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5.0 from 3 votes

Marry Me Chicken Soup

Craving a comforting, warm dish that’s quick and easy to make? This Marry Me Chicken Gnocchi Soup is made with tender chicken, pillowy gnocchi, and a flavorful, creamy broth. Seriously, it’s so delicious you might just hear wedding bells.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6
Calories: 369 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1.25 lb. boneless chicken breast
  • 1/2 tsp each salt & black pepper
  • 2 Tbsp olive oil (30g) *from sun dried tomatoes jar
  • 1 Tbsp butter (14g)
  • 1 small yellow onion (160g) chopped
  • 4 small cloves garlic minced
  • 4 Tbsp tomato paste (62g)
  • 1/3 cup sun dried tomatoes (42g) drained & chopped
  • 1 tsp Italian seasoning
  • 5 cups/40 oz. chicken broth I used 24 oz. broth & 16 oz. water
  • 12 oz. potato gnocchi mini or regular
  • 1/3 cup heavy cream (80g)
  • 3 cups baby spinach (85g) torn or roughly chopped
  • 2 Tbsp fresh grated parmesan (14g) plus more for serving

Instructions

    Cup of Yum
  1. Pat chicken dry with a paper towel and cut into 1/2-3/4-inch pieces. Season with salt and pepper.
  2. Heat olive oil in a large dutch oven or deep heavy bottom pot over medium heat. Once hot, add chicken in a single layer without touching (cook in batches if needed). Saute until chicken is golden brown and cooked through, about 5 minutes. Transfer to a plate and set aside.
  3. Add the butter, onions and garlic. Saute for 3-4 minutes, stirring frequently with a wooden spoon.
  4. Add the tomato paste, chopped sun dried tomatoes and Italian seasoning; stir until onions are coated. Pour in the chicken broth. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
  5. Add the gnocchi and cook for 2-4 minutes or until cooked through and floating to the top.
  6. Stir in the heavy cream, baby spinach, grated parmesan and cooked chicken. Taste soup and season with salt and pepper as needed. Add a little sugar if needed to balance acidity.
  7. Serve hot with a sprinkle of parmesan and a few cracks black pepper and enjoy!

Notes

  • Store leftover soup in an airtight container in the fridge for 3-4 days.
  • To freeze, let soup cool completely. Then store in a freezer-safe container or bag and freeze for up to 3 months. Let thaw overnight then reheat on the stovetop or microwave. 
  • The soup will absorb some of the broth as it sits so feel free to add a little bit of chicken broth (or water) to thin it back out to your desired consistency.

Nutrition Information

Serving 1.5 cup (354g) Calories 369kcal (18%) Carbohydrates 28.6g (10%) Protein 26.4g (53%) Fat 16.5g (25%) Saturated Fat 6.8g (34%) Cholesterol 120.5mg (40%) Sodium 1051.2mg (44%) Potassium 594.4mg (17%) Fiber 2.9g (12%) Sugar 3.8g (8%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 369

% Daily Value*

Serving 1.5 cup (354g)
Calories 369kcal 18%
Carbohydrates 28.6g 10%
Protein 26.4g 53%
Fat 16.5g 25%
Saturated Fat 6.8g 34%
Cholesterol 120.5mg 40%
Sodium 1051.2mg 44%
Potassium 594.4mg 13%
Fiber 2.9g 12%
Sugar 3.8g 8%

* Percent Daily Values are based on a 2,000 calorie diet.