Chicken and Gnocchi soup is a hearty and comforting dish that combines tender chunks of chicken, soft and pillowy gnocchi dumplings, and a creamy and savory broth. This soup is perfect for a chilly day, as it warms both the stomach and the soul.
The key ingredient in this soup is the gnocchi, which are small Italian dumplings made from potatoes and flour. Gnocchi is soft, fluffy, and absorbent, making them the perfect complement to the savory broth. In this soup, the gnocchi is cooked until tender and then added to the broth along with the chicken and other ingredients.
How To Make:
To make the broth, the chicken is first sautéed with onions and garlic until golden brown. This creates a rich and flavorful base that is then simmered with chicken broth and heavy cream. The addition of fresh thyme and rosemary further enhances the soup's aroma and taste, while the vegetables, such as celery and carrots, add texture and color.
Once the soup is fully cooked, it is typically garnished with chopped parsley and grated parmesan cheese for an extra burst of flavor. It can be served with warm crusty bread or crackers, making it a complete and satisfying meal.
Tips and Variations:
Tips:
Use good quality ingredients for the best results. Fresh vegetables and herbs will add a lot of flavor to your soup.
To save time, you can use store-bought gnocchi instead of making your own from scratch.
Don't overcook the gnocchi as they can become mushy and fall apart. Follow the package instructions or cook them for 2-3 minutes until they float to the top.
For a creamier soup, add some heavy cream or half and half towards the end of cooking.
You can use any kind of cooked chicken in this recipe, such as leftover rotisserie chicken or poached chicken breasts.
Variations:
Add some spinach or kale to the soup for some extra nutrition and color.
Use different herbs such as thyme or rosemary to add more flavor to the soup.
For a spicy kick, add some red pepper flakes or diced jalapenos.
By leaving out the chicken and substituting veggie stock for the chicken broth, you may make it vegetarian.
Make it gluten-free by using gluten-free gnocchi or omitting the gnocchi altogether and adding some cooked rice or quinoa instead.
Ingredients:
- cooked and shredded 1 pound of skinless, boneless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 6 cups chicken broth
- 1 pound gnocchi, cooked according to package instructions
- Salt and pepper to taste
- Optional: 1 cup heavy cream or half and half
Instructions:
In a big pot, heat the olive oil on medium-high. After adding, sauté the onion and garlic for two to three minutes, or until tender.
Add the carrots and celery and cook for another 2-3 minutes until they start to soften.
Add the shredded chicken, thyme, and oregano to the pot and stir to combine.
Add the chicken broth, then boil the mixture. Vegetables should be cooked for 10 to 15 minutes till soft.
Stir in the cooked gnocchi after adding them to the pot. If using heavy cream or half and half, add it now and stir to combine.
As desired, season the soup with salt and pepper after tasting it.
Serve hot and enjoy!
Note: You can adjust the thickness of the soup by adding more or less broth, or by adding more or less heavy cream. You can also add more or less gnocchi depending on your preference.