Rich Creamy Marry Me Chicken

Rich and Creamy Marry Me Chicken Soup is the kind of soul-warming dinner you pull out when you want to turn an ordinary night into something memorable. You get juicy, lightly seasoned chicken, sun-dried tomatoes for an intense pop of flavor, fresh spinach, soft gnocchi, and a velvety Parmesan cream broth that hugs every bite. When you want a meal that really says comfort, this soup is it—one pot does it all.

My kids raved about the flavors and even my husband who claims not to like soup went back for seconds. The first time I served this was on a chilly night for friends and it has turned into a requested favorite each winter since.

Ingredients

• Boneless skinless chicken breasts: Fresh boneless pieces cook quickly and stay juicy. Choose fresh organic chicken for best texture and flavor
• Kosher salt and fresh black pepper: Simple seasoning brings out the savoriness of the chicken. Use freshly cracked pepper for a more pronounced flavor
• Dried oregano: Dried herbs add depth. Choose a reputable brand to ensure the herb is fragrant and green
• Extra virgin olive oil and unsalted butter: Olive oil helps sear the chicken and onion without burning. Butter lends richness. If you can find European butter it will give the best flavor
• Sweet onion and celery: Onion mellows and sweetens as it cooks, forming the soup base. Celery brings an herbal savory note. Look for onions with unblemished skins and tight stalks of celery
• Sun-dried tomatoes: Sun-dried tomatoes concentrate the tomato flavor and add a gentle chew. Choose jars packed in olive oil for maximum flavor
• Garlic and tomato paste: Garlic should be fresh and aromatic. Tomato paste boosts the umami and color. Use double concentrated paste for a deeper flavor
• Low sodium chicken broth: Choose a good-quality low-sodium broth to control the seasoning. Homemade or high-end store brands are always best
• Prepared pesto: Home or store-bought pesto infuses the soup with basil and nutty flavors. If store-bought, pick one refrigerated and with olive oil base
• Parmesan rind: Infuses broth with extra savoriness. Try to save Parmesan rinds in your fridge for recipes like this
• Potato gnocchi or small pasta: Gnocchi turn pillowy soft in the soup. Choose shelf-stable or refrigerated gnocchi for convenience
• Heavy cream: Added at the end for silkiness. Opt for organic or local cream for the freshest taste
• Baby spinach: Adds a pop of green and fresh flavor. Look for bright green leaves with no wilting
• Parmesan cheese: Grates into the soup for melted richness. Always grate your own from a wedge for best melt and taste

Step-by-Step Instructions

Season the Chicken:

Toss chicken pieces with kosher salt, dried oregano, and black pepper in a large mixing bowl ensuring every bit is evenly coated and seasoned for flavor from the start

Brown the Chicken:

Heat olive oil and butter in a large Dutch oven or soup pot over medium-high flame. When shimmering hot, add the seasoned chicken. Let it sit a moment before stirring so it can develop a golden sear on all sides. This creates rich browned bits on the pan that become the backbone of the soup. After about four to five minutes, transfer the chicken to a plate with a slotted spoon, leaving all the flavor in the pot

Sauté the Aromatics:

In that same pot, add the diced onion and celery. Sprinkle gently with kosher salt. This trick helps the veggies sweat instead of brown which is key for a mellow sweet base. Cook them, stirring now and then until translucent and softened, about three to five minutes

Build the Flavor Base:

Stir in the finely chopped sun-dried tomatoes, fresh garlic, and tomato paste. Mix until the tomato paste darkens against the bottom of the pot and the garlic becomes fragrant, about one to two minutes. This caramelization deepens the flavor of the soup

Simmer with Broth and Seasonings:

Carefully pour in the chicken broth. Add the pesto and Parmesan rind if you have one. Stir to mix everything thoroughly. Bring the pot to a gentle boil then lower to a steady simmer. Let it bubble quietly for ten to fifteen minutes so all the flavors marry together

Cook the Gnocchi and Chicken:

Return the browned chicken and any collected juices back to the pot. Pour in the gnocchi. Stir and let them simmer until the gnocchi float to the surface and become tender, usually about three to five minutes

Finish the Soup:

Reduce the heat to low. Pour in half a cup of heavy cream then sprinkle in the fresh baby spinach and grated Parmesan. Stir constantly until the spinach wilts and the cheese melts, which should take only a minute or two. Taste and adjust the salt and pepper as needed for your exact liking

Serve and Enjoy:

Ladle hot creamy soup into bowls. Garnish with extra Parmesan and black pepper. Serve with a chunk of crusty bread to soak up every last drop

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My favorite part is the Parmesan rind—it is like a secret chef move that fills the entire kitchen with aroma and makes the broth taste restaurant quality. Every time I make this I am taken back to a big family dinner where we kept going back for seconds because the soup felt like a warm hug

Storage Tips

Let leftover soup cool to room temperature then transfer to an airtight container and refrigerate for up to three days. The soup will thicken as it sits so add a little broth or cream while reheating to return it to your preferred consistency. The soup also freezes well for up to two months—thaw in the fridge before reheating gently on the stove

Ingredient Substitutions

Swap the chicken for turkey breast or use cooked rotisserie chicken to save time. If you cannot find gnocchi try small pasta shells or even cooked rice. A splash of evaporated milk can be used instead of heavy cream for a lighter finish. For dairy-free diets coconut cream makes a lovely substitute though the flavor will be slightly sweeter

Serving Suggestions

This soup is rich so I like to serve it with a crisp green salad dressed simply or with a side of roasted asparagus. Warm crusty bread is a must for dunking. Sprinkle extra Parmesan on the table so folks can top their bowls as they wish. For a special dinner serve in shallow wide bowls with a drizzle of olive oil and a few extra sun-dried tomatoes on top

Cultural Notes

While inspired by the Marry Me Chicken trend, this soup brings American comfort food together with Italian ingredients. Sun-dried tomatoes, pesto, and gnocchi all hint toward Northern Italy but the luscious cream base and the addition of Parmesan rind make it a modern American classic perfect for cozy gatherings

Pro Tips

Always let the aromatics sweat over gentle heat—they create all the best base flavors. Save Parmesan rinds in the freezer for soups like this—they add a remarkable depth to brothy dishes. Add spinach at the very end so it stays vibrant and delicate instead of overcooking

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Common Questions

→ Can I use pre-cooked chicken instead of fresh?

Yes, rotisserie or leftover cooked chicken can be added in step 6. Simply warm through with the broth and gnocchi.

→ What can I substitute for gnocchi?

Small pasta shapes such as orecchiette, ditalini, or even tortellini work beautifully in place of gnocchi.

→ Is there a lighter dairy option?

For a lighter touch, swap heavy cream with whole milk or half-and-half. Adjust creaminess as desired before serving.

→ How do I make this gluten-free?

Select gluten-free gnocchi or pasta, and check your broth and pesto for hidden gluten-containing ingredients.

→ Can this be made ahead of time?

Prepare through step 5 and refrigerate. Add gnocchi, spinach, cream, and cheese when reheating to retain texture and freshness.

→ How do I enhance flavor further?

Simmering a Parmesan rind in the broth adds savory depth. Adjust herbs and seasoning to personal preference.