How to make Chicken Gnocchi Soup? (Juicy, Tender and Savory)

Chicken Gnocchi Soup is made with succulent chicken, tender potato gnocchi, and a few vegetables that are all cooked in a rich, flavorful broth.

This creamy soup cooks up quickly and is flavorful. For the ideal lunch, serve with some crusty bread for dipping and an Italian salad.

Plain and Savory Soup

• Hearty and really simple to prepare, chicken gnocchi soup.
• Start with raw chicken breasts; precooked chicken is not necessary.
• Making this gnocchi soup on the stovetop only requires one pot, making cleanup simple.
• This copycat dish for Olive Garden is bursting with flavor. Even better than the original, it is simple to prepare at home, inexpensive, and delicious!

Describe Gnocchi.

Italian gnocchi is little dumplings. Gnocchi is typically made with potatoes, although they can also occasionally be made with ricotta, sweet potatoes, seasoned semolina flour, or other ingredients.

They have the unique ridge pressed into one side with the back of a fork or gnocchi board, giving them the appearance of little pillows.

Gnocchi is typically found in the pasta area of grocery stores, but it can also be ordered online.

Ingredients for Soup with Chicken Gnocchi

The fact that you can use raw chicken in this recipe without having to cook it first is one of its best features. Put them whole into the broth and boil them there until done. We typically use chicken breasts, but thighs can work.

Gnocchi – Because purchased gnocchi is a little denser than homemade, we prefer to use it (which can be delicate). It can be located in the market’s deli or pasta sections. Cook it separately if using homemade, then add it to each bowl when serving.

Vegetables – Fresh spinach, onion, garlic, celery, and carrot provide flavor and color!

Use a packaged broth to get started, or use homemade if you have it, to make soup quickly. Heavy cream gives the broth a rich flavor, and the stock is spiced.

Variations

• If you’d like, you can increase the number of vegetables by adding fresh or frozen peas, green beans, sliced zucchini, or red bell pepper.
• Replace the chicken with meatballs or Italian sausage instead. It will taste smokey if you add bacon chunks.
• Use any medium-sized pasta shape if gnocchi are not available.
• We understand that by replacing the gnocchi with cauliflower and using light cream instead of heavy cream to reduce the carbs, the traditional recipe would not be the same.
• For garnish, mix in your preferred herbs, such as fresh basil or thyme.

How to Make Soup with Chicken Gnocchi

1. According to the recipe below, cook the onion and garlic in oil until tender.
2. Chicken and vegetables are simmered with stock until the chicken is fully cooked.
3. While the gnocchi and soup are cooking, shred the chicken.
4. Cream, spinach, and chopped chicken are stirred in.

How To Make Gnocchi Soup Thicker

We believe it is thick enough as is, but if you want to make it thicker, try one of the following:

• Make a slurry by mixing equal parts water and corn starch, then gradually add that mixture to the soup to achieve the required consistency.
• Add some potato flakes to the soup as an additional thickening option.

Leftovers

• For up to four days, store leftover chicken gnocchi soup in the fridge.
• Chicken soup can be frozen by packing it into zipped bags and marking the outside with the date. It should last for two months. Once thawed, the gnocchi will be softer, but feel free to add fresh ones when reheating.
• Reheat on the burner until well cooked, then season with salt and pepper to taste.

Soup with Chicken Gnocchi

This chicken gnocchi soup is a quick and simple option for a family lunch or dinner since it is creamy, hearty, and packed with fresh vegetables!

Ingredients for Chicken Gnocchi Soup

• 1 tablespoon olive oil
• 1 onion chopped
• 3 cloves garlic minced
• 4 cups chicken broth
• 1 carrot sliced
• 1 rib celery sliced
• 2 chicken breasts boneless, skinless
• 1 teaspoon Italian seasoning
• 1 bay leaf
• 8 ounces gnocchi uncooked
• 2 cups light cream or half and half
• 2 cups fresh spinach packed
• 3 tablespoons cornstarch

Instructions

1. In a big pot, warm up the olive oil over medium heat. Once added, sauté the onion and garlic until tender.
2. Add the chicken breasts, bay leaf, Italian spice, carrots, and celery to the stock. Cook for 20 minutes or until chicken is thoroughly cooked after bringing to a boil and then reducing heat to a simmer.
3. Shred the chicken after removal (or chop). Place aside.
4. Add gnocchi after bringing stock back to a boil. Cook for ten minutes.
5. Add cream, spinach, and chicken that has been chopped. 3–4 minutes of simmering, or when the spinach has wilted
6. 3 tablespoons of water and cornstarch should be combined. To achieve the correct consistency, stir a small amount at a time into the simmering soup. Not all of the cornstarch needs to be used.
7. Remove the bay leaf. After giving it a taste and adding salt and pepper, serve it right away.

Notes

To save time, cut the carrots and celery while the onion and garlic are simmering.

The broth gets its taste from raw chicken. You can use skinless, bone-in chicken, but you’ll need to cook it for an additional 10 minutes.

If using cooked chicken, it can be heated through when added at the very end along with the spinach.

It can be a little more delicate if you use handmade gnocchi. When serving, add it to each bowl after cooking it individually.

Increasing the cornstarch will make the soup thicker.

Nutrition information

Calories: 321 | Carbohydrates: 22g | Protein: 20g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 824mg | Potassium: 586mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3103IU | Vitamin C: 18mg | Calcium: 77mg | Iron: 2mg