Creamy Chicken Gnocchi Soup

A bowl of creamy soup with gnocchi, shredded chicken, carrots, kale, and herbs, with a spoon resting inside.

5 from 1 vote

Creamy Chicken Gnocchi Soup

There's nothing like a warm, hearty bowl of soup to comfort you on a chilly day, and this Creamy Chicken Gnocchi Soup is no exception. Packed with tender chicken, pillowy potato gnocchi, and a flavorful, creamy broth, this dish is sure to become a family favorite.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Keyword: confort food

Servings:

Calories: 299kcal

Author: Sophie Viau

Equipment

Large pot or Dutch oven
Wooden spoon
Cutting board and sharp knife
Ladle

Ingredients

1 tablespoon olive oil
2 stalks of celery chopped
2 carrots diced into small cubes
1 medium white onion diced
2 teaspoons minced garlic
2 cups shredded cooked chicken
6 cups low-sodium chicken broth
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon pepper
1 package 16 ounces potato gnocchi
1 cup half and half
1 cup fresh kale roughly chopped

Instructions

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped celery, carrots, and onion. Sauté for 5 minutes until the vegetables begin to soften and the onions turn translucent.
Stir in the minced garlic and cook for another minute until fragrant. Add the dried oregano, salt, and pepper, mixing well to coat the vegetables.
Pour in the chicken broth and add the shredded cooked chicken. Bring the mixture to a gentle boil over medium-high heat.
Reduce the heat to medium and add the potato gnocchi to the pot. Let it simmer for 4-5 minutes until the gnocchi float to the surface and are tender.
Stir in the half and half, allowing the soup to become creamy and luscious. Add the chopped kale and let it wilt for about 2 minutes.
Taste the soup and adjust the seasoning if needed. Ladle into bowls and serve hot. Enjoy this comforting dish with a side of crusty bread or a fresh salad.

Notes

Storage Instructions

Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave, stirring occasionally.
Freeze: This soup can be frozen, but it’s best to freeze it without the gnocchi and cream, as they can change texture when thawed. Add these fresh when reheating.

Nutrition