This Creamy Chicken & Gnocchi Soup is cozy comfort in a bowl. Think chicken pot pie meets chicken and dumplings – just much easier! A creamy, hearty, and soul-satisfying meal.
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 5 boneless, skinless chicken thighs (roughly 1.5 lbs)
- 2 shallots, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 sprigs fresh thyme, leaves removed from stems
- 1 teaspoon dried Italian herbs
- 3 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 6 cups low-sodium chicken broth
- 1 (16-oz) package shelf-stable gnocchi (in the pasta aisle)
- 1 cup frozen peas
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Fresh thyme or parsley, for serving
- Heat the oil and butter in a large pot or Dutch oven over medium-high heat.
- Season the chicken thighs with salt and pepper and add them to the pot. Sear on both sides, about 3 minutes per side, until golden brown and cooked through. Remove from the pot and set aside.
- To the drippings in the pot, add the shallots and cook for a couple minutes until they are fragrant and soft.
- Add in the garlic, carrots, celery, fresh thyme leaves, and a pinch of salt and pepper. Cook, stirring frequently, for about 5 minutes.
- Sprinkle over the flour and stir until the veggies are well coated in the flour. Cook for a minute or until the flour begins to brown in spots.
- Slowly stream in the wine, scraping up any brown bits from the bottom and sides of the pan. Cook until the wine has mostly evaporated, about 2 minutes.
- Stir in the chicken broth, along with another pinch of salt and pepper.
- Once the broth comes up to a simmer, add in the gnocchi and cook for 5-10 minutes or until the gnocchi is tender, puffed, and floating to the top. Meanwhile, shred or chop the chicken.
- Stir in the peas, shredded/chopped chicken, and heavy cream. Cook for another few minutes and then taste and adjust the seasoning as needed.
- Ladle into bowls and serve, garnished with chopped fresh parsley or thyme leaves.
- This soup can be made with chicken breasts or even a rotisserie chicken. I love the thighs here because they add richness and shred beautifully once cooked.
- This soup freezes very well. It will keep in the fridge for several days and in the freezer for up to three months.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: soups
Keywords: creamy chicken and gnocchi soup, creamy chicken soup, chicken and dumplings, gnocchi soup