Description

This Rich, Creamy Marry Me Chicken Soup is a comforting and flavorful dish perfect for any meal. Tender pieces of chicken are browned and simmered with aromatic vegetables, sun-dried tomatoes, and pesto in a savory chicken broth. Gnocchi are added to provide a delightful, soft texture, finishing with creamy heavy cream, fresh baby spinach, and Parmesan cheese for a luscious, satisfying finish. This hearty soup offers a beautiful balance of creaminess and rustic flavors, making it a perfect dish for cooler days or anytime you crave a warm, delicious bowl.

Ingredients

Scale

Chicken

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

Cooking Fats and Aromatics

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
4 cloves garlic, finely chopped
2 Tbsp tomato paste

Soup Base

4 cups low-sodium chicken broth
2 Tbsp pesto, store-bought or homemade
1 Parmesan rind, optional

Pasta and Finishings

16 oz (1 lb) dried potato gnocchi (or small pasta, such as orecchiette)
½ – 1 cup heavy cream
5 oz fresh baby spinach, half of a large bag
½ cup Parmesan, grated

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Instructions

Season the chicken: Place the cubed chicken in a large mixing bowl. Add 1 teaspoon of Kosher salt, the dried oregano, and black pepper. Toss well to evenly coat the chicken pieces with the seasoning.
Brown the chicken: Heat the olive oil and butter together in a large soup pot or Dutch oven over medium-high heat. When the fat is hot and shimmering, add the seasoned chicken pieces. Cook them, stirring occasionally, until browned on all sides. Once browned, transfer the chicken to a plate to rest.
Sauté the aromatics: To the same pot, add the diced onion, celery, chopped sun-dried tomatoes, garlic, and tomato paste. Cook these ingredients, stirring frequently, until the onions turn translucent and the mixture is fragrant, about 5-7 minutes.
Add the broth: Pour in the low-sodium chicken broth along with the pesto and the optional Parmesan rind. Stir to combine all ingredients well. Bring the mixture to a simmer and let it cook gently for 10-15 minutes to allow flavors to meld.
Cook the gnocchi and return chicken: Add the browned chicken back into the pot followed by the dried gnocchi. Cook the gnocchi according to package directions or until tender, typically a few minutes. Stir occasionally to prevent sticking.
Add cream and finish with greens and cheese: Stir in the heavy cream to add richness, then add the fresh baby spinach and grated Parmesan cheese. Allow the spinach to wilt and the cheese to melt into the soup. Taste and adjust seasoning with additional salt or pepper as needed.
Serve: Ladle the soup into bowls. Garnish with extra Parmesan if desired and serve immediately while warm, enjoying the creamy, hearty flavors.

Notes

You can use store-bought or homemade pesto depending on your preference.
The Parmesan rind adds depth of flavor but can be omitted if unavailable.
Gnocchi can be substituted with small pasta like orecchiette if preferred.
Adjust the amount of heavy cream to your desired richness.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
For a lighter option, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American