Rich, Creamy Marry Me Chicken Soup Recipe

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This Marry Me Chicken Soup is a rich and creamy delight packed with tender chicken, sun-dried tomatoes, fresh spinach, and soft potato gnocchi.

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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!

Emma Franklin

Marry Me Chicken Soup

This rich and creamy Marry Me Chicken Soup combines tender chicken, sun-dried tomatoes, spinach, and soft potato gnocchi in a velvety Parmesan-cream broth. Comforting, hearty, and perfect for cozy weeknight dinners!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American, Italian Fusion
Calories: 420
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • large soup pot
  • Mixing bowls
  • slotted spoon
  • Wooden spoon or spatula
  • measuring cups and spoons

Method
 

  1. Pour in chicken broth and pesto. Add Parmesan rind if using. Bring to a boil, then reduce heat and simmer 10-15 minutes.
  2. 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.
  3. 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.
  4. Pour in chicken broth and pesto. Add Parmesan rind if using. Bring to a boil, then reduce heat and simmer 10-15 minutes.
  5. Return chicken and juices to the pot. Stir in potato gnocchi and cook 3-5 minutes until gnocchi float and soften.
  6. Stir in cream, spinach, and Parmesan. Adjust seasoning with salt and pepper to taste.
  7. Ladle into bowls and top with extra Parmesan if desired. Serve with crusty bread or salad.

Nutrition

Calories: 420kcalCarbohydrates: 28gProtein: 32gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 860mgPotassium: 740mgFiber: 3gSugar: 4gVitamin A: 3100IUVitamin C: 17mgCalcium: 180mgIron: 2.1mg

Notes

Parmesan rind adds extra cheesy depth but can be skipped. You can swap gnocchi for small pasta like orecchiette. For a richer soup, add more cream; for a lighter version, reduce it slightly. Substitute boneless thighs for quicker prep. Keeps refrigerated up to 4 days or frozen for 3 months (texture may vary).

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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.