Creamy Chicken Gnocchi Soup
Total TimePrep: 25 min. Cook: 15 min.
Makes8 servings (2 quarts)
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1/3 cup butter, divided
- 1 small onion, chopped
- 1 medium carrot, shredded
- 1 celery rib, chopped
- 2 garlic cloves, minced
- 1/3 cup all-purpose flour
- 3-1/2 cups 2% milk
- 1-1/2 cups heavy whipping cream
- 1 tablespoon reduced-sodium chicken bouillon granules
- 1/4 teaspoon coarsely ground pepper
- 1 package (16 ounces) potato gnocchi
- 1/2 cup chopped fresh spinach
- In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender.
- Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes.
- Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.
Editor's NoteLook for potato gnocchi in the pasta or frozen foods section.
Nutrition Facts1 cup: 482 calories, 28g fat (17g saturated fat), 125mg cholesterol, 527mg sodium, 36g carbohydrate (10g sugars, 2g fiber), 21g protein.
Oct 9, 2019
I made the recipe and instead of the 3 1/2 cups of milk I replaced it with 32 ounce carton of chicken broth and 1 tablespoon of chicken better than bouillon ,plus I grated about 1/4 teaspoon of nutmeg in it.
Sep 11, 2019
Absolutely delicious! I followed others' suggestion to increase the bouillon and I used 3 tsp. of Better Than Bouillon. I also substituted the chicken breast from a rotisserie chicken for the uncooked chicken breast listed in the recipe. I will definitely be making this again!
Mar 29, 2019
Had a similar soup at Olive Garden so I was excited to try this recipe. It's so good. My family loves it. Let my coworkers try it and they agreed it's an amazing tasting soup.
Mar 26, 2019
This recipe is quite close to the restaurant version -- thank you! My only suggestion is to use more bouillon. After the milk and cream were added (along with a small shot of white wine and a bit of fresh thyme because I had it), I found there was not enough chicken flavor, so I wound up using three tablespoons. We thought it was perfect. I also used small cheese ravioli instead of gnocchi because we are not dumpling fans. This soup made a lovely meal served along with a fresh-baked loaf of bread and some MacIntosh apples.
Mar 11, 2019
Really yummy! Even the young kids asked for seconds! We only use 1% milk at our house, and it called for 3 1/2 cups of 2% milk. So I reduced it to just 3 cups and added a full pint (2 cups) of heavy cream when it only asked for 1 1/2 cups. So I put a full pint of heavy creamAt first I worried there was not enough for everyone but after adding the chicken and the gnocchi, there was plenty. I would proudly serve this to guests!
Feb 13, 2019
The key ingredient to this recipe is nutmeg. It's not listed in the ingredients above, but you must add nutmeg! That is the secret ingredient! Your soup will not be bland. As for the gnocchi, I prefer to make mine vs buying it premade. All you do is peel and boil a couple russet potatoes. When the are tender, mash them and add an egg and some flour. Should almost be the consistency of egg noodles only not sticky. Then use your hands to make long, snake like, rolls. Then cut the roll in 1" sections. Cook them in boiling water. When they start to float they are ready. I always blanch mine in ice water before putting them in my soup. It does something to the texture. Hope these tips help.
Feb 1, 2019
I thought it was delicious. I added a little more bouillon and spice to make it more flavorful. I agree, the gnocchi get a little pasty after the first day. The kids (9-17) tolerated it but had to be bribed with cheddar biscuits to eat it a second time. So probably won't be making it again since I had way too many leftovers.
Oct 13, 2017
Always a family favorite!
Jan 2, 2017
I really wanted to love this recipe as it but it was kind of bland. We will make this again but will do some changes to the seasonings to see if we can ring some more flavor out of it.
Jan 1, 2017
After making this soup, honestly...it tasted rich but bland. I added about 2-3 tsp. of Better than Boullion chicken flavor and it was amazing! Also, try adding some niceAsiago cheese on top and it makes it SO good!!