Make a rich and velvety chicken gnocchi soup at home. This recipe is quick enough for a weeknight meal and tastes like your favorite restaurant version.
Author:Ahazzam
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:6 servings
Category:Dinner
Method:Stovetop
Cuisine:Italian Inspired
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium yellow onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
4 cloves garlic, minced
6 cups chicken broth
1 teaspoon dried Italian seasoning
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 (16 ounce) package potato gnocchi
1/2 cup all-purpose flour
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt to taste
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5 minutes. Remove chicken and set aside.
Add onion, carrots, and celery to the pot. Cook until vegetables soften, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
Pour in chicken broth. Stir in Italian seasoning, thyme, and pepper. Bring the mixture to a simmer.
Return the chicken to the pot. Add the gnocchi and cook according to package directions, usually 3-5 minutes, until they float.
In a small bowl, whisk the flour with 1/2 cup of cold water until smooth to create a slurry. Slowly whisk the slurry into the simmering soup. Cook, stirring constantly, until the soup thickens slightly.
Reduce heat to low. Stir in the heavy cream and Parmesan cheese. Heat through gently; do not boil after adding cream.
Taste and add salt as needed. Serve hot.
Notes
For a shortcut, use pre-cooked rotisserie chicken instead of raw chicken breasts. Add the shredded chicken during step 4.
If you prefer a thicker soup, increase the flour slurry amount slightly.
You can substitute half-and-half for heavy cream for a slightly lighter texture.