Marry Me Chicken and Gnocchi Soup Recipe

Introduction

Marry Me Chicken and Gnocchi Soup is a creamy, comforting dish packed with tender chicken, pillowy gnocchi, and vibrant sun-dried tomatoes. This flavorful soup is perfect for cozy evenings when you want something hearty yet easy to prepare.

Ingredients

• 2 tbsp Butter
• 1/2 tbsp Sun-Dried Tomato Oil
• 1 Yellow Onion, diced
• 2 Carrots, diced
• 2 Ribs of Celery, diced
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Kinder’s Buttery Garlic and Herb Seasoning
• 1 tsp Herbs De Provence (or Italian Seasoning)
• 1/2 tsp Red Pepper Flakes (adjust to taste)
• 1/2 cup Sun Dried Tomatoes in Oil, chopped
• 3 tbsp Tomato Paste
• 6 Garlic Cloves, minced
• 1 tbsp Chicken Bouillon + 4 cups water (or 4 cups chicken broth)
• 1 cup Heavy Cream
• 1 lb Shelf Stable Gnocchi
• 3 cups Cooked, shredded chicken (rotisserie chicken works well)
• 4 oz Cream Cheese, softened to room temperature
• 1/2 cup Freshly grated Parmesan Cheese
• 2 cups Baby Spinach, roughly chopped
• 2 tbsp Fresh Basil, chopped (plus more for garnish if desired)

Instructions

1. Step 1: In a large pot over medium heat, melt the butter and sun-dried tomato oil. Add the diced onion, carrots, and celery. Season with salt, black pepper, Kinder’s Buttery Garlic & Herb seasoning, herbs de Provence, and red pepper flakes. Cook for about 5 minutes until the vegetables soften.
2. Step 2: Stir in the chopped sun-dried tomatoes. Create a small well in the center of the pot and add the tomato paste. Cook for 3 minutes, stirring occasionally. Add the minced garlic and cook for another minute.
3. Step 3: Pour in the chicken bouillon combined with water (or chicken broth) and the heavy cream. Bring the mixture to a boil.
4. Step 4: Add the gnocchi and shredded chicken to the pot. Let it boil uncovered for 3 to 4 minutes, or until the gnocchi float to the surface.
5. Step 5: Turn off the heat. Stir in the softened cream cheese until fully melted and smooth. Add the grated Parmesan cheese and mix well.
6. Step 6: Fold in the chopped spinach and fresh basil. Adjust seasoning with salt and pepper if needed. Let the soup sit for 5 to 10 minutes off the heat to thicken slightly before serving.

Tips & Variations

• Use rotisserie chicken for a quick shortcut or substitute with leftover cooked chicken.
• If you prefer a less spicy soup, reduce or omit the red pepper flakes.
• Try swapping baby spinach for kale or Swiss chard for a different leafy green flavor.
• For a dairy-free option, use coconut cream and skip the cream cheese and Parmesan.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stovetop over low heat, stirring occasionally to prevent sticking. The soup may thicken upon cooling; add a splash of water or broth when reheating to reach your desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh gnocchi instead of shelf stable?

Yes, fresh gnocchi can be used but they usually cook faster, so watch carefully and reduce boiling time to 1-2 minutes or until they float.

Is it possible to make this soup vegetarian?

To make a vegetarian version, substitute the chicken broth with vegetable broth and omit the chicken. Add more vegetables or use a plant-based protein to keep it filling.

Marry Me Chicken and Gnocchi Soup Recipe

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★★★★★

4.5 from 129 reviews

• Author: Rafael
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Low Salt

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Description

Marry Me Chicken and Gnocchi Soup is a rich, creamy, and flavorful comfort food featuring tender shredded chicken, soft gnocchi, and a medley of vegetables simmered in a savory broth enriched with cream cheese and Parmesan. Infused with sun-dried tomatoes and aromatic herbs, this easy stovetop recipe delivers a hearty, satisfying meal perfect for cozy dinners.

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Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 Yellow Onion, diced
• 2 Carrots, diced
• 2 Ribs of Celery, diced
• 6 Garlic Cloves, minced
• 1/2 Cup Sun Dried Tomatoes in Oil, chopped
• 2 Cups Baby Spinach, roughly chopped
• 2 tbsp Fresh Basil, chopped (plus more for garnish if desired)

Fats & Oils

• 2 tbsp Butter
• 1/2 tbsp Sun-Dried Tomato Oil

Seasonings

• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Kinder’s Buttery Garlic and Herb Seasoning
• 1 tsp Herbs De Provence (or Italian Seasoning)
• 1/2 tsp Red Pepper Flakes (adjust to taste)

Liquids & Broth

• 1 tbsp Chicken Bouillon + 4 cups water (or 4 cups chicken broth)
• 1 Cup Heavy Cream

Other Ingredients

• 3 tbsp Tomato Paste
• 1 lb Shelf Stable Gnocchi
• 3 Cups Cooked, Shredded Chicken (rotisserie chicken preferred)
• 4 oz Cream Cheese, softened to room temperature
• 1/2 Cup Freshly Grated Parmesan Cheese

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Instructions

1. Sauté vegetables and seasonings: In a large pot over medium heat, melt the butter and sun-dried tomato oil together. Add the diced onion, carrots, and celery. Season with salt, black pepper, Kinder’s Buttery Garlic & Herb seasoning, Herbs de Provence, and red pepper flakes. Cook the mixture for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
2. Add sun-dried tomatoes and tomato paste: Stir in the chopped sun-dried tomatoes. Create a well in the center of the pot and add the tomato paste. Cook this for 3 minutes, stirring frequently to caramelize and deepen the flavors. Then add the minced garlic and cook for an additional 1 minute until aromatic.
3. Add liquids and bring to boil: Pour in the chicken bouillon mixed with water or alternatively the chicken broth, and the heavy cream. Stir well to combine and bring the mixture to a boil over medium-high heat.
4. Cook gnocchi and chicken: Once boiling, add the gnocchi and shredded chicken to the pot. Continue boiling uncovered for 3 to 4 minutes, or until the gnocchi rise to the surface, indicating they are cooked through.
5. Incorporate cream cheese and Parmesan: Turn off the heat. Stir in the softened cream cheese until fully melted and incorporated into the soup, creating a creamy texture. Add the freshly grated Parmesan cheese and stir until combined.
6. Add greens and finish seasoning: Stir in the roughly chopped baby spinach and fresh basil. Taste and adjust seasoning with additional salt and pepper if needed. Let the soup sit off heat for 5 to 10 minutes to thicken slightly and allow flavors to meld before serving.

Notes

• For a spicier soup, increase the amount of red pepper flakes to your preference.
• Using rotisserie chicken is a time-saving shortcut, but you can also use leftover cooked chicken or poach chicken breasts.
• If you prefer a thicker soup, let it sit longer off heat or add a bit more cream cheese.
• Gnocchi cooks quickly; avoid overcooking to prevent them from becoming mushy.
• Fresh herbs like basil brighten the soup; feel free to garnish with extra basil leaves before serving.
• You can substitute heavy cream with half-and-half for a lighter version, but it may be less rich.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: chicken soup, creamy chicken gnocchi soup, Marry Me Chicken, one pot dinner, comfort food, creamy soup, easy chicken soup