This marry me chicken gnocchi soup brings the flavors of the famous creamy skillet chicken into a bowl: tender shredded chicken, sun-dried tomatoes, garlic and spinach in a silky Parmesan broth, with soft potato gnocchi in every spoonful. It makes two generous bowls in one small saucepan, so you get the cozy soup without a big pot to finish over the week. The key is simmering the chicken right in the seasoned broth and adding the gnocchi only at the end, so they stay pillowy instead of soaking up the soup. It is the kind of dinner I designed for a chilly evening when you want something comforting on the table in about 35 minutes.
Why you’ll like it
- Two big bowls, nothing to stretch: half a pound of chicken and 8 ounces of gnocchi make dinner for two with very little left over.
- One pot: the chicken cooks in the same broth that becomes the soup, so there is only a saucepan and a small bowl to wash.
- About 35 minutes: 10 minutes of chopping and a short simmer.
- A whole meal in a bowl: chicken, potato gnocchi and spinach mean you do not need anything else, though crusty bread is welcome.
- Pantry flavor: sun-dried tomatoes, tomato paste and Italian seasoning do the heavy lifting.
What is marry me chicken gnocchi soup?
Marry me chicken is a skillet dish of chicken in a creamy sauce with sun-dried tomatoes, garlic and Parmesan, so named because it is supposed to be good enough to earn a proposal. The soup version takes those same flavors, thins them with broth and adds potato gnocchi and spinach, much like a creamy chicken gnocchi soup with a sun-dried tomato twist.
It became a favorite in fall 2025 and is climbing again now that soup season is back, with new versions popping up on recipe sites and social media every week. Nearly all of them make a big Dutch oven of soup for six or more, which is why this recipe starts from the beginning with two people in mind.
What makes it work
A flavor base in the jar oil. The oil from the sun-dried tomato jar is already seasoned, so cooking the shallot, garlic and spices in it builds flavor from the first minute. Cooking the tomato paste until it darkens takes away its raw edge and gives the broth its deep color.
Chicken cooked in the broth. Simmering whole thighs or breasts gently in the covered pot keeps them juicy, and everything they release flavors the soup. Shredding them afterward gives soft, even pieces that sit nicely on a spoon.
Smooth cream cheese. Whisking the cream cheese with a few spoonfuls of hot broth before it goes into the pot keeps it from forming lumps, and it gives the soup body without much cream.
Gnocchi last. Gnocchi cook in about 3 minutes and keep absorbing liquid after that. Adding them at the end means they are tender and pillowy when the bowls hit the table.
How it’s sized for two
The usual pot of this soup starts with a pound of chicken and a whole pound of gnocchi. Halving both gives two hearty bowls, but the liquid needs a little more thought: a small pot loses more broth to steam in proportion to its size. That is why this version uses 2 1/2 cups of broth instead of exactly half, and keeps the lid on while the chicken simmers.
A 3-quart saucepan is the right size. It holds the finished soup with room to stir, and the chicken pieces fit in a single layer so they cook evenly. There is no need to pull out a Dutch oven for a weeknight soup for two.
Ingredients for marry me chicken gnocchi soup
Exact amounts are in the recipe card below. A few choices are worth knowing about.
- Oil-packed sun-dried tomatoes: choose the kind in oil rather than dry-packed. They are soft enough to chop and stir straight in, and their oil starts the soup. If you only have plain olive oil, use 1 tablespoon of that instead.
- Chicken: boneless skinless thighs stay a little juicier, breasts give leaner shreds. Either works.
- Low-sodium broth: the Parmesan and sun-dried tomatoes add salt, so starting with low-sodium broth lets you season at the end.
- Cream cheese and heavy cream: together they make the broth rich and silky. Let the cream cheese soften on the counter while you chop.
- Potato gnocchi: shelf-stable gnocchi from the pasta aisle or refrigerated gnocchi both go straight into the pot, no boiling first.
- Spinach and basil: spinach wilts in a minute; basil goes on at the table for a fresh finish.
- Parmesan: freshly grated melts more smoothly than the shelf-stable kind.
How to make marry me chicken gnocchi soup
- Soften the shallot in the sun-dried tomato oil, then cook the garlic, spices and tomato paste.
- Add the chicken, broth and salt and simmer covered until the chicken is cooked.
- Shred the chicken with two forks.
- Whisk the cream cheese with hot broth and stir it in with the cream and sun-dried tomatoes.
- Simmer the gnocchi until they float.
- Stir in the chicken, spinach and Parmesan until the spinach wilts.
- Serve in two bowls with more Parmesan and basil.
Step-by-step notes
Building the base. Give the shallot 2 minutes over medium heat, until it looks soft and translucent. After the tomato paste goes in, keep stirring for 2 minutes; it is ready when it turns a shade darker and smells sweet rather than tinny.
Cooking the chicken. Keep the broth at a gentle simmer, with small bubbles rather than a rolling boil, for 15 minutes. Check the thickest piece with an instant-read thermometer: it should read 165°F. If it is not there yet, cover and give it a few more minutes.
Adding the creamy part. A few spoonfuls of hot broth whisked into the soft cream cheese turn it into a smooth paste that blends right in. Once the cream is added, keep the heat gentle; a hard boil can make dairy separate.
Gnocchi and greens. Simmer the gnocchi for 3 minutes, until they bob to the surface and feel tender when you bite one. Then stir in the chicken, spinach and Parmesan for 1 minute, taste and adjust the salt.
Tips and swaps
- Rotisserie chicken shortcut: skip simmering raw chicken, let the broth bubble for a few minutes on its own, and stir in shredded rotisserie chicken with the spinach.
- A lighter broth: whole milk can stand in for the cream. Keep it at a gentle simmer so it stays smooth.
- Kale instead of spinach: chop it finely and give it a few extra minutes to soften.
- More or less heat: the red pepper flakes are gentle; add another pinch or leave them out.
- Serve right away: the gnocchi keep drinking up broth as they sit, so ladle the soup as soon as the spinach wilts.
What to serve with it
This soup is a full dinner on its own, so keep the sides simple.
- Crusty bread or garlic toast for dragging through the creamy broth.
- A crisp green salad with a sharp lemon vinaigrette to balance the richness.
- Extra Parmesan and basil at the table so each of you can finish your bowl the way you like it.
Two steaming bowls, a little bread and a quiet evening in: it is hard to think of a cozier dinner for two.
Storage and reheating
This soup is at its best the day it is made, but leftovers keep. Refrigerate them in an airtight container within 2 hours and eat them within 3 to 4 days.
The gnocchi keep absorbing broth in the fridge, so the soup thickens as it sits. Add a splash of broth or water when you reheat it on the stove, and heat it until it is hot throughout (165°F). Freezing is not recommended, because the gnocchi turn soft and the cream can change texture when thawed.
One small pot, two bowls and all the cozy flavor of marry me chicken. Grab the bread, pull up a chair and enjoy it while it is hot.
Frequently asked questions
What are the ingredients in marry me chicken gnocchi soup?
Chicken, sun-dried tomatoes, garlic, shallot, tomato paste, Italian seasoning and smoked paprika, chicken broth, cream cheese and heavy cream, potato gnocchi, spinach and Parmesan. Fresh basil goes on top.
Can I make marry me chicken gnocchi soup in a crockpot?
This small batch is written for the stovetop, where it is ready in about 35 minutes, so it does not need a slow cooker. The gnocchi and cream also do best added near the end, which suits the saucepan method.
Can I use rotisserie chicken?
Yes. Skip simmering the raw chicken, let the broth simmer for a few minutes, and stir in shredded rotisserie chicken with the spinach so it just heats through.
Can I freeze marry me chicken gnocchi soup?
It is better not to. The gnocchi turn soft and the cream can change texture, so keep leftovers in the fridge and eat them within 3 to 4 days.
Print
Marry Me Chicken Gnocchi Soup for Two
- Total Time: 35 minutes
- Yield: 2 large bowls
Description
Marry me chicken gnocchi soup made for two: shredded chicken, sun-dried tomatoes, spinach and potato gnocchi in a creamy Parmesan broth, all in one small saucepan.
Ingredients
- 1 tablespoon oil from the sun-dried tomato jar (or olive oil)
- 1/4 cup oil-packed sun-dried tomatoes, chopped
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon red pepper flakes
- 1 1/2 tablespoons tomato paste
- 1/2 pound boneless skinless chicken thighs or breasts
- 2 1/2 cups low-sodium chicken broth
- 1/4 teaspoon salt, plus more to taste
- 2 ounces cream cheese, softened
- 1/2 cup heavy cream
- 8 ounces shelf-stable or refrigerated potato gnocchi
- 1 cup chopped fresh spinach, lightly packed
- 1/4 cup grated Parmesan, plus more to serve
- fresh basil leaves, torn, to serve
Instructions
- Heat the sun-dried tomato oil in a 3-quart saucepan over medium heat. Add the shallot and cook for 2 minutes, until soft. Stir in the garlic, Italian seasoning, smoked paprika, red pepper flakes and tomato paste and cook for 2 minutes, stirring, until the paste darkens.
- Add the chicken, broth and salt. Bring to a simmer, cover and simmer gently for 15 minutes, until the chicken reaches 165°F in the thickest part.
- Lift the chicken onto a cutting board and shred it with two forks.
- In a small bowl, whisk the cream cheese with a few spoonfuls of the hot broth until smooth. Stir it into the pot with the cream and sun-dried tomatoes and return to a gentle simmer.
- Add the gnocchi and simmer for 3 minutes, until they float and are tender.
- Stir in the shredded chicken, spinach and Parmesan and cook for 1 minute, until the spinach wilts. Taste and add salt if needed.
- Ladle into two bowls and top with more Parmesan and torn basil.
Notes
Equipment: 3-quart saucepan with a lid, small bowl and whisk, two forks, instant-read thermometer
- Rotisserie chicken works: skip the chicken simmer, simmer the broth for a few minutes and stir in about 1 1/2 cups shredded chicken with the spinach.
- Whole milk can replace the cream for a lighter soup; keep it at a gentle simmer so it does not separate.
- Chopped kale works in place of spinach; give it a few extra minutes to soften.
- Add the gnocchi just before serving; they keep absorbing broth as they sit.
- Doneness: The chicken is done when it reaches 165°F in the thickest part.
- Doneness: The gnocchi are ready when they float to the surface and are tender all the way through.
- Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days. The gnocchi absorb broth as the soup sits, so add a splash of broth when reheating, and reheat until hot throughout (165°F). Freezing is not recommended because the gnocchi and cream change texture.
- Cook chicken to 165°F, checked with an instant-read thermometer (USDA FSIS).
- Do not leave the soup at room temperature for more than 2 hours.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
