Creamy Dream: The Ultimate Cream of Chicken and Gnocchi Soup Recipe

Craving a warm, comforting, and utterly delicious soup? Look no further! This Cream of Chicken and Gnocchi Soup is the answer to your culinary prayers. It’s creamy, flavorful, packed with tender chicken and pillowy gnocchi, and surprisingly easy to make. This recipe is perfect for a chilly evening, a cozy weekend lunch, or any time you need a little bit of comfort in a bowl.

Forget the canned soup – this homemade version is a game-changer. You control the ingredients, the flavors, and the level of creaminess. Plus, the fresh ingredients and homemade (or store-bought – we won’t judge!) gnocchi elevate this soup to a whole new level. So, grab your apron, gather your ingredients, and let’s get cooking!

## Why You’ll Love This Cream of Chicken and Gnocchi Soup

* **Comfort Food at Its Finest:** This soup is the epitome of comfort food. The creamy broth, tender chicken, and soft gnocchi create a symphony of textures and flavors that will warm you from the inside out.
* **Easy to Make:** Don’t let the fancy name fool you – this soup is surprisingly easy to make. With a few simple ingredients and straightforward steps, you’ll have a pot of deliciousness simmering on your stove in no time.
* **Customizable:** This recipe is incredibly versatile. You can easily adapt it to your liking by adding different vegetables, herbs, or spices. Want it spicier? Add a pinch of red pepper flakes. Want more vegetables? Throw in some chopped carrots, celery, or spinach. The possibilities are endless!
* **Family-Friendly:** This soup is a guaranteed crowd-pleaser. Even picky eaters will love the creamy broth and tender gnocchi. It’s a great way to sneak in some extra protein and vegetables without any complaints.
* **Perfect for Meal Prep:** This soup is also perfect for meal prep. It stores well in the refrigerator for up to 3 days and can be easily reheated. Make a big batch on Sunday and enjoy it throughout the week for lunch or dinner.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need:

* **Chicken:** 1.5 pounds boneless, skinless chicken breasts or thighs (or a combination of both)
* **Gnocchi:** 1 (16-ounce) package shelf-stable or refrigerated gnocchi
* **Onion:** 1 medium yellow onion, chopped
* **Carrots:** 2 medium carrots, peeled and diced
* **Celery:** 2 stalks celery, diced
* **Garlic:** 3 cloves garlic, minced
* **Chicken Broth:** 8 cups (64 ounces) chicken broth
* **Heavy Cream:** 1 cup heavy cream
* **Butter:** 4 tablespoons unsalted butter
* **All-Purpose Flour:** 4 tablespoons all-purpose flour
* **Dried Thyme:** 1 teaspoon dried thyme
* **Dried Rosemary:** 1/2 teaspoon dried rosemary
* **Salt:** To taste
* **Black Pepper:** To taste
* **Fresh Parsley:** Chopped, for garnish (optional)
* **Olive Oil:** 1 tablespoon
* **Bay Leaf:** 1 bay leaf

**Ingredient Notes and Substitutions:**

* **Chicken:** You can use leftover cooked chicken or rotisserie chicken to save time. Simply shred the chicken and add it to the soup during the last few minutes of cooking.
* **Gnocchi:** Shelf-stable or refrigerated gnocchi both work well in this recipe. If using frozen gnocchi, thaw it slightly before adding it to the soup to prevent it from clumping together.
* **Vegetables:** Feel free to add other vegetables to the soup, such as chopped mushrooms, spinach, or peas.
* **Chicken Broth:** Use low-sodium chicken broth to control the amount of salt in the soup.
* **Heavy Cream:** You can substitute half-and-half or milk for heavy cream, but the soup will be less creamy.
* **Herbs:** Use fresh herbs instead of dried herbs for a more vibrant flavor. If using fresh herbs, add them during the last few minutes of cooking.
* **Flour:** For a gluten-free option, use a gluten-free all-purpose flour blend.

## Equipment You’ll Need

* Large pot or Dutch oven
* Cutting board
* Knife
* Measuring cups and spoons
* Wooden spoon or spatula

## Step-by-Step Instructions

Now that we have all of our ingredients and equipment ready, let’s get started! Here’s how to make this Cream of Chicken and Gnocchi Soup:

**Step 1: Cook the Chicken**

1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
2. Season the chicken breasts or thighs with salt and pepper.
3. Add the chicken to the pot and cook for 5-7 minutes per side, or until cooked through and no longer pink inside. An internal temperature of 165°F (74°C) should be reached.
4. Remove the chicken from the pot and set aside to cool slightly.
5. Once cooled, shred the chicken with two forks or chop it into bite-sized pieces. Set aside.

**Step 2: Sauté the Vegetables**

1. In the same pot, melt butter over medium heat.
2. Add the chopped onion, carrots, and celery to the pot and cook for 5-7 minutes, or until the vegetables are softened.
3. Add the minced garlic to the pot and cook for 1 minute more, or until fragrant.

**Step 3: Make the Roux**

1. Sprinkle the all-purpose flour over the vegetables in the pot.
2. Cook for 1-2 minutes, stirring constantly, until the flour is incorporated and slightly browned. This creates a roux, which will thicken the soup.

**Step 4: Add the Broth and Seasonings**

1. Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot.
2. Add the dried thyme, dried rosemary, bay leaf, salt, and pepper to the pot.
3. Bring the soup to a simmer, then reduce the heat to low and simmer for 15-20 minutes, or until the vegetables are tender.

**Step 5: Add the Gnocchi and Chicken**

1. Stir in the gnocchi and shredded chicken to the pot.
2. Simmer for 5-7 minutes, or until the gnocchi are tender and cooked through. They should float to the surface.

**Step 6: Stir in the Cream**

1. Stir in the heavy cream to the pot.
2. Heat through, but do not boil.

**Step 7: Season and Serve**

1. Taste the soup and adjust the seasonings as needed. Add more salt, pepper, or herbs to your liking.
2. Remove the bay leaf before serving.
3. Ladle the soup into bowls and garnish with fresh parsley, if desired.
4. Serve hot and enjoy!

## Tips and Tricks for the Best Cream of Chicken and Gnocchi Soup

* **Don’t Overcook the Gnocchi:** Overcooked gnocchi can become mushy. Cook them just until they float to the surface and are tender.
* **Use High-Quality Chicken Broth:** The quality of your chicken broth will greatly affect the flavor of the soup. Use a good-quality chicken broth or make your own for the best results.
* **Adjust the Creaminess:** If you prefer a thicker soup, you can add more heavy cream. If you prefer a thinner soup, you can add more chicken broth.
* **Add a Splash of Lemon Juice:** A splash of lemon juice can brighten up the flavor of the soup and add a touch of acidity.
* **Garnish with Fresh Herbs:** Fresh herbs, such as parsley, thyme, or rosemary, add a pop of color and flavor to the soup.
* **Make it Ahead of Time:** This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
* **Freeze for Later:** You can also freeze this soup for up to 2 months. Let it cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little bit of heat.
* **Add Cheese:** A sprinkle of Parmesan cheese or Gruyere cheese can add a nutty and savory flavor to the soup.
* **Use an Immersion Blender (Optional):** If you prefer a smoother soup, you can use an immersion blender to blend a portion of the soup before adding the gnocchi and chicken. Be careful not to over-blend, as this can make the soup gummy.

## Variations and Adaptations

The beauty of this recipe is that it’s incredibly versatile. Here are a few variations and adaptations to try:

* **Creamy Tomato Gnocchi Soup:** Substitute tomato paste and diced tomatoes for some of the chicken broth for a tomato-based soup. Add a touch of basil for a classic Italian flavor.
* **Creamy Sausage and Gnocchi Soup:** Replace the chicken with Italian sausage for a heartier soup. Brown the sausage before adding the vegetables.
* **Creamy Spinach and Gnocchi Soup:** Add fresh spinach to the soup during the last few minutes of cooking for a boost of nutrients and flavor.
* **Creamy Mushroom and Gnocchi Soup:** Sauté sliced mushrooms with the onions, carrots, and celery for a mushroom-infused soup.
* **Creamy Chicken and Wild Rice Gnocchi Soup:** Add cooked wild rice to the soup along with the chicken for a heartier and more flavorful soup.
* **Dairy-Free Cream of Chicken and Gnocchi Soup:** Substitute coconut milk or other non-dairy milk for the heavy cream. Use a dairy-free butter substitute for the butter.
* **Instant Pot Cream of Chicken and Gnocchi Soup:** This soup can easily be made in an Instant Pot. Simply sauté the vegetables, add the broth and seasonings, cook the chicken, shred it, then add the gnocchi and cream. Cook on high pressure for a few minutes, then quick release the pressure.

## Serving Suggestions

This Cream of Chicken and Gnocchi Soup is delicious on its own, but it’s even better when served with a side of:

* Crusty bread for dipping
* Garlic bread
* A simple salad
* Grilled cheese sandwich

## Nutritional Information (Approximate)**

* Calories: 400-500 per serving (depending on ingredients and portion size)
* Protein: 30-40 grams
* Fat: 20-30 grams
* Carbohydrates: 30-40 grams

**Note:** This is an estimate and may vary depending on the specific ingredients used.

## Frequently Asked Questions (FAQ)

**Q: Can I use frozen gnocchi?**
A: Yes, you can use frozen gnocchi. Thaw it slightly before adding it to the soup to prevent it from clumping together.

**Q: Can I use leftover cooked chicken?**
A: Yes, you can use leftover cooked chicken or rotisserie chicken to save time. Simply shred the chicken and add it to the soup during the last few minutes of cooking.

**Q: Can I freeze this soup?**
A: Yes, you can freeze this soup for up to 2 months. Let it cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

**Q: Can I make this soup dairy-free?**
A: Yes, you can make this soup dairy-free by substituting coconut milk or other non-dairy milk for the heavy cream. Use a dairy-free butter substitute for the butter.

**Q: How long does this soup last in the refrigerator?**
A: This soup will last for up to 3 days in the refrigerator.

**Q: What if I don’t have heavy cream?**
A: You can substitute half-and-half or milk for heavy cream, but the soup will be less creamy.

**Q: Can I add other vegetables to this soup?**
A: Yes, feel free to add other vegetables to the soup, such as chopped mushrooms, spinach, or peas.

**Q: How do I prevent the gnocchi from sticking together?**
A: To prevent the gnocchi from sticking together, make sure the soup is simmering gently and stir the gnocchi occasionally.

**Q: Can I use chicken thighs instead of chicken breasts?**
A: Yes, you can use chicken thighs instead of chicken breasts. Chicken thighs will add more flavor to the soup.

**Q: What if my soup is too thick?**
A: If your soup is too thick, you can add more chicken broth to thin it out.

## Cream of Chicken and Gnocchi Soup Recipe Card

**Yields:** 6-8 servings
**Prep Time:** 15 minutes
**Cook Time:** 40 minutes

**Ingredients:**

* 1.5 pounds boneless, skinless chicken breasts or thighs
* 1 (16-ounce) package shelf-stable or refrigerated gnocchi
* 1 medium yellow onion, chopped
* 2 medium carrots, peeled and diced
* 2 stalks celery, diced
* 3 cloves garlic, minced
* 8 cups (64 ounces) chicken broth
* 1 cup heavy cream
* 4 tablespoons unsalted butter
* 4 tablespoons all-purpose flour
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* Salt to taste
* Black pepper to taste
* Fresh parsley, chopped, for garnish (optional)
* 1 tablespoon olive oil
* 1 bay leaf

**Instructions:**

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the chicken with salt and pepper. Cook for 5-7 minutes per side, or until cooked through. Remove chicken and shred or chop.
2. In the same pot, melt butter over medium heat. Add onion, carrots, and celery; cook for 5-7 minutes, until softened. Add garlic; cook for 1 minute.
3. Sprinkle flour over vegetables; cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in chicken broth, scraping up browned bits. Add thyme, rosemary, bay leaf, salt, and pepper. Bring to a simmer; reduce heat and simmer for 15-20 minutes, until vegetables are tender.
5. Stir in gnocchi and chicken. Simmer for 5-7 minutes, until gnocchi are tender and float to the surface.
6. Stir in heavy cream. Heat through, but do not boil.
7. Taste and adjust seasonings. Remove bay leaf before serving. Garnish with fresh parsley.

## Enjoy Your Creamy Creation!

This Cream of Chicken and Gnocchi Soup is a comforting and delicious meal that’s perfect for any occasion. Whether you’re looking for a quick and easy weeknight dinner or a cozy weekend lunch, this soup is sure to satisfy. So, gather your ingredients, follow the instructions, and enjoy a bowl of creamy goodness!

Don’t forget to share your creations with us on social media using the hashtag #CreamyChickenGnocchiSoup. We can’t wait to see your delicious soup photos! Bon appétit!