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.
Recipe Success Tips
- Can’t find gnocchi? You can swap the gnocchi for a small pasta like ditalini or orzo. I’d recommend cooking the pasta separately, especially if you plan to have leftovers, so it doesn’t soak up all of the broth.
- Squeeze excess water from spinach. If using frozen spinach, squeeze it dry before adding it so it doesn’t water down the broth. You can also use fresh spinach — just stir it in until it wilts.
- Adjust the seasoning to your taste. Once the soup is done, give it a taste and adjust with extra salt, pepper, Parmesan, or even a drizzle of that sun-dried tomato oil for more flavor.
- Use freshly grated Parmesan if you can. Pre-shredded Parmesan doesn’t melt as smoothly and can leave the soup slightly grainy. Grating a block of Parmesan gives you a creamier texture and a richer, more balanced flavor.
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.
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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.
I made chicken broth from a whole chicken and used that meat for the soup. I only used about 3 – 3.5 cups broth so had more of a stew consistency but the homemade broth was definitely more flavourful.
ehhhh not the best. Broth was too thin and didn’t have enough flavor. Recommend more seasonings and less chicken broth.
Made recipe as written except used chicken thighs bc that is what I had on hand. It was delightful. Thank you.
Absolutely LOVED this recipe! And I was able to find chicken for $1.67/lb on sale in Boston, one of the most expensive cities in the USA. If people know how to coupon, the prices make complete sense. Thanks for the recipe!
This was crazy good. I’ll use fewer gnocchi next time, though or consider the minis. I like my soup soupy!
Oh, and I used chopped kale instead of spinach because that’s what I had in the fridge.
Hi Cindy! I’m so glad this one was a hit for you. The addition of kale sounds delicious. I’ll have to try that next time I make it too.
Very yummy, if you like soups! I must have missed it but didn’t see the half and half in the instructions so I added it to the end. Will make again!
Thanks, Missa! It’s in step 6 for the next time you make it! ;)
This was the first thing I made for my boyfriend after he got out of prison (nothing too serious) and he absolutely loved it. To the point I think he probably will propose to me! Thank you for helping me make the occasion so special
Thank you so much for sharing this. It really means a lot to know this recipe was part of such a meaningful moment, and I’m so glad he loved it!
Enjoyed making this very much. I had 1.5lbs of chicken breast, so because I had more solids and the shell pasta I used began absorbing so much liquid as it cooked, I had to add some water as it went. This slowed the cooking of the pasta, but tasting a piece every few minutes to check for done-ness was an easy remedy. I also accidentally added in the spinach too early, but that didn’t seem to hurt anything!
My family loved this, and I’ll definitely be making it again.
My family and I love this recipe! I made it last night, and it was so fast and easy. I especially like how it all can be made in one pot. The gnocchi is the perfect addition. Definitely making this again!
I went to two grocery stores and couldn’t find gnocchi so I made it from scratch 😅 a bit more effort than I would normally do on a Monday night dinner, but hey, it came out pretty tasty. I think subbing either pasta or diced potatoes would be good too!
Loved this recipe! Quick and easy with lots of flavor. I used regular broth, not the better than bullion so I needed a little more salt but that’s it.
This was a rare hit with my picky family… I doubled the chicken and gnocchi and it made it extra thick and delicious. Another winner!
Delicious soup! I saw this and knew it would be tasty 🤩 we have an egg allergy so we added diced potato to fill the place of the gnocchi and it was so good!
Hi Alicia! The addition of potatoes sounds delicious! I’ll have to give it a try that way. Thanks for the feedback!
Best soup I’ve ever made
Hi Caity! Thanks for giving it a try, I’m so glad you enjoyed it!
Any suggestions for replacing the gnocchi? I have everything except that. A different regular pasta perhaps?
Hi Sarah! You can absolutely swap the gnocchi for a small pasta like ditalini or orzo. I’d recommend cooking the pasta separately, especially if you plan to have leftovers, so it doesn’t soak up all of the broth. Thanks so much!