creamy chicken gnocchi soup

Name: Creamy Chicken Gnocchi Soup
Prep time: 15 min
Cook time: 20 min
Yield: 8
Cuisine: Italian
Ingredients: 2 cup(s) cooked chicken (diced or shredded); 1 pound(s) gnocchi pre-made; 4 cup(s) chicken stock; 4 tablespoon(s) butter (i use unsalted); 1 cup(s) sweet onion, chopped; 1/2 cup(s) celery, diced; 1/2 cup(s) carrots, chopped; 2 teaspoon(s) minced garlic (adjust to personal taste); 1 teaspoon(s) italian herb spices (oregano, marjoram, thyme); salt and pepper to taste; 1/2 cup(s) frozen corn (optional); 2 cup(s) half and half; 1 cup(s) fresh baby kale, chopped (can substitute for baby spinach if preferred); 3 tablespoon(s) wondra quick mixing flour or cornstarch; 3 tablespoon(s) grated parmesan cheese

41 Pinches 2 Photos

Julie Bailey

Durham, NC

Updated on Aug 20, 2022

Everyone in my family loves the Chicken Gnocchi Soup at a well-known Italian restaurant, which led me to experiment until I created a reasonable facsimile of their wonderful soup. If you're like us and enjoy that restaurant soup, I think you will like this easy recipe. Using store-bought gnocchi and already cooked roasted chicken significantly reduces kitchen time.

Rate

If you like the Olive Garden's chicken gnocchi, you will love this!

prep time 15 Min

cook time 20 Min

method Stove Top

yield 8 serving(s)

Ingredients

2 cups cooked chicken (diced or shredded)
1 pound gnocchi pre-made
4 cups chicken stock
4 tablespoons butter (i use unsalted)
1 cup sweet onion, chopped
1/2 cup celery, diced
1/2 cup carrots, chopped
2 teaspoons minced garlic (adjust to personal taste)
1 teaspoon italian herb spices (oregano, marjoram, thyme)
salt and pepper to taste
1/2 cup frozen corn (optional)
2 cups half and half
1 cup fresh baby kale, chopped (can substitute for baby spinach if preferred)
3 tablespoons wondra quick mixing flour or cornstarch
3 tablespoons grated parmesan cheese

How To Make creamy chicken gnocchi soup

Step 1

Prepare cooked chicken. I shred mine but you can also dice into chunks. Set aside. NOTE: you can also use roasted chicken from your grocery deli, or pre-cooked chicken already diced in bags in the meat department.

Step 2

Melt butter in a Dutch oven or 6-quart pot. Add prepped onion, celery and carrots and sauté for 4 to 5 minutes until onions are translucent. Add the garlic and spices, including salt and pepper and stir to blend, allowing the garlic to cook into the veggies for about 2 minutes.
Step 3

Add the broth and chicken. Stir and bring to a low boil for a minute. Reduce heat to simmer. Add the gnocchi (and optional corn, if desired) and allow to cook for 8 to 10 minutes.
Step 4

ADD 1-1/2 cups of the half and half to the pot. To the remaining 1/2 cup half and half, add the Wondra or cornstarch and stir until it's a smooth slurry. Add the slurry to the pot. Add the spinach and parmesan cheese. Stir for another 2 or 3 minutes and serve hot.
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