Creamy Chicken Gnocchi Soup
This Creamy Chicken Gnocchi Soup recipe is the ultimate comfort dish and just like the famous soup from Olive Garden! It is creamy and absolutely delicious.
How to make Chicken Gnocchi Soup
This recipe for Chicken Gnocchi soup truly hits the spot! It is pleasantly rich and creamy but also hearty from the gnocchi, chicken and veggies. Aside from being incredibly scrumptious, this soup recipe is low effort and very easy to make. To make this recipe, you will need the key ingredients shared below.
Key Ingredients
- Chicken Breasts
- Gnocchi Pasta
- Onion
- Carrots
- Celery
- Chicken Broth
- Unsalted Butter
- All Purpose Flour
- Seasonings – paprika, dried parsley, dried oregano, salt , black pepper
- Parmesan Cheese
- Fresh Baby Spinach
Preparation
- Cook Chicken – add the chicken, seasonings and oil into a medium mixing bowl. Generously mix to combine. In a large pot over medium high heat, drizzle in remaining oil. Add seasoned chicken and cook while stirring until chicken is mostly cooked, about 7-8 minutes. Remove from pot and set aside.
- Cook Veggies and Make Roux – in the same pot used to cook the chicken, under medium heat, melt the butter. Mix in the onions, celery, carrots and garlic. Cook until the veggies start to soften, 5-6 minutes. Mix in flour and cook while stirring for 1-2 minutes.
- Make Soup – Slowly mix in the chicken broth to fully incorporate the roux and veggies. Next, mix in the heavy cream and seasonings. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 5-6 minutes. Mix in the chicken and gnocchi and cook for 5-6 minutes while stirring intermittently to prevent gnocchi from sticking to the base of the pot. Mix in the Parmesan cheese and baby spinach. Continue to cook just until the spinach wilts. Remove from heat.
- Serve – spoon desired serving of the soup into a bowl. Grate over fresh Parmesan cheese (optional) and serve immediately on its own or with breadsticks. I used this breadstick recipe.
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Creamy Chicken Gnocchi Soup
This Creamy Chicken Gnocchi Soup recipe is the ultimate comfort dish and just like the famous soup from Olive Garden! It is creamy and absolutely delicious.
Servings: 4
Ingredients
For the Chicken
- 2 large chicken breasts, cut into small cubes
- 2 tablespoons olive oil, divided
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, adjust to taste
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
For the Soup
- 1 small onion, finely chopped, about 1/2 cup
- 2/3 cup carrots, chopped
- 2/3 cup celery, chopped
- 4 garlic cloves, minced
- 3 cups low-sodium chicken broth
- 1 1/2 cups heavy cream
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper
- 12 ounce gnocchi pasta
- 2-3 cups fresh baby spinach
- 1/2 cup parmesan cheese, grated, plus more for serving
Instructions
For the Chicken
- Add the chicken, seasonings (paprika, salt, black pepper, dried parsley and oregano) and (1 tablespoon) olive oil into a mixing bowl. Generously mix to combine.
- In a large pot over medium high heat, drizzle in remaining (1 tablespoon) olive oil. Add seasoned chicken and cook while stirring until chicken is mostly cooked, about 7-8 minutes. Transfer into a dish and set aside.
For the Soup
- In the same pot used to cook the chicken, under medium heat, melt the butter. Mix in the onions, celery, carrots and garlic. Cook until the veggies start to soften, 5-6 minutes. Mix in flour and cook while stirring for 1-2 minutes.
- Slowly mix in the chicken broth to fully incorporate with the roux and veggies. Next, mix in the heavy cream and seasonings (dried parsley, oregano, thyme, salt and black pepper).
- Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 5-6 minutes.
- Mix in the chicken and gnocchi and cook for 5-6 minutes while stirring intermittently to prevent the gnocchi from sticking to the bottom of the pot.
- Mix in the Parmesan cheese and baby spinach. Continue to cook just until the spinach wilts. Remove from heat.
- Spoon desired serving of the soup into a bowl. Grate over fresh Parmesan cheese (optional) and serve immediately on its own or with breadsticks.
