Best Chicken Gnocchi Soup Recipes

CHICKEN AND GNOCCHI SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
• Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
• Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

OLIVE GARDEN STYLE CHICKEN AND GNOCCHI SOUP

Steps:

• Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
• Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
• Add spinach and cook for another 1-2 minutes until spinach is wilted.
• (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
• Ladle into bowls and serve!

CREAMY CHICKEN GNOCCHI SOUP

Steps:

• In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender., Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes., Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.

CREAMY CHICKEN GNOCCHI SOUP

Steps:

• Melt butter with olive oil in a large soup pot over medium heat. Cook and stir zucchini, celery, onion, red bell pepper, carrots, and garlic in the hot butter and oil until vegetables are soft, 8 to 10 minutes. Stir flour into mixture, coating vegetables; cook 2 more minutes.
• Stir chicken broth into vegetables, stirring until flour paste combines with broth and soup is thick and smooth, about 5 minutes. Pour in both kinds of half-and-half; bring to a simmer. Cook until slightly thickened, about 5 more minutes. Gently fold chicken, gnocchi, and spinach into soup. Season with salt, black pepper, thyme, and nutmeg. Adjust thickness by adding more chicken broth, if desired.

EASY CHICKEN AND GNOCCHI SOUP

Steps:

• Combine chicken broth, garlic, butter, and sugar in a large saucepan; bring to a simmer and cook until garlic is tender, about 2 minutes. Stir carrot and celery into simmering broth; cook until vegetables are almost tender, about 2 minutes more.
• Bring broth mixture to a boil and stir gnocchi into the saucepan; cook until gnocchi rise to the top and are tender yet firm to the bite, 2 to 3 minutes. Add peas and corn to broth mixture; simmer until heated through, about 30 seconds.
• Stir chicken and spinach into broth mixture; remove from heat and season soup with salt and black pepper. Ladle soup into bowls and top with Parmesan cheese.

SLOW-COOKER CHICKEN AND GNOCCHI SOUP

Steps:

• In 10-inch nonstick skillet, cook chicken 5 to 7 minutes, stirring frequently, until browned and no longer pink in the center.
• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix chicken and remaining ingredients except gnocchi and peas.
• Cover; cook on Low heat setting 8 to 10 hours.
• Increase heat setting to High. Stir in gnocchi and peas. Cover; cook about 30 minutes longer or until gnocchi and peas are tender.

CHICKEN AND GNOCCHI SOUP

Steps:

• Put chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered until the garlic is tender, about 2 minutes. Add the carrots and celery and continue to simmer until almost tender, 2 minutes. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas and chicken and turn off the heat. Season with salt -take into consideration that Parmesan cheese is salty, and a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese.
• Cook's Note: For more adventurous eaters, stir in chopped parsley leaves or dill.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

CHICKEN GNOCCHI PESTO SOUP

Steps:

• In a large saucepan, combine the first 6 ingredients; bring to a gentle boil, stirring occasionally. Stir in gnocchi and spinach; cook until gnocchi float, 3-8 minutes. Top each serving with pesto.

CHICKEN AND GNOCCHI SOUP

Steps:

• In a stockpot, heat butter and oil over medium heat. Add onions and celery. Cook and stir until tender, 7-9 minutes. Add garlic; cook 1 minute longer. , Stir in flour until blended; gradually add cream. Bring to a boil. Cook and stir 2 minutes or until thickened. Stir in chicken, carrots, chicken base, thyme, parsley, salt and poultry seasoning; heat through., Meanwhile, in a Dutch oven, bring broth to a boil. Add gnocchi and cook until they float (do not drain). Carefully add gnocchi and broth to the soup. Stir in spinach. Cook and stir until spinach is wilted.

CREAM OF CHICKEN AND LEEK SOUP WITH GNOCCHI

Steps:

• In a Dutch oven, heat the olive oil over medium heat. Add the leeks (white and tender green parts split lengthwise and thinly sliced crosswise), celery (from the heart with leafy tops, thinly sliced), bay leaf, salt, and pepper to taste and cook until the vegetables are soft, about 5 minutes.
• Add the chicken broth and bring to a boil, about 3 minutes. Stir in the cream, lower the heat and simmer until the soup bubbles at the edges.
• Add the chicken and gnocchi and cook for 5 minutes. Remove the bay leaf.
• Stir in the parsley, sherry (if using), and parika; serve.

COPYCAT CHICKEN AND GNOCCHI SOUP

Steps:

• Place chicken in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, 5 to 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 15 minutes.
• Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
• Remove skin and bones from the chicken; chop meat into bite-sized chunks. Transfer to a large pot. Add carrots, half-and-half, stock, water, garlic, and bouillon cubes. Bring to a boil, stirring frequently. Add gnocchi and Parmesan cheese. Reduce heat to medium heat. Let simmer, stirring frequently, until flavors combine, about 5 minutes. Stir in spinach; cook until wilted, about 2 minutes. Remove from heat immediately.

CHICKEN & CAULIFLOWER GNOCCHI SOUP RECIPE BY TASTY

Steps:

• Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add the frozen cauliflower gnocchi. Sauté until they begin to turn golden brown, about 4 minutes. Remove the gnocchi from the pan and set aside.
• In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the celery, onion, and garlic, and sauté until tender, about 5 minutes.
• Add the carrots and Pacific Foods® Organic Free Range Chicken Broth and bring to a boil. Reduce heat to medium-low and add the pepper, salt, thyme, half-and-half, spinach, and chicken. Simmer until the spinach is wilted and chicken is warmed through, about 10 minutes.
• Add the gnocchi to the soup and stir to combine.
• Ladle the soup into serving bowls and garnish with parsley.
• Enjoy!

RESTAURANT-STYLE CHICKEN AND GNOCCHI SOUP

Steps:

• Heat butter and olive oil in a saucepan over medium-high heat. Saute onion, celery, and garlic until onion is translucent, about 5 minutes. Whisk in flour and stir until the mixture becomes thick and light golden brown, about 2 minutes. Remove from heat.
• Bring 2 cups chicken broth to a boil in a pot. Cook gnocchi in the boiling broth until they float to the top, 2 to 4 minutes. Transfer gnocchi to a plate and reserve the broth in the pot. Place chicken in the broth and return it to a boil. Cook until chicken is no longer pink inside, about 7 minutes. Transfer chicken to a plate.
• Stir spinach, carrots, parsley, and thyme into the saucepan with the flour mixture and place over medium heat. Stir in half-and-half and bring to a boil. Cook until starting to thicken, about 3 minutes. Add 2 cups chicken broth. Bring back to a boil and simmer until soup is thick and smooth, 10 to 15 minutes.
• Stir gnocchi and chicken into the soup and season with salt and pepper.

OLIVE GARDEN CHICKEN GNOCCHI SOUP

Steps:

• Heat butter and oil in large pot over medium heat. Add onion, celery, garlic, and carrots. Season with salt and pepper. Cook until tender (about 10 minutes).
• Sprinkle flour into pot while stirring vegetables. Cook 3 minutes.
• Stir in chicken broth gradually (one cup at a time).
• Stir in half and half.
• Add cooked chicken and bring to a simmer. Season with salt and pepper. Simmer for 20 minutes, stirring often.
• Cook the gnocchi separately as says on the package, add gnocchi to the soup along with spinach. Simmer until spinach wilts. Stir in basil. Serve with freshly grated parmesan and romano cheese to taste.

CREAMY PESTO CHICKEN SOUP WITH POTATO GNOCCHI

Steps:

• In a large pot, melt butter. Add onion and sauté until softened. Add stock, salt and pepper; bring to a boil.
• Stir in cream and pesto; bring to a simmer, stirring often. Do not let boil.
• Add gnocchi and simmer 3 minutes. Add chicken, parsley and lemon juice. Taste and adjust seasoning with salt and pepper.
• Serve garnished with parsley.

CHICKEN AND GNOCCHI SOUP

Steps:

• In a large saucepan, heat the oil over medium heat.
• Fry the chicken, onion, carrot, celery, garlic, oregano, salt, pepper and bay leaf, stirring occasionally, until the onion is softened, about 5 minutes.
• Add the chicken broth and 1-1/2 cups water; bring to a boil.
• Reduce the heat to medium; cover and simmer for 10 minutes.
• Add the gnocchi; simmer, uncovered, until the gnocchi float to the top and are firm to the touch, about 5 minutes.
• Discard the bay leaf.
• To make the gremolata, combine in a bowl the spinach, lemon rind and juice, oil and garlic.
• Sprinkle onto the bowls of soup.

INSTANT POT® CHICKEN AND GNOCCHI SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add chicken, pesto, garlic powder, salt, and pepper to the hot pot, then pour in chicken broth.
• Place onion, bell pepper, and carrots on top of chicken and season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, melt butter in a skillet over medium heat and cook until golden. Stir in flour until mixture thickens. Add garlic, oregano, and sage while continuously stirring, as a roux burns fast. Slowly pour in 2 cups of milk, stirring until all clumps are gone and sauce it thick, adding more milk as needed.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Remove chicken from the Instant Pot®, let cool for 5 minutes, and dice into small cubes.
• While you are waiting for the chicken to cool, add gnocchi, basil, and roux mixture to the Instant Pot®. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Slice spinach into strips; add to the cooker with chicken. Mix for 2 minutes to heat through before serving; the heat from the soup will cook the spinach quickly.

CHICKEN AND GNOCCHI SOUP FROM SILK®

Steps:

• Saute the onion and garlic in the oil (or butter).
• When the onion becomes translucent, add the flour and make a roux. Let the oil and flour mixture cook for about a minute before adding chicken broth.
• Add the carrots, celery and chicken into the roux. Simmer until vegetables are tender, then add spinach.
• Cook gnocchi according to package directions.
• Add the coconut milk to the chicken and vegetables sauce. Once mixture thickens again, add the cooked gnocchi and seasonings.
• Top with Parmesan if desired and serve immediately.

CHICKEN GNOCCHI SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add celery, onion powder, and garlic powder. Whisk in flour and stir until light golden brown, about 5 minutes.
• Whisk half-and-half into the flour mixture. Add salt, thyme, parsley, and nutmeg. Simmer, stirring until the mixture is well blended and smooth, 10 to 15 minutes. Whisk in chicken broth; stir in chicken breast and carrots. Bring soup to a boil.
• Cook gnocchi in the boiling soup until they float to the top, 2 to 4 minutes. Stir in spinach; cook until liquid is slightly reduced, about 6 minutes.

CHICKEN AND GNOCCHI SOUP

Steps:

• Melt butter in a large heavy saucepan.
• Add onions, celery, carrots, garlic and sauté until soft.
• Add flour mixing well, cook for 3-4 minutes ,stirring frequently.
• Add heavy cream, milk and chicken broth mixing well.
• Cook and stir until mixture thicken and comes to a boil.
• Reduce heat and stir in chicken, spinach, gnocchi and remaining seasonings.
• Adjust seasonings to taste.
• Cook over low heat 8-10 minutes until gnocchi become tender. (you could also place the ingredients in a Crock-Pot and cook on low for 1- 1 ½ hours , this really makes the flavors come together.).
• Serve with Hot garlic bread sticks and enjoy.