Chicken Gnocchi Soup
Chicken Gnocchi Soup is so easy to put together and a hearty dinner recipe. Loaded with juicy shredded chicken, vegetables, and gnocchi which are soft puffy "Italian dumplings". Serve hot bowls of this comforting soup with a side salad, bread, cheese croutons, dinner rolls, or baguettes. Sprinkle with a shave of parmesan cheese and fresh basil. True comfort food in a bowl.
Servings: 4
Calories: 378kcal
Ingredients
- 1 cup yellow onion finely diced
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon celery salt
- 2 teaspoons minced garlic
- 3 boneless chicken breasts
- 2 cups celery finely diced
- 2 cups carrots sliced into small coins
- 4 cups chicken stock or broth (32 oz box)
- 1 cup heavy whipping cream (swap in whole milk)
- 2 tablespoons corn starch
- 1-16 oz package gnocchi
- parmesan cheese optional garnish
- fresh basil optional garnish
Instructions
- Dice one onion, slice carrots into coins, and dice celery.
- In a large pot, over medium heat, saute the chopped onion, salt, pepper, basil, parsley, and celery salt until the onions just start to turn golden brown about 1 minute. This adds flavor, and releases the oils in the dried herbs.
- Now add the minced garlic and stir for about 30 seconds.
- Now add the chicken breasts, chicken stock, carrots, celery, and 2 bay leaves on top.
- Cover and simmer on low heat for 60 minutes.
- Remove the 2 bay leaves. Shred the chicken with two forks in the pot or pull out onto a place, shred, then add back in.
- Add 2 tablespoons corn starch to 1 cup heavy whipping cream, whisk well. Add into the chicken. This make the soup thick and creamy.
- Next add the package of gnocchi, stir and let it cook for about 10 minutes until its hot and becomes thicker. Optional: a second package of gnocchi makes it hearty!
- Serve with warm bread, rolls, or toasted baguettes.
Slow Cooker Option
- Add the onion, salt, pepper, basil, celery salt and garlic to the slow cooker, stir until mixed. Add the chicken breasts, stock, carrots, celery, and bay leaves. Cover and cook on low 6 hours.
- Remove and discard the bay leaves. With two forks, shred the meat in the pot.
- Whisk 2 tablespoons of corn starch into the half and half. Pour into the slow cooker. Add one package of gnocchi, stir well.
- Cover and let cook on high for about 10 minutes until hot and the soup thickens. The gnocchi is already cooked so you are just heating it up.
- Serve with bread, rolls, or baguettes.
- Garnish with fresh basil and grated parmesan cheese.
Video
Notes
Gnocchi Soup Top Tips
- Italian gnocchi~ use a good potato gnocchi, you will find it in the pasta aisle.
- chicken ~ buy a boneless skinless breast so the tender chunks shred easily without bones. Boneless skinless thighs will work as well.
- onions and garlic ~ those are optional, but add a great amount of flavor.
- heavy cream ~ I use heavy whipping cream, you can substitute half and half or milk, will work just fine but you won't get super creamy broth.
- chicken broth/stock ~ use a brand labeled either one, they are the same thing or make it from scratch. Try my Chicken Stock Bone Broth recipe tutorial.
- herbs and spices ~ dried parsley, basil, bay leaves and celery salt all add so much flavor. You can also add Italian seasoning or dried or fresh thyme, those would be really good options.
What Chicken Can I Use?
You can also use any kind of chicken that is cooked for this recipe, what you will want to do is add it in the last hour of cooking.- cooked cubed chicken or canned
- cooked rotisserie chicken
Nutrition
Calories: 378kcal | Carbohydrates: 26g | Protein: 27g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1381mg | Potassium: 922mg | Fiber: 3g | Sugar: 10g | Vitamin A: 11215IU | Vitamin C: 9mg | Calcium: 138mg | Iron: 2mg