Description
Chicken Gnocchi Soup – a delicious, creamy chicken gnocchi recipe that is perfect a cozy night in! Made with simple, real ingredients!
Ingredients
Scale
- 1 tablespoon olive oil or butter
- 1 tablespoon garlic, minced
- 1 small yellow onion, diced
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breasts*
- 1 bay leaf
- 1 1/2 teaspoons kosher salt
- 1/8 teaspoon ground black pepper
- 2–3 fresh thyme sprigs
- 1–2 medium/large carrots, peeled and sliced
- 1–2 celery stalks, sliced
- 1/2 cup full fat coconut milk or heavy cream
- 1 cup frozen peas
- 1/2 cup all-purpose flour or 1-to-1 gluten-free flour
- 16oz gnocchi
Instructions
- Bring a large Dutch Oven to medium-high heat. Add oil to pan; swirl to coat. Add garlic and move around pan until fragrant, approx. 30 seconds. Add onion and move around pan until softened, approx. 1-2 minutes.
- Add broth and chicken. Cover and let simmer approx. 15 minutes or until chicken is fully cooked.
- Remove cooked chicken from Dutch Oven and set on a plate. Shred with two forks. Set aside.
- Ensure broth is very hot and then using a glass measuring cup with a handle, carefully scoop out two cups of hot broth. Add in 1/2 cup flour and whisk immediately.
- Add the broth/flour mixture back into the Dutch Oven. Stir to combine.
- Add in the shredded chicken, bay leaf, kosher salt, ground black pepper, thyme, carrots, celery and coconut milk.
- Bring to a simmer and stir fairly constantly as it thickens, about 5-8 minutes.
- Add the frozen peas and gnocchi; mix to fully combine. Cover and remove from heat. Let stand 5-10 minutes or until peas are fully thawed and gnocchi is softened.
- Serve immediately crusty bread or breadsticks (or grilled bread).
Notes
- Chicken Thighs: alternatively you can use 4-6 bone-in, skin-on chicken thighs (I actually prefer to use these because they add more flavor).
- Dairy-Free: to make this dairy-free use olive oil and coconut milk.
- Gluten-Free: to make this gluten-free use gluten-free flour and gluten-free gnocchi.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Extra Creamy: if you are wanting an extra Creamy Gnocchi Soup you can use a 1/2 cup less of chicken broth and use a 1/2 cup more of heavy cream (or whole milk).
- Add-ins: feel free to add in a handful of fresh spinach.
- Gnocchi: I recommend using simply store-bought gnocchi (potato gnocchi) but feel free to use homemade if you prefer.
Keywords: chicken gnocchi soup