Best Creamy Chicken Gnocchi Soup Recipes

CREAMY CHICKEN GNOCCHI SOUP

Creamy Chicken Gnocchi Soup image

I tasted a similar soup at Olive Garden and wanted to see if I could re-create it myself at home. Here's the delicious result! It's wonderful on a cool evening. -Jaclynn Robinson, Shingletown, California

Provided by Taste of Home

Categories Dinner Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 482 calories, Fat 28g fat (17g saturated fat), Cholesterol 125mg cholesterol, Sodium 527mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 2g fiber), Protein 21g protein.

CREAMY CHICKEN GNOCCHI SOUP

Creamy Chicken Gnocchi Soup image

This is a favorite for cool weather sports nights when we all eat at different times. After adding the chicken and gnocchi, throw it in a slow cooker on the lowest setting so it is ready when you are. Serve with pesto bread sticks.

Provided by Kristin

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 18

Ingredients

¼ cup butter
1 tablespoon extra-virgin olive oil
1 large zucchini, diced
2 stalks celery, diced
1 yellow onion, diced
½ red bell pepper, diced
2 carrots, shredded
4 cloves garlic, minced
¼ cup all-purpose flour
3 cups chicken broth, or more as needed
1 cup half-and-half
1 pint fat-free half-and-half
2 cups shredded rotisserie chicken meat
1 (16 ounce) package small gnocchi
2 cups torn fresh spinach
salt and ground black pepper to taste
½ teaspoon ground thyme
¼ teaspoon freshly grated nutmeg

Steps:

Melt butter with olive oil in a large soup pot over medium heat. Cook and stir zucchini, celery, onion, red bell pepper, carrots, and garlic in the hot butter and oil until vegetables are soft, 8 to 10 minutes. Stir flour into mixture, coating vegetables; cook 2 more minutes.
Stir chicken broth into vegetables, stirring until flour paste combines with broth and soup is thick and smooth, about 5 minutes. Pour in both kinds of half-and-half; bring to a simmer. Cook until slightly thickened, about 5 more minutes. Gently fold chicken, gnocchi, and spinach into soup. Season with salt, black pepper, thyme, and nutmeg. Adjust thickness by adding more chicken broth, if desired.

Nutrition Facts : Calories 446.3 calories, Carbohydrate 34.6 g, Cholesterol 91.6 mg, Fat 25.1 g, Fiber 3 g, Protein 20.9 g, SaturatedFat 13 g, Sodium 921.6 mg, Sugar 8.2 g

CREAMY PESTO CHICKEN SOUP WITH POTATO GNOCCHI

Creamy Pesto Chicken Soup With Potato Gnocchi image

Make and share this Creamy Pesto Chicken Soup With Potato Gnocchi recipe from Food.com.

Provided by dicentra

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 onion, finely chopped
8 cups chicken stock
1 teaspoon salt
1 cup whipping cream
1/4 cup basil pesto
1 lb prepared gnocchi
3 cups shredded cooked chicken
1/4 cup chopped fresh parsley
2 teaspoons lemon juice

Steps:

In a large pot, melt butter. Add onion and sauté until softened. Add stock, salt and pepper; bring to a boil.
Stir in cream and pesto; bring to a simmer, stirring often. Do not let boil.
Add gnocchi and simmer 3 minutes. Add chicken, parsley and lemon juice. Taste and adjust seasoning with salt and pepper.
Serve garnished with parsley.

Nutrition Facts : Calories 418.5, Fat 27.2, SaturatedFat 13.9, Cholesterol 126.6, Sodium 951, Carbohydrate 15.8, Fiber 1.5, Sugar 6, Protein 27.4

CREAMY CHICKEN GNOCCHI SOUP {NEW AND IMPROVED}

Creamy Chicken Gnocchi Soup {New and Improved} image

This cream chicken gnocchi soup is one of our family's favorite soups of all time! A new, streamlined recipe makes it easier than ever!

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 cup diced carrots, about 3 medium carrots
1/2 cup diced onion, about 1 small onion
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper (I use coarsely ground, use less for finely ground)
3 cloves garlic, finely minced, or 1 teaspoon garlic powder
2 cups chicken broth (I use low-sodium)
3 cups milk
1/4 cup all-purpose flour
16-ounce package gnocchi (see note)
2 cups cooked, chopped chicken
2 cups coarsely chopped fresh spinach

Steps:

In a large pot, heat the olive oil over medium heat until rippling and hot. Add the carrots, onion, thyme, garlic, salt and pepper, and cook until the onions start to turn translucent, 3-4 minutes, stirring often.
Add the broth. Bring the soup to a simmer, and cook for 10-15 minutes until the vegetables are soft (but not mushy).
Whisk or blend the milk and flour together until smooth. Add to the soup, and simmer over medium or medium-low heat until the soup is slightly thickened, 4-5 minutes (it will thicken more in the next step).
Add the gnocchi, and bring the soup to a simmer. Cook for 5-6 minutes until the gnocchi are tender and the soup has thickened a bit more.
Stir in the chicken and spinach and heat through, 4-5 minutes. Add additional salt and pepper, to taste, if needed.
Serve immediately or keep warm in a slow cooker to serve later. The soup will thicken more as it cools.