Creamy Chicken Gnocchi Soup (Page 1 ) | May 16, 2023

Annonce:

Looking for a new take on classic chicken noodle soup? This Creamy Chicken Gnocchi Soup might just be your new favorite dish. The secret is in the gnocchi. These little potato dumplings add a luxurious texture to the soup that will have you coming back for more.

The soup is packed with flavor. Tender shreds of chicken, sweet carrots, savory shallots, and leafy spinach all swim in a rich broth that’s been blended with cream of celery soup and real cream. A sprinkle of Italian herbs adds depth and complexity to the flavors, making each spoonful an explosion of taste.

The gnocchi themselves are little pillows of goodness. They’re soft and tender, yet chewy at the same time, making them the perfect addition to this hearty soup. And because they cook so quickly, you can have this soup on the table in no time, even on the busiest of weeknights.

How should I store my Creamy Chicken Gnocchi Soup?

This Chicken Gnocchi Soup should be cooled to room temperature and then stored in the fridge in an airtight container. It can be kept in the refrigerator for 3-4 days. Be sure to reheat it completely before serving. You can also freeze this soup for 4-6 months, however gnocchi tend to lose its texture when frozen if it has been cooked.

What changes can I make to this soup recipe?

Use fresh vegetables. You can chop up carrots, celery, and shallots and even add other fresh vegetables if you like, like pumpkin, peas, green beans, or corn. You can also substitute kale for the spinach if you like, but it takes longer to cook, so I recommend adding it to the soup with the water, cream of celery, and chicken to brown.

You can make this a vegetarian soup by omitting the chicken or substituting tofu. If you want to substitute another type of meat, you can. Or you can add some texture by garnishing the soup with some crumbled bacon.

If you don’t have gnocchi you can replace it with another type of noodle such as egg noodles, shells or macaroni. Be sure to cook as directed on box or until al dente. Most noodles will take longer to cook than gnocchi.

full list of ingredients and instructions are below in the recipe card

Creamy chicken gnocchi soup

Add the salted butter and frozen carrots to a large saucepan over medium heat.
Cook until the carrots begin to soften, about 5 to 7 minutes.
Once the carrots have softened, add the shallots and sauté for another 1-2 minutes or until fragrant.
Add the hot water, chicken, cream of celery, and Italian seasoning and heat to a boil, stirring frequently.
Once it boils, add the potato gnocchi and spinach then reduce to a simmer.
Simmer covered for 4-7 minutes or until gnocchi is heated through and spinach is wilted. Depending on how thick your soup is, you may see the gnocchi float to the top, that’s a sign it’s done. If not, you can take one out, cut it in half, and check to make sure the inside is all the way hot and soft.
Remove the soup from the heat and add the heavy cream.
Pour into bowls and serve hot with some coarse ground black pepper to top, optional.

Creamy chicken gnocchi soup

This Creamy Chicken Gnocchi Soup puts a new spin on classic chicken noodles. Tender gnocchi give it a luxurious, melt-in-your-mouth feel.

Preparation time: 10 minutes
Time to cook: 30 minutes
It serves:8

Ingredients

2 tablespoons salted butter
12 ounce bag of sliced frozen carrots
2 shallots diced
3 cups Hot water
3 cups precooked chicken diced or grated
twenty ounces condensed cream of celery soup
1 teaspoon italian seasoning
sixteen ounce potato gnocchi packet
2 ½ cups fresh packed spinach chopped up
1 ½ cups thick cream

Instructions

Add the salted butter and frozen carrots to a large saucepan over medium heat.
Cook until the carrots begin to soften, about 5 to 7 minutes.
Once the carrots have softened, add the shallots and sauté for another 1-2 minutes or until fragrant.
Add the hot water, chicken, cream of celery, and Italian seasoning and heat to a boil, stirring frequently.
Once it boils, add the potato gnocchi and spinach then reduce to a simmer.
Simmer covered for 4-7 minutes or until gnocchi is heated through and spinach is wilted. Depending on how thick your soup is, you may see the gnocchi float to the top, that’s a sign it’s done. If not, you can take one out, cut it in half, and check to make sure the inside is all the way hot and soft.
Remove the soup from the heat and add the heavy cream.
Pour into bowls and serve hot with some coarse ground black pepper to top, optional.