I started making this Rich, Creamy Marry Me Chicken Soup on chilly weeknights when I wanted something cozy but a little fancy. It’s basically a marriage of Italian pantry flavors — sun-dried tomatoes, pesto, Parmesan — with tender chicken and pillowy gnocchi, finished with cream and spinach for comfort. It comes together quickly, feeds a family, and feels like a restaurant bowl at home. If you like rich, saucy chicken dishes (think a soup cousin of a creamy skillet), this will hit the spot — and if you enjoy riffs like a creamy garlic Parmesan chicken, check this out for a similar flavor profile: creamy garlic Parmesan chicken.

Why you’ll love this dish

This soup balances serious savory depth with simple technique. You get the tang of sun-dried tomatoes and pesto, the nutty umami of Parmesan (rind included for stocky richness), and the comforting bite of gnocchi all in one pot. It’s fast enough for a weeknight but elegant enough to serve guests.

"A bowl that feels like a warm hug: creamy, tangy, and full of comforting Italian flavors — my family fights over the last spoonful."

Reasons to try it:

• One-pot convenience: proteins, starch, greens, and sauce in the same pot.
• Crowd-pleasing texture: tender chicken and chewy gnocchi in a silky broth.
• Big flavor with pantry ingredients: pesto + sun-dried tomatoes + Parmesan = instant depth.
• Flexible: swap gnocchi for pasta or use rotisserie chicken for a shortcut.

Preparing Rich, Creamy Marry Me Chicken Soup

Step-by-step overview

1. Season and brown the chicken briefly to build flavor.
2. Sauté aromatics (onion, celery), then add sun-dried tomatoes, garlic, and tomato paste to concentrate flavors.
3. Add broth, pesto, and a Parmesan rind and simmer to develop the base.
4. Return chicken and add gnocchi; cook until gnocchi floats.
5. Finish with cream, spinach, and grated Parmesan; taste and serve.

This quick roadmap helps you scan the process before you start chopping or preheating.

What you’ll need

• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1½ tsp Kosher salt, divided (1 tsp for chicken, ½ tsp for vegetables)
• 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 (packed in oil works best; drain and reserve a little oil for flavor)
• 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 but recommended for depth)
• 16 oz dried potato gnocchi
• ½–1 cup heavy cream (adjust richness to taste)
• 5 oz fresh baby spinach
• ½ cup grated Parmesan

Substitution notes: Use boneless skinless chicken thighs for a juicier result. If you’re dairy-free, replace cream with full-fat coconut milk and skip the Parmesan — use nutritional yeast for umami. Gluten-free gnocchi or small pasta shells are fine swaps.

Step-by-step instructions

1. Season the chicken: In a large bowl, toss the chicken pieces with 1 tsp Kosher salt, dried oregano, and black pepper.
2. Brown the chicken: Heat olive oil and butter in a large soup pot over medium-high heat. Add the chicken in a single layer and sear for 4–5 minutes until lightly browned but not cooked through. Transfer to a plate. Don’t overcrowd the pot — work in batches if needed.
3. Sauté the aromatics: Lower heat to medium. Add the diced onion and chopped celery with ½ tsp Kosher salt. Cook 3–5 minutes until softened. Stir in sun-dried tomatoes and garlic. Add tomato paste and stir, scraping the bottom so the paste dissolves and flavors bloom.
4. Build the broth: Pour in the chicken broth, stir in the pesto and tuck in the Parmesan rind. Bring to a boil, then reduce to a simmer and let the base cook 10–15 minutes so flavors meld.
5. Finish proteins and gnocchi: Return the browned chicken to the pot. Add the dried gnocchi and simmer 3–5 minutes, stirring occasionally, until the gnocchi float to the top and are tender.
6. Enrich and greens: Stir in heavy cream (start with ½ cup and add up to 1 cup for extra richness), then toss in the baby spinach and grated Parmesan. Heat until the spinach wilts and the cheese melts. Taste and adjust seasoning with salt and pepper, then serve immediately.

Short, active sentences and clear verbs keep the kitchen flow smooth: brown, sauté, simmer, return, stir, finish.

Best ways to enjoy it

This soup shines with simple, rustic accompaniments. Serve it in shallow bowls and garnish with extra grated Parmesan and a drizzle of good olive oil.

Pairings:

• Crusty garlic bread or a warm baguette to soak up the creamy broth.
• A crisp green salad with lemon vinaigrette to cut richness.
• For wine, a light-bodied Chardonnay or an unoaked Vermentino complements the cream and herbs.

If you like the Marry Me flavors in other forms, try this creamy pasta variation inspired by the same sauce: Marry Me Chicken pasta for a plated option.

Storage and reheating tips

• Refrigerate: Cool the soup to room temperature (within 2 hours) and store in an airtight container. Keeps 3–4 days.
• Reheat: Gently rewarm on the stove over low-medium heat. Add a splash of chicken broth or water if it seems too thick; gnocchi absorb liquid as they sit. Avoid rapid boiling once cream is added to prevent separation.
• Freeze: You can freeze the base (without heavy cream and spinach) for up to 3 months. Defrost overnight in the fridge, then bring to a simmer and finish with cream, spinach, and Parmesan before serving. Note: cooked gnocchi can become a bit grainy after freezing — for best texture, freeze leftover soup without gnocchi and cook fresh gnocchi when reheating.

Food safety: Always reheat to 165°F (74°C) before serving and discard any soup left out at room temperature longer than 2 hours.

Pro chef tips

• Brown for flavor: Don’t skip searing the chicken — the fond (browned bits) adds depth to the broth.
• Parmesan rind hack: Tossing in a rind while simmering adds big umami for very little effort. Remove it before serving.
• Control creaminess: Start with ½ cup cream and add more to reach your desired silkiness. For a lighter soup, use half-and-half.
• Gnocchi timing: Fresh/dried gnocchi cook fast; watch for them to float as the doneness signal. Overcooked gnocchi fall apart.
• Shortcut: Use shredded rotisserie chicken and skip the searing step to cut hands-on time dramatically.

Creative twists

• Mediterranean twist: Replace pesto with lemon zest and a tablespoon of capers for a brighter finish.
• Spicy version: Add a pinch of red pepper flakes with the garlic and oregano for a gentle kick.
• Cheesy bake: Transfer the finished soup to an ovenproof dish, top with shredded mozzarella, and broil for 2–3 minutes for a bubbly finish.
• Vegetarian swap: Omit chicken, increase gnocchi to 24 oz, add white beans, and use vegetable broth; finish with a vegetarian Parmesan alternative.

Helpful answers

How long does this take from start to finish?

Prep is about 15 minutes (chopping and seasoning). Active cooking takes roughly 20–25 minutes. Plan for 35–45 minutes total.

Can I use frozen chicken?

Yes. Thaw thoroughly before cutting into 1-inch pieces. If short on time, use pre-cooked shredded chicken (rotisserie) and add it back in at the end to warm through.

Is this freezer-friendly?

Partially. Freeze the soup base without cream and spinach for best results (up to 3 months). Add cream and fresh spinach after thawing and reheating. Gnocchi can be cooked fresh when reheating to preserve texture.

Can I make this dairy-free?

Use coconut milk or a cashew cream in place of heavy cream and skip the Parmesan (or use a dairy-free umami alternative like nutritional yeast). The flavor profile will shift but stay comforting.

What if I don’t have a Parmesan rind?

Use extra grated Parmesan in the cooking stage and a splash of soy sauce or Worcestershire (small amount) for added depth if you want the same umami boost.

How many does this serve?

About 4 generous bowls, depending on portion size.

If you want any adjustments — lower-calorie swaps, slow-cooker adaptation, or vegetarian conversions — tell me what kit or diet you’re working with and I’ll tailor the method.

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