### Delicious Chicken Gnocchi Soup Recipe

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Velvety “Marry Me” Chicken Gnocchi Soup features chicken breast, sausage, spinach, sun-dried tomatoes, and soft gnocchi pillows.

Chicken Gnocchi Soup

My recipe has been gaining popularity on the internet, so why not transform it into a new version? Someone requested a lighter variation of a Marry Me Chicken Soup that typically contains abundant cream and potatoes. Drawing inspiration from my Tuscan Chicken Gnocchi Soup (a beloved favorite among fans) from the past, I experimented and was delighted with the outcome of this Chicken and Gnocchi Soup dish. It serves as the ultimate winter comfort soup we all yearn for during this season, offering a healthier option rich in protein and vegetables. For more gnocchi recipes, explore my , , and

Chicken Gnocchi Soup Ingredients

• Slurry: This mixture of water and flour thickens soups. Utilize all-purpose or gluten-free flour, half-and-half, and cold water.
• Sausage: Remove the casings from sweet Italian chicken sausage.
• Shallot and Garlic: Once cooked, shallots and garlic develop a mellow, aromatic flavor that enhances the soup’s depth.
• Tomato Paste: Introduces a savory tomato essence to the dish.
• Chicken: Opt for boneless, skinless chicken breasts weighing a pound.
• Parmesan: Incorporating a parmesan rind and grated cheese imparts a creamy, nutty taste to this simple gnocchi soup.
• Sundried Tomatoes: Drain and chop sundried tomatoes for added flavor.
• Italian Seasoning: A dried herb blend comprising basil, oregano, rosemary, and other herbs.
• Potato Gnocchi: Purchase a package of store-bought gnocchi or prepare homemade.
• Spinach: Chopped baby spinach offers essential nutrients such as vitamin C and iron.
• Basil: Fresh basil provides a more vibrant and intense flavor compared to dried basil.

How to Make Chicken Gnocchi Soup

1. Prepare a slurry by whisking together cold water, half-and-half, and flour in a small bowl.
2. Cook the sausage in a large pot or Dutch oven over medium heat until no longer pink and slightly browned, breaking it up with a spoon.
3. Incorporate the Other Ingredients: Sauté the shallot and garlic in olive oil for a few minutes. Add the tomato paste and chicken breasts, then include water, broth, parmesan rind, sundried tomatoes, and Italian seasoning.
4. Bring the mixture to a boil, partially cover, and simmer over low heat until the vegetables soften and the chicken shreds easily. Remove the chicken, shred it using two forks, and return it to the pot. Pour in the slurry, stir well, and bring it back to a boil.
5. Gnocchi and Spinach: Add the gnocchi, spinach, parmesan cheese, and basil. Cook the gnocchi according to the package instructions (they will float when done).
6. Before Serving: Adjust the seasoning with salt and pepper to your preference and remove the cheese rind.

Variations

• Sausage: Substitute chicken sausage with turkey.
• Parmesan Rind: If a parmesan rind is unavailable, it can be omitted. However, it contributes a depth of flavor not achievable with grated parmesan. To always have rinds on hand, store them in a zip-locked bag in the freezer after cutting them from a block of parmesan.
• Shallot: Exchange shallots with red onion.
• Italian Seasoning: In the absence of Italian seasoning, replace it with dried basil and oregano.
• Chicken: Opt for skinless chicken thighs if you prefer dark meat.

What to Serve with Gnocchi Soup

This nutritious gnocchi soup, packed with protein, carbohydrates, and vegetables, can stand alone as a complete meal. However, here are some suggestions to complement the dish:

• Crusty bread or baguette for dipping into the broth
• pair well with the garlic notes in the soup.
• A is a simple addition to any meal. I typically opt for romaine with red onion and avocado, but a medley of vegetables like grape tomatoes or cucumber would also work well.

Storage

This simple chicken gnocchi soup can be refrigerated for up to four days or frozen for three months. I prefer freezing soup in smaller glass containers for easy portioning whenever a quick meal is needed. Thaw in the refrigerator beforehand or microwave directly from frozen.

Gnocchi Soup FAQs

What are gnocchi made of?

Gnocchi are soft potato dumplings made from potatoes, eggs, and flour. The dough is shaped into a rope and cut into one-inch pieces to form gnocchi.

What is the best method for cooking gnocchi?

There are several ways to cook gnocchi, with the ideal method depending on the desired texture.

1. Boiling gnocchi in water, similar to pasta, yields soft and tender gnocchi.
2. Baking gnocchi on a sheet pan produces a crispy, firmer texture.
3. Sautéing gnocchi in olive oil in a skillet results in a texture akin to baking.

Should gnocchi be cooked before adding to soup?

Gnocchi will cook in the hot broth, eliminating the need for separate cooking before adding them to the soup.

More Chicken Soup Recipes You’ll Enjoy

Chicken Gnocchi Soup Recipe

Creamy “Marry Me” Chicken Gnocchi Soup is made with chicken breast, sausage, spinach, sun-dried tomatoes, and pillowy soft gnocchi.

Prep: 10 minutes

Cook: 35 minutes

Total: 45 minutes

Yield: 6 servings

Serving Size: 1 ¹⁄₂ cups

Ingredients

Instructions

• Combine ¹⁄₂ cup of cold water, half and half, and flour in a small bowl to create a slurry. Whisk until well blended and set aside.
• Heat a large pot or Dutch oven over medium heat, spray with oil, and add the sausage. Cook the sausage until no longer pink and slightly browned, breaking it up with a wooden spoon.
• Add the shallots and garlic, cooking until soft, approximately 3 minutes. Incorporate the tomato paste and chicken breast.
• Pour in the remaining ¹⁄₂ cup water and chicken broth, parmesan rind, sundried tomatoes, Italian seasoning, and bring to a boil. Partially cover and simmer on low heat until vegetables are soft and chicken shreds easily, about 25 minutes.
• Remove the chicken, shred it with two forks, and return it to the pot.
• Slowly stir in the slurry, ensuring thorough mixing, and bring it back to a boil.
• Add the gnocchi, spinach, parmesan cheese, and basil. Cook according to the package directions for the gnocchi until they float to the top and the soup thickens. Adjust salt and pepper to taste, discard the parmesan cheese rind, and serve.

Last Step:

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Notes

Variations

• Sausage: Substitute chicken sausage with turkey.
• Parmesan Rind: If you lack a parmesan rind, it can be omitted. However, its absence eliminates a depth of flavor unique to grated parmesan. To ensure a constant supply of rinds, store them in a zip-locked bag in the freezer after cutting from a parmesan block.
• Shallot: Exchange shallots for red onion.
• Italian Seasoning: In the absence of Italian seasoning, dried basil and oregano can be used as substitutes.

Nutrition

Serving Size: 1 ¹⁄₂ cups, Calories: 341 kcal, Carbohydrates: 37 g, Protein: 29.5 g, Fat: 7.5 g, Saturated Fat: 2.5 g, Cholesterol: 86 mg, Sodium: 790.5 mg, Fiber: 2.5 g, Sugar: 2.5 g

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