The Chicken Soup Recipe Everyone Will Say Yes To!
Get ready to fall head over heels in love with this irresistibly delicious Marry Me Chicken Soup! Inspired by the Tuscan flavors found in creamy marry me chicken, this hearty, rich soup is filled tender chicken, fresh spinach, sun-dried tomatoes, and tender potato gnocchi (which, unlike pasta, maintains its shape in soup!). To me, gnocchi makes the soup feel like a complete meal.
Flavored with lots of garlic, pesto, and Parmesan cheese throughout, then thickened with heavy cream, this soup is the ultimate comfort food to be shared with the ones you love. If these flavors are your love language, try tender, flaky marry me salmon next!
For more restaurant-worthy soup recipes, consider trying my chicken and potato gnocchi soup, spicy chicken tortellini soup, or rich, creamy oven-roasted tomato soup next!
Quick Ingredient Notes
I have used both boneless skinless chicken breasts as well as pulled rotisserie chicken during recipe testing–both work great! Readers have made this with chicken thighs, which are always a good choice. Use what you love, even leftover chicken!
Homemade chicken broth adds great depth of flavor, but if you’re using store-bought, just make sure it’s low-sodium. Vegetable stock works too.
Let’s talk pesto: I’ve got a variety of homemade pesto recipes, including toasted walnut pesto, arugula pesto, even a Sicilian tomato and almond pesto. Experiment!
Dried, store-bought gnocchi makes prepping this soup a breeze, but you can always make your own.
Step-by-Step Instructions
You’ll be saying “yes” to every single bite!
Is the Parmesan rind necessary? In my opinion, yep! They add deep, savory umami flavor to soup as they slowly release a nutty, salty, cheesy flavor. Yes, please.
Serving Suggestions
Marry me soup with crusty bread and a glass of white wine (Chardonnay, perhaps?) is my idea of a perfect dinner. You could add a light arugula and Parmesan salad, which takes just 5 minutes, or a fresh garden salad.
Otherwise, this is a complete meal on its own. Skip the sides and cozy on up to a big bowl of soup instead!
Quick Variations!
- Make the soup vegetarian: Omit the chicken and use vegetable broth instead.
- Dairy-free? Leave out the Parmesan, use a plant-based butter, and substitute heavy cream with coconut milk — I do this all the time with soups and curries (and I’m not dairy-free!).
- Gnocchi: Replace with rice or any small pasta.
Whether you’re cozying up on a chilly evening or serving Marry Me Soup at a dinner party, this restaurant-worthy recipe is guaranteed to impress! Don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review, I’d love to know what you think of it!
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Rich, Creamy Marry Me Chicken Soup
Video
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1½ tsp Kosher salt, divided
- 1 tsp dried oregano
- ¼ tsp freshly ground black pepper
- 2 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter
- 1 medium sweet onion, diced
- 2 sticks celery, finely chopped
- ½ cup sun-dried tomatoes, finely chopped
- 4 cloves garlic, finely chopped
- 2 Tbsp tomato paste
- 4 cups low-sodium chicken broth
- 2 Tbsp pesto, store-bought or homemade
- 1 Parmesan rind, optional
- 16 oz (1 lb) dried potato gnocchi (or small pasta, such as orecchiette)
- ½ – 1 cup heavy cream
- 5 oz fresh baby spinach, half of a large bag (feel free to use more!)
- ½ cup Parmesan, grated
Instructions
- Season the chicken. Place cubed chicken in a large mixing bowl, then season with 1 tsp Kosher salt, 1 tsp dried oregano, and ¼ tsp black pepper. Toss well.
- Brown the chicken. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large soup pot or dutch oven over medium-high heat. When hot, add the chicken and cook, stirring occasionally, until browned on all sides, about 4-5 minutes (the chicken will finish cooking in the soup). Use a slotted spoon to transfer to a plate.
- Sauté the aromatics. To the pot, add 1 diced onion and 2 stalks of diced celery. Season with ½ tsp Kosher salt then cook, stirring occasionally, until translucent, about 3-5 minutes. Add ½ cup chopped sun-dried tomatoes, 4 cloves chopped garlic, and 2 Tbsp tomato paste. Stir, breaking up the paste with a spatula to help it dissolve.
- Add the broth. Add 4 cups low-sodium chicken broth, 2 Tbsp pesto, and a Parmesan rind (if using). Bring the mixture to a boil, then reduce and simmer for 10-15 minutes.
- Cook the gnocchi. Return the cooked chicken to the soup (along with any juices on the plate), then stir in 16oz dried potato gnocchi. Cook for 3-5 minutes, or until the gnocchi begin to float to the top and are tender.
- Add cream. Stir in ½ cup heavy cream (or up to 1 cup if you want it really creamy), 5oz baby spinach, and ½ cup grated Parmesan cheese. Taste the soup, then adjust seasoning as needed, adding more Kosher salt or black pepper. Divide between bowls, then serve immediately with additional Parmesan cheese if wanted!
Notes
- The Parmesan rind is optional but adds rich, cheesy flavor. Save rinds from fresh Parmigiano Reggiano in a freezer bag for soups and stews, or buy them in the cheese section—usually just a few dollars for 5–6 pieces.
- Make-ahead: Prepare the soup up to the point of adding gnocchi and cream. When ready to serve, reheat, then add gnocchi, spinach, Parmesan, and cream; cook until the gnocchi float.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days.
- Freezing: The soup can be frozen for up to 3 months, though the texture may change slightly due to the dairy.
Nutrition
Photography by: Megan McKeehan
Adding this to my list of recipes to make for my daughter after birth of her baby this week. I can’t wait to try this soup!
Can’t wait to hear what you think, Kristen! xo, Ari
Looking at recent email and recipe for soupe au pistou doesn’t come up when clicked on and can’t find on your website?
So sorry, Teresa — there was a technical glitch that’s now fixed. You can access the Soupe au Pistou recipe here! Let me know if you have any issues! xo, Ari
This soup looked soooo good in the photo.
I followed it exactly as written aside from adding one small package of sliced mushrooms. The soup never achieved the rich red colour shown in the pic, and the overall flavour is ‘bland’.
I have made Marry Me Chicken a number of times along with Tuscan Garlic Salmon (which have similar ingredients) and they were great.
At the end before serving I added 1tsp of Smoked Paprika which helped boost the flavour slightly.
Hi Olwyn, thanks for sharing your feedback and photo. The red hue and color come from the sun-dried tomatoes and the tomato paste. The type of stock you use could also alter the color of the soup. I’m sorry you didn’t enjoy it as much as the other Marry Me recipes, but you’re correct — these all feature the same key ingredients. Did you try adding a bit more salt? Sometimes that can help make a dish pop. Best, Ari
I absolutely loved the flavor of this soup! However the problem I had is that the spinach and cheese globbed together. My thought is that maybe it called for the spinach before the half cup of cheese and it melted and stuck to it??
Hi K, thanks so much for the feedback! It sounds like the Parmesan didn’t quite melt fully. Certainly not a problem (I’ll eat cheese even if it’s globby!), but this variation can be a result of the type of Parmesan used. Would you mind sharing if you used pre-grated or freshly grated? I’ll also add a note about the difference between fresh and pre-grated in the post. Appreciate you! xo, Ari
We used fresh grated. I even checked the package for cellulose and it didn’t contain it. That was my thought too.
I’m glad you checked, though! In that case, if you decide to make this soup again, I’d cut the Parmesan in half (add ¼ cup instead) and increase from there based on how cheesy you like it. You could of course simply omit it and just sprinkle some shaved or grated Parm on top for serving. Thanks again! Best, Ari
Absolutely delicious!!! My whole family loved it and I have some picky eaters. This is now a new favorite!
Whoa, this looks amazing!! So glad the whole family loved it, that’s a major win. xo, Ari
Honestly, this soup is an amazing fall recipe everyone will love. The ingredients match perfectly and that taste… I substituted the spinach and the cream with chard and milk – still impeccable in taste.
Okay YUM! I am also such a big fan of Swiss chard, so love the idea of using that here. Thanks, Dana! xo, Ari
This is a very flavorful soup and I’ll definitely be making it again. I followed the directions as written and the soup had a deep red rich color after the addition of the sun dried tomatoes and tomato paste so I’m unsure what happened with a previous reviewer whose soup did not achieve the red color. I added just a 1/4 cup of grated Parmesan per Ari’s suggestion and there was no clumping of the cheese. The remaining 1/4 cup of grated Parmesan was used for garnishing. Delicious!
So happy it came out exactly as expected! This is the perfect fall soup. xo, Ari
My husband and I loved this recipe! It made extras we were able to freeze. The only variations I made is I added some red pepper to give it a little kick on the back end and passed on the spinach. It was so delicious!!! Will be making again!
Having leftovers to freeze is the best ever! Looks wonderful, and I think the addition of red pepper flakes for heat is a great idea. Thanks for sharing, Kayla! xo, Ari
I cooked this soup tonight, and I loved it! I followed the recipe just as it was, except I left out the parmesan rind, which still turned out fantastic. It was packed with flavor! The instructions were clear and easy to follow. I’m adding this soup to my collection of favorite recipes!
It’s truly so good! Thrilled to hear you loved it too. Thanks, Kierra! xo, Ari
SO GOOD!!! Wowza this soup is amazing and easy to follow
Isn’t it fabulous?! Making it all soup season long! Thanks, Emily, so glad you enjoyed. xo, Ari
I made this recipe last night and it was delicious! The whole family loved it. Will be making this again.
It’s seriously too delicious! Yay! xo, Ari
Doubled the recipe for a large crowd! Excellent and everyone loved it. I followed the recipe with the exception I used a Rotisserie chicken. Definitely will make again.
Wow, this looks absolutely fantastic! I often use rotisserie chicken because it’s just so easy! Thanks, Shirley — cheers! Ari
This was seriously good. I spaced on adding the heavy cream at the end of the recipe and it was still rich and delicious. I picked up some De Cecco gnocchi at the local SafeMart and saw they also overed a gluten-free version, so I think GF folks could make this with a clear conscience, and minimal digestive distress. Another Well Seasoned triumph.
LOVE this tip! I haven’t tried gluten-free gnocchi yet, but there are so many options available now that surely there must be a good one out there. Thanks for sharing and I’m so glad you enjoyed it, Erik! Cheers, Ari
My family loved it!
Look at that bowl of yumminess!! So happy your family loved it, thanks so much for sharing a pic! Cheers, Ari
I made this soup right before the holidays. It was my first time making it and it was so delicious! The whole family loved it. I did use a small pasta as that’s what I had on hand. I’ll try it with gnocchi next time. Thanks for all your amazing recipes!
It is such a crowd pleaser, everyone loves this easy soup! And yum, pasta is never a bad addition. Thanks for sharing, Maleah! xo, Ari
I haven’t tasted yet as I am still cooking. My issue thus far is the liquid. I had to add another 4 cups of chicken broth to even think about being a soup or cooking the gnocchi! There was nowhere near enough liquid! I will post an update once we taste! I have running to this issue with several online recipes lately though. I always add more liquid…significantly more, just to complete the recipe.
Hi Jenn! You definitely should not need to add an additional 4 cups of liquid. All of my recipes are tested multiple times, and this one in particular has been a reader favorite over the last year since posting with lots of successful feedback. I can think of two possible scenarios: the first is that perhaps the temperature of your heat source was too high (causing the liquid to reduce too much, though it’s hard to imagine needing an additional 4 cups — that’s a lot!). The second is that you may simply prefer more broth than I do. This is definitely a loaded soup, given the chicken and gnocchi, which make it super hearty. I hope you’ll report back and let us know what you thought of the finished dish, and I certainly hope you enjoyed it. Thanks for the feedback! Ari
Should the sun-dried tomatoes be oil-packed or dry? Have never made any “Marry Me” recipes before but this looks fantastic and I’m planning to make it with De Cecco GF gnocchi. Thank you!
Hi Leeann! Yes, my preference is for oil-packed sun-dried tomatoes, simply because I find them to be more flavorful and juicy, You can of course substitute with the whatever variety you have on hand. Enjoy and report back! Also, do you like that brand of GF gnocchi? I’m not gluten-free, but sometimes I avoid gluten simply because I like how I feel without it — I’d definitely give it a try. Thanks! Ari
Thank you Ari! Stupendous and making again already! The De Cecco GF gnocchi came out very well. I used dry packed sun-dried tomatoes but a fresh package so they were plump and moist and I used about 2/3 C. Also used shredded rotisserie chicken, about 3 T each tomato paste and pesto, 5 C broth just because 4 C didn’t seem quite enough for the gnocchi but did not need to double as a prior reviewer noted, garlic powder, a pinch of red pepper flakes, and 1/4 C parmesan in the soup proper – no glopping. Made 8 generous servings. Thank you for this wonderful recipe.
How fabulous to hear!! And so happy that the gluten-free gnocchi were a hit! Hope you enjoy the second batch as much as the first. Cheers, Ari
I LOVE this recipe. My husband was floored and I posted it to my work group chat and everyone who made it was obsessed too!!!
Yay! So much flavor for a pretty low lift recipe, right?! Thank you so much for sharing this recipe with your work pals, that’s like the kindest gesture you could have done (and leaving this review too!). I appreciate the support so much! xo, Ari
This soup was incredible!!! Even my son who doesn’t like his food “together” liked it. This will definitely be in my rotation!
It never fails to impress! So glad he enjoyed it. Thanks, Dawn! Cheers, Ari
If you could take every single one of my favorite savory flavors (especially rn in the ber months) and combine them into the ultimate comfort dish, it would be this. I made this last night and I am STILL thinking about it. It just checked all the boxes – creamy, delicious, comforting, absolutely jam-packed full of flavor – the list goes on and on. Also, it was pretty easy so another huge win there!
A total bowl of comfort!! It’s seriously flavor-packed and I’m so glad you loved it, Adelaide! Cheers, Ari
This recipe is amazing! Possibly one of the best things I’ve ever made! New home staple, for sure!
You won’t regret making this.
Yay! Agree, it’s hearty, filling, rich, and creamy — so happy to hear you love it too! Cheers, Ari