Chicken and Gnocchi Soup 🍲
Summary
Is there anything better than a pillowy potato gnocchi? Yes! Pillowy potato gnocchi swimming in a creamy chicken savory soup! I have been loving making soups recently and this is 100% the best one I’ve made so far! If you loved my creamy chicken noodle soup, well guess what? This one is Better even!!! Now that is my opinion, so you will have to make my Chicken gnocchi soup and let me know which is your favorite. Because as it stands within my blog Creamy Chicken Noodle Soup is your favorite!
I LOVE using mini bottles of wine when I cook! I don’t drink wine or alcohol that often so I tend to waste a whole bottle of wine when I cook with it. SO, this little kitchen hack is a life saver and a pocket book saver! Just store in the pantry a 4 pack of mini bottles of chardonnay and cabernet and you will not only save money but each mini bottle contains the exact amount you need for nearly every recipe you make.
Better Than Bouillon chicken base is one of my favorite ingredients when making my chicken and gnocchi soup. It elevates the flavor to my soup with just a small amount. Make this a staple ingredient you keep on hand in your pantry.
Kitchen Hack: I use these mini bottles of wine when I cook! This is a definite money saver. No need to open a full bottom of wine when these mini bottles are the exact amount you need for your recipe.
This chicken and gnocchi soup smells and looks delicious. The chicken is so tender, the gnocchi is pillowy soft and the spinach adds a vibrant color to your soup. Perfect meal for a chilly day inside with the family.
🗒 More Soup Recipes You May Enjoy
👝 How to Store Leftovers
Store in air-tight container for 3-5 days in refrigerator.
🤔 Common Questions
Yes, carrots and mushrooms would be some of my favorites.
Use gluten-free gnocchi and check all ingredients before using them.
Chicken and Gnocchi Soup 🍲
Ingredients
- 3 chicken breasts
- 17.6 oz potato gnocchi
- 4 tbsp butter
- 2 celery stalks chopped
- 2 carrots peeled & sliced into rounds
- 5-6 garlic cloves chopped
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp crushed red pepper flakes
- ½ tsp ground mustard
- Salt & pepper to taste
- 3 tbsp flour
- 187 ml mini bottle chardonnay
- 5 cups water
- 6 tsp low sodium better than bouillon roasted chicken base
- 2 cups heavy cream
- ½ cup grated Pecorino Romano or parmesan
- 4 oz baby spinach
- ¼ cup chopped fresh parsley divided
Instructions
- To a pot add butter, onion, celery, and carrots. Saute that for about 5 minutes.
- Add in garlic, salt, black pepper, paprika, onion powder, garlic powder, crushed red pepper flakes, and ground mustard. Saute that together for 1 minute.
- Add in the better than bouillon chicken base, give that a stir, then shake over the flour, and whisk continuously for 2-3 minutes.
- Next deglaze the pan with the chardonnay, whisk that for a minute, and let that simmer for a few minutes so the alcohol can burn out.
- Then pour in the water, whisk that together for a few minutes, and bring the pot to a boil.
- Once the pot comes to a boil, add in the chicken breasts, cover the pot halfway with the lid, and let it boil for about 15 minutes or until the chicken reaches the internal temperature of 165°F.
- Once the chicken is fully cooked, remove it from the pot, shred it up, and add it back to the pot. Then add in the heavy cream, stir everything together, and bring the pot back to a boil.
- Once the pot comes to a boil, add in the gnocchi, Pecorino Romano, spinach, chopped fresh parsley, and more salt & pepper (if needed). Stir everything together and let it cook for 3-4 minutes. Then you’re ready to serve!!!
Nutrition
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