Rich, Creamy Marry Me Chicken Soup Recipe
This Marry Me Chicken Soup is a rich and creamy delight packed with tender chicken, sun-dried tomatoes, fresh spinach, and soft potato gnocchi.
It’s a comforting bowl perfect for weeknight dinners or anytime you want a cozy, restaurant-worthy soup made at home. The blend of savory pesto, Parmesan, and cream creates a velvety texture that invites seconds!
Marry Me Chicken Soup
Ingredients
Equipment
Method
- Pour in chicken broth and pesto. Add Parmesan rind if using. Bring to a boil, then reduce heat and simmer 10-15 minutes.
- Heat olive oil and butter in a large soup pot over medium-high heat. Add chicken and cook for 4-5 minutes until browned. Remove with a slotted spoon.
- Add onion, celery, and ½ tsp salt to the pot. Sauté 3-5 minutes until translucent. Stir in sun-dried tomatoes, garlic, and tomato paste. Cook briefly to develop flavor.
- Pour in chicken broth and pesto. Add Parmesan rind if using. Bring to a boil, then reduce heat and simmer 10-15 minutes.
- Return chicken and juices to the pot. Stir in potato gnocchi and cook 3-5 minutes until gnocchi float and soften.
- Stir in cream, spinach, and Parmesan. Adjust seasoning with salt and pepper to taste.
- Ladle into bowls and top with extra Parmesan if desired. Serve with crusty bread or salad.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love This Recipe: Rich, Creamy Marry Me Chicken Soup Recipe
Simple and approachable for home cooks
Creamy, flavorful, and satisfying
Uses tender chicken pieces for juicy bites
Includes fresh veggies and gnocchi for hearty texture
Makes excellent leftovers and freezes well
Ingredients: Rich, Creamy Marry Me Chicken Soup Recipe
- 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 stalks 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, adds extra cheesy flavor)
- 16 oz dried potato gnocchi (or small pasta like orecchiette)
- ½ – 1 cup heavy cream
- 5 oz fresh baby spinach (about half a large bag)
- ½ cup grated Parmesan cheese
Instructions
- Season the chicken
- Toss chicken pieces with 1 tsp kosher salt, oregano, and black pepper in a bowl.
- Brown the chicken
- Heat olive oil and butter in a large soup pot over medium-high heat. Add chicken, cook, stirring occasionally for 4-5 minutes until browned (it will finish cooking in the soup). Remove chicken with a slotted spoon.
- Sauté aromatics
- Add onion, celery, and ½ tsp salt to the pot. Cook stirring occasionally until translucent (3-5 minutes). Stir in sun-dried tomatoes, garlic, and tomato paste. Break up the paste with a spatula and cook briefly.
- Add broth and pesto
- Pour in chicken broth, pesto, and add Parmesan rind if using. Bring to a boil then reduce heat and simmer 10-15 minutes.
- Cook gnocchi and finish soup
- Return chicken and juices to the pot. Stir in potato gnocchi and cook 3-5 minutes until gnocchi float and soften. Stir in cream, spinach, and Parmesan. Adjust salt and pepper to taste.
- Serve
- Ladle into bowls and optionally sprinkle extra Parmesan on top. Serve with crusty bread or your favorite side.
Tips and Variations
Parmesan rind adds depth but can be skipped.
Use store-bought gnocchi or small pasta shapes like orecchiette for quick cooking.
Add more cream for extra richness or reduce for lighter soup.
For faster cooking, boneless skinless chicken thighs can be substituted.
Spinach can be swapped for kale or Swiss chard.
Keep leftovers refrigerated up to 4 days or freeze for up to 3 months (texture may vary).
Serving Suggestions
Pair this creamy soup with a crisp green salad or garlic bread for a well-rounded meal. A refreshing sparkling grape juice complements the richness perfectly.
