Marry Me Chicken Soup Recipe
Introduction
This Marry Me Chicken Soup is a creamy, comforting dish packed with tender chicken, sun-dried tomatoes, and tender gnocchi. It’s perfect for cozy nights when you want a rich and flavorful meal that comes together easily in one pot.
Ingredients
- 1 Tbsp oil from sun-dried tomatoes
- 1 onion (1½ cup, 270g, diced)
- 1 Tbsp garlic (minced)
- 2 Tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper (freshly cracked)
- ¼ tsp red pepper flakes
- ¼ cup sun-dried tomatoes in oil (35g, chopped)
- 1 lb. boneless skinless chicken breasts
- 6 cups chicken broth (48 oz.)
- 16 oz. gnocchi (shelf stable)
- ¾ cup half-and-half (6 oz.)
- ⅓ cup Parmesan (grated, 30g)
- 1 cup frozen spinach (thawed and squeezed dry, 30g)
Instructions
- Step 1: Heat the sun-dried tomato oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for about 5 minutes until softened and fragrant.
- Step 2: Stir in the tomato paste, Italian seasoning, salt, black pepper, red pepper flakes, and chopped sun-dried tomatoes. Cook for 1-2 minutes until the tomato paste darkens and caramelizes, coating all the ingredients.
- Step 3: Nestle the whole chicken breasts into the pot and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 12-15 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Step 4: Remove the chicken breasts carefully and shred them using two forks. Return the shredded chicken to the pot.
- Step 5: Add the gnocchi to the soup and cook for 3-4 minutes, or until the gnocchi float to the surface and are tender.
- Step 6: Stir in the half-and-half, grated Parmesan, and squeezed-dry spinach. Heat through gently without bringing the soup back to a boil.
- Step 7: Taste and adjust seasoning if needed. Serve hot, topped with extra Parmesan or fresh basil if you like.
Tips & Variations
- For a dairy-free version, substitute half-and-half with coconut milk and omit the Parmesan or use a dairy-free alternative.
- Use fresh spinach instead of frozen, adding it in the last 2 minutes of cooking so it wilts but stays bright green.
- If you prefer a thicker soup, stir in a slurry of cornstarch and water after adding the half-and-half and bring to a gentle simmer before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened. Avoid boiling after adding the cream to prevent curdling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work well and can add extra tenderness and flavor. Adjust cooking time to ensure they are cooked through.
Can I freeze this soup?
Freezing is not recommended because the half-and-half and gnocchi may change texture when thawed. It’s best enjoyed fresh or refrigerated and eaten within a few days.
Print
Marry Me Chicken Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Marry Me Chicken Soup is a creamy, comforting one-pot meal combining tender shredded chicken, savory sun-dried tomatoes, flavorful seasonings, and tender gnocchi in a rich broth enhanced with half-and-half and Parmesan cheese. This easy stovetop recipe offers a balanced blend of textures and tastes that make it perfect for a satisfying lunch or dinner.
Ingredients
Base Ingredients
- 1 Tbsp oil from sundried tomatoes
- 1 onion (1½ cup, 270g, diced)
- 1 Tbsp garlic (minced)
- 2 Tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper (freshly cracked)
- ¼ tsp red pepper flakes
- ¼ cup sun dried tomatoes in oil (35g, chopped)
Protein and Liquids
- 1 lb. boneless skinless chicken breasts
- 6 cups chicken broth (48 oz.)
Additional Ingredients
- 16 oz. gnocchi (shelf stable)
- ¾ cup half-and-half (6 oz.)
- ⅓ cup Parmesan (grated, 30g)
- 1 cup frozen spinach (thawed and squeezed dry, 30g)
Instructions
- Sauté Aromatics: Heat the sun-dried tomato oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for about 5 minutes until softened and fragrant.
- Add Seasonings and Tomatoes: Stir in the tomato paste, Italian seasoning, salt, black pepper, red pepper flakes, and chopped sun dried tomatoes. Cook for 1-2 minutes until the tomato paste darkens and caramelizes, coating all ingredients thoroughly.
- Prepare Chicken and Broth: Nestle the whole boneless skinless chicken breasts into the pot, then pour in the chicken broth. Bring the mixture 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 to ensure safety.
- Shred Chicken: Remove the cooked chicken breasts from the pot and carefully shred the meat using two forks. Return the shredded chicken back to the pot.
- Cook Gnocchi: Stir in the shelf-stable gnocchi and cook for 3-4 minutes or until the gnocchi float to the surface and become tender.
- Add Dairy and Spinach: Incorporate the half-and-half, grated Parmesan cheese, and the thawed, squeezed-dry frozen spinach. Heat the soup through gently without allowing it to come to a boil to prevent curdling.
- Final Seasoning and Serve: Taste the soup and adjust seasoning as needed. Serve hot, optionally topped with additional Parmesan cheese or fresh basil leaves for extra flavor and garnish.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F for food safety.
- Do not boil the soup after adding half-and-half to avoid curdling.
- Thaw and thoroughly squeeze out frozen spinach to prevent excess water diluting the soup.
- Gnocchi can be replaced with other small pasta shapes if preferred.
- Use fresh basil as a garnish to add a burst of herbal freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Marry Me Chicken Soup, creamy chicken soup, gnocchi soup, one pot meal, chicken and sun dried tomato soup
