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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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