This is the soup version of the dinner everyone falls for: tender chicken, pillowy gnocchi, sun-dried tomatoes and spinach swimming in a creamy, garlicky broth with parmesan melted right in.
It comes together in one pot in about 35 minutes, which makes it a proper weeknight dinner, not a weekend project. Serve it with crusty bread for dunking and dinner is done.
The trick is letting the gnocchi cook in the soup itself, so the starch thickens the broth slightly and every dumpling soaks up flavour.
Ingredients
- 1 tbsp olive oil
- 500 g (about 1 lb) boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp Italian seasoning
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 100 g (about 0.5 cup) sun-dried tomatoes in oil, drained and sliced
- 1 litre (4 cups) chicken stock
- 500 g (about 1 lb) potato gnocchi
- 240 ml (1 cup) double cream
- 60 g (about 0.5 cup) grated parmesan, plus extra to serve
- 100 g (about 3 large handfuls) baby spinach
- 1 tsp chilli flakes (optional)
- Fresh basil leaves, to serve
Instructions
- Season and sear the chicken: Heat the olive oil in a large pot over medium-high heat. Season the chicken with salt, pepper and Italian seasoning, then cook for 5 to 6 minutes until golden on the outside. It does not need to be cooked through yet. Lift it out onto a plate.
- Build the base: Turn the heat to medium and cook the onion in the same pot for 3 minutes until soft. Stir in the garlic, tomato paste and sun-dried tomatoes and cook for 1 minute until fragrant and the paste darkens slightly.
- Simmer: Pour in the chicken stock, scraping up any golden bits from the bottom of the pot. Return the chicken to the pot and simmer gently for 8 minutes until the chicken is cooked through.
- Add the gnocchi: Stir in the gnocchi and cook for 3 to 4 minutes, until they float to the surface and feel tender when pierced with a fork.
- Make it creamy: Stir in the cream, parmesan and chilli flakes, if using. Simmer for 2 minutes until the cheese has melted and the soup looks silky. Taste and add more salt if needed.
- Wilt the spinach: Stir in the spinach a handful at a time and cook for 1 minute until just wilted. Ladle into bowls, top with extra parmesan and basil, and serve with crusty bread.
Tips for the best result
- Use shelf-stable potato gnocchi from a packet; fresh gnocchi cooks faster and can turn mushy, so check it after 2 minutes.
- If the soup thickens too much on standing, loosen it with a splash of hot stock before serving.
- Swap the chicken breasts for boneless thighs if you prefer richer meat; add 2 extra minutes to the simmer.
Storing and reheating
Cool and refrigerate in an airtight container for up to 3 days; the gnocchi will soften slightly on reheating. Reheat gently on the stove over low heat with a splash of stock or cream, and do not boil hard or the cream may split. Freezing is not recommended, as the gnocchi go mushy.
Frequently asked questions
Can I use frozen gnocchi?
Yes. Add it straight from frozen and cook for 1 to 2 minutes longer, until the dumplings float and feel tender.
Can I make this soup dairy-free?
Use full-fat coconut milk instead of cream and skip the parmesan, or use a dairy-free parmesan-style cheese. The soup will still be rich and creamy.
What can I serve with it?
Crusty bread or garlic bread for dunking is ideal, plus a simple green salad if you want something fresh on the side.
Why is it called Marry Me chicken?
The name comes from the viral Marry Me Chicken dish, said to be so good it could inspire a proposal. This soup borrows its sun-dried tomato, garlic and parmesan flavours.
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