Name: Creamy Chicken & Gnocchi Soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 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; ½ 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; ½ cup heavy cream; Salt and pepper, to taste; Fresh thyme or parsley, for serving

Description

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.

Ingredients

Scale

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

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Instructions

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.

Notes

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