If there’s one soup that’s basically earned a permanent spot on my dinner rotation, it’s this one. Creamy Marry Me Chicken Gnocchi Soup—yeah, quite a mouthful, but oh, is it worth every syllable. I made it after my sister raved about it for weeks and, honestly, the first time I tried it, I managed to send clouds of flour across half my kitchen (don’t ask—just know it involved a slightly possessed stand mixer and not paying enough attention). But here’s the real kicker: every time I make this, someone asks for seconds. Or, okay, thirds. There’s just something about pillowy gnocchi and tender chicken swimming together in a dreamy, herby broth… Well, even my picky nephew nearly licked the bowl once—and he claims to hate soup!

Why You’ll Love Making This Soup (I Mean, I Do)

I whip this up when I want comfort food that doesn’t taste like every other chicken soup. My family goes crazy for this because it’s got all the things we love (cheese, cream, and carbs) but none of the guilt. Well, not much, anyway. Also, if you’ve had one of those days where you just can’t face another bland meal, this soup is like a warm hug. Plus, if you’re tired of being glued to the stove, this recipe’s pretty forgiving—great for multitaskers or easily-distracted folks like me. (Side note: I once tried making it while helping my daughter with a last-minute school project, and somehow it still turned out crazy good.)

Ingredients (Plus Substitutes My Gran Would Frown At)

2 cups cooked chicken (rotisserie is my usual cheat—way faster, and I swear no one notices)
1 tablespoon olive oil—or, if you’re out, a knob of butter; honestly, I use whatever’s closest
1 small onion, diced (red onion works in a pinch—makes it a bit sweeter)
2 cloves garlic, minced (or, don’t tell anyone: I sometimes use the jarred stuff)
1/2 cup sundried tomatoes, chopped (the oil-packed ones are my favorite but dry-packed are fine if you soak them first)
4 cups low-sodium chicken broth (homemade is magic, but boxed works great; even bouillon cubes if you’re desperate!)
1 pound gnocchi (shelf-stable or chilled—I like the little potato-y ones from Trader Joe’s, but Aldi’s version isn’t bad either)
1 cup heavy cream (half-and-half does work, though it’s less decadent; milk in a pinch, but you’ll lose some richness)
1/2 cup freshly grated Parmesan (pre-grated is okay—don’t let perfection mess up dinner)
1 teaspoon Italian seasoning (or just a mix of dried basil, oregano, and thyme—honestly, I eyeball it half the time)
Big handful of baby spinach (kale is fine too but more work to chop properly)
Salt and pepper, to taste (always taste as you go!)
Optional: pinch of red pepper flakes, if you like a wee bit of heat

Let’s Make It—Directions (With the Usual Chaos)

First up, grab your big soup pot (Dutch oven if you’ve got it—I use mine for basically everything these days). Swirl in the olive oil over medium heat.
Chuck in the onion and cook until it’s getting soft and kind of see-through—usually about 4ish minutes. Chuck in the garlic and let it sizzle just a minute (burnt garlic = sadness, trust me).
Now, stir in those sun-dried tomatoes. They’ll smell amazing and probably stick to your spoon; just go with it. Add in your cooked chicken. Give it a stir.
Pour in the chicken broth. Scrape the brown tasty bits off the bottom—it looks messy but that’s flavor gold right there.
Bump up the heat, bring to a soft boil. Plop in the gnocchi. (This is where I usually sneak a couple.) Simmer around 3–4 minutes, until they float like little dumplings—don’t leave them too long or they go a bit mushy.
Drop the heat. Pour in the cream (I sometimes let my cream warm a minute so it doesn’t curdle). Sprinkle in the Parmesan and Italian seasoning, then stir gently. It’ll thicken (or not—sometimes you just gotta let it sit a bit).
Toss in the spinach and let it wilt into the soup. Salt, pepper, maybe a pinch of red pepper flakes if you like things exciting. If it looks too thick, add a splash more broth; too thin, simmer a bit longer.
Spoon it out into bowls, scatter a little more parm on top (because why not?) and get ready for happy faces at the table.

Notes From Several Misadventures

If you forget to grab parmesan, cheddar isn’t the worst substitute. Not classic, but it “works”—though my family calls it Cheesy Gnocchi Soup until the next grocery run!
The gnocchi tend to soak up the soup if left sitting, so it gets thicker as it sits (I sort of like this, honestly—on day two, it eats almost like a stew).
Actually, I find it works better if you add extra spinach at the end—more greens, barely any effort.
I used to try to cook the chicken in the soup form raw, but the results were spotty; cooked chicken is much, much less drama.

Variations That Were Hits (and One That Flopped)

Add a handful of chopped mushrooms before the garlic—makes it extra earthy. I did this once by accident, and now it’s a semi-regular tweak.
Swap in turkey if you’ve got leftovers; it’s great after Thanksgiving.
I tried a dairy-free version with coconut cream—eh, the flavor’s a bit odd for my taste, but maybe someone out there would like it?

What You’ll Need—And What You Might Improvise

Large pot (Dutch oven is king, but any deep-sided pot will do—heck, I’ve even done a small-batch in a big frying pan before)
Wooden spoon (metal works, but I always seem to clank the sides enough to startle the cat)
Sharp knife
Measuring cups (or, honestly, eyeball it—except with the gnocchi, measure that unless you want a stodge fest)

If you don’t have a ladle, just use a big mug to serve—it works in a pinch!

Keeping Leftovers (If That’s Even a Thing)

Store in an airtight container in the fridge (I use old takeaway tubs). It’ll be good for 2-3 days, though, honestly, in my house it never lasts more than a day! If it thickens in the fridge, just splash a bit of broth or warm milk in when reheating and give it a good stir.

How I Like To Serve This (But You Do You!)

Honestly, a chunk of warm crusty bread is a must—my daughter swears by garlic knots, while I’ll sneak in a handful of arugula for peppery bite if I’ve got it. Sometimes I top with extra cheese and a grind of black pepper. And if I’m feeling fancy? I pour a tiny drizzle of nice olive oil over each bowl. (If you want good bread recipes, check out Sally’s homemade bread guide—I use it all the time.)

Pro Tips (a.k.a. My Goofs So You Don’t Have To Repeat Them)

I once tried rushing the gnocchi—threw them in too early, then wandered off. Ended up with potato mush. Now I wait until the last moment to dump them in, even if I’m hungry.
If your Parmesan clumps, scoop out a cup of broth, stir the cheese in separately, then pour it back. Otherwise, you get weird cheesy blobs (learned the hard way).
I thought more is better with sundried tomatoes, but actually, too much takes over. Stick to the measurement the first time, then play around with more or less.

Chatter From Friends: FAQs I Actually Get Asked

Can I use frozen gnocchi? Sure can! They might take a minute or so longer to cook, but it’s no big deal.
Is there a way to make this vegetarian? Yup—swap chicken for chickpeas and use veggie broth. Did this once when my friend Sarah came over. Worked a treat!
What’s the best way to reheat it? I usually just chuck it in the microwave for short bursts, stir, and add extra broth if it needs it. Stovetop works, too; just don’t boil hard or the cream can split.
Can I freeze it? Umm, I wouldn’t—gnocchi get weirdly spongy and the cream isn’t happy about it either. But, hey, if you try, let me know how it goes!
I don’t have Italian seasoning. Big deal? Not really (honestly, I forget sometimes myself). Just use whatever dried herbs you have—the more forgiving, the better.
Where do you get your bowls? Ha! Random local market, but honestly, Anthropologie has some wild ones if you want to go full dinner-party mode.

Quick digression: Last time I made this, my dog parked himself nearby the whole time, just hoping for a gnocchi drop. He never got one—but I did slip him a bit of plain chicken. He forgave me for the soup tease.

Creamy Marry Me Chicken Gnocchi Soup: Cozy Favorite Recipe