Why Make This Recipe
Creamy Chicken Gnocchi Soup is a comforting dish that warms you from the inside out. The combination of tender chicken, fluffy gnocchi, and fresh vegetables creates a satisfying meal that’s perfect for chilly days. It’s easy to prepare and makes for a hearty option that the entire family will love. Plus, with its rich and creamy texture, it feels like a special treat without the fuss!
How to Make Creamy Chicken Gnocchi Soup
Ingredients
- 5 tablespoons unsalted butter
- 3 medium carrots, sliced into half-moons
- 3 celery ribs, diced
- 10 ounces cremini mushrooms, quartered
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1/4 cup fresh parsley, chopped
- 1/4 cup all-purpose flour or GF flour blend
- 3 cups chicken stock
- 1 cup whole milk or half-and-half
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon nutmeg (optional)
- 16 ounces fresh potato gnocchi
- 2 1/2 cups cooked chicken, torn into bite-sized pieces
- 1 cup sweet peas (fresh or frozen)
- Salt and freshly ground black pepper to taste
- Grated Parmesan for serving (optional)
Directions
- Melt butter in a large, deep skillet over medium heat. Add carrots, celery, onion, and half a teaspoon of salt. Cook until vegetables soften, about 6-8 minutes.
- Add mushrooms and garlic; cook until mushrooms release their moisture, about 5 minutes.
- Sprinkle in flour, stir to coat vegetables, and cook for an additional 2 minutes while stirring constantly.
- Gradually whisk in chicken stock, then milk, stirring continuously to prevent lumps. Add Dijon mustard, Italian seasoning, and nutmeg if using.
- Bring to a gentle simmer and add gnocchi; cook uncovered for 4-5 minutes, stirring occasionally.
- Stir in chicken and peas, and simmer until heated through and sauce thickens, about 3-4 minutes.
- Fold in fresh herbs and season to taste with salt and pepper.
- Let rest for 5 minutes before serving. Top with Parmesan if desired.
How to Serve Creamy Chicken Gnocchi Soup
Serve this soup hot in bowls, and if you like, sprinkle some grated Parmesan cheese on top for extra flavor. It pairs well with crusty bread or a simple side salad for a complete meal.
How to Store Creamy Chicken Gnocchi Soup
Store any leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of milk or chicken stock to restore creaminess. You can also freeze the soup for up to three months, but keep in mind that the gnocchi may absorb some liquid, so reheating might require adding more stock.
Tips to Make Creamy Chicken Gnocchi Soup
- For added flavor, try using rotisserie chicken.
- You can substitute any vegetables you have on hand, like spinach or zucchini.
- Don’t skip the fresh herbs; they add a bright taste to the soup.
Variation
If you want a lighter version, you can use low-fat milk or a dairy-free alternative. You can also make it vegetarian by replacing the chicken with chickpeas and using vegetable stock.
FAQs
Q: Can I use frozen gnocchi in this recipe?
A: Yes, you can use frozen gnocchi. Just cook them according to package instructions before adding them to the soup.
Q: How can I make this soup spicier?
A: You can add a pinch of red pepper flakes or a dash of hot sauce for some heat.
Q: Can I make this soup in advance?
A: Yes, it’s a great make-ahead meal! Just follow the reheating instructions, and it’ll be delicious.
Creamy Chicken Gnocchi Soup
Ingredients
Base Ingredients
- 5 tablespoons unsalted butter
- 3 medium carrots, sliced into half-moons
- 3 ribs celery, diced
- 10 ounces cremini mushrooms, quartered
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/4 cup fresh parsley, chopped
Soup Enhancers
- 1/4 cup all-purpose flour or GF flour blend
- 3 cups chicken stock
- 1 cup whole milk or half-and-half
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon nutmeg (optional)
- 16 ounces fresh potato gnocchi
- 2 1/2 cups cooked chicken, torn into bite-sized pieces
- 1 cup sweet peas (fresh or frozen)
- Salt and freshly ground black pepper to taste
- Grated Parmesan for serving (optional)
Instructions
Cooking the Soup
- Melt butter in a large, deep skillet over medium heat. Add carrots, celery, onion, and half a teaspoon of salt. Cook until vegetables soften, about 6-8 minutes.
- Add mushrooms and garlic; cook until mushrooms release their moisture, about 5 minutes.
- Sprinkle in flour, stir to coat vegetables, and cook for an additional 2 minutes while stirring constantly.
- Gradually whisk in chicken stock, then milk, stirring continuously to prevent lumps. Add Dijon mustard, Italian seasoning, and nutmeg if using.
- Bring to a gentle simmer and add gnocchi; cook uncovered for 4-5 minutes, stirring occasionally.
- Stir in chicken and peas, and simmer until heated through and sauce thickens, about 3-4 minutes.
- Fold in fresh herbs and season to taste with salt and pepper.
- Let rest for 5 minutes before serving. Top with Parmesan if desired.