Experience the comfort of a warm and nourishing Creamy Chicken Gnocchi Soup. This hearty and flavourful dish features tender chicken, potato gnocchi, and a blend of aromatic seasonings, all enveloped in a rich, velvety broth, making it the perfect choice for a satisfying meal. Top it off with fresh green onions and grated Parmesan cheese for an extra layer of deliciousness. Whether you’re savouring it on a chilly evening or sharing it with loved ones, this Creamy Chicken Gnocchi Soup is a wholesome bowl of goodness that’ll warm your heart and leave you craving seconds.
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MY INSPIRATION BEHIND THIS RECIPE
I only tried gnocchi for the first time a few years ago. At first, I was confused and didn’t know the best way to prepare it. After some research, I learned you can eat it many different ways but adding gnocchi into soups is one of my favourite ways to use it. 🤤 It is definitely soup season here in Canada, so what better way to celebrate than to make a Creamy Chicken Gnocchi Soup. My favourite part about this soup is adding all of the herbs and seasonings; I really love fennel and think it adds the perfect flavour to this soup. I tried this soup and definitely wanted to keep coming back for seconds, I also love how easy it was to bring together! 🍲
WHY YOU'LL LOVE THIS CREAMY CHICKEN GNOCCHI SOUP
- Delicious Comfort in a Bowl: This soup offers a hearty and comforting meal, perfect for those seeking a warm and satisfying dish. The creamy base, combined with tender chicken, potato gnocchi, and flavourful seasonings, provides a rich and indulgent taste that’s sure to please your taste buds.
- Quick and Easy: This recipe strikes the perfect balance between flavour and convenience. With a preparation time of just 15 minutes and a cooking time of 30 minutes, it’s an excellent option for a weeknight dinner. Whether you’re a seasoned cook or new to the kitchen, you’ll find this recipe approachable and rewarding.
- Versatile and Adaptable: Creamy Chicken Gnocchi Soup is highly adaptable to personal preferences. You can customize the spice level by adjusting the chilli flakes, and the optional fennel seeds provide an extra layer of flavour. Plus, you can substitute spinach with kale or any other greens you prefer, making it easy to tailor the soup to your liking.
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INGREDIENTS NEEDED
- Butter: Used to sauté the aromatics and create a rich, buttery flavour in the soup base.
- Onion: Provides a savoury and aromatic base for the soup, enhancing its overall flavour.
- Garlic: Adds a strong, aromatic flavour to the soup and complements the onion.
- Celery: Adds a subtle, earthy flavour and texture to the soup, contributing to its overall depth.
- All-Purpose Flour: Used to create a roux, which serves as a thickening agent to give the soup a creamy consistency.
- Half and Half: Adds creaminess and richness to the soup, enhancing its texture and flavour.
- Chicken Broth: Forms the base of the soup, providing a savoury and flavourful liquid.
- Dried Thyme: Imparts a warm and earthy herbaceous flavour to the soup.
- Fennel Seeds: Adds a subtle anise-like flavour that complements the overall taste of the soup.
- Chilli Flakes: Provides a hint of spiciness, and the amount can be adjusted to suit your desired level of heat.
- Garlic Powder: Enhances the garlic flavour in the soup, giving it a robust taste.
- Onion Powder: Intensifies the onion flavour and contributes to the soup’s savoury profile.
- Dried Basil: Adds a sweet, herbal note to the soup, complementing other spices.
- Dried Parsley: Imparts a mild herbal freshness and colour to the dish.
- Mustard Powder: Adds a subtle tangy and savoury note to the soup.
- Boneless, Skinless Chicken Breasts: Provides protein and a hearty, meaty element to the soup when shredded.
- Potato Gnocchi: Adds a comforting and filling component to the soup, making it hearty and satisfying.
- Fresh Spinach or Kale: Introduces vibrant greens to the soup, providing both colour and nutritional value.
- Salt and Pepper: Seasonings to enhance the overall taste, and can be adjusted to your personal preference.
HOW TO MAKE CREAMY CHICKEN GNOCCHI SOUP
Start by preparing all the ingredients: chop the onion, mince the garlic, finely chop the celery, shred the cooked chicken breasts, and chop the fresh spinach or kale.
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, minced garlic, carrots and celery to the pot. Sauté for about 3-4 minutes until the vegetables become tender and fragrant.
Sprinkle the flour over the sautéed vegetables and stir continuously to create a roux. Cook for 2-3 minutes to eliminate the raw flour taste.
Slowly pour in the half and half while stirring constantly to avoid lumps.Gradually add the 4 cups of the chicken broth, continuing to stir until the mixture is smooth.
Stir in the dried thyme, fennel seeds, chili flakes, garlic powder, onion powder, dried basil, dried parsley, mustard powder, salt, and pepper. Adjust seasonings to taste.
To infuse even more flavour, add the chicken breasts to the seasoned broth and simmer until they are fully cooked (about 15 minutes). Remove the chicken breasts, shred them, and return the shredded chicken to the pot with the gnocchi.
Add the shredded chicken and the potato gnocchi to the soup. Bring the soup to a simmer and let it cook for about 5-10 minutes or until the gnocchi are tender and cooked through (follow gnocchi package instructions). At this point, add another 2-3 cups of broth or water if the soup is too thick.
Stir in the chopped fresh spinach or kale and let it wilt into the soup. This will take about 2-3 minutes.
Once the spinach or kale has wilted and the soup is heated through, taste it and adjust the seasonings if necessary. Ladle the creamy chicken gnocchi soup into bowls. Garnish each serving with sliced green onions and a generous sprinkle of grated Parmesan cheese. Enjoy! 🙂
VIC'S QUICK TIPS FOR CREAMY CHICKEN GNOCCHI SOUP
- Preparation Efficiency: To save time, prepare all the ingredients such as chopping the onion, mincing garlic, and shredding chicken beforehand. This will make the cooking process smoother.
- Roux Consistency: While making the roux in Step 3, ensure you cook it long enough (2-3 minutes) to eliminate the raw flour taste. This step is crucial for the soup’s texture and flavour.
- Adjusting Spice: When adding chilli flakes in Step 5, start with a smaller amount and adjust according to your spice preference. Remember, you can always add more heat later, but it’s hard to reduce it.
- Gnocchi Tenderness: Keep an eye on the potato gnocchi in Step 6. They should be tender and cooked through but not overcooked, as they can become mushy if left in the soup too long.
SERVING SUGGESTIONS & STORING
- Accompaniments: Pair the soup with crusty bread, breadsticks, or a simple side salad for a complete meal. The bread can be used to soak up the delicious broth.
- Customization: Allow diners to adjust their serving by placing extra garnishes like more grated Parmesan, red pepper flakes, or fresh herbs on the table. This way, everyone can personalize their bowl to taste.
- Refrigeration: If you have leftovers, store the soup in an airtight container in the refrigerator. It can be kept for up to 3-4 days.
- Reheating: When reheating, do so gently over low to medium heat, stirring occasionally to prevent the soup from scorching. You may need to add a splash of chicken broth or half and half to maintain the desired consistency.
- Freezing: While this soup can be frozen, it’s best to freeze it before adding the gnocchi and spinach or kale. These ingredients can become mushy when thawed and reheated. Freeze the soup base, then add fresh gnocchi and greens when reheating for a more appetizing texture.
- Thawing: When you’re ready to use the frozen soup base, transfer it to the refrigerator for a gradual thaw. Once thawed, heat it on the stove and then add the gnocchi and greens as per the original recipe.
INGREDIENT SUBSTITUTIONS & VARIATIONS
- Butter: Substitute with a dairy-free margarine or olive oil for a lactose-free option.
- Half and Half: Use a dairy-free milk like almond milk, oat milk, or coconut milk, combined with dairy-free creamer or coconut cream to replicate the richness of half and half.
- Parmesan Cheese: Look for dairy-free Parmesan alternatives made from nuts, soy, or nutritional yeast.
- Chicken Broth: Substitute with vegetable broth or a vegan chicken-style broth for a completely vegan version.
- Chicken Breasts: Replace with plant-based protein alternatives such as tofu, tempeh, or seitan. Marinate and cook them to your preference before shredding.
- All-Purpose Flour: Replace with a gluten-free all-purpose flour blend, rice flour, or cornstarch to make the roux gluten-free.
- Gnocchi: Look for gluten-free potato gnocchi or make your own using gluten-free flours like rice or potato starch.
- Salt: Reduce the amount of salt added during seasoning and adjust according to your taste preference.
RECIPE FAQ
Yes, you can use pre-cooked chicken breasts. Pre-cooking the chicken breasts in advance is a great time-saving option. Simply shred the pre-cooked chicken and add it to the soup when directed in the recipe, allowing it to heat through.
For a vegetarian version of this soup, you can replace the chicken with plant-based protein sources like tofu, tempeh, or seitan. Marinate and cook them before shredding or cubing to add to the soup.
Yes, you can use a gluten-free all-purpose flour blend, rice flour, or cornstarch to make a gluten-free roux. These options work well as thickening agents without gluten.
To make the soup dairy-free, you can use a combination of non-dairy milk such as almond milk, oat milk, or coconut milk, along with a dairy-free creamer or coconut cream to mimic the richness of half and half.
Yes, you can substitute gnocchi with a different pasta of your choice. Options like small pasta shells, mini penne, or tortellini work well and can add a unique twist to the soup. Adjust the cooking time as needed as well as the broth/water (so the soup int too thick) for your chosen pasta.
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Ingredients:
- 3 Tablespoons Salted Butter
- 1 Onion, diced
- 3 Cloves Garlic, minced
- 2 Stalks Celery, diced
- 1 Large Carrot, diced
- ¼ Cup All Purpose Flour
- 2 Cups Half & Half Cream
- 4-6 Cups Chicken Broth
- 2 Boneless & Skinless Chicken Breasts
- 16 oz Gnocchi
- 2 Cups Spinach or Kale
- 1 Teaspoon Dried Fennel, Red Pepper Chilli Flakes, Garlic Powder, Onion Powder, Dried Basil, Dried Parsley, Ground Mustard, Dried Thyme, each
- Salt & Pepper, to taste
- Green Onions or Chives, to garnish
- Grated Parmesan Cheese, to garnish
Instructions:
- Start by preparing all the ingredients: chop the onion, mince the garlic, finely chop the celery, shred the cooked chicken breasts, and chop the fresh spinach or kale.
- In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, minced garlic, carrots and celery to the pot. Sauté for about 3-4 minutes until the vegetables become tender and fragrant.3 Tablespoons Salted Butter, 1 Onion,, 3 Cloves Garlic,, 2 Stalks Celery,, 1 Large Carrot,
- Sprinkle the flour over the sautéed vegetables and stir continuously to create a roux. Cook for 2-3 minutes to eliminate the raw flour taste.¼ Cup All Purpose Flour
- Slowly pour in the half and half while stirring constantly to avoid lumps.Gradually add the 4 cups of the chicken broth, continuing to stir until the mixture is smooth.2 Cups Half & Half Cream, 4-6 Cups Chicken Broth
- Stir in the dried thyme, fennel seeds, chilli flakes, garlic powder, onion powder, dried basil, dried parsley, mustard powder, salt, and pepper. Adjust seasonings to taste.1 Teaspoon Dried Fennel, Red Pepper Chilli Flakes, Garlic Powder, Onion Powder, Dried Basil, Dried Parsley, Ground Mustard, Dried Thyme,, Salt & Pepper,
- To infuse even more flavour, add the chicken breasts to the seasoned broth and simmer until they are fully cooked (about 15 minutes). Remove the chicken breasts, shred them, and return the shredded chicken to the pot with the gnocchi.2 Boneless & Skinless Chicken Breasts
- Add the shredded chicken and the potato gnocchi to the soup. Bring the soup to a simmer and let it cook for about 5-10 minutes or until the gnocchi are tender and cooked through (follow gnocchi package instructions). At this point, add another 2-3 cups of broth or water if the soup is too thick.16 oz Gnocchi
- Stir in the chopped fresh spinach or kale and let it wilt into the soup. This will take about 2-3 minutes.2 Cups Spinach or Kale
- Once the spinach or kale has wilted and the soup is heated through, taste it and adjust the seasonings if necessary. Ladle the creamy chicken gnocchi soup into bowls. Garnish each serving with sliced green onions and a generous sprinkle of grated Parmesan cheese. Enjoy! 🙂Green Onions or Chives,, Grated Parmesan Cheese,
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