Easy Chicken Gnocchi Soup Recipe
It’s soup season and there is nothing better than a comforting bowl of chicken soup. And if you have tried my Homemade Chicken Noodle Soup, you know this! But now, take the base of that soup recipe and combine it with my Chicken and Dumplings Soup recipe. Yet, in this case, switch out the big doughy dumplings and the noodles for some store-bought gnocchi. That’s what we’ve got here! But, what is gnocchi? Well, if you know then you’re going to try this recipe just by looking at the name! But if you don’t, gnocchi are basically little Italian dumplings made from a potato dough. They are bite-size, soft on the inside, and similar to pasta in that they take on any flavors you blend them with. Yet, there is no actual dumpling making in this chicken and gnocchi soup recipe. I mean if you want to make homemade gnocchi go for it and I commend you! They are delicious. But store-bought gnocchi is all you need and works perfectly. So if you haven’t tried gnocchi in soup, it’s a fantastic new way to use these tasty little Italian dumplings.
Olive Oil – I use olive oil for its flavor, but you can use any type of vegetable oil to sauté the veggies. You can also use half butter and half oil if you prefer. Chicken – I used boneless skinless chicken thighs cut into pieces. Salt – A touch of salt is needed to season the chicken and develop the soup. Black Pepper – You can use regular or freshly ground black pepper to your taste. Mirepoix – It’s a French culinary term that refers to a mixture of celery, carrots, and onions. I prefer to use brown or yellow onion for the most flavor. Herbs – Dried thyme and dried rosemary are perfect in chicken soup. Low-Sodium Chicken Broth – To control the amount of added salt I always use a low-sodium or no sodium added variety of broth. Flour – Used to thicken up the broth just a bit. Gnocchi – Any store-bought gnocchi is fine or you can make your own homemade gnocchi if you like. Peas – Frozen peas are added at the end and go well with the gnocchi. Parsley – Used to garnish the soup and to add a final layer of flavor.
This is a simple 40-minute recipe that takes very little effort and just one pot! Once the chicken is seared, you make a quick broth and add the potato gnocchi. Easy peasy!
Brown The Chicken
To begin, we need to brown the chicken to create some flavor! Heat the olive oil in a large Dutch oven or pot over medium-high heat. Then add the chicken thigh pieces to the pot and season them well with salt and pepper. Now, cook the chicken for 5 to 7 minutes or until it begins to brown. Also, don’t forget as the chicken cooks to move it around the pan for it to properly sauté.
Add The Vegetables And Broth
Once the chicken is browned, add the onion, celery, carrots, thyme, and rosemary to the pot along with the low-sodium chicken broth. Then scrape the bottom of the pot to loosen all the brown bits. This is where all the flavor lies. Now, bring the soup to a boil, then turn the heat down to a simmer, and let it cook for 8 minutes.
Thicken The Soup
After the soup has cooked for a few minutes to meld the flavors, we can now use the flour to thicken up the broth a bit. To do this, add the flour to a small bowl and then whisk it together with a few ladles of the soup broth. Now, add the mixture back into the pot while stirring well. Then cook the soup for a few more minutes stirring from time to time until the soup thickens up a bit.
Add The Gnocchi And Peas
Next, let’s turn this simple chicken soup into chicken gnocchi soup! So add the gnocchi to the soup and let it cook for about 3 minutes or until the gnocchi starts to float to the surface. Then add the frozen peas and cook the soup for another 5 minutes.
Finish The Soup
When the soup is finished cooking, taste for salt and season if needed. How much salt you need to add will depend on the amount that was added when you browned the chicken and the amount of salt in your chicken broth, as well as your personal preference.
Serve And Enjoy
To serve, ladle the homemade chicken soup into bowls and top with some fresh parsley. I like to serve this soup with some fresh Garlic Knots or some Classic Dinner Rolls to dip in the yummy broth.
What Can I Add To The Soup?
This chicken and gnocchi soup is delicious as is, but there are no rules in cooking! So feel free to be as creative as you like to make other variations. Sautéed mushrooms are yummy in this soup as well as spinach. You can also top the soup with a little grated Parmesan cheese for a cheesy finish or even add some Italian sausage.
Can I Use Chicken Breasts Instead Of Thighs
Yes, of course! You can use skinless chicken breasts or any part of the chicken to make this soup. Turkey is another option as well if you prefer.
How To Make Chicken Gnocchi Soup Thicker?
To make the soup thicker, just use an additional half tablespoon of flour in the recipe. Another way to thicken the soup is to make creamy chicken gnocchi soup by just adding a little heavy cream at the end with the frozen peas.
How To Store
Leftover chicken and gnocchi soup will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months in an airtight container. To reheat, just put it in the microwave for a few minutes on medium power or reheat it in a saucepan on the stove. From frozen, you can either let it thaw out first overnight in the fridge or reheat it from frozen in the microwave or on the stovetop.
Other Delicious Soup Recipes To Try
Chicken Barley Soup Chicken and Rice Soup French Onion Soup Beef Barley Soup Italian Wedding Soup Cream Of Mushroom Soup
title: “Chicken Gnocchi Soup” ShowToc: true date: “2024-09-29” author: “Frances Wilson”
Be sure to serve this soup with my easy Cheddar Bay or Buttermilk Biscuits!
Chicken Gnocchi Soup
I definitely struggle with which soup to choose from when I go to Olive Garden, but Chicken Gnocchi Soup is always a top contender, along with their Zuppa Toscana Soup. (Does anyone else have a self vs. self over this decision?) Since you’re here, I’m sure that this soup is right at the top of your list too. So let’s do it, this is definitely a super easy soup recipe. Check out my pro tips, storage information, Crock Pot instructions, and more below!
What is Gnocchi
Gnocchi is mostly made of potato, and also contains flour and eggs. You can find it in the pasta aisle at the grocery store, where the dry pastas are located. You may also be able to find it in the refrigerated section with other fresh pastas.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Soften the vegetables and garlic in butter. Add the flour and cook for 2 minutes to remove the raw flour taste.
Add the chicken broth and half and half in splashes, stirring as you do so. Adding it too quickly can break the roux. Add the thyme and mustard powder. Add the chicken and bring it to a gentle boil until cooked through, 10-15 minutes. Remove and dice, then add it back to the soup.
Let the soup simmer until desired consistency is obtained, it will continue to thicken. Add the gnocchi and simmer for about 5 minutes, (refer to package for timing). Add spinach, red pepper flakes, and any salt/pepper to taste. Simmer until spinach is wilted, about 1 minute. Serve!
Crock Pot Method
Note: We’ll use a slurry to thicken the soup at the end, so omit the flour and only use 1 Tbsp. butter. The consistency of the Crock Pot method isn’t quite as thick as the stove top but it still tastes great.
Cut uncooked chicken into bite-sized pieces. Melt the butter over low heat in the Crock Pot. Add the vegetables, garlic, and chicken and toss to coat. Pour in the chicken broth and stir in the thyme and mustard powder. Do not add the half and half, gnocchi, or spinach. Cook on low for 6-8 hours. Use a fork to whisk the half and half and cornstarch until combined. Slowly stir it into the soup. Add the gnocchi. Increase heat to high and cook for 30 minutes, until the gnocchi is cooked through. Add the spinach a few minutes prior to serving. Season with red pepper flakes and salt/pepper if desired and serve.
Pro Tips
The soup will continue to thicken the longer that it simmers on the stove top. Don’t cook the chicken at a rapid boil or it will become tough. A very gentle boil is best. Sliced or Ground Sausage can be used instead of chicken and it can be cooked with the vegetables as they soften. Half and Half is half milk, half cream. Mustard Powder is an ingredient that I like to use that you can’t taste outright in the soup, but it helps enhance the other flavors. This recipe is on page 54 of my 2nd cookbook, Let’s Eat! Using Sausage: Be sure to try my Sausage Gnocchi Soup next, it’s loaded with flavor!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. While this soup can be frozen, the consistency of dairy based soups isn’t quite the same when reheated. But the flavor is still great.
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4-Quart Dutch Oven– This is the perfect size for this soup. This one is high quality and you’ll have it forever. (I use one almost every time I cook!) Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Measuring Spoons– To measure out the seasonings. Pinch Bowls– I measure out my seasonings ahead of time and add them to these small bowls so they’re ready to go when it’s time to add them. Garlic Twister– it’s much more flavorful to mince fresh garlic. This twister does it in seconds and is easy to clean and store. Soup Bowls –(I love these!) 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
