What is Marry Me Chicken Soup made of?

Marry Me Chicken Soup is usually made with chicken, garlic, sun-dried tomatoes, chicken broth, cream, Parmesan, Italian herbs, and spinach. Many versions also include gnocchi, tortellini, or pasta.

Can I make Marry Me Chicken Soup in a Crockpot?

Yes. Cook the chicken, broth, onion, garlic, sun-dried tomatoes, and seasonings on LOW for about 4 to 5 hours. Add gnocchi near the end, then stir in cream, Parmesan, and spinach after the gnocchi is tender.

Can I use tortellini instead of gnocchi?

Yes. Replace the gnocchi with refrigerated cheese tortellini and cook it in the soup according to package directions.

Why is my Marry Me Chicken Soup too thick?

Gnocchi and pasta continue to absorb broth as the soup sits. Stir in extra chicken broth until the soup reaches your preferred consistency, especially when reheating leftovers.

Can I use rotisserie chicken?

Yes. Use about 3 to 4 cups of shredded cooked chicken and add it after the broth begins simmering.

How long does Marry Me Chicken Soup last in the refrigerator?

Store cooled soup in an airtight container in the refrigerator for about 3 to 4 days. Reheat gently and add a little broth because the gnocchi will continue to absorb liquid.

Marry Me Chicken Soup (Creamy Gnocchi + Crockpot)

Name: Marry Me Chicken Gnocchi Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American Italian-inspired
Ingredients: 1 tablespoon olive oil; 1 1/2 pounds boneless skinless chicken breasts or thighs, diced; 1 small yellow onion, diced; 4 garlic cloves, minced; 1/2 cup chopped sun-dried tomatoes, drained; 1 teaspoon Italian seasoning; 1/2 teaspoon paprika; 1/4 teaspoon red pepper flakes, optional; 4 cups low-sodium chicken broth; 1 pound potato gnocchi; 1 cup half-and-half or heavy cream; 3/4 cup finely grated Parmesan cheese; 2 packed cups baby spinach; 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon black pepper; Fresh basil or parsley, for serving

Description

Creamy Marry Me chicken soup with tender chicken, sun-dried tomatoes, Parmesan, spinach, herbs, and pillowy gnocchi. Cozy, rich, and easy enough for a weeknight dinner.

Ingredients

Scale

1 tablespoon olive oil
1 1/2 pounds boneless skinless chicken breasts or thighs, diced
1 small yellow onion, diced
4 garlic cloves, minced
1/2 cup chopped sun-dried tomatoes, drained
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes, optional
4 cups low-sodium chicken broth
1 pound potato gnocchi
1 cup half-and-half or heavy cream
3/4 cup finely grated Parmesan cheese
2 packed cups baby spinach
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
Fresh basil or parsley, for serving

Instructions

Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the diced chicken, season lightly with salt and pepper, and cook for 4 to 5 minutes until lightly browned. The chicken does not need to be fully cooked yet. Transfer to a plate.
Reduce the heat to medium. Add the onion and cook for 3 to 4 minutes until softened. Stir in the garlic, sun-dried tomatoes, Italian seasoning, paprika, and red pepper flakes; cook for 30 seconds.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Return the chicken and any juices to the pot. Bring to a gentle simmer and cook for 6 to 8 minutes.
Add the gnocchi and simmer according to package directions, usually 3 to 5 minutes, until tender and floating.
Lower the heat. Stir in the half-and-half and Parmesan a little at a time until the cheese melts into the broth. Do not boil vigorously after adding the dairy.
Add the spinach and cook for 1 to 2 minutes until wilted. Taste and adjust salt and pepper.
Let the soup stand for 5 minutes before serving so the broth thickens slightly. Garnish with basil or parsley and extra Parmesan if desired.

Notes

For a thinner soup, add 1/2 to 1 cup extra broth. For Crockpot preparation, cook the chicken, broth, onion, garlic, sun-dried tomatoes, and seasonings on LOW for 4 to 5 hours, shred or chop the chicken, then add gnocchi during the final 20 to 30 minutes; stir in cream, Parmesan, and spinach at the end. Refrigerate leftovers up to 3 to 4 days. Gnocchi continues to absorb broth, so add a splash of broth when reheating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American Italian-inspired

Nutrition

Serving Size: 1 generous bowl
Calories: 520
Sodium: 890mg
Fat: 25g
Carbohydrates: 39g
Fiber: 3g
Protein: 36g

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