I remember the first time a bowl of Marry Me Chicken Gnocchi Soup felt like a little ceremony in my kitchen, steam curling up as I pulled a shallow white bowl close to the window and watched golden gnocchi bob in a silky cream broth, the sun dried tomatoes and parmesan turning the late afternoon light warm and cozy, that gentle moment of plating made a simple weeknight feel curated and special.
Why You’ll Love It
This soup gives you rich restaurant style comfort with minimal fuss, the tender shredded chicken and pillowy gnocchi make it a complete, satisfying meal, and the creamy broth flecked with sun dried tomato and parmesan feels both elegant and familiar—perfect for cozy dinners, casual date nights, or feeding friends who appreciate a pretty, comforting bowl.
Serves 4
Prep Time: 20 minutes |
Cook Time: 25 minutes |
Total Time: 45 minutes
Ingredients
- 1 lb boneless skinless chicken breasts (about 2 medium)
- 1 lb potato gnocchi (fresh or refrigerated)
- 4 cups low sodium chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/3 cup sun dried tomatoes packed in oil, thinly sliced
- 2 cups fresh baby spinach
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or the oil from the sun dried tomatoes jar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes optional for gentle heat
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Heat a large heavy pot over medium heat and add the olive oil, when warm add the chopped onion and cook until translucent about 4 minutes, then add the garlic and cook 30 seconds until fragrant.
- Season the chicken breasts with salt and pepper and nestle them into the pot, pour in 2 cups of the chicken broth, cover and simmer gently for about 12 to 15 minutes until cooked through.
- Remove the chicken to a plate and shred with two forks, reserve the cooking liquid in the pot.
- Add the remaining 2 cups chicken broth to the pot along with the sun dried tomatoes and Italian seasoning, bring to a simmer.
- Stir in the gnocchi and cook according to package directions until they float and are tender, usually 2 to 4 minutes for fresh gnocchi.
- Reduce heat to low, stir in the heavy cream, shredded chicken and spinach, cook gently until the spinach wilts and the soup is heated through about 2 minutes.
- Remove from heat and stir in the grated Parmesan until melted and the broth is slightly thickened, taste and adjust salt and pepper and add red pepper flakes if using.
- Ladle into shallow bowls, sprinkle with chopped parsley and an extra pinch of Parmesan for a polished finish.
Tips & Tricks
- Toast the gnocchi briefly in a skillet before adding to the soup for a slightly chewy exterior and pretty color.
- If your soup seems thin after adding cream, let it simmer gently for a few minutes to reduce, or whisk in a small cornstarch slurry.
- Use freshly grated Parmesan for best melting quality and flavor; pregrated powders do not melt as smoothly.
- Shred the chicken while warm for the most tender texture and easier mixing into the soup.
- Taste for salt near the end since the Parmesan and sun dried tomatoes will add savory saltiness.
Serving Ideas
- Simple weeknight bowl with crusty bread for dipping.
- Dinner party starter served in shallow bowls with a light salad.
- Cozy solo meal with a glass of chilled white wine.
- Pack leftovers for a comforting lunch the next day though gnocchi may absorb broth so add a splash of broth when reheating.
- Serve alongside roasted vegetables for a heartier spread.
Frequently Asked Questions
Can I use rotisserie chicken instead of cooking chicken breasts
Yes use about 2 cups shredded rotisserie chicken, add it at the end to warm through so it does not dry out
Will the gnocchi get soggy if I make the soup ahead
Gnocchi will absorb broth over time so store soup base and add or cook gnocchi fresh when reheating for best texture
Can I freeze this soup
Cream based soups can separate when frozen, freeze only the soup base without cream and gnocchi for up to 3 months then add cream and gnocchi when reheating
Marry Me Chicken Gnocchi Soup
This soup gives you rich restaurant style comfort with minimal fuss, the tender shredded chicken and pillowy gnocchi make it a complete, satisfying meal, and the creamy broth flecked with sun dried tomato and parmesan feels both elegant and familiar—perfect for cozy dinners, casual date nights, or feeding friends who appreciate a pretty, comforting bowl.
Ingredients
- 1 lb boneless skinless chicken breasts (about 2 medium)
- 1 lb potato gnocchi (fresh or refrigerated)
- 4 cups low sodium chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/3 cup sun dried tomatoes packed in oil, thinly sliced
- 2 cups fresh baby spinach
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or the oil from the sun dried tomatoes jar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes optional for gentle heat
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Heat a large heavy pot over medium heat and add the olive oil, when warm add the chopped onion and cook until translucent about 4 minutes, then add the garlic and cook 30 seconds until fragrant.
- Season the chicken breasts with salt and pepper and nestle them into the pot, pour in 2 cups of the chicken broth, cover and simmer gently for about 12 to 15 minutes until cooked through.
- Remove the chicken to a plate and shred with two forks, reserve the cooking liquid in the pot.
- Add the remaining 2 cups chicken broth to the pot along with the sun dried tomatoes and Italian seasoning, bring to a simmer.
- Stir in the gnocchi and cook according to package directions until they float and are tender, usually 2 to 4 minutes for fresh gnocchi.
- Reduce heat to low, stir in the heavy cream, shredded chicken and spinach, cook gently until the spinach wilts and the soup is heated through about 2 minutes.
- Remove from heat and stir in the grated Parmesan until melted and the broth is slightly thickened, taste and adjust salt and pepper and add red pepper flakes if using.
- Ladle into shallow bowls, sprinkle with chopped parsley and an extra pinch of Parmesan for a polished finish.
Conclusion
This Marry Me Chicken Gnocchi Soup marries effortless beauty with true comfort, a bowl that looks like it belongs on a styled table yet comes together easily on a busy evening, trust the simple steps and fresh ingredients to give you silky broth, tender chicken and pillowy gnocchi every time, and feel free to tweak herbs, heat, or creaminess to make it your own and return to this recipe whenever you want a pretty, reassuring bowl.
