Creamy Chicken and Herb Gnocchi Soup

Name: Creamy Chicken and Herb Gnocchi Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 lb boneless, skinless chicken breasts; 2 tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 carrot, diced; 1 celery stalk, diced; 4 cups chicken broth; 1 cup heavy cream; 1 lb potato gnocchi; 1/2 cup frozen peas; 1/4 cup fresh parsley, chopped; 1 tsp fresh thyme leaves; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup grated parmesan cheese

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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Cold nights call for something warm and comforting, and this Creamy Chicken and Herb Gnocchi Soup hits the spot. It's like a hug in a bowl, packed with hearty flavors and a creamy texture that you won't be able to resist.

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Ingredients for Creamy Chicken and Herb Gnocchi Soup

Boneless, skinless chicken breasts form the hearty, protein-rich base of the soup. Olive oil is used for sautéing, giving a rich, subtle flavor. The onion, garlic, carrot, and celery create a classic mirepoix that builds the soup's foundational flavor. Chicken broth is the main liquid, providing depth and savory notes. Heavy cream adds the signature creaminess that makes this soup so comforting. Potato gnocchi acts as the starchy element, making the soup more filling. Frozen peas introduce sweetness and a pop of color. Fresh parsley and thyme infuse the soup with herbal freshness. Lastly, a sprinkle of parmesan cheese provides a salty, umami finish.

Tips & Tricks

For a richer flavor, sear the chicken in butter instead of olive oil.
If you're short on time, use rotisserie chicken to speed up the process.
Adjust the thickness of the soup by adding more or less broth according to your preference.

Serving Suggestions

This soup pairs beautifully with a warm, crusty baguette or a simple side salad with a light vinaigrette. For a bit of indulgence, serve with a slice of garlic bread on the side.

Frequently Asked Questions

Can I use dried herbs instead of fresh?: Yes, you can substitute with about half the amount of dried herbs.
Is there a dairy-free version?: Swap the heavy cream for coconut milk or a dairy-free alternative to make it dairy-free.

Creamy Chicken and Herb Gnocchi Soup Recipe Walkthrough

Start by heating up your olive oil in a large pot over medium heat. Once it's shimmering, toss in your diced onion, minced garlic, diced carrot, and celery. Sauté these until they’re softened and the onion is translucent, which should take about five minutes.

Next, add your chicken breasts to the pot. Cook them on all sides until they're nicely browned — about eight minutes should do. Once browned, pour in the chicken broth and bring it all to a boil. Reduce the heat, cover the pot, and let it simmer for around 15 minutes, letting the chicken cook through.

Remove the chicken from the pot and shred it using two forks. Once shredded, return it to the pot. Stir in the heavy cream and bring everything back to a gentle simmer.

Add the gnocchi and peas to the pot. You'll know the gnocchi is done when it floats to the top, which usually takes about three minutes. Finally, stir in the fresh parsley, thyme, salt, and black pepper. Make sure everything is well combined and heated through.

Serve your soup hot, and don't forget to garnish it with a generous sprinkle of parmesan cheese. Enjoy!

Why You'll Love This Recipe

Quick to prepare, yet tastes like it's been simmering all day.
Combines tender chicken and fluffy gnocchi for a filling meal.
Fresh herbs add a delightful aromatic touch.
Perfect for using up pantry staples like gnocchi and chicken broth.

Ingredients

1 lb boneless, skinless chicken breasts

2 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

4 cups chicken broth

1 cup heavy cream

1 lb potato gnocchi

1/2 cup frozen peas

1/4 cup fresh parsley, chopped

1 tsp fresh thyme leaves

1/2 tsp salt

1/4 tsp black pepper

1/4 cup grated parmesan cheese

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add diced onion, garlic, carrot, and celery; sauté for 5 minutes until softened.

3. Add chicken breasts and cook until browned on all sides, about 8 minutes.

4. Pour in chicken broth and bring to a boil.

5. Reduce heat, cover, and simmer for 15 minutes.

6. Remove chicken, shred it using two forks, and return to the pot.

7. Stir in heavy cream and bring back to a simmer.

8. Add gnocchi and peas, cooking until gnocchi float, about 3 minutes.

9. Stir in parsley, thyme, salt, and pepper.

10. Serve hot, garnished with parmesan cheese.

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