Marry Me Chicken Soup Recipe

Introduction

This Marry Me Chicken Soup is a comforting and flavorful dish that combines tender chicken, gnocchi, and sun-dried tomatoes in a creamy broth. It’s perfect for cozy nights when you want something hearty yet easy to prepare.

Ingredients

• 1 Tbsp oil from sun-dried tomatoes
• 1 onion (1½ cup, 270g, diced)
• 1 Tbsp garlic (minced)
• 2 Tbsp tomato paste
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper (freshly cracked)
• ¼ tsp red pepper flakes
• ¼ cup sun-dried tomatoes in oil (35g, chopped)
• 1 lb boneless skinless chicken breasts
• 6 cups chicken broth (48 oz.)
• 16 oz gnocchi (shelf stable)
• ¾ cup half-and-half (6 oz.)
• ⅓ cup Parmesan (grated, 30g)
• 1 cup frozen spinach (thawed and squeezed dry, 30g)

Instructions

1. Step 1: Heat the sun-dried tomato oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for about 5 minutes until softened and fragrant.
2. Step 2: Stir in the tomato paste, Italian seasoning, salt, black pepper, red pepper flakes, and chopped sun-dried tomatoes. Cook for 1-2 minutes until the tomato paste darkens and caramelizes, coating all ingredients.
3. Step 3: Nestle the whole chicken breasts into the pot and pour in the chicken broth.
4. Step 4: Bring the mixture to a boil, then reduce heat and simmer for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F.
5. Step 5: Remove the chicken breasts, shred them carefully with two forks, and return the shredded chicken to the pot.
6. Step 6: Stir in the gnocchi and cook for 3-4 minutes, or until the gnocchi float and are tender.
7. Step 7: Add the half-and-half, grated Parmesan, and squeezed-dry spinach. Heat through gently without bringing the soup back to a boil.
8. Step 8: Taste and adjust seasoning as needed. Serve immediately, topped with extra Parmesan or fresh basil if desired.

Tips & Variations

• For extra flavor, use homemade chicken broth or a high-quality store-bought version.
• Swap spinach for kale or Swiss chard for a different leafy green texture.
• To make it spicier, increase the amount of red pepper flakes or add a dash of hot sauce.
• You can substitute gnocchi with small pasta shapes like orecchiette or mini shells if preferred.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent the half-and-half from curdling. For longer storage, freeze without the half-and-half and add it when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and may add extra juiciness and flavor. Adjust cooking time slightly until the thighs reach 165°F internally.

Is there a dairy-free option for this soup?

Absolutely. Substitute the half-and-half with coconut milk or another dairy-free creamer, and use a dairy-free Parmesan alternative or nutritional yeast to keep it creamy and cheesy.

Marry Me Chicken Soup Recipe

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★★★★★

4.7 from 109 reviews

• Author: Sarah
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Marry Me Chicken Soup is a creamy, comforting dish featuring tender chicken breasts simmered in a flavorful broth infused with sun-dried tomatoes, Italian seasoning, and garlic. It’s enriched with gnocchi for a delightful texture, finished with half-and-half, Parmesan cheese, and spinach for added richness and nutrition. Perfect for a cozy meal, it combines rustic Italian flavors in a simple, one-pot recipe.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 Tbsp oil from sun-dried tomatoes
• 1 onion (1½ cup, 270g, diced)
• 1 Tbsp garlic (minced)
• 2 Tbsp tomato paste
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper (freshly cracked)
• ¼ tsp red pepper flakes
• ¼ cup sun-dried tomatoes in oil (35g, chopped)
• 1 lb. boneless skinless chicken breasts
• 6 cups chicken broth (48 oz.)
• 16 oz. gnocchi (shelf stable)
• ¾ cup half-and-half (6 oz.)
• ⅓ cup Parmesan (grated, 30g)
• 1 cup frozen spinach (thawed and squeezed dry, 30g)

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Instructions

1. Heat and sauté aromatics: Warm the sun-dried tomato oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing for about 5 minutes until softened and fragrant.
2. Add flavorings: Stir in tomato paste, Italian seasoning, salt, black pepper, red pepper flakes, and chopped sun-dried tomatoes. Cook for 1-2 minutes until the tomato paste darkens and caramelizes, coating all ingredients.
3. Add chicken and broth: Nestle whole chicken breasts into the pot, then pour in the chicken broth. Bring to a boil.
4. Simmer chicken: Reduce heat to simmer and cook for 12-15 minutes or until chicken reaches an internal temperature of at least 165°F (74°C).
5. Shred chicken: Remove chicken breasts carefully, shred them using two forks, and return the shredded chicken to the pot.
6. Cook gnocchi: Stir in gnocchi and cook for 3-4 minutes until they float to the surface and become tender.
7. Add dairy and spinach: Mix in half-and-half, grated Parmesan, and the squeezed-dry spinach. Heat through gently, avoiding bringing the soup back to a boil.
8. Season and serve: Taste and adjust seasoning if required. Serve the soup hot, optionally topped with extra Parmesan cheese or fresh basil for garnish.

Notes

• Use oil from the jar of sun-dried tomatoes to add extra flavor instead of plain oil.
• Ensure the chicken is fully cooked to an internal temperature of 165°F for safety.
• Do not boil after adding dairy to prevent curdling; heat gently.
• You can substitute frozen gnocchi if fresh is unavailable.
• Fresh basil is optional but adds a nice herbaceous finish to the soup.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: Marry Me Chicken Soup, creamy chicken soup, Italian chicken soup, gnocchi soup, sun dried tomato soup, easy chicken soup recipe