Marry Me Chicken Gnocchi Soup Recipe

Recipe at a Glance

Prep: 15 minutes  |  Cook: 25 minutes  |  Total: 40 minutes  |  Servings: 6  |  Category: Soup  |  Estimated calories: 465 kcal per serving

Why You’ll Love This Marry Me Chicken Gnocchi Soup

• Straightforward ingredients and a manageable cooking process.
• A distinctive flavor and texture that photographs beautifully.
• Flexible enough for a family meal, sharing, or making ahead.

Ingredients You’ll Need

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breast, diced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1/3 cup chopped oil-packed sun-dried tomatoes, drained
• 4 cups low-sodium chicken broth
• 1 pound shelf-stable potato gnocchi
• 3/4 cup heavy cream
• 2 cups baby spinach
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon lemon juice

How to Make Marry Me Chicken Gnocchi Soup

1. Heat olive oil in a Dutch oven over medium-high heat. Season chicken with Italian seasoning, salt and pepper; cook 5–6 minutes until browned and cooked through to 165°F. Transfer to a plate.
2. Reduce heat to medium. Add onion and cook 3 minutes until softened; stir in garlic and sun-dried tomatoes for 30 seconds.
3. Pour in broth, scrape up browned bits, and bring to a gentle simmer. Add gnocchi and cook according to package directions, usually 3–5 minutes, until tender.
4. Lower heat. Stir in cream, spinach and cooked chicken; warm for 2 minutes without boiling hard.
5. Turn off heat and stir in Parmesan and lemon juice. Taste, adjust seasoning, and serve immediately.

Tips for the Best Marry Me Chicken Gnocchi Soup

• Add Parmesan off the heat to keep the broth silky.
• Gnocchi continues absorbing broth as it sits; add a splash of stock when reheating.
• Use an instant-read thermometer to check chicken reaches 165°F.

Variations to Try

• Swap baby kale for spinach, allowing a few extra minutes to soften.
• Use cooked shredded chicken and add it with the cream for a shortcut.

How to Store It

Refrigerate in airtight containers for up to 3–4 days. Reheat gently on the stove, adding broth to loosen. Cream-based soup may separate when frozen, so freezing is not ideal.

Frequently Asked Questions

Can I make Marry Me Chicken Gnocchi Soup ahead of time?

Yes. Prepare the soup base ahead, but add gnocchi shortly before serving for the best texture.

How do you keep gnocchi from getting mushy in soup?

Simmer just until tender and avoid repeated boiling. Store leftovers promptly and reheat gently.

Can I use frozen gnocchi in creamy chicken soup?

Yes; follow the package timing and cook directly from frozen if the label allows.

For consistent results, follow the visual doneness cues in the method rather than relying on time alone. Ingredient brands, oven performance, and serving size can change the final texture and nutrition. Serve fresh whenever possible, and season to taste just before eating.

Marry Me Chicken Gnocchi Soup

A creamy one-pot chicken and potato gnocchi soup with sun-dried tomatoes, spinach and Parmesan.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Calories: 465

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breast diced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 small yellow onion diced
• 3 garlic cloves minced
• 1/3 cup chopped oil-packed sun-dried tomatoes drained
• 4 cups low-sodium chicken broth
• 1 pound shelf-stable potato gnocchi
• 3/4 cup heavy cream
• 2 cups baby spinach
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon lemon juice

Equipment

• Large Dutch oven or heavy soup pot (for simmering)
• Wooden spoon (for stirring)
• Measuring cups and spoons

Method

 

1. Step 1: Heat olive oil in a Dutch oven over medium-high heat. Season chicken with Italian seasoning, salt and pepper; cook 5–6 minutes until browned and cooked through to 165°F. Transfer to a plate.
2. Step 2: Reduce heat to medium. Add onion and cook 3 minutes until softened; stir in garlic and sun-dried tomatoes for 30 seconds.
3. Step 3: Pour in broth, scrape up browned bits, and bring to a gentle simmer. Add gnocchi and cook according to package directions, usually 3–5 minutes, until tender.
4. Step 4: Lower heat. Stir in cream, spinach and cooked chicken; warm for 2 minutes without boiling hard.
5. Step 5: Turn off heat and stir in Parmesan and lemon juice. Taste, adjust seasoning, and serve immediately.
6. Tip: Add Parmesan off the heat to keep the broth silky.

Notes

Gnocchi continues absorbing broth as it sits; add a splash of stock when reheating.
Use an instant-read thermometer to check chicken reaches 165°F.