together so quickly.

Perfectly creamy texture – The heavy cream and Parmesan cheese make this soup luxuriously smooth. I like to add the Parmesan rind while it simmers for even more cheesy flavor.

One-pot simplicity – Everything cooks in the same Dutch oven, which means less cleanup. On a busy Tuesday night when Bradley has soccer practice, that matters.

Packed with good stuff – Between the chicken, spinach, and gnocchi, you've got protein, vegetables, and comfort food all in one bowl. It's the kind of meal that fills everyone up without feeling heavy.

Make-ahead friendly – You can prep most of this soup ahead and just add the gnocchi and cream when you're ready to serve. Perfect for when you want to look effortless at a dinner party.

Ingredients For Marry Me Chicken Soup

Here's what you'll need to make this incredible chicken gnocchi soup:

For the chicken:

• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1½ teaspoon Kosher salt, divided
• 1 teaspoon dried oregano
• ¼ teaspoon freshly ground black pepper

For the soup base:

• 2 tablespoon extra virgin olive oil
• 2 tablespoon 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 tablespoon tomato paste
• 4 cups low-sodium chicken broth
• 2 tablespoon pesto, store-bought or homemade
• 1 Parmesan rind, optional

To finish:

• 16 oz (1 lb) dried potato gnocchi (or small pasta, such as orecchiette)
• ½ – 1 cup heavy cream
• 5 oz fresh baby spinach
• ½ cup Parmesan, grated

The sun-dried tomatoes are what give this soup that signature "Marry Me" flavor. Don't skip them! I buy the ones packed in oil and just chop them up. Same with the pesto – a good quality store-bought version works perfectly fine.

How To Make Chicken Gnocchi Soup

Making this marry me chicken soup is easier than you'd think. Here's how it all comes together:

Prepare The Chicken

1. Season the chicken pieces. Place your cubed chicken in a large mixing bowl. Add 1 teaspoon Kosher salt, 1 teaspoon dried oregano, and ¼ teaspoon black pepper. Toss everything together until the chicken is evenly coated. This step takes about 30 seconds but makes such a difference in flavor.
2. Brown the chicken in batches. Heat 2 tablespoon olive oil and 2 tablespoon butter in your Dutch oven over medium-high heat. When the butter stops foaming and starts to smell nutty, add the seasoned chicken. Cook for 4-5 minutes, stirring occasionally, until the chicken is browned on all sides. It doesn't need to be cooked through yet – it'll finish cooking in the soup. Transfer the chicken to a plate using a slotted spoon.

Build The Soup Base

3. Cook the aromatics until soft. Add 1 diced onion and 2 stalks of finely chopped celery to the same pot. Season with ½ teaspoon Kosher salt. Cook for 3-5 minutes, stirring occasionally, until the vegetables start to soften and turn translucent. This is when your kitchen starts smelling amazing.
4. Add the flavor boosters. Stir in ½ cup chopped sun-dried tomatoes, 4 cloves of minced garlic, and 2 tablespoon tomato paste. Use your spatula to break up the tomato paste and mix everything together. Cook for about 1 minute until the garlic is fragrant. Here's a tip I learned at cooking school – breaking up the tomato paste helps it dissolve evenly instead of creating little clumps.
5. Pour in the broth and simmer. Add 4 cups low-sodium chicken broth, 2 tablespoon pesto, and your Parmesan rind if you're using one. Bring the whole thing to a boil, then reduce the heat and let it simmer for 10-15 minutes. This is when all those flavors start to meld together into something magical.

Finish The Soup

6. Add the chicken and gnocchi. Return your browned chicken to the pot, along with any juices that collected on the plate. Stir in 16 oz of dried potato gnocchi. Cook for 3-5 minutes, or until the gnocchi start floating to the top. When gnocchi float, they're done!
7. Stir in the cream and greens. Add ½ cup heavy cream (or up to 1 cup if you want it really rich), 5 oz of fresh baby spinach, and ½ cup grated Parmesan cheese. The spinach will wilt down almost immediately – don't worry, it won't stay that big pile of leaves. Taste your soup and adjust the seasoning with more salt or pepper if needed.
8. Serve immediately. Ladle the creamy chicken soup into bowls and top with extra Parmesan if you'd like. I always do.

The first time I made this, I used a whole cup of cream because John loves really creamy soups. Amy said it was "like a warm hug in a bowl," which pretty much sums it up perfectly.

Storage And Reheating Tips

This marry me chicken soup keeps beautifully for a few days:

Refrigerator storage: Let the soup cool completely, then transfer it to an airtight container. It'll stay fresh in the fridge for 3-4 days. The gnocchi will absorb some of the broth as it sits, so you might want to add a splash of chicken broth when reheating.

Freezing: You can freeze this soup for up to 3 months, though the texture might change slightly because of the dairy. I usually freeze it before adding the cream, then stir in fresh cream when I reheat it.

Reheating: Warm it gently on the stovetop over medium-low heat, stirring occasionally. Add a bit of broth or cream if it's thickened up too much. Don't microwave it on high – the cream can separate. Use 50% power and stir every minute or so.

Personal Tips For The Best Marry Me Chicken Gnocchi Soup

Want to know what I've learned from making this soup a dozen times?

Save your Parmesan rinds. I keep a bag in the freezer just for soups like this. When you finish a chunk of real Parmigiano Reggiano, save that hard rind! It adds such incredible depth of flavor to the broth. You can usually buy a bag of rinds in the cheese section for just a few dollars if you don't have any saved up.

Don't overcook the gnocchi. Once they float, they're ready. If you cook them too long, they can get a bit mushy. I learned this the hard way the first time I made this – I wandered off to help Amy with her homework and came back to very soft gnocchi.

Use fresh spinach, not frozen. The fresh baby spinach wilts perfectly and doesn't add extra water to your soup. It takes maybe 30 seconds to wilt down once you add it.

Go easy on the salt at first. Between the Parmesan, sun-dried tomatoes, and broth, this soup has a lot of naturally salty ingredients. Taste before adding extra salt at the end.

Make it your own. Bradley isn't a huge spinach fan (shocking, I know), so sometimes I swap in fresh basil at the end instead. You could also add some red pepper flakes if you like a little heat, or throw in some fresh cherry tomatoes along with the sun-dried ones.

Variations To Try

This chicken gnocchi soup is pretty forgiving when it comes to swaps:

Try different pasta shapes. If you can't find gnocchi (or you're just not a fan), use small pasta instead. Orecchiette, tortellini, or even orzo work great. Just cook according to the package directions since timing might vary a bit from gnocchi.

Switch up the protein. Leftover rotisserie chicken is a fantastic shortcut. Just skip the browning step and add it in step 6 instead. You could also use boneless, skinless chicken thighs if you prefer dark meat.

Make it lighter. Use half-and-half instead of heavy cream, or even whole milk with a tablespoon of cream cheese whisked in. It won't be quite as rich, but it'll still be delicious.

Add more vegetables. Diced carrots, chopped kale, or even some white beans would all be welcome additions. I've thrown in whatever vegetables needed using up from my fridge, and it's always turned out great.

Go herb-crazy. Fresh basil, thyme, or Italian parsley at the end add such bright flavor. I usually keep the dried oregano in the beginning but finish with fresh herbs if I have them.

FAQ About Marry Me Chicken Soup

Recipes You May Like

If you enjoyed this marry me chicken soup, you'll love these other cozy, flavorful recipes:

• Tuscan Chicken Recipe – The same creamy, sun-dried tomato flavors in a skillet dinner that's ready in 30 minutes
• Best Mashed Potatoes – Perfect creamy side dish that pairs beautifully with this soup
• Brussels Sprouts with Bacon – A simple vegetable side that rounds out any soup dinner

Final Thoughts

This chicken gnocchi soup has become one of those recipes I turn to when I want something that feels special but doesn't require hours in the kitchen. It's comfort food that happens to look and taste restaurant-quality, which is pretty much my sweet spot.

The combination of tender chicken, pillowy gnocchi, and that rich, creamy broth flavored with sun-dried tomatoes and pesto just works. Every single time. Whether you're making it for a regular Tuesday night dinner or serving it to guests (it's definitely impressive enough for company), this soup delivers.

Give this a try this week and let me know what you think! I bet it'll become a regular in your dinner rotation, just like it has in mine.

Save this recipe on Pinterest so you can find it again later!

Happy cooking, and here's to many more delicious soups with your loved ones.

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