Creamy Chicken Gnocchi Soup
A comforting soup featuring tender chicken, fluffy gnocchi, and fresh vegetables, perfect for chilly days.
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.
Notes
For added flavor, try using rotisserie chicken. 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. Store leftovers in an airtight container in the fridge for up to three days.