Chicken Gnocchi Soup Recipe is cozy and comforting with healthy ingredients of kale, celery, and carrots. Potato gnocchi cooks until pillowy soft in a velvety rich soup of chicken broth and half-and-half.
This recipe is so easy you’ll make it often for busy weeknights. However, consider it as a start for a supper club or special dinners.
CHICKEN GNOCCHI SOUP RECIPE
You’ll love this soup! It’s creamy and full of flavor.
Using store-bought gnocchi and leftover chicken or rotisserie chicken makes this healthy chicken gnocchi soup come together super quickly. The gnocchi adds heartiness to this soup, and the kale gives it a slight bitterness that is offset by the creaminess of the half-and-half.
Making gnocchi from scratch isn’t difficult and is wonderful in this recipe. Try this Homemade Gnocchi Recipe.
If you want your soup creamier, use heavy cream. However, if you want it healthier use coconut milk.
Furthermore, you can fill it with more vegetables and go lighter with the amount of chicken.
INGREDIENTS YOU’LL NEED FOR CHICKEN GNOCCHI SOUP
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it as well as help the planet
- Olive oil.
- Celery. I used two stalks, chopped. You can omit it if you don’t like celery or you can use leeks.
- Carrots. I used two medium size ones cut into small cubes. They can be peeled or unpeeled.
- White onion. Diced, small.
- Garlic. I recommend mincing or pressing your garlic clove through a garlic press. Fresh garlic is more flavorful. My second choice is garlic puree or jarred minced garlic.
- Chicken. Shredded cook chicken. Leftover or rotisserie chicken is great for this.
- Chicken broth. Low-sodium I recommend using low-sodium chicken broth so that you can control the amount of salt in the soup. If you use regular chicken broth, you may want to reduce the amount of salt in the recipe.
- Oregano. I used dried.
- Potato gnocchi. You’ll need 16 ounces. You can get shelf-stable gnocchi and it’s with pasta in the grocery store.
- Half and half. You can also use heavy cream or milk. Of course, you can make chicken gnocchi soup without half and half and use coconut milk instead.
- Fresh kale. Roughly chopped. You can substitute spinach or Swiss chard.
How do I store the Chicken Gnocchi soup?
This soup can be stored in an airtight container in the fridge for up to four days. When ready to eat the soup, reheat it on the stove until heated.
Can I freeze the Chicken Gnocchi Soup Recipe?
Yes! This soup freezes well. Simply store in an airtight container or freezer bag and freeze for up to three months. When you are ready to eat, thaw the soup overnight in the fridge and then reheat it on the stove until heated through.
Can I make this recipe in advance?
Yes, this soup can easily be made in advance. Prepare the soup up until the point of adding the gnocchi and kale. Then, store in the fridge for up to two days or in the freezer for up to three months. When you are ready to eat, thaw if necessary and then continue cooking according to the recipe
What can I serve with the Chicken Gnocchi soup?
Does gnocchi make soup mushy?
No, they don’t. In this recipe, you don’t add the gnocchi until the end. When the gnocchi is cooked the soup is ready.
If you have trouble with gnocchi getting mushy in other recipes try these tips, when you boil gnocchi, remove it from the water as soon as it floats to the top. This will prevent it from becoming soggy, gummy, and overcooked. Overcooked gnocchi can break apart and make your soup mushy.
Furthermore, gnocchi can be baked. It takes a bit longer but there’s less chance of it becoming mushy. When you bake gnocchi, it reacts like a roasted potato and gets crispy and brown on the outside and tender on the inside. (Roasted gnocchi is amazing with salt, pepper and a little
What is the taste and texture of this soup?
The gnocchi adds a bit of heartiness to the soup, and the kale gives it a slight bitterness that is offset by the creaminess of the half-and-half.
Lastly, when you make this, I’d be very grateful if you’d come back and leave a comment and rating. Thanks so much for visiting Call Me PMc.
CHICKEN GNOCCHI SOUP RECIPE
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- 1 tablespoon olive oil
- 2 medium celery stalks chopped
- 2 medium carrots diced
- ½ cup white onion diced
- 2 teaspoons garlic minced
- 2 cups chicken cook and shredded
- 6 cups chicken broth low-sodium
- 1 teaspoon oregano dried
- 1 teaspoon salt
- ½ teaspoon pepper
- 16 ounces potato gnocchi
- 1 cup half and half
- 1 cup fresh kale roughly chopped
- In a large saucepan overmedium-high heat, add olive oil; once hot, add the celery, carrot, onion, andgarlic. Cook for 5 minutes until the onion is softened.
- Add chicken, broth, oregano,salt, and pepper.
- Bring to a boil; once the soupis boiling, reduce heat and simmer for 15 minutes.
- After 15 minutes, add gnocchi and kale. Continue cooking for 5 minutes.
- Remove from heat, and add the half-and-half. Stir.
- Serve hot.
- Store leftovers in an airtight container in the fridge for 72 hours.