If you love chicken and dumplings, you'll gobble up Chicken Gnocchi Soup. It's so easy to make...you won't believe how fast dinner appears on the table!
Have you ever eaten gnocchi before? It's like a dumpling, but smaller and made with potatoes, semolina, or flour. Mini potato gnocchi (ad) is the perfect addition to soup, and this creamy chicken version will knock your socks off.
How to Make Chicken Gnocchi Soup
Start by boiling 1 carton of chicken stock in a dutch oven (ad) or soup pot. Add 2 cups of shredded rotisserie chicken and 2 tablespoons of dried parsley. Bring back to a boil, then add 2 cups of mini gnocchi. (ad)
When the gnocchi rises to the top, it's ready. It only takes 2 minutes, but it hangs out while you're finishing the soup, and holds up well until it's ready to serve.
Cook the soup for 10 minutes, stirring frequently. Reduce heat, then add 1 cup of heavy cream. Mix 2 tablespoons of cornstarch with 3 tablespoons of water in a separate dish. Pour it into the soup and increase heat to medium for 2 minutes, stirring to incorporate.
Mix in a dash of garlic powder and pepper, and you're good to go.
I've never tried to make my own gnocchi because it's easy to buy at the supermarket, which cuts prep time in half. When I want to make dinner in a jiffy, this is one of my go-to-recipes. It's completely finished and on the table in less than 30 minutes!
Chicken Gnocchi is best when eaten in one sitting, or plan to refrigerate the leftovers. Unfortunately, you can't freeze it because the cream will curdle and break down.
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- Hungarian Mushroom
- All the Love Potato Soup
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