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–+ servings

Chicken Gnocchi Soup

A creamy chicken gnocchi soup with tender vegetables, shredded chicken, and pillowy gnocchi, finished with parmesan and melty mozzarella on top.
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes

Equipment

  • Large pot or Dutch oven
  • Ladle

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 4 carrots peeled and diced
  • 4 stalks celery diced
  • 4 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 tablespoon Italian seasoning
  • ½ teaspoon crushed red pepper flakes or to taste
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 4 cups chicken stock
  • 2 cups water
  • 3 cups cooked chicken shredded
  • 16 ounces store-bought potato gnocchi
  • 1 cup heavy cream
  • ½ cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese for garnish
  • extra grated parmesan cheese for garnish
  • ¼ cup fresh Italian parsley chopped, for garnish

Instructions

  • Soften the vegetables. Heat the olive oil in a large pot or Dutch oven over medium heat, then add the diced onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables start to soften and the onions turn translucent.
  • Add the aromatics. Stir in the minced garlic, tomato paste, Italian seasoning, crushed red pepper flakes, salt, and black pepper. Stir constantly for about 1 minute, until the garlic is fragrant and the tomato paste darkens slightly.
  • Add the liquids. Pour in the chicken stock and water, stirring well to scrape up any browned bits from the bottom of the pot. Bring the liquid to a boil over high heat.
  • Simmer the soup. Once boiling, turn the heat down to medium-low, cover the pot, and simmer for 10 to 12 minutes, until the carrots and celery are completely tender when poked with a fork.
  • Add the chicken and gnocchi. Stir the shredded chicken and potato gnocchi into the soup and cook uncovered for 3 to 4 minutes. The gnocchi are done when they float to the top.
  • Finish with cream and cheese. Turn the heat down to low, then pour in the heavy cream and the ½ cup of grated parmesan. Stir continuously until the cheese melts and the soup is heated through, and do not let it boil after adding the cream.
  • Taste and adjust. Taste the broth and add more salt or black pepper if needed, then turn off the heat.
  • Serve the soup. Ladle the hot soup into bowls and top each serving immediately with shredded mozzarella, extra parmesan, and chopped parsley so the cheeses melt into the broth.

Notes

Cool leftovers completely, then refrigerate in an airtight container for up to 3 to 4 days. Reheat gently on the stove over medium-low heat, adding a splash of chicken stock or water if the soup has thickened. Leftover rotisserie chicken works perfectly here; to use raw chicken, poach two large breasts in the simmering stock in step 4 until they reach 165°F, then shred and add in step 5. For extra greens, stir in 2 cups of baby spinach or chopped kale during the last 2 minutes of cooking, right before adding the cream.
Servings: 6 servings
Author: Katie Shaw