Name: Marry Me Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1-1.5 lb Boneless skinless chicken (breasts or thighs); 1/2 cup Sun-dried tomatoes, chopped (packed in oil preferred for flavor); 2-3 tablespoons Pesto (store-bought or homemade); 4 cups Fresh spinach, packed; 12-16 oz Potato gnocchi (fresh or frozen); 1 cup Heavy cream or half-and-half; 3/4-1 cup Parmesan cheese, freshly grated; 1 loaf Crusty baguette, for serving; to taste Salt and black pepper; 1-2 tablespoons Olive oil; optional White wine (for sipping and pairing) (A dry Pinot Grigio or Sauvignon Blanc works well)

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I still remember the first time I made Marry Me Chicken Soup — the way sun-dried tomatoes and pesto lifted a humble chicken soup into something cozy and a little bit indulgent. It’s a weeknight-friendly bowl that feels special enough for guests, yet forgiving when you’re short on time. This version uses potato gnocchi for pillowy comfort, fresh spinach for color and nutrients, and a splash of cream plus Parmesan for a silky finish. If you want a recipe that’s quick to assemble, endlessly adaptable, and just plain satisfying, this is it — and you can also compare another take here: https://quickhomemaderecipes.com/marry-me-chicken-soup-2/.

Why you’ll love this dish

This soup blends familiar pantry staples into a restaurant-worthy bowl without fuss. It’s rich but not heavy, family-friendly, and comes together in one pot. Perfect for nights when you want comfort food with a modern twist — especially good when evenings are cool or when you’re entertaining but short on time.

“A creamy, flavorful hug in a bowl — the pesto and sun-dried tomatoes make this unforgettable.” — a quick reader review

Quick wins that make this recipe worth trying:

One-pot cooking: fewer dishes, faster cleanup.
Fast protein: cooked chicken shreds into the soup and warms through quickly.
Easy upgrades: swap gnocchi for pasta, use kale instead of spinach, or make it dairy-free with coconut milk.
Crowd-pleaser: kids like the gnocchi and creamy texture; adults appreciate the bright tomato-pesto combo.

The cooking process explained

Before you dive in, here’s what happens in the pot so you know how the flavors build:

Brown and cook chicken until no longer pink, then shred — this creates a meaty base.
Use the same pot to wake up flavors: add sun-dried tomatoes and pesto, then wilt fresh spinach into the mix.
Add potato gnocchi and enough liquid (water or broth) to cover. Bring to a brief boil, then simmer until gnocchi are tender.
Stir in cream and grated Parmesan so the broth turns smooth and slightly thickened.
Return shredded chicken to the soup and heat through.
Serve hot with a crusty baguette and a chilled glass of white wine.

What you’ll need

Boneless skinless chicken (breasts or thighs) — 1 to 1.5 lb total
Sun-dried tomatoes (packed in oil preferred for flavor) — about 1/2 cup, chopped
Pesto (store-bought or homemade) — 2–3 tablespoons
Fresh spinach — 4 cups packed
Potato gnocchi (fresh or frozen) — 12–16 oz
Heavy cream or half-and-half — 1 cup
Parmesan cheese, freshly grated — 3/4 to 1 cup
Crusty baguette, for serving
White wine (optional) — for sipping and pairing; a dry Pinot Grigio or Sauvignon Blanc works well
Salt, pepper, olive oil, and optional chicken broth (if you prefer richer liquid)

Substitution notes: swap gnocchi for small pasta shells or orzo if you can’t find gnocchi. Use Greek yogurt or a plant-based cream to reduce dairy. If you prefer a lower-fat soup, use half the cream and supplement with extra broth.

Also see another closely related version here: https://quickhomemaderecipes.com/marry-me-chicken-soup/.

Step-by-step instructions

Bowl of Marry Me Chicken Soup with fresh ingredients and herbs

Heat 1–2 tablespoons olive oil in a large pot over medium-high heat. Add chicken and cook until no longer pink inside, about 6–8 minutes per side for breasts (less for cut pieces). Remove chicken and shred with two forks.
Reduce heat to medium. Add a splash of oil if the pot is dry. Stir in chopped sun-dried tomatoes and the pesto. Cook 1–2 minutes to bloom the flavors.
Toss in the fresh spinach and cook, stirring, until it wilts down — about 2 minutes.
Add the potato gnocchi to the pot. Pour in enough water or chicken broth to just cover the gnocchi (about 3–4 cups depending on pot size). Bring to a boil, then reduce to a gentle simmer. Cook until gnocchi float and are tender, usually 2–4 minutes for fresh/frozen gnocchi.
Lower the heat to medium-low. Stir in the cream and grated Parmesan until the broth becomes silky and slightly thickened. Taste and season with salt and fresh-cracked pepper.
Fold the shredded chicken back into the soup and warm through for 2–3 minutes. Serve immediately with torn pieces of crusty baguette and a glass of white wine if desired.

Best ways to enjoy it

Ladle into deep bowls, top with extra Parmesan, a drizzle of pesto, and a grind of black pepper.
Add crunchy elements: toasted pine nuts or garlic croutons on top for texture contrast.
Pairing: a crisp white wine (Pinot Grigio, Vermentino) or a light-bodied rosé complements the creamy, herbal profile. Non-alcoholic: sparkling water with lemon.
Make it a full meal by serving a simple arugula salad dressed with lemon and olive oil on the side.

Storage and reheating tips

Refrigerator: Cool the soup to room temperature, then store in an airtight container for up to 3–4 days.
Freezing: Gnocchi can become softer after freezing. For best texture, freeze the soup without gnocchi for up to 3 months. Thaw overnight and add fresh gnocchi when reheating. If you freeze with gnocchi, expect a softer texture — still tasty, just less pillowy.
Reheating: Gently warm on the stovetop over low heat. Add a splash of broth or water if the soup seems thick. Avoid boiling after adding cream to prevent breaking.
Food safety: Don’t leave the soup out for more than 2 hours. Reheat to at least 165°F (74°C) before serving.

Pro chef tips

Use olive oil–packed sun-dried tomatoes and reserve a teaspoon of that flavored oil to sauté for extra depth.
For richer texture, simmer the broth a few minutes after adding Parmesan so it emulsifies into the cream.
Shred chicken while it’s still warm — it pulls apart more easily.
If the soup tastes flat, a squeeze of lemon or a splash of white wine adds brightness and balances the cream.
Shortcut: Use rotisserie chicken to halve the prep time.
For a silky finish without heavy cream, whisk in a tablespoon of cornstarch dissolved in cold water to slightly thicken the broth, then finish with a splash of milk.

Also check this alternate recipe for inspiration: https://quickhomemaderecipes.com/rich-creamy-marry-me-chicken-soup/.

Creative twists

Vegetarian: Replace chicken with cannellini beans and use vegetable broth. Add mushrooms for umami.
Dairy-free: Use coconut cream + nutritional yeast for cheesiness, and omit Parmesan.
Spicy: Stir in a pinch of red pepper flakes or top each bowl with sriracha oil.
Mediterranean: Add roasted red peppers and olives; finish with fresh basil instead of pesto.
Lighter: Swap cream for evaporated milk or half the cream with extra broth and increase spinach.

Your questions answered

Q: How long does this take from start to table?
A: About 30–40 minutes if you cook the chicken from raw. Using pre-cooked or rotisserie chicken cuts that to 15–20 minutes.

Q: Can I make this dairy-free?
A: Yes — use full-fat coconut milk or a cashew cream and replace Parmesan with nutritional yeast for a cheesy flavor.

Q: Will the gnocchi fall apart if I simmer it too long?
A: Gnocchi cooks quickly. Once they float and are tender (2–4 minutes), stop cooking. Prolonged boiling can make them mushy.

Q: Is it safe to reheat more than once?
A: Reheat only what you’ll eat. Repeated reheating can degrade texture and increase food-safety risk. Cool leftovers promptly and refrigerate.

Q: Can I use sun-dried tomatoes that are dry (not in oil)?
A: Yes — soak them in warm water for 10 minutes to plump, drain, then chop. They’ll be less oily, so you may want a little extra olive oil.

Conclusion

If you want a comforting, elegant one-pot soup that brightens weeknights and impresses guests, this Marry Me Chicken Soup is a reliable winner. For another perspective and variations, see this Allrecipes take on Marry Me Chicken Soup: https://www.allrecipes.com/marry-me-chicken-soup-recipe-8421914 and The Kitchn’s creamy approach at Marry Me Chicken Soup Recipe (So Creamy): https://www.thekitchn.com/marry-me-chicken-soup-recipe-23691123.