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This creamy chicken and gnocchi soup is rich, hearty, and full of tender chicken, soft gnocchi, and flavorful veggies—comfort in a bowl for any night of the week.
Protein and Base
1 lb boneless chicken breast, cut into bite-sized pieces
4 cups chicken broth
1 cup heavy cream
1 package (16 oz) potato gnocchi (fresh or refrigerated preferred)
Vegetables and Aromatics
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
Herbs and Seasonings
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
2 tablespoons fresh parsley, chopped
Salt, to taste
Black pepper, to taste
Fats for Sautéing
1 tablespoon butter
1 tablespoon olive oil
Prepare the Aromatics: In a large pot, heat butter and olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened and fragrant.
Cook the Chicken: Add chicken pieces and cook until lightly browned on all sides and no longer pink.
Add Broth and Simmer: Pour in chicken broth and add thyme, salt, and pepper. Bring to a gentle boil, then reduce to a simmer for 15 minutes, allowing flavors to meld.
Add Gnocchi and Cream: Stir in potato gnocchi and heavy cream. Simmer for 3–5 minutes until gnocchi are tender and the soup slightly thickens.
Finish and Serve: Remove from heat, stir in chopped parsley, and adjust seasoning to taste. Serve hot with crusty bread if desired.
Use fresh or refrigerated gnocchi for the best texture — avoid frozen if possible.
Add gnocchi near the end of cooking to prevent over-softening.
For extra richness, substitute chicken thighs (deboned) for chicken breast.
Slowly sauté aromatics to build a deeper flavor foundation.
Season in layers — taste and adjust throughout cooking for the perfect balance.
Find it online: https://elladishes.com/chicken-and-gnocchi-soup/