Marry Me Chicken and Gnocchi Soup – The Ultimate Comfort Bowl

This Marry Me Chicken and Gnocchi Soup is the kind of soup that makes the whole kitchen smell like a hug. Tender chicken, pillowy gnocchi, and a silky sun-dried tomato cream broth come together in one pot. It’s rich but not heavy, and it tastes like something you’d get at a cozy bistro.

The best part? It’s easy enough for a weeknight but special enough for guests. If you love Marry Me Chicken, this soup version will be your new favorite.

Why This Marry Me Chicken and Gnocchi Soup Recipe Works

This soup takes the crowd-favorite flavors of Marry Me Chicken—cream, garlic, sun-dried tomatoes, and herbs—and turns them into a hearty, spoonable meal.

The gnocchi cooks right in the broth, so it soaks up flavor and helps thicken the soup slightly. Using boneless chicken thighs keeps the meat tender, juicy, and hard to overcook. A splash of cream at the end rounds everything out without dulling the bright notes from the tomatoes and Parmesan.

What You’ll Need for this Marry Me Chicken and Gnocchi Soup

• Olive oil – For sautéing
• Boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
• Kosher salt and black pepper – For seasoning
• Yellow onion, finely diced
• Garlic, minced
• Red pepper flakes – Optional, for gentle heat
• Italian seasoning or a mix of dried basil, oregano, and thyme
• Sun-dried tomatoes in oil, drained and chopped
• Chicken broth – Low-sodium preferred
• Heavy cream (or half-and-half for lighter)
• Parmesan cheese, freshly grated
• Potato gnocchi – Shelf-stable, refrigerated, or homemade
• Baby spinach, roughly chopped
• Fresh basil, chopped, plus extra for garnish
• Lemon juice – Just a squeeze to brighten
• Butter – Optional, for extra richness

How to Make the Marry Me Chicken and Gnocchi Soup

1. Season and sear the chicken. Pat the chicken dry, season with salt and pepper, and heat olive oil in a large pot over medium-high.Sear until lightly golden and just cooked through, 5–7 minutes. Remove to a plate.
2. Sauté the aromatics. Lower heat to medium. Add a little more oil if needed, then cook the onion with a pinch of salt until soft, about 3 minutes.Stir in garlic, red pepper flakes, and Italian seasoning. Cook 30–60 seconds until fragrant.
3. Bloom the tomatoes. Add chopped sun-dried tomatoes and stir for a minute to release their flavor. This step deepens the soup’s savory base.
4. Pour in the broth. Add chicken broth and scrape up any browned bits.Bring to a gentle simmer.
5. Add the gnocchi. Stir in the gnocchi and simmer until they float and turn tender, about 3–4 minutes. Keep the heat at a gentle bubble to avoid overcooking.
6. Make it creamy. Lower heat to medium-low. Add cream and Parmesan, stirring until smooth.If you like, swirl in a tablespoon of butter for extra gloss.
7. Return the chicken. Add the seared chicken back to the pot with any juices. Simmer 2–3 minutes to meld flavors. If it’s too thick, loosen with more broth.
8. Finish with greens and herbs. Stir in spinach and basil until just wilted.Add a squeeze of lemon juice and adjust salt and pepper. The lemon should brighten without making the soup tangy.
9. Serve hot. Ladle into bowls and top with extra Parmesan and basil. A crack of black pepper never hurts.

Keeping Marry Me Chicken and Gnocchi Soup Fresh

• Storage: Refrigerate in an airtight container for up to 3 days.The gnocchi will continue to absorb broth, so expect a thicker soup on day two.
• Reheating: Warm gently on the stove over low heat. Add a splash of broth or water to loosen as needed. Avoid boiling once the cream is in to prevent separation.
• Freezing: Creamy soups with gnocchi don’t freeze well.If you want a freezer-friendly version, freeze the base (broth, chicken, tomatoes, and aromatics) without cream or gnocchi. Add cream and fresh-cooked gnocchi after reheating.

Why This Marry Me Chicken and Gnocchi Soup is Good for You

This soup delivers a balanced mix of protein, carbs, and fats. Chicken thighs provide iron and B vitamins, while spinach brings fiber, vitamin K, and folate. Sun-dried tomatoes add concentrated antioxidants and a savory depth that reduces the need for heavy salt. The cream adds richness, but the overall portion can still fit into a well-rounded meal, especially when paired with a crisp salad or roasted vegetables.

Common Mistakes to Avoid

• Overcooking the gnocchi. Add it near the end and simmer gently—too much time and it turns mushy.
• Boiling after adding cream. High heat can cause the sauce to split.Keep it at a low simmer.
• Skipping the seasoning layers. Salt the chicken, the onions, and the final soup. Small pinches at each step make a big difference.
• Using pre-shredded Parmesan. It often contains anti-caking agents that make the soup grainy. Freshly grated melts better.
• Not deglazing the pot. Those browned bits equal flavor.Scrape them up when you add the broth.

Recipe Variations

• Lighter version: Use half-and-half and skip the butter. Add extra spinach or zucchini for volume.
• Gluten-free: Choose gluten-free gnocchi and confirm your broth is certified gluten-free.
• Bacon boost: Cook a few strips of bacon first. Use the drippings to sauté the onions, then crumble the bacon on top at the end.
• Mushroom umami: Add sliced cremini mushrooms with the onions.They bring a savory depth that pairs well with Parmesan.
• Spicy kick: Increase red pepper flakes or swirl in Calabrian chili paste for heat that complements the cream.
• Dairy-free: Use full-fat coconut milk and a dairy-free Parmesan-style cheese. Flavor will shift slightly but stay rich and comforting.
• Rotisserie shortcut: Stir in shredded rotisserie chicken at the end instead of cooking raw chicken in the pot.
• Herb-forward: Swap basil for fresh thyme and parsley for a different herbal profile.

FAQ

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts work well but cook faster and can dry out more easily.

Cut them into even pieces, sear just until done, and avoid simmering them too long after returning to the pot.

What kind of gnocchi should I buy?

Shelf-stable or refrigerated potato gnocchi both work. Refrigerated often has a softer texture and cooks a bit faster. Avoid cauliflower gnocchi here—it tends to break down in soup.

How do I prevent a grainy texture?

Use freshly grated Parmesan and reduce the heat before adding cream and cheese.

Stir until fully melted and smooth, and don’t let the soup boil afterward.

Can I make it ahead?

You can prep the base a day ahead—cook the chicken, aromatics, tomatoes, and broth. Chill, then reheat gently and add the gnocchi, cream, and spinach right before serving for the best texture.

How do I thicken the soup without more cream?

Let it simmer a few extra minutes after the gnocchi cooks, or mash a few gnocchi pieces against the pot to release starch. A small slurry of cornstarch and water also works in a pinch.

What can I serve with this?

Crusty bread, garlic toast, or a simple arugula salad with lemon and olive oil are perfect.

Roasted broccoli or green beans also balance the richness.

Is the red pepper optional?

Absolutely. It adds subtle warmth, but the soup is still full of flavor without it. If you’re sensitive to spice, start with a tiny pinch or skip it.

In Conclusion

Marry Me Chicken and Gnocchi Soup is comfort food with a little elegance—creamy, herby, and full of texture.

It’s simple enough to pull off on a busy night and impressive enough to serve when company comes over. Keep the heat gentle, season as you go, and finish with bright herbs and a squeeze of lemon. You’ll have a bowl that tastes like it took all day, in less than an hour.