Marry Me Chicken Soup Recipe

I absolutely love how the Marry Me Chicken Soup Recipe brings a cozy, comforting vibe to the dinner table with just the right touch of indulgence. From the sun-dried tomatoes to the creamy broth and tender gnocchi, every spoonful feels like a warm hug. After trying countless chicken soups, this one instantly became a favorite because it s both elegant enough for a special meal and easy enough for a weeknight dinner.

When I first tried this Marry Me Chicken Soup Recipe, I was blown away by how the flavors all come together so perfectly-creamy, tangy, savory, and just the right bit of spice. You ll find that it s an excellent way to impress guests or simply treat yourself when you want something deliciously nourishing. Plus, it s versatile enough to adapt to your pantry or special diet needs without losing any charm.

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Ingredients You’ll Need

The ingredients for this Marry Me Chicken Soup Recipe work in harmony to build a rich, creamy texture and bold flavor. I always suggest using good quality chicken broth and sun-dried tomatoes packed in oil for the best taste and convenience.

• Sun-dried tomatoes: Use the ones packed in oil for extra flavor and use the oil to cook the chicken.
• Chicken breasts: Cubed for quick cooking and tender bites.
• Kosher salt and pepper: Season everything generously to balance the flavors.
• Yellow onion: Adds sweetness and depth when cooked until soft.
• Garlic: Just enough to bring warmth without overpowering.
• Tomato paste: Concentrates the tomato flavor and gives the broth a hearty base.
• Italian seasoning: A blend of herbs that adds aromatic notes.
• Red pepper flakes: For that signature subtle heat that wakes up the soup.
• Chicken broth: The heart of the soup-opt for low sodium if you want to control salt levels.
• Gnocchi: Soft pillows that soak up the broth beautifully; pick gluten-free if needed.
• Heavy cream: For a luxuriously smooth finish that balances acidity.
• Parmesan cheese and rind: Infuse the soup with nutty flavor and melt in the end for richness.
• Baby spinach: Adds freshness and color-stir it in at the end to just wilt.
• Fresh basil, Parmesan cheese, red pepper flakes: Perfect for topping and elevating the final presentation.

Variations

I like to play around with this Marry Me Chicken Soup Recipe depending on what we have in the fridge or dietary preferences. Trust me, you ll love making it your own because the balance of flavors is forgiving and adaptable.

• Dairy-Free Version: I swap butter for olive oil and heavy cream for coconut cream; nutritional yeast replaces Parmesan for a cheesy flavor without dairy.
• Gluten-Free Gnocchi: Dellalo brand is my go-to-tender and reliable without the gluten.
• Rotisserie Chicken Shortcut: When time s tight, shredded rotisserie chicken stirred in at the end works beautifully and saves time on searing.
• Spicy Kick: Increase red pepper flakes or add a splash of hot sauce if you like it hotter; it adds a great counterpoint to the creamy broth.

How to Make Marry Me Chicken Soup Recipe

Step 1: Sear the Chicken to Lock in Juices

Season the cubed chicken breasts with salt and pepper, then heat the oil from the jar of sun-dried tomatoes in a large soup pot over medium-high heat. Once hot, add the chicken and cook it for about 4 to 5 minutes, turning occasionally until golden brown and cooked through. This step adds great flavor and texture, so don t skip it! Once cooked, transfer the chicken to a bowl or plate to rest while you prep the rest.

Step 2: Build Your Flavor Base

Lower the heat to medium, then melt some butter in the same pot and add diced onion and minced garlic. Cook for 2 to 3 minutes until softened and fragrant. Next, stir in the tomato paste, chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes. Keep stirring until the tomato paste darkens slightly-it s this caramelization that deepens the flavor and adds that signature richness.

Step 3: Simmer the Broth

Pour in 6 cups of chicken broth and add the Parmesan rind if you have it-it melts slowly and infuses a subtle cheesy essence throughout the soup. Bring the mixture to a boil over high heat, then reduce to low and let it simmer for 8 to 10 minutes. This gets all those flavors happy and mingling!

Step 4: Cook the Gnocchi

Add your gnocchi right into the simmering soup and cook for about 3 to 4 minutes until they float to the top, which means they re tender and perfectly cooked. The soup will thicken a bit, almost creamy at this stage-which is exactly what you want! Remove the Parmesan rind now if you used one.

Step 5: Finish with Cream, Cheese, and Spinach

Return the cooked chicken to the pot, then stir in the heavy cream, shredded Parmesan cheese, and chopped baby spinach. Cook over medium-low heat just until the spinach wilts and the cheese melts into the soup. Give it a taste and adjust seasoning with salt and pepper, and if the soup feels too thick, add more broth or cream to get your desired consistency.

How to Serve Marry Me Chicken Soup Recipe

Garnishes

I love topping this soup with freshly torn basil leaves, a sprinkle of extra Parmesan cheese, and a dash of red pepper flakes if I want a little heat. It adds freshness and some pop, elevating the dish right before serving. Plus, it looks irresistible for guests or family.

Side Dishes

To round out the meal, I usually serve this soup alongside a simple green salad or crusty garlic bread. Both complement the creamy, savory soup beautifully without overwhelming the flavors. If you re gluten-free, a warm gluten-free roll does the trick nicely.

Creative Ways to Present

For a dinner party, I like to serve the soup in rustic mugs or mini bowls with a sprig of fresh basil on top. Sometimes, I drizzle a little high-quality olive oil or balsamic reduction in a swirl on the surface to impress guests with a gourmet touch. It always gets compliments and sets the vibe just right.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover Marry Me Chicken Soup in an airtight container in the fridge. It keeps well for 3 to 4 days, making it perfect for easy lunches or quick dinners throughout the week. Just give it a good stir before reheating to redistribute the cream and spinach.

Freezing

While cream-based soups can be tricky to freeze, I ve found that this recipe holds up really well if you freeze it properly. Let the soup cool completely, then transfer it to a freezer-safe container with some headspace. It keeps well for up to 3 months. When you thaw, you might notice slight separation-just stir it back together when reheating.

Reheating

I prefer reheating this soup gently over low heat on the stovetop, stirring occasionally to prevent curdling of the cream. If it s thicker than you like, I add a bit more broth or water to loosen it up. The microwave works too-just heat in short bursts with stirring in between.

FAQs

Final Thoughts

This Marry Me Chicken Soup Recipe has become one of my go-to comfort meals whenever I want something that feels both special and homey. It s easy to make, packed with flavor, and even better the next day. If you re looking for a soup that will win hearts around your table and maybe even score a few extra marry me compliments, this one is for you. Give it a try, and I promise it ll be a recipe you keep coming back to.

Marry Me Chicken Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 116 reviews

• Author: Jasmine
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

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Description

Marry Me Chicken Soup is a creamy, comforting dish featuring tender chicken, sun dried tomatoes, and gnocchi simmered in a savory tomato broth enriched with cream and parmesan. This easy-to-make soup is topped with fresh spinach and basil, perfect for a hearty meal any day of the week.

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Ingredients

Units USM Scale 1x2x3x

Chicken

• 1 1/2 lbs chicken breasts, cubed
• 1 teaspoon Kosher salt
• Black pepper to taste
• 2 Tablespoons sun dried tomato oil (from jar)

Vegetables and Aromatics

• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 1 (8-ounce) jar sun dried tomatoes, roughly chopped
• 5 cups baby spinach, chopped

Broth and Seasonings

• 4 Tablespoons tomato paste
• 2 teaspoons Italian seasoning
• 1/2 teaspoon red pepper flakes
• 6 cups chicken broth
• Parmesan rind (optional)

Pasta and Dairy

• 12–16 ounces gnocchi (gluten-free if needed)
• 3/4 cup heavy cream
• 1/4 cup parmesan cheese

Toppings

• Fresh basil (optional)
• Extra parmesan cheese (optional)
• Extra red pepper flakes (optional)

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Instructions

1. Season and Sear Chicken: Season the cubed chicken breasts with salt and pepper. Heat the oil reserved from the sun dried tomatoes in a large soup pot over medium-high heat. Add the chicken and cook for 4-5 minutes until golden brown and cooked through. Once cooked, transfer the chicken to a bowl or plate and set aside.
2. Sauté Aromatics: Lower the heat to medium and add butter to the pot to melt. Add the diced onion and minced garlic and cook for 2-3 minutes until softened and fragrant. Stir frequently to avoid burning.
3. Add Tomato Elements and Seasonings: Stir in the tomato paste, chopped sun dried tomatoes, Italian seasoning, and red pepper flakes. Cook while stirring until the tomato paste lightly coats the onions and deepens in color, about 2-3 minutes.
4. Add Broth and Simmer: Pour in 6 cups of chicken broth and add the parmesan rind if using. Increase heat to bring the soup to a boil, then reduce to low and let it simmer gently for 8-10 minutes to build flavor.
5. Cook Gnocchi: Add the gnocchi to the pot and cook for 3-4 minutes until tender and floating to the top. Remove the parmesan rind before proceeding.
6. Finish Soup: Return the cooked chicken to the soup along with the heavy cream, parmesan cheese, and chopped spinach. Cook over medium-low heat until the spinach wilts and the cheese melts, about 2-3 minutes. Taste and adjust seasoning with additional salt and pepper as desired. Adjust thickness by adding more broth or cream if needed.
7. Serve: Ladle the soup into bowls and garnish with fresh basil, extra parmesan cheese, or red pepper flakes if desired. Serve warm and enjoy.

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Notes

• Dairy-Free: Use plant-based butter or olive oil instead of butter, substitute heavy cream with coconut cream, and use nutritional yeast in place of parmesan cheese.
• Gluten-Free: Use gluten-free gnocchi, such as Dellalo gluten-free gnocchi.
• Rotisserie Chicken: For convenience, skip searing chicken and use shredded rotisserie chicken. Stir it in at the end with the spinach.
• Refrigerate: Store leftovers in an airtight container in the refrigerator for 3-4 days.
• Freeze: Cool soup to room temperature before transferring to a freezer-safe container, leaving headspace for expansion. Soup freezes well up to 3 months.
• Reheat: Thaw overnight in refrigerator if frozen. Reheat on stovetop or microwave, adding water or broth if the soup thickens too much.

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Nutrition

• Serving Size: 1 bowl (approximately 1 1/4 cups)
• Calories: 350
• Sugar: 4g
• Sodium: 850mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 85mg