Creamy ‘Marry Me Chicken’ Gnocchi Soup (Easy Recipe!)
A quick and easy one-pot soup that combines the popular flavors of ‘Marry Me Chicken’ with soft potato gnocchi. This rich and creamy soup features diced chicken thighs sautéed with chopped sun-dried tomatoes to build a savory base. Chicken broth is added to the pot, and the gnocchi are cooked directly in the liquid. The soup is finished with heavy cream and grated Parmesan cheese, creating a decadent and satisfying meal in under 30 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken thighs, diced
- 1/4 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced (optional)
- 1 teaspoon Italian seasoning (optional)
- Salt and pepper to taste
- 4 cups chicken broth
- 1 package (16 oz) gnocchi
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the diced chicken with salt and pepper.
- Add the chicken and chopped sun-dried tomatoes to the pot. Sauté until the chicken is browned. If using, add minced garlic and Italian seasoning and cook for one more minute until fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Stir in the gnocchi and cook for 3-4 minutes, or until they begin to float to the surface.
- Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese.
- Let the soup simmer gently for 5 minutes, stirring occasionally, until it has thickened slightly and the chicken is cooked through. Do not let it boil.
- Season with additional salt and pepper to taste before serving.
Notes
- This is a very fast one-pan meal, perfect for a busy weeknight.
- The name ‘Marry Me Chicken’ refers to a dish so delicious that it could inspire a marriage proposal, typically featuring a sun-dried tomato cream sauce.
- Cooking the gnocchi directly in the broth is a key time-saving step and also helps to thicken the soup.
- The cream and Parmesan are added at the end over low heat to ensure a smooth, creamy texture without curdling.