I already love marry me chicken pasta and marry me chicken salad, so a soup version was only a matter of time. This one might be my favorite of the three. It’s built to be genuinely fast on a weeknight: rotisserie chicken instead of cooking chicken from raw, gnocchi instead of pasta you have to boil separately, and the oil straight from the jar of sun-dried tomatoes doing double duty as your sauté fat. Everything happens in one pot in under 30 minutes, but it tastes like it simmered all afternoon. The gnocchi goes soft and pillowy right in the broth, the cream and Parmesan turn it properly rich, and the sun-dried tomatoes give it that same craveable tang that made the original dish go viral in the first place. It’s a weeknight dinner, but it’s also the kind of thing you’d happily serve someone you’re trying to impress.
Ingredients
- 2 tablespoons oil from a jar of sun-dried tomatoes (or olive oil)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (oil-packed), chopped
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 4 cups chicken broth
- 1 lb shelf-stable potato gnocchi
- 2 cups cooked, shredded rotisserie chicken
- 1 cup heavy cream
- 1 cup grated Parmesan, plus more for serving
- 3 cups baby spinach
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat the sun-dried tomato oil over medium heat. Add the onion and cook until softened, about 4 minutes.
- Stir in the garlic, chopped sun-dried tomatoes, tomato paste, and Italian seasoning. Cook for 1-2 minutes, until the paste darkens slightly and everything smells fragrant.
- Pour in the chicken broth and bring to a boil. Add the gnocchi and cook according to package directions, usually 3-5 minutes, until they float to the top.
- Reduce the heat to low. Stir in the shredded chicken, heavy cream, and Parmesan, stirring until the cheese melts into the broth.
- Add the baby spinach and stir until just wilted, about 2 minutes. Season with salt and pepper to taste.
- Ladle into bowls and top with extra Parmesan.
Tip: Don’t let the soup boil hard once the cream and Parmesan are in, it can cause the dairy to separate. A gentle simmer is all it needs. If you want it thicker the next day, that’s normal, the gnocchi keeps absorbing broth, just add a splash of extra broth or cream when reheating.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Serves: 6
Nutrition (per serving): 460 calories, 25g protein, 32g carbohydrates, 27g fat, 5g sugar, 2g fiber, 870mg sodium
If you like this, you should try these:
- Marry Me Chicken Pasta – the OG recipe that inspired this soup
- Marry Me Chicken Salad – the flavor you love in a summer salad
Marry Me Chicken Gnocchi Soup (One Pot, 30 Minutes)
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Ingredients
Method
- In a large pot or Dutch oven, heat the sun-dried tomato oil over medium heat. Add the onion and cook until softened, about 4 minutes.
- Stir in the garlic, chopped sun-dried tomatoes, tomato paste, and Italian seasoning. Cook for 1-2 minutes, until the paste darkens slightly and everything smells fragrant.
- Pour in the chicken broth and bring to a boil. Add the gnocchi and cook according to package directions, usually 3-5 minutes, until they float to the top.
- Reduce the heat to low. Stir in the shredded chicken, heavy cream, and Parmesan, stirring until the cheese melts into the broth.
- Add the baby spinach and stir until just wilted, about 2 minutes. Season with salt and pepper to taste.
- Ladle into bowls and top with extra Parmesan.
Nutrition
Notes
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