Marry Me Chicken Gnocchi Soup Recipe
Introduction
This Marry Me Chicken Gnocchi Soup is a rich and comforting dish filled with tender chicken, creamy cheese, and delicate gnocchi. Bursting with flavors from sun-dried tomatoes and Italian spices, it’s perfect for cozy dinners that impress with minimal effort.
Ingredients
- 1/2 cup oil-packed sun-dried tomatoes, oil drained
- 1 shallot, chopped
- 4 cloves garlic, chopped
- 2 tablespoons Italian seasoning
- 1 teaspoon smoked paprika
- Chili flakes, to taste
- 3 tablespoons tomato paste
- 1 pound chicken breasts or thighs
- Salt and black pepper, to taste
- 4-6 cups broth
- 4 ounces cream cheese, at room temperature
- 1 cup heavy cream or whole milk
- 2 cups chopped spinach
- 1/2 cup grated parmesan
- 1 pound fresh potato gnocchi
- Fresh basil or parsley, for serving
Instructions
- Step 1: Drain 3 tablespoons of oil from the sun-dried tomato jar into a large Dutch oven. Chop the sun-dried tomatoes and set them aside.
- Step 2: Place the pot over medium heat. Add the shallots, garlic, and Italian seasoning, stirring to combine. Mix in the tomato paste and season with chili flakes. Cook until the tomato paste thickens, about 5 minutes.
- Step 3: Add the chicken to the pot and toss it with the spices. Pour in 4 cups of broth, and season with salt and black pepper. Let the soup simmer over medium heat for 20 minutes, until the chicken is cooked through.
- Step 4: Remove the chicken and shred it using two forks. Whip the cream cheese in a bowl until smooth, then stir it into the soup along with the milk.
- Step 5: Add the chopped spinach, sun-dried tomatoes, parmesan, shredded chicken, and gnocchi to the pot. Cook for about 5 minutes until everything is heated through and the gnocchi is tender. Add more broth if the soup becomes too thick.
- Step 6: Serve the soup warm topped with extra parmesan and fresh basil or parsley. It pairs wonderfully with crusty bread.
Tips & Variations
- For a lighter version, substitute heavy cream with whole milk or a milk alternative.
- Use rotisserie chicken for a quicker preparation.
- Add a pinch of red pepper flakes for extra heat.
- Swap fresh spinach for kale or baby arugula if preferred.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling, adding a splash of broth if needed to loosen the soup.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen gnocchi for this soup?
Yes, frozen gnocchi works well. Just add a few extra minutes to the cooking time to ensure they are heated through.
What type of broth is best for this recipe?
Chicken broth is ideal for a rich base, but vegetable broth can be used for a lighter, vegetarian-friendly version.
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Marry Me Chicken Gnocchi Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Marry Me Chicken Gnocchi Soup is a rich, comforting, and creamy soup featuring tender shredded chicken, pillowy gnocchi, and vibrant sun-dried tomatoes simmered in a flavorful broth. Enhanced with cream cheese, spinach, Parmesan, and Italian spices, this hearty soup brings restaurant-style elegance to your home kitchen with simple ingredients and easy steps.
Ingredients
Soup Base
- 3 tablespoons oil (from sun-dried tomato jar)
- 1 shallot, chopped
- 4 cloves garlic, chopped
- 2 tablespoons Italian seasoning
- 1 teaspoon smoked paprika
- Chili flakes, to taste
- 3 tablespoons tomato paste
- 4–6 cups chicken broth
- Salt and black pepper, to taste
Main Ingredients
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1 pound chicken breasts or thighs
- 4 ounces cream cheese, at room temperature
- 1 cup heavy cream or whole milk
- 2 cups chopped spinach
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1 pound fresh potato gnocchi
Garnish
- Fresh basil or parsley, for serving
Instructions
- Prepare the base: Drain 3 tablespoons of oil from the sun-dried tomato jar into a large Dutch oven or heavy pot. Chop the sun-dried tomatoes and set aside. Heat the pot over medium heat and add the shallots, garlic, and Italian seasoning. Stir in the tomato paste and season with chili flakes. Cook this fragrant mixture until the tomato paste thickens, about 5 minutes.
- Add and cook chicken: Place the chicken breasts or thighs into the pot, tossing them to coat evenly with the spices and base. Pour in 4 cups of chicken broth and season with salt and black pepper. Bring to a simmer over medium heat and cook uncovered for 20 minutes or until the chicken is fully cooked.
- Shred the chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Create the creamy soup: In a separate bowl, whisk the cream cheese until smooth. Add it to the pot along with the heavy cream or whole milk. Stir in the chopped spinach, sun-dried tomatoes, grated Parmesan, and fresh potato gnocchi. Cook for about 5 minutes or until the gnocchi are tender and the soup is heated through. If the soup becomes too thick, add additional broth to reach your desired consistency.
- Serve: Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh basil or parsley. Serve warm, ideally alongside crusty bread for a satisfying meal.
Notes
- Use either chicken breasts or thighs depending on your preference; thighs tend to be juicier and more flavorful.
- For a lighter version, substitute heavy cream with whole milk or a milk alternative.
- If fresh gnocchi is unavailable, frozen gnocchi can be used but may require slightly longer cooking time.
- Adjust the amount of chili flakes to control the heat level of the soup.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Marry Me Chicken, Gnocchi Soup, Creamy Chicken Soup, Italian Soup, Comfort Food, One Pot Meal
