Creamy Tuscan Marry Me Chicken Gnocchi Soup
If you've spent any time on the culinary side of the internet, you've likely heard the legend of 'Marry Me Chicken'—a dish so undeniably delicious, it's rumored to elicit marriage proposals upon the very first bite. Today, we are taking that iconic flavor profile—rich sun-dried tomatoes, aromatic garlic, fresh basil, and a luxurious parmesan cream sauce—and transforming it into the ultimate comfort food: a pillowy gnocchi soup. This recipe is a warm embrace of Tuscan-inspired flavors, bridging the gap between a rustic Italian stew and modern comfort cooking. While it feels indulgent, it is surprisingly balanced; the lean protein from the chicken breast and the nutrient density of fresh spinach make this a hearty meal that doesn't just taste good, but fuels the body. It is the perfect antidote to a chilly evening, bringing warmth and a hint of romance to your dinner table in under 30 minutes.
The Masterplan
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the chicken pieces with salt and pepper. Add them to the pot and sear until golden brown and cooked through, about 5-6 minutes. Remove chicken and set aside.
In the same pot, add the minced garlic, oregano, red pepper flakes, and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to deglaze the flavorful brown bits (fond). Bring the mixture to a gentle boil.
Add the gnocchi to the boiling broth. Cook for 3-4 minutes, or until the gnocchi float to the surface and are tender.
Reduce the heat to low. Stir in the heavy cream and the cooked chicken. Let it simmer gently for 2 minutes to meld the flavors.
Stir in the fresh spinach and Parmesan cheese. Cook just until the spinach is wilted (about 1 minute).
Taste and adjust seasoning if necessary. Ladle into bowls and garnish with fresh torn basil and extra Parmesan before serving.
Perfect Pairings
Creamy Pistachio Green Goddess Pasta
Crispy Feta Fried Eggs with Spicy Chili Oil
Golden Keto Almond Flour Kunafa with Rose Water Syrup
Gather Your Energy
Step by Step
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the chicken pieces with salt and pepper. Add them to the pot and sear until golden brown and cooked through, about 5-6 minutes. Remove chicken and set aside.
In the same pot, add the minced garlic, oregano, red pepper flakes, and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to deglaze the flavorful brown bits (fond). Bring the mixture to a gentle boil.
Add the gnocchi to the boiling broth. Cook for 3-4 minutes, or until the gnocchi float to the surface and are tender.
Reduce the heat to low. Stir in the heavy cream and the cooked chicken. Let it simmer gently for 2 minutes to meld the flavors.
Stir in the fresh spinach and Parmesan cheese. Cook just until the spinach is wilted (about 1 minute).
Taste and adjust seasoning if necessary. Ladle into bowls and garnish with fresh torn basil and extra Parmesan before serving.