Chicken Gnocchi Soup: A Comforting & Easy Recipe

Chicken Gnocchi Soup: Prepare to be transported to a cozy Italian trattoria with every spoonful of this creamy, comforting delight! Imagine tender, pillowy gnocchi swimming in a rich, flavorful broth, studded with succulent chicken and vibrant vegetables. It’s a symphony of textures and tastes that will warm you from the inside out, perfect for a chilly evening or whenever you crave a little culinary hug.

While the exact origins of Chicken Gnocchi Soup are debated, it’s undoubtedly inspired by classic Italian comfort food. Gnocchi, those delightful potato dumplings, have been a staple in Italian cuisine for centuries, and combining them with chicken and a creamy broth is a relatively modern, yet incredibly satisfying, twist. It evokes the spirit of “cucina povera,” where resourceful cooks transformed simple ingredients into heartwarming meals for their families.

What makes this soup so irresistible? It’s the perfect balance of creamy richness and savory goodness. The gnocchi offer a delightful chewiness, while the chicken provides a hearty protein boost. The vegetables add freshness and a touch of sweetness, all harmonizing in a velvety broth that’s seasoned to perfection. Plus, it’s surprisingly easy to make! Whether you’re a seasoned chef or a kitchen novice, you can whip up a batch of this soul-soothing soup in under an hour. Get ready to experience the magic of homemade Chicken Gnocchi Soup!

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• 1 (17.6 ounce) package potato gnocchi
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup chopped fresh parsley, for garnish
• Salt and pepper to taste

Preparing the Chicken and Vegetables

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through. This usually takes about 5-7 minutes. Make sure not to overcrowd the pot; cook in batches if necessary to ensure proper browning. Remove the chicken from the pot and set aside.
2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. This step is crucial for building flavor, so don’t rush it! You want the onions to become translucent and the carrots and celery to lose some of their crunch.
3. Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir constantly to prevent burning.

Simmering the Soup

1. Pour the chicken broth into the pot. Scrape the bottom of the pot to loosen any browned bits (fond) that may have stuck during cooking. This adds a lot of flavor to the soup!
2. Add the dried thyme, dried rosemary, and red pepper flakes (if using) to the pot. Season with salt and pepper to taste. Remember, you can always add more seasoning later, so start with a smaller amount and adjust as needed.
3. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15 minutes to allow the flavors to meld together. This simmering time is important for developing a rich and flavorful broth.

Cooking the Gnocchi and Finishing the Soup

1. Add the potato gnocchi to the pot. Cook according to package directions, usually about 2-3 minutes, or until the gnocchi float to the surface. Be careful not to overcook the gnocchi, as they can become mushy.
2. Return the cooked chicken to the pot. Stir to combine.
3. Stir in the heavy cream and Parmesan cheese. Cook until the cheese is melted and the soup is heated through. Do not boil the soup after adding the heavy cream, as it can curdle.
4. Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or Parmesan cheese to your liking.

Serving and Garnishing

1. Ladle the Chicken Gnocchi Soup into bowls.
2. Garnish with chopped fresh parsley and additional grated Parmesan cheese.
3. Serve immediately and enjoy! This soup is best served hot.

Tips and Variations

• Chicken Thighs: You can substitute chicken thighs for chicken breasts. Chicken thighs are often more flavorful and stay more moist during cooking. Just be sure to trim any excess fat before cooking.
• Vegetables: Feel free to add other vegetables to the soup, such as spinach, kale, or mushrooms. Add leafy greens towards the end of the cooking process so they don’t become overcooked.
• Spices: Experiment with different spices to customize the flavor of the soup. Some other spices that would work well include garlic powder, onion powder, or Italian seasoning.
• Broth: You can use vegetable broth instead of chicken broth for a vegetarian version of the soup.
• Gnocchi: If you can’t find potato gnocchi, you can use sweet potato gnocchi or even small pasta shapes like ditalini or orzo.
• Make it Creamier: For an even creamier soup, you can add a tablespoon of cream cheese along with the heavy cream.
• Spice it Up: If you like a little heat, add more red pepper flakes or a dash of hot sauce to the soup.
• Leftovers: Leftover Chicken Gnocchi Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The gnocchi may absorb some of the broth as it sits, so you may need to add a little extra broth or water when reheating.
• Freezing: While you can freeze this soup, the texture of the gnocchi may change slightly after thawing. If you plan to freeze the soup, it’s best to undercook the gnocchi slightly.

Detailed Ingredient Breakdown

Chicken:

I prefer using boneless, skinless chicken breasts because they are lean and cook quickly. However, as mentioned earlier, chicken thighs are a great alternative for a richer flavor. When cutting the chicken into bite-sized pieces, aim for roughly 1-inch cubes. This ensures that they cook evenly and are easy to eat in the soup.

Vegetables:

The combination of onion, carrots, and celery forms the aromatic base of the soup, also known as a mirepoix. Dicing the vegetables into small, uniform pieces ensures that they cook evenly and release their flavors effectively. Mincing the garlic allows its pungent aroma to infuse the soup without overpowering the other flavors.

Broth:

Chicken broth provides the liquid base for the soup and contributes to its overall flavor. I recommend using a good-quality chicken broth for the best results. You can also use homemade chicken broth if you have it on hand. Low-sodium broth is a good option if you are watching your sodium intake.

Herbs and Spices:

Dried thyme and rosemary add a warm, earthy flavor to the soup. Red pepper flakes provide a subtle kick of heat, but they are optional if you prefer a milder flavor. Fresh herbs can also be used, but you will need to use about three times the amount of dried herbs. For example, 1 tablespoon of fresh thyme is equivalent to 1 teaspoon of dried thyme.

Gnocchi:

Potato gnocchi are small, pillowy dumplings made from potatoes, flour, and eggs. They add a delightful texture to the soup. Look for them in the refrigerated section of your grocery store. Be sure to cook them according to package directions to avoid overcooking them.

Dairy:

Heavy cream adds richness and creaminess to the soup. Parmesan cheese contributes a salty, savory flavor. Use freshly grated Parmesan cheese for the best flavor and texture. Pre-grated Parmesan cheese often contains cellulose, which can prevent it from melting smoothly.

Garnish:

Fresh parsley adds a pop of color and freshness to the soup. It also provides a subtle herbal flavor. Chop the parsley finely before adding it to the soup.

Troubleshooting

Soup is too thick:

If the soup becomes too thick, add more chicken broth or water to thin it out. Start with a small amount and add more until you reach your desired consistency.

Soup is too thin:

If the soup is too thin, you can thicken it by simmering it uncovered for a longer period of time to allow some of the liquid to evaporate. Alternatively, you can whisk together a tablespoon of cornstarch with two tablespoons of cold water and stir it into the soup. Bring the soup to a simmer and cook until thickened.

Gnocchi are mushy:

Overcooked gnocchi can become mushy. Be sure to cook the gnocchi according to package directions and avoid overcooking them. If you are making the soup ahead of time, you can cook the gnocchi separately and add them to the soup just before serving.

Soup is bland:

If the soup tastes bland, add more salt, pepper, or Parmesan cheese. You can also add a squeeze of lemon juice to brighten the flavors.

Conclusion:

This Chicken Gnocchi Soup isn’t just another soup recipe; it’s a warm hug in a bowl, a comforting classic elevated to something truly special. From the creamy broth to the tender chicken and pillowy gnocchi, every spoonful is an explosion of flavor and texture that will leave you wanting more. I truly believe this recipe is a must-try for anyone looking for a hearty, satisfying, and relatively easy meal to prepare.

Why is it a must-try? Because it’s incredibly versatile! You can easily adapt it to your own preferences and dietary needs. Not a fan of spinach? Throw in some kale or Swiss chard instead. Want to add a little kick? A pinch of red pepper flakes will do the trick. Need a gluten-free option? Simply swap out the regular gnocchi for a gluten-free variety. The possibilities are endless!

Beyond its adaptability, this soup is also incredibly satisfying. The combination of protein from the chicken, carbohydrates from the gnocchi, and vitamins from the vegetables makes it a complete and balanced meal. It’s perfect for a chilly evening, a quick weeknight dinner, or even a potluck gathering.

Speaking of serving suggestions, I have a few ideas to take your Chicken Gnocchi Soup experience to the next level. For a truly decadent experience, top each bowl with a dollop of mascarpone cheese or a swirl of heavy cream. A sprinkle of freshly grated Parmesan cheese is always a welcome addition, adding a salty and savory note. And don’t forget the crusty bread! A slice of warm, crusty bread is perfect for soaking up all that delicious broth.

If you’re looking to add a little more substance to the soup, consider adding some cooked Italian sausage or bacon. The smoky flavor of the sausage or bacon will complement the other ingredients beautifully. You could also add some roasted vegetables, such as carrots, parsnips, or sweet potatoes, for a touch of sweetness and earthiness.

For variations, consider using different types of gnocchi. Sweet potato gnocchi would add a lovely sweetness and vibrant color to the soup. Or, try using ricotta gnocchi for an even lighter and more delicate texture. You can also experiment with different herbs and spices. A pinch of dried thyme or rosemary would add a warm and earthy flavor, while a squeeze of lemon juice would brighten up the soup and add a touch of acidity.

I’m so confident that you’ll love this recipe that I urge you to give it a try. Don’t be intimidated by the ingredient list or the instructions. It’s actually quite simple to make, and the results are well worth the effort.

Once you’ve made it, I would absolutely love to hear about your experience! Did you make any modifications? What did you think of the flavor? What did your family and friends think? Share your thoughts and photos in the comments below. Your feedback is invaluable and helps me to improve my recipes and create even more delicious content for you. So go ahead, grab your ingredients, and get cooking! I promise you won’t regret it. This Chicken Gnocchi Soup is destined to become a new family favorite. Happy cooking!

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