cream of chicken gnocchi soup recipe
The Best cream of chicken gnocchi soup recipe
Oh, this Cream of Chicken Gnocchi Soup—it’s one of those comfort foods that feels like a hug in a bowl. I first made it back when my kids were little, and it became their go-to after school meal because it’s filling but not too heavy, and the creamy texture is just so satisfying. My husband always says it’s the only soup that makes him forget he’s trying to eat healthy, and honestly, I get why—it’s got all the right things: tender chicken, soft gnocchi that melts in your mouth, and a rich broth that’s not too heavy on the dairy. It’s that kind of dish that makes you feel like you’re treating yourself, but it’s actually pretty balanced too. The gnocchi are made from simple ingredients, and the soup itself is light enough to pair with a side salad or crusty bread without feeling too indulgent. Plus, it’s perfect for meal prep—you can make a big pot and reheat it with a splash of milk or cream to keep it creamy every time. My kids would eat it straight from the bowl, and even the pickiest eater would finish it off with a sprinkle of Parmesan. It’s not just a recipe; it’s a way to bring people together, whether it’s a quick weeknight dinner or a cozy Sunday supper. And honestly? It’s one of those dishes that feels special, but it’s not complicated—just the kind of thing that makes life easier when you’re tired but still want something delicious.
Cream of Chicken Gnocchi Soup
A comforting and creamy soup featuring tender chicken, soft gnocchi, and a rich tomato-based sauce. Perfect for a cozy meal.
🥘Ingredients
- 1 lb boneless, skinless chicken breast or thigh, diced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1 lb potato gnocchi
- 1 tbsp butter
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
👨🍳Directions
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1 In a large pot, cook diced chicken in 2 cups of chicken broth over medium heat until fully cooked (about 12-15 mins). Remove chicken, shred, and set aside. Strain broth through a fine-mesh strainer to remove any solids.
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2 In a saucepan, sauté onion and garlic in 1 tbsp butter over medium heat until softened (about 5 mins). Stir in tomato sauce, flour, thyme, and parsley. Cook for 2 minutes.
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3 Gradually whisk in the milk and heavy cream, then simmer for 5 minutes. Stir in shredded chicken and shredded cheese until melted and smooth.
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4 Cook gnocchi in boiling salted water until they float to the surface (about 3-4 mins). Drain and return to the pot. Add the gnocchi to the soup and heat through.
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5 Season with salt and pepper to taste. Serve hot with extra cheese if desired.
🔧Equipment
- Large pot
- Saucepan
- Knife and cutting board
- Mixing bowls
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cream of Chicken Gnocchi Soup Works
This Cream of Chicken Gnocchi Soup is always a reliable crowd-pleaser because it’s hearty enough to fill hungry stomachs without feeling too heavy, and the creamy, comforting flavors make it feel like a special meal—even when you’re just cooking for the family. It’s perfect for gatherings because it’s simple to prepare ahead, so you can focus on other tasks while the soup simmers, and the gnocchi holds up well if you make it a day or two in advance. Plus, it’s a great way to use up leftover chicken and veggies, making it both practical and delicious for any occasion.
❓ Frequently Asked Questions About Cream of Chicken Gnocchi Soup
What is the best way to prepare gnocchi for gnocchi soup to ensure they stay soft and fluffy?
To keep gnocchi soft and fluffy in gnocchi soup, boil them in well-salted water for about 4-5 minutes until they float to the surface. Avoid overcooking, as this can make them mushy. After draining, toss them with a little butter, heavy cream, or a splash of milk to restore their softness. If making from scratch, ensure your gnocchi is cooked just until al dente (they should be slightly firm but tender).
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How can I make this gnocchi soup richer and more flavorful without adding too much extra fat?
To enhance richness without excessive fat, use 1-2 tbsp of unsalted butter in the broth before adding the gnocchi. Stir in 1-2 tbsp of heavy cream or half-and-half at the end for a velvety finish. For extra depth, add a splash of white wine while simmering, or include crispy bacon bits, pancetta, or leftover roasted chicken for savory depth. A pinch of nutmeg or a splash of lemon juice also brightens the flavors.
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Can I substitute any ingredients in this gnocchi soup recipe, and if so, what are the best alternatives?
Yes! Here are some common swaps: – Gnocchi → Use potato dumplings (like potato pancakes) or fresh pasta (if you prefer a lighter texture). – Chicken broth → Replace with vegetable broth (for vegetarian) or seafood stock (for a briny twist). – Heavy cream → Substitute with cashew cream (blend soaked cashews with water) or crème fraîche for tang. – Garlic → Omit if sensitive, but add shallots or onion powder for mild flavor. – Cream cheese → Use ricotta or mascarpone for a creamier texture.
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How do I avoid making gnocchi soup too watery or thin?
To prevent a watery soup, follow these steps: 1. Simmer gently—boil the broth just until it bubbles (not a rolling boil) to prevent evaporation too quickly. 2. Add gnocchi last—cook them separately for 4-5 minutes, then drain and add to the soup in the last 2-3 minutes of cooking. 3. Adjust thickness—if too thin, reduce the broth slightly before adding gnocchi. If too thick, stir in 1-2 tbsp warm water or broth to loosen it. 4. Use a thickener—add a small piece of bread (toasted and torn) or cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to thicken without altering flavor.
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