Get ready to fall head over heels in love with this irresistibly delicious Marry Me Chicken Soup! Inspired by the Tuscan flavors found in marry me chicken, this hearty, rich soup is filled with not only chicken, spinach, and sun-dried tomatoes, but tender potato gnocchi as well. I like how the gnocchi makes the soup feel like a hearty and complete meal.
Flavored with lots of garlic, pesto, and Parmesan cheese throughout, then thickened with heavy cream, this soup is the ultimate comfort food to be shared with the ones you love. And if you’re crazy for this soup recipe, you’ll definitely want to try my Marry Me Salmon next!
For more easy soup recipes, consider trying my Creamy Chicken Gnocchi Soup, Chicken Tortellini Soup, or Creamy Roasted Tomato Soup next!
What You’ll Need
- Boneless skinless chicken breasts: Though of course you can use thighs or even pulled rotisserie chicken meat!
- Kosher salt, black pepper, and dried oregano, to season the chicken.
- Extra virgin olive oil and butter, for sautéing the chicken and veggies.
- Aromatics: onion, celery, sun-dried tomatoes, and garlic
- Tomato paste, for an even richer tomato flavor.
- Low-sodium chicken broth: I love to use homemade chicken broth, but you can also use vegetable stock, if preferred.
- Pesto: Store-bought or your favorite homemade pesto recipe.
- Parmesan rind: This is optional, but adds a nutty, cheesy taste throughout the soup! We also add freshly grated Parmesan cheese when serving!
- Potato gnocchi: I’m using dried gnocchi for convenience, but feel free to make your own!
- Heavy cream: To make the soup rich, thick, and creamy!
- Baby spinach: For an added leafy green! Watercress, arugula, kale, or Swiss chard would also work.
How To Make Marry Me Chicken Soup
- Cook the chicken. Cut chicken breasts into bite-size pieces, then season with Kosher salt, black pepper, and dried oregano. Cook in a little oil over medium-high heat until browned on all sides, about 4-5 minutes. Transfer to a plate.
- Sauté the aromatics. To the same pot, add onion and celery. Cook until translucent, then add garlic, chopped sun-dried tomatoes, and tomato paste.
- Add broth. Stir in chicken broth, a Parmesan rind, and a little pesto. Simmer.
- Cook the gnocchi. Next, add the potato gnocchi. You’ll know they’re fully cooked when they float to the top a couple minutes in.
- Finish the soup, then serve! Stir in fresh spinach, heavy cream, and grated Parmesan cheese. Divide between bowls, then top with a bit more Parm. Enjoy!
You’ll be saying “yes” to every single bite!
FAQs
Marry Me Chicken is a popular dish made with seared chicken breasts cooked in a creamy tomato and herb sauce. It’s known for its rich flavor and tender chicken, whose deliciousness is said to be proposal-worthy!
Certainly! Feel free to add any leftover chicken to the soup or simply shred the meat from a rotisserie chicken.
While heavy cream adds richness to the soup, you can substitute with whole milk for a lighter option.
Definitely! Leave out the chicken entirely.
Yes! Feel free to customize the soup with your favorite vegetables such as potatoes, peas, or bell peppers.
Ari’s Best Tips!
- For extra flavor, sauté the vegetables in the same pot where you cooked the chicken to pick up any browned bits from the bottom.
- When possible, don’t skip the Parmesan rind! It adds a deliciously savory depth to the broth.
- Feel free to add cooked pasta or rice to the soup if you don’t have gnocchi!
Make-Ahead, Storage, & Reheating
- 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.
How To Serve
Marry me soup with some crusty bread and a glass of white wine is my idea of dinner perfection! If you want, you could add a light side salad, such as my ever faithful Arugula Salad, which takes just 5 minutes (truly!).
Otherwise, this is a complete meal on its own. Skip the sides and cozy on up to a big bowl of soup instead!
Quick & Easy Variations!
- To make this vegetarian, simply omit the chicken and use vegetable broth in place of chicken stock or broth.
- Dairy-free? You can leave out the Parmesan, use a plant-based butter, and substitute heavy cream with coconut milk — I do this all the time with soups (and I’m not dairy-free!). I just love how rich and creamy coconut milk is!
- Other proteins: This is also fantastic with ground chicken meatballs in place of the sautéed chicken breasts!
- Gnocchi: Naturally, this can be omitted and/or replaced with any small pasta.
Whether you’re cozying up on a chilly evening or serving it at a dinner party, this soup is guaranteed to impress!
If you make my Marry Me Chicken Soup recipe, please let us know by leaving a review and rating below!
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Rich, Creamy Marry Me Chicken Soup
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 16oz 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), 5oz 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
Photography by: Megan McKeehan
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