Marry Me Chicken Soup

Creamy, comforting, and full of savor, it’s the kind of dish that has a way of stealing your heart. I turned this tasty concept into a cozy soup with tender shredded chicken, pillowy gnocchi, creamy broth, and little pops of sun-dried tomato that make every spoonful taste irresistible.

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Easy marry me chicken soup Recipe

Forget chain Italian restaurant gnocchi soup. This homemade marry me chicken soup version comes together in under 40 minutes with simple, affordable elements, but still tastes like it took all afternoon.

The sun-dried tomato oil adds depth, the Parmesan melts perfectly, and the gnocchi makes it feel like a hug in a bowl. Weeknight friendly yet impressive enough to serve for a date night or, dare I say, a proposal?

Cozy up with this soup, and you will understand why it belongs in the ‘marry me’ family. One bowl and you will be hooked—til’ death do you part.

If you want to try the creamy sun-dried tomato chicken dinner based on the method that kicked off the whole trend, our Marry Me chicken is the one to make next!

Recipe Success Tips

You can swap the gnocchi for a small pasta like ditalini or orzo. I’d recommend preparation the pasta separately, especially if you plan to have leftovers, so it doesn’t soak up all of the broth.

- Squeeze excess water from spinach. If using frozen spinach, squeeze it dry before adding it so it doesn’t water down the broth. You can as well use fresh spinach — just stir it in until it wilts.

- Adjust the seasoning to your taste. Once the soup is done, give it a taste and adjust with extra salt, pepper, Parmesan, or even a drizzle of that sun-dried tomato oil for more taste.

- Use freshly grated Parmesan if you can. Pre-shredded Parmesan doesn’t melt as smoothly and can leave the soup slightly grainy. Grating a block of Parmesan gives you a creamier texture and a richer, more balanced taste.

Marry Me Chicken Soup Recipe

- 1 Tbsp oil from sundried tomatoes ($0.00*) - 1 onion (1½ cup, 270g, diced ($0.66))

- 1 Tbsp garlic (minced, $0.24) - 2 Tbsp tomato paste ($0.17) - 1 tsp Italian seasoning ($0.10)

- ¼ tsp black pepper (freshly cracked, $0.04) - ¼ tsp red pepper flakes ($0.05)

- ¼ cup sun dried tomatoes in oil (35g, chopped, $1.28) - 1 lb. boneless skinless chicken breasts ($2.67) - 6 cups chicken broth (48 oz., $0.76**)

- 16 oz. gnocchi (shelf stable, $2.44) - ¾ cup half-and-half (6 oz., $0.51)

- ⅓ cup Parmesan (grated, 30g, $0.37) - 1 cup frozen spinach (thawed and squeezed dry, 30g, $0.12***)

- Heat the sun-dried tomato oil in a large pot over medium heat. Add the onion and garlic and sauté for about 5 minutes, until softened and fragrant. - Stir in the tomato paste, Italian seasoning, salt, black pepper, red pepper flakes and sun dried tomatoes.

Cook for 1-2 minutes until the paste darkens and caramelizes and all components are coated. - Nestle the whole chicken breasts into the pot and pour in the broth.

Bring to a boil, then reduce heat and simmer for 12-15 minutes, or until the chicken reaches at least 165°F. - Remove chicken, carefully shred with two forks, and return it to the pot.

- Stir in the gnocchi and cook 3-4 minutes, or until they float and become tender. - Add the half-and-half, Parmesan, and squeezed-dry spinach.

Heat through without bringing to a boil. - Taste and adjust seasoning as needed.

Serve topped with more Parmesan or fresh basil, if desired. See how we calculate method costs here.

Nutrition Information

how to make marry me chicken Soup step-by-step photos

Cook the aromatics: In a large pot over medium heat, heat 1 Tbsp sun-dried tomato oil. Stir in 1 onion and 1 Tbsp garlic and sauté for about 5 minutes, until they have softened and become fragrant.

Add seasonings: Stir in 2 Tbsp tomato paste, 1 tsp Italian seasoning, ½ tsp salt, ¼ tsp black pepper, ¼ tsp red pepper flakes, and ¼ cup sun-dried tomatoes. Cook these ingredients for 1-2 minutes until the tomato paste darkens and caramelizes, and all of the ingredients are coated.

Add the chicken and broth: Place 1 lb. chicken breasts into the pot and pour in 6 cups of broth. Bring to a boil, then reduce the heat and simmer for 12-15 minutes, or until the chicken reaches an internal temperature of at least 165°F.

Shred the chicken: Remove the chicken from the pot and carefully shred it with two forks, and then return it to the pot. Add the gnocchi: Stir in 1 package (16 oz.) gnocchi and cook 3-4 minutes, or until they float to the top of the soup and become tender. Add the remaining components: Add ¾ cup half-and-half, ⅓ cup Parmesan, and 1 cup squeezed-dry spinach.

Heat through without bringing to a boil. Adjust and serve: Taste and adjust seasoning to your liking.

Add extra Parmesan, fresh basil, cracked black pepper, or a drizzle of the sundried tomato oil, as they really finish it beautifully.

Serving Suggestions

I find that with the protein, spinach, and gnocchi, this soup stands on its own, perfect for a chilly weeknight when you crave a warm, comforting meal but fancy enough to serve at your next dinner party.

It pairs perfectly with a glass of white wine or sparkling water with lemon to play off the creamy, tangy flavors, fitting for a “Marry Me” style dish! When I’m in the mood to balance out the richness of the broth, I’ll serve this soup with a fresh, crisp Caesar salad or a simple green bean salad. I in addition like to have a few slices of soda bread or a few Hawaiian rolls to soak up all the goodness left in my bowl.

If there are kids or picky eaters at the table, I’ll omit the red pepper flakes or use less spinach as this soup is really easy to adjust without compromising on savor. If it’s just me, I’ll add more spice and pile on the spinach.

How to Store

Store leftovers in an airtight container for 3-4 days. The gnocchi will continue to soak up broth, so expect the soup to thicken as it sits.

To reheat, warm gently on the stovetop or in the microwave, adding a splash of chicken broth, milk, or half-and-half to loosen it back to a soup consistency. This soup is not ideal for freezing since the gnocchi softens, and the cream can separate. If you want a freezer-friendly option, cook the soup without the dairy and gnocchi, freeze it for up to 3 months, then add the half-and-half and gnocchi fresh when reheating.

Try These Marry Me Recipes Too! - These Marry Me Chicken Meatballs cook up juicy and tender, then get coated in a creamy sauce with plenty of garlic and parmesan. - I love a one-pot pasta, and our Marry Me Chicken Pasta keeps cleanup easy while still tasting rich and cozy.

- Marry Me White Bean Skillet is what I make when I need a fast, filling dinner that still tastes like I put in real effort! - This Marry Me Lentils method is the kind of warm, creamy skillet dinner I’d happily scoop up with plenty of crusty bread.