Marry Me Chicken Gnocchi Soup
This Marry Me Chicken Gnocchi Soup takes all the creamy, tangy, garlicky flavors of the classic skillet chicken and turns them into a cozy one-pot soup. It is the kind of dinner that feels special on a weeknight, with tender chicken, sun-dried tomatoes, and pillowy gnocchi swimming in a rich parmesan broth.
Everything cooks in a single pot, so cleanup is minimal, and the gnocchi cook right in the broth, soaking up flavor. You will be making this one again and again.
Why This Soup Works
The broth is the star here, savory and tangy from the sun-dried tomatoes, with just enough cream and parmesan to coat the back of a spoon. The chicken stays juicy, and the gnocchi add a satisfying chew in every bite. It is comfort food that does not feel heavy.
I love that it comes together in about 40 minutes, start to finish. Most of that time is hands-off simmering while the chicken cooks through, so you can toast some crusty bread or just relax.
Ingredients
- 1 lb boneless, skinless chicken thighs: thighs stay juicy, but breasts work too
- 1 tsp kosher salt: divided
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 small yellow onion, diced: about 1 cup
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped: oil-packed preferred for flavor
- 1 tsp dried Italian seasoning
- 1/4 tsp red pepper flakes: optional, for a hint of heat
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese: plus more for serving
- 1 lb potato gnocchi: refrigerated or shelf-stable
- 3 cups fresh baby spinach
- Salt and pepper to taste
Variations / Substitutions
- Use chicken breasts: cut boneless skinless breasts into bite-size pieces and sauté until cooked through. They will cook faster, so adjust timing.
- Swap the protein: try cooked Italian sausage, shrimp, or even shredded rotisserie chicken stirred in at the end.
- Make it dairy-free: use full-fat coconut cream and a dairy-free parmesan alternative. The broth will still be creamy.
- Change the greens: chopped kale or Swiss chard works well in place of spinach; just simmer for an extra minute or two to soften.
- Add mushrooms: sauté 8 oz sliced cremini mushrooms with the onion for extra depth.
If you love these flavors, you might also like Creamy Tuscan Chicken Orzo.
How to Make Marry Me Chicken Gnocchi Soup
Step 1: Season and Brown the Chicken
Pat the chicken thighs dry and season both sides with 1/2 tsp of the kosher salt and the black pepper. Heat the 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. When the oil shimmers, add the chicken in a single layer. Cook for about 5 minutes per side, until deeply golden. Transfer the chicken to a plate and set aside.
You are not cooking the chicken through here, just building that browned flavor on the outside. The golden bits left in the pot will season the whole soup.
Step 2: Sauté the Aromatics
Reduce the heat to medium and add the diced onion to the same pot. Cook, stirring occasionally, for 3 to 4 minutes, until softened and translucent. Stir in the garlic, chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook for 1 minute, until the garlic is fragrant.
The sun-dried tomatoes will release some of their oil, adding even more richness to the base. If the pot looks dry, a splash of the broth can help loosen the browned bits.
Step 3: Build the Broth
Pour in the 4 cups of chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the heavy cream and the remaining 1/2 tsp salt. Bring the liquid to a gentle simmer, then return the browned chicken thighs to the pot along with any juices that collected on the plate. Cover and let it cook for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
The broth will look pale and creamy at first, then turn a warm golden shade as it simmers. You can taste it now and add more salt if needed, but the parmesan goes in next and brings its own saltiness.
Step 4: Add the Gnocchi and Spinach
Using tongs, transfer the chicken thighs to a cutting board and shred or chop them into bite-size pieces. Return the shredded chicken to the pot. Add the potato gnocchi and the fresh spinach. Stir gently, then let the soup simmer for 3 to 4 minutes, until the gnocchi float to the surface and the spinach wilts. Remove from heat and stir in the 1/2 cup grated Parmesan until it melts into the broth.
Gnocchi cook quickly, so keep an eye on them. Once they bob to the top, they are ready. The soup will thicken slightly from the starch released by the gnocchi.
Step 5: Ladle and Serve
Ladle the soup into bowls while it is still steaming. Top each serving with extra grated Parmesan and a crack of black pepper. Serve right away, with crusty bread on the side if you like.
The broth will be creamy and clingy, the gnocchi tender, and the pieces of chicken flecked with sun-dried tomato. This soup is at its best the moment it hits the table.
A Few Tips for This Gnocchi Soup
- Don’t skip browning the chicken. That golden fond builds the soup’s deep savory backbone.
- Gnocchi cook fast, so add them only when you are nearly ready to serve. Overcooked gnocchi turn gummy and start to fall apart.
- The soup thickens naturally as it sits, thanks to the starch from the gnocchi. If reheating leftovers, add a splash of broth to loosen it back up.
- Freshly grated Parmesan melts smoother than pre-shredded and won’t clump.
- For a touch of brightness, finish each bowl with a squeeze of lemon juice or a drizzle of good olive oil.
Cook times by gnocchi type:
| Gnocchi Type | Cook Time |
|---|---|
| Refrigerated | 2 to 3 minutes |
| Shelf-stable | 3 to 4 minutes |
| Homemade | 1 to 2 minutes (until they float) |
Storing Leftovers
- Refrigerate: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The gnocchi will absorb liquid as it sits, so the soup may be thicker when you reheat it. Just stir in a little more broth or water to reach your preferred consistency.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Avoid boiling, which can make the gnocchi mushy.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, cut them into cubes, cook through in Step 1, then shred. Thighs stay juicier and are more forgiving.
How can I thicken the soup if it is too thin?
Let it simmer uncovered for a few extra minutes, or stir in a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water.
Is this soup freezer-friendly?
It’s best not to freeze the finished soup because the gnocchi become mushy upon thawing. If you want to freeze, freeze the broth with chicken before adding gnocchi and spinach, then add them fresh when reheating.
What can I use instead of sun-dried tomatoes?
Roasted red peppers or a spoonful of tomato paste add a similar tang, but the flavor will be different.
Marry Me Chicken Gnocchi Soup Recipe
Ingredients
Method
- Pat chicken thighs dry, season with 1/2 tsp salt and pepper. Brown in oil over medium-high heat for about 5 minutes per side, then remove to a plate.
- Sauté onion in the same pot over medium heat until softened, 3 to 4 minutes. Add garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes; cook 1 minute.
- Pour in broth, cream, and remaining 1/2 tsp salt. Bring to a simmer, return chicken and any juices, cover, and cook 15 minutes, until internal temp reaches 165°F.
- Remove chicken, shred, and return to pot. Add gnocchi and spinach; simmer 3 to 4 minutes until gnocchi float and spinach wilts. Off heat, stir in Parmesan.
- Ladle into bowls, top with extra Parmesan and pepper, and serve immediately.
