Print

Creamy Chicken Gnocchi Soup

Close-up of a white bowl filled with creamy chicken gnocchi soup, featuring shredded chicken, potato gnocchi, and carrots.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple recipe for a rich and satisfying soup featuring tender chicken and soft potato gnocchi in a creamy broth.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (16 ounce) package potato gnocchi
  • 1/2 cup all-purpose flour
  • 1/2 cup cold water
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  4. In a small bowl, whisk together the flour and cold water until smooth to create a slurry. Slowly whisk the slurry into the simmering broth. Continue stirring until the soup thickens slightly.
  5. Return the cooked chicken to the pot. Add the gnocchi and cook according to package directions, usually 3 to 5 minutes, until they float.
  6. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese. Heat through gently, but do not let the soup boil after adding the cream.
  7. Taste and adjust seasonings if needed before serving.

Notes

  • You can use pre-cooked rotisserie chicken instead of raw chicken to save time. Add the shredded chicken during step 5.
  • If you prefer a thicker soup, increase the flour slurry amount slightly, using up to 3/4 cup of flour mixed with 1/2 cup water.
  • Frozen gnocchi works well in this recipe; cook time may vary slightly.
  • For a garlic parmesan flavor boost, add 1/4 teaspoon of garlic powder with the dry seasonings.

Nutrition

Find it online: https://magazinemeal.com/creamy-chicken-gnocchi-soup-best/