Everyone loves the marry me recipe craze and for good reason. Creamy, comforting, and full of flavor, it’s the kind of dish that has a way of stealing your heart. I turned this tasty concept into a cozy soup with tender shredded chicken, pillowy gnocchi, creamy broth, and little pops of sun-dried tomato that make every spoonful taste irresistible.
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Easy marry me chicken soup Recipe
Forget chain Italian restaurant gnocchi soup. This homemade marry me chicken soup version comes together in under 40 minutes with simple, affordable ingredients, but still tastes like it took all afternoon. The sun-dried tomato oil adds depth, the Parmesan melts perfectly, and the gnocchi makes it feel like a hug in a bowl. Weeknight friendly yet impressive enough to serve for a date night or, dare I say, a proposal? Cozy up with this soup, and you will understand why it belongs in the ‘marry me’ family. One bowl and you will be hooked—til’ death do you part.
Marry Me Chicken Soup Recipe
Cost $9.45 recipe / $1.58 serving
Ingredients
- 1 Tbsp oil from sundried tomatoes ($0.00*)
- 1 onion (1½ cup, 270g, diced ($0.66))
- 1 Tbsp garlic (minced, $0.24)
- 2 Tbsp tomato paste ($0.17)
- 1 tsp Italian seasoning ($0.10)
- ½ tsp salt ($0.04)
- ¼ tsp black pepper (freshly cracked, $0.04)
- ¼ tsp red pepper flakes ($0.05)
- ¼ cup sun dried tomatoes in oil (35g, chopped, $1.28)
- 1 lb. boneless skinless chicken breasts ($2.67)
- 6 cups chicken broth (48 oz., $0.76**)
- 16 oz. gnocchi (shelf stable, $2.44)
- ¾ cup half-and-half (6 oz., $0.51)
- ⅓ cup Parmesan (grated, 30g, $0.37)
- 1 cup frozen spinach (thawed and squeezed dry, 30g, $0.12***)
Instructions
- Heat the sun-dried tomato oil in a large pot over medium heat. Add the onion and garlic and sauté for about 5 minutes, until softened and fragrant.
- Stir in the tomato paste, Italian seasoning, salt, black pepper, red pepper flakes and sun dried tomatoes. Cook for 1-2 minutes until the paste darkens and caramelizes and all ingredients are coated.
- Nestle the whole chicken breasts into the pot and pour in the broth. Bring to a boil, then reduce heat and simmer for 12-15 minutes, or until the chicken reaches at least 165°F.
- Remove chicken, carefully shred with two forks, and return it to the pot.
- Stir in the gnocchi and cook 3-4 minutes, or until they float and become tender.
- Add the half-and-half, Parmesan, and squeezed-dry spinach. Heat through without bringing to a boil.
- Taste and adjust seasoning as needed. Serve topped with more Parmesan or fresh basil, if desired.
See how we calculate recipe costs here.
Equipment
- Large Pot
Notes
Nutrition
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Gather your ingredients.
Cook the aromatics: In a large pot over medium heat, heat 1 Tbsp sun-dried tomato oil. Stir in 1 onion and 1 Tbsp garlic and sauté for about 5 minutes, until they have softened and become fragrant.
Add seasonings: Stir in 2 Tbsp tomato paste, 1 tsp Italian seasoning, ½ tsp salt, ¼ tsp black pepper, ¼ tsp red pepper flakes, and ¼ cup sun-dried tomatoes. Cook these ingredients for 1-2 minutes until the tomato paste darkens and caramelizes, and all of the ingredients are coated.
Add the chicken and broth: Place 1 lb. chicken breasts into the pot and pour in 6 cups of broth. Bring to a boil, then reduce the heat and simmer for 12-15 minutes, or until the chicken reaches an internal temperature of at least 165°F.
Shred the chicken: Remove the chicken from the pot and carefully shred it with two forks, and then return it to the pot.
Add the gnocchi: Stir in 1 package (16 oz.) gnocchi and cook 3-4 minutes, or until they float to the top of the soup and become tender.
Add the remaining ingredients: Add ¾ cup half-and-half, ⅓ cup Parmesan, and 1 cup squeezed-dry spinach. Heat through without bringing to a boil.
Adjust and serve: Taste and adjust seasoning to your liking. Add extra Parmesan, fresh basil, cracked black pepper, or a drizzle of the sundried tomato oil, as they really finish it beautifully.
Serving Suggestions
I find that with the protein, spinach, and gnocchi, this soup stands on its own, perfect for a chilly weeknight when you crave a warm, comforting meal but fancy enough to serve at your next dinner party. It pairs perfectly with a glass of white wine or sparkling water with lemon to play off the creamy, tangy flavors, fitting for a “Marry Me” style dish!
When I’m in the mood to balance out the richness of the broth, I’ll serve this soup with a fresh, crisp Caesar salad or a simple green bean salad. I also like to have a few slices of soda bread or a few Hawaiian rolls to soak up all the goodness left in my bowl.
If there are kids or picky eaters at the table, I’ll omit the red pepper flakes or use less spinach as this soup is really easy to adjust without compromising on flavor. If it’s just me, I’ll add more spice and pile on the spinach.
How to Store
Store leftovers in an airtight container for 3-4 days. The gnocchi will continue to soak up broth, so expect the soup to thicken as it sits.
To reheat, warm gently on the stovetop or in the microwave, adding a splash of chicken broth, milk, or half-and-half to loosen it back to a soup consistency.
This soup is not ideal for freezing because the gnocchi softens, and the cream can separate. If you want a freezer-friendly option, cook the soup without the dairy and gnocchi, freeze it for up to 3 months, then add the half-and-half and gnocchi fresh when reheating.
Did you make this recipe in 1992? Because those are the prices you posted next to each ingredient- A pound of chicken breast under $3 ½ &½ $.50??
Leave the prices of ingredients off the recipe please! It’s insanely misleading! This recipe will easily cost $20
Hi Kellie! Thanks for the feedback! We understand how ingredient pricing can be confusing. We price recipes based on the portion of each ingredient actually used, not the cost of purchasing a full container if you’re buying everything brand new. For example, 1/4 tsp of red pepper flakes is calculated as a few cents, since it’s a small fraction of a jar, not the whole jar itself.
Ingredient prices are based on the local grocery stores we shop at in in Nashville, TN. We also always try to go for the cheapest option when pricing, assuming our readers would reach for that as well. For instance, boneless chicken breast is currently around $2.50–$2.75 per pound at many major retailers, including Walmart. Specifically, it’s 2.57/lb for the value pack. You might pay upwards of $12 for that whole package, but you’ll be getting 2-3 meals out of it and can freeze for later if you need!
Of course, actual costs can vary depending on location, store, brand, and whether you already have pantry staples on hand. Our goal is to give readers a relative cost comparison between recipes, not a checkout-total estimate. We appreciate you sharing your perspective!
I’m obsessed with this blog but boneless chicken breast (even bone in??? Even thighs??? Literally anything???) under $7 a lb is unheard of. And I travel a lot for work. I haven’t seen anything in my travels close to what you’re posting for chicken.
are you traveling only to the most expensive places possible? It’s certainly not $7 a pound in many places. I regularly get boneless skinless chicken breast for 1.99/lb here in Virginia.
And to be clear…. Value packs are $18 for 3 lbs. On sale. I get that it varies from place to place, but in most places in the US, this is not going to be the norm.
Where are you shopping? I eat a lot of chicken and I wouldn’t if it cost the prices you’re quoting.