Rich Creamy Marry Me Chicken Soup – Savory Fall Dinners

A steaming white bowl filled with rich, creamy chicken soup studded with gnocchi, sun‑dried tomatoes, and spinach, topped with grated Parmesan and served alongside a crusty baguette.

There’s something downright irresistible about a bowl of soup that feels like a big, cozy hug—and this Rich Creamy Marry Me Chicken Soup is exactly that. Imagine tender chunks of chicken swimming in a lusciously smooth broth, brightened by sun‑dried tomatoes, a swirl of pesto, and handfuls of fresh spinach. Then there’s the real showstopper: pillowy potato gnocchi that soak up every drop of flavor. Trust me—you’ll be spooning this up faster than you can say “seconds, please!”

Why This Soup Steals Hearts
This isn’t your average weeknight soup. It layers flavor like a pro:

  • Sun‑dried tomatoes add tangy bursts that cut through the richness.
  • A splash of heavy cream makes the broth velvet‑smooth without feeling too heavy.
  • Gnocchi keep their shape, so you get that delightful chew in every bite—no mushy pasta here.
  • A touch of pesto and plenty of Parmesan tie everything together with herbaceous, nutty goodness.

This recipe rolls out the red carpet for anyone craving Savory Fall Dinners, but honestly, it’s so comforting you’ll want it all year.

Ingredients You’ll Love

  • Chicken: Use boneless, skinless breasts or thighs, or shred up a rotisserie bird for speed.
  • Broth: Homemade chicken stock rocks, but low‑sodium store‑bought works like a charm. Vegetarians, swap in veggie stock and skip the chicken for a satisfying twist.
  • Gnocchi: Grab a bag of store‑bought potato gnocchi to keep things effortless—homemade? Go for it!
  • Sun‑Dried Tomatoes & Pesto: These pantry powerhouses amp up the flavor with minimal fuss.
  • Spinach: Stir in a few handfuls at the end for freshness and color.
  • Cream & Parmesan: They’re the dynamic duo that give this soup its “marry‑me” level of decadence.

With these simple staples, you’ve got one of the best Fall Chicken Soup Recipes in your arsenal.

How to Pull It All Together

  1. Sauté & Simmer: Start by browning your chicken in a little oil, then stir in garlic, onions, and sun‑dried tomatoes.
  2. Build the Broth: Pour in your stock, add gnocchi, and let everything simmer until those little pillows float to the top.
  3. Cream & Cheese: Off the heat, swirl in heavy cream, pesto, and a generous handful of Parmesan. Don’t overheat—just warm through so the cheese melts luxuriously.
  4. Greens Last: Fold in fresh spinach and let it wilt quickly.

In under 30 minutes, you’ll have a pot of pure comfort—perfect for any Soup Night Ideas or when you’re craving something that feels like a hug in a mug.

Serve It Up
Ladle this soup into bowls and top with an extra drizzle of pesto, a sprinkle of Parmesan, and maybe a few more sun‑dried tomato bits. A slice of crusty baguette or garlic bread on the side? Absolutely essential. Pour yourself a crisp glass of white wine and call it dinner.

Kitchen Hacks & Variations

  • Instant Pot Shortcut: Brown the chicken right in the pot, add everything but the dairy, set to high for 5 minutes, quick‑release, then stir in cream and cheese. Boom—Fall Soup Instant Pot Recipes made easy.
  • Make It a Baked Dinner: After simmering, pour your soup into an oven‑safe dish, sprinkle with cheese and breadcrumbs, then bake until golden. Hello, Fall Baked Dinner Recipes!
  • Dairy‑Free Option: Swap cream for coconut milk and use nutritional yeast instead of Parmesan for a creamy, tangy finish—no one needs to know.
  • Veggie Boost: Toss in mushrooms, carrots, or kale for extra nutrients and texture.

Why You’ll Keep Coming Back
This soup checks all the boxes for Recipes Fall Dinner: it’s indulgent yet balanced, simple yet impressive. Every spoonful delivers that classic Tuscan‑inspired vibe, but with the homey, stick‑to‑your‑ribs feel of a chowder. In fact, you might find yourself calling it one of your top Fall Chowder Recipes—and I wouldn’t argue!

So next time you’re mapping out your weeknight menu or planning a cozy weekend meal, know that this Marry Me Chicken Soup is your ticket to warm, satisfied smiles all around. Whip up a batch, gather your favorite people, and let the good times simmer. And who knows? You just might get that “When are you making this again?” question on repeat. Now that’s a proposal worth accepting!

A steaming white bowl filled with rich, creamy chicken soup studded with gnocchi, sun‑dried tomatoes, and spinach, topped with grated Parmesan and served alongside a crusty baguette.
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A steaming white bowl filled with rich, creamy chicken soup studded with gnocchi, sun‑dried tomatoes, and spinach, topped with grated Parmesan and served alongside a crusty baguette.

Rich Creamy Marry Me Chicken Soup – Savory Fall Dinners


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Description

This soul-warming soup lives up to its name—creamy, comforting, and sure to win hearts. Tender chicken bites swim in a luscious broth scented with sun-dried tomatoes and pesto, studded with potato gnocchi and bright spinach. A swirl of heavy cream and a shower of Parmesan finish it off. Serve with crusty bread and a crisp white wine—seconds are inevitable!


Ingredients

  • 1 lb boneless, skinless chicken breast, cut into 1″ 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, chopped
  • 2 celery stalks, finely diced
  • ½ cup sun-dried tomatoes, chopped
  • 4 garlic cloves, minced
  • 2 Tbsp tomato paste
  • 4 cups low-sodium chicken stock
  • 2 Tbsp basil pesto (store-bought or homemade)
  • Optional: 1 Parmesan rind
  • 16 oz potato gnocchi (or your favorite small pasta)
  • ½–1 cup heavy cream
  • 5 oz baby spinach (about half a large bag)
  • ½ cup freshly grated Parmesan


Instructions

  1. Prep & Season Chicken
    • Toss the chicken pieces with 1 tsp kosher salt, oregano, and black pepper in a bowl until evenly coated.
  2. Brown the Chicken
    • Warm the olive oil and butter in a Dutch oven over medium-high heat. Add the seasoned chicken and sear until golden on all sides, about 4–5 minutes. Transfer chicken to a plate—it will finish cooking in the broth.
  3. Build the Base
    • In the same pot, add the onion and celery. Sprinkle with ½ tsp kosher salt and sauté until soft, about 3–5 minutes. Stir in the sun-dried tomatoes, garlic, and tomato paste, breaking up the paste until it melds with the vegetables.
  4. Simmer the Soup
    • Pour in the chicken stock, stir in the pesto and Parmesan rind (if using). Bring to a gentle boil, then reduce heat and let simmer 10–15 minutes.
  5. Add Gnocchi & Chicken
    • Return the browned chicken (and any juices) to the pot. Stir in the gnocchi and cook until they bob to the surface and are tender, about 3–5 minutes.
  6. Finish with Cream & Greens
    • Off heat, stir in the heavy cream, spinach, and Parmesan cheese. Taste and adjust with extra kosher salt or black pepper as needed.
  7. Serve
    • Ladle into bowls and top with more grated Parmesan. Enjoy immediately with your favorite crusty bread.

Notes

Chef’s Tips

  • Parmesan Rinds: Toss one into soups for an umami boost—freeze saved rinds until ready to use.
  • Make-Ahead: Cook through step 4, cool, and refrigerate. When ready, reheat, then proceed with gnocchi, spinach, and cream.
  • Storage: Keep leftovers in a sealed container for up to 4 days. Gnocchi may soften—add a handful fresh when reheating.
  • Freezing: You can freeze the soup (without dairy) for up to 3 months. Thaw, reheat, then stir in cream and cheese.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dinner

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 549kcal
  • Sugar: 5g
  • Sodium: 1267mg
  • Fat: 32g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 29g
  • Cholesterol: 109mg

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