Name: Marry Me Chicken and Gnocchi Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound boneless, skinless chicken breast (butterflied or pounded until 1⁄2-inch thick); kosher salt; ground black pepper; 1 1/2 tablespoons olive oil; 1 small shallot, minced; 3 garlic cloves, minced; 2 teaspoons dried basil; 1 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional); 1/2 cup oil-packed sun-dried tomatoes, drained and roughly chopped; 2 tablespoons nutritional yeast; 2 1/2 cups low-sodium chicken broth or vegetable broth; 3/4 cup canned full-fat coconut milk (about half a well-shaken 13.5-ounce can); 12 ounces gluten-free frozen or shelf-stable gnocchi; 2 cups baby spinach (about 3 ounces); juice of 1/2 lemon (about 1 1/2 tablespoons)

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Whether you’re looking for marriage or not, this Marry Me Chicken and Gnocchi Soup is top of the list for my all-time favorite comfort meals. It’s savory, hearty, and nourishing in all the right ways, and simple enough that you can make it in just 30 minutes, perfect for a busy weeknight. The original recipe is gluten-free, dairy-free, and nut-safe, but skip the chicken and add beans for a vegan, vegetarian option! My spin on the viral marry me chicken recipe—add this to your next dinner rotation for a cozy night in.

two bowls of marry me gnocchi soup and optional parmesan on the side

large pot of marrry me gnocchi soup topped with parmesan

ingredients including garlic, lemon, nutritional yeast, chicken, broth, sun dried tomatoes, gnocchi, spinach, and shallot

Marry Me Chicken and Gnocchi Soup Ingredient Notes:

Chicken: The beauty of a one-pot meal is that you can cook your chicken directly in the pot and set it aside before making the rest of the soup. You can also save time by using a rotisserie chicken. I like to toss the cooked chicken in a stand mixer to shred faster before adding back to the soup.

Gnocchi: I use a GF shelf stable potato gnocchi, however Trader Joe’s has a frozen GF one as well. I try to buy one that is anywhere in the 9-12 ounce range, so not to worry if yours is not exactly 12 ounces. You can also easily bulk up this dish and double the gnocchi for additional leftovers or a heftier serving.

Spinach: I really like to load up on the spinach here for some extra greens! This recipe calls for 3 ounces, but you can pack in 6 for a veggie-loaded soup. The broth’s heat will wilt the spinach and reduce its volume. You can also swap for kale!

Sun-dried tomatoes: This is what gives our soup that tangy, savory, Tuscan flavor. I like to use the tomatoes soaked in oil for added flavor as it cooks down with the shallot, garlic, nutritional yeast, and spices.

Coconut milk: My go-to method for achieving a creamy soup without dairy is adding a can of full-fat coconut milk. If you’re not dairy-free, you can swap for cream, but I find that the coconut milk brings a subtle nuttiness that balances out the savory flavors.

why is it called Marry Me Chicken and Gnocchi Soup?

The phrase “marry me xyz” quickly took off on social media and food blogs after first appearing in a Delish chicken recipe back in 2016. The story goes that the chicken was so good, the video editor took a bite and claimed “I’d marry you for that chicken!” The title stuck, and copycat recipes have been popping up ever since for chicken, soups, pastas, etc. The basics are the same, always including a mix of onions, garlic, sun-dried tomatoes, and a creamy element. This gnocchi soup is my take on the popular dish, and I hope you enjoy!

sun dried tomatoes and spices cooking in the same pan the chicken was just cooked in

broth has been added to the pot, a single piece of gnocchi falls into the pot and splashes while the rest of the bowl of gnocchi is just about to fall in

shredded chicken and spinach are added to the soup

finished pot of marry me gnocchi soup with wooden ladle in the pot

Marry Me Chicken and Gnocchi Soup

Recipe by Jenn Lueke

0.0 from 0 votes

Servings

–

servings

Prep time

minutes

Cook time

minutes

Cook Mode

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Ingredients

1 pound boneless, skinless chicken breast (butterflied or pounded until 1⁄2-inch
thick)
kosher salt
ground black pepper
1 1/2 tablespoons olive oil
1 small shallot, minced
3 garlic cloves, minced
2 teaspoons dried basil
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1/2 cup oil-packed sun-dried tomatoes, drained and roughly chopped
2 tablespoons nutritional yeast
2 1/2 cups low-sodium chicken broth or vegetable broth
3/4 cup canned full-fat coconut milk (about half a well-shaken 13.5-ounce can)
12 ounces gluten-free frozen or shelf-stable gnocchi
2 cups baby spinach (about 3 ounces)
juice of 1/2 lemon (about 1 1/2 tablespoons)

Directions

Pat the chicken breast dry with a paper towel and generously coat both sides with salt and black pepper.
Heat the oil in a large pot or dutch oven over medium heat until shimmering. Add the chicken and cook until browned on both sides and fully cooked, about 4 minutes per side. Set aside on a plate.
In the same pot, add the shallot and garlic and cook, stirring constantly, for 1 minute. Stir in the basil, oregano, red pepper flakes (if using), and a big pinch of salt and black pepper. Add the sun-dried tomatoes and nutritional yeast and continue cooking and stirring until fragrant, another 1 to 2 minutes.
Pour in the broth, coconut milk, and 1 cup of water and bring to a boil. Add the gnocchi, reduce heat to medium-low, and cook until it rises to the top, about 5 minutes (cook time can vary depending on frozen or shelf-stable, look for when the gnocchi rises to the top). While the gnocchi cooks, shred up the cooked chicken.
Stir in the shredded chicken, spinach, and lemon juice and cook until the spinach is wilted, about 2 minutes.
Taste and add additional salt and black pepper as desired, then serve between four bowls.

Notes

Store it: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.
Reheat it: From the refrigerator, microwave until warm, 1 to 2 minutes, or return to a pot and bring to a simmer over medium heat. From the freezer, thaw in the refrigerator for at least 8 hours, then microwave in 30-second increments or follow the same stovetop instructions.
Gnocchi: If you’re not gluten-free, use regular gnocchi!
Nutritional yeast: Swap it for 1⁄4 cup grated parmesan.
To make this vegan and vegetarian: Omit the chicken. Add two 15-ounce cans of white beans, drained and rinsed, at the same time as the gnocchi.