Creamy Chicken and Gnocchi Soup

Creamy Chicken Gnocchi Soup-1-13 copyCreamy chicken soup with onions, carrots, celery, and herbs, this bowl has just the taste that you’re always craving in a chicken soup. With tender potato gnocchi in each bite, it only makes it even better. It’s comforting, like any chicken soup should be, and has just the right amount of creaminess, but isn’t too rich either. In my family, we eat soup every week, all year long. It doesn’t matter what time of year it is, hot or cold; soup is on the menu. If you are someone who only eats soup when you’re craving some comfort, the time has finally arrived with the cold months moving in. November is the time of year for sweaters, lattes, and soups.

Wait…. maybe if you’re in most other parts of the country that is true, but here in Florida, it’s still as hot as ever. You guys! It was in the 80’s yesterday. I am not kidding. Anyway, like I said, we don’t care and eat soup all the time. Soup is my saving grace for lunches every day. Before I had children, I never really thought much about lunch. I usually only ate something simple for breakfast or lunch, more of a brunch and then had dinner and that was really easy. I never really thought much about any other meal except dinner, but now that I have two little boys, I have to not only think about breakfast, lunch, and dinner but also be loaded up with snacks at all times too. I did not know that two little humans can consume so much food. I have a system worked out now and I love it – breakfast is usually oatmeal or a smoothie and lunch is soup or leftovers. It’s really awesome. I make soup twice a week, both my boys LOVE it, and I don’t need to worry about lunch all week long. Reheat the soup and those little munchkins are happy and ready to go back to destroying their playroom with renewed energy.

Borsch and simple chicken soups are their favorite. When I made this Creamy Chicken and Gnocchi soup one day, I immediately knew I would have to share the recipe on my blog. First of all, I shared a few photos on Instagram and got several requests for the recipe, but also, it was such a big hit with the boys and my husband, that I had to document exactly how I made it, so I could duplicate it again in the future. This soup is such an easy one to make and involves pantry staples, so you can make it any day, even when you forgot to menu plan.

Ingredients:

10 cups water, plus 2 cups more after the broth is cooked

3 chicken drumsticks (1 – 1 1/2 cups cooked shredded chicken)

2 dry bay leaves

1/2 Tablespoon peppercorns

1.5 Tablespoons butter or oil

1 onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

3-4 garlic cloves, minced

2 Tablespoons flour

2-3 potatoes, peeled and chopped

1 lb gnocchi (I used mini potato gnocchi)

1/2 cup heavy cream

1 Tablespoon fresh herbs, to garnish (dill, parsley, green onion)

 Instructions: Creamy Chicken Gnocchi Soup-1 copy
  1. Place the chicken, bay leaves, peppercorns and water in a large pot. Creamy Chicken Gnocchi Soup-1-2 copyBring to a boil, season with salt and cook until the chicken is tender and the meat is falling off the bone.
  2. Strain the broth through a fine-mesh sieve lined with a cheesecloth or a paper towel. Creamy Chicken Gnocchi Soup-1-3 copyWhen cool enough to handle, take the meat off the bone. Set aside. You will have about 8 cups of broth and 1- 1 1/2 cups of meat. If you have chicken broth and cooked chicken on hand, you can save some time by using them instead of starting from scratch. Creamy Chicken Gnocchi Soup-1-8 copy
  3. Rinse out the same pot that you used to cook the broth. Melt the butter (or use oil) over medium heat. Add the onion, carrots, celery, and garlic. Season with salt and pepper. Cook for about 7 minutes, until the vegetables are tender.Creamy Chicken Gnocchi Soup-1-4 copy
  4. Add the flour and mix it in, until it’s absorbed completely in the vegetables, about 1 minute. Creamy Chicken Gnocchi Soup-1-5 copy
  5. Add the potatoes and reserved broth and bring the soup to a boil, scraping the bottom of the pot with a wooden spoon. Creamy Chicken Gnocchi Soup-1-6 copyReduce the heat to a simmer, and cook for 10-15 minutes, until the potatoes are cooked through. Add an additional 2 cups of water. However, if you like your soup on the thicker side with more of a stew consistency, you can choose not to add the additional water. I always add more water, sometimes even more than 2 cups, but it’s completely up to you. Keep in mind that the gnocchi will also soak up a lot of the liquid. Adjust the seasoning of the soup, adding more salt, if needed.
  6. Add the gnocchi to the soup, as well as the cooked chicken. Creamy Chicken Gnocchi Soup-1-9 copyCook for 3-5 minutes, until the gnocchi are cooked through.
  7. Pour in the heavy cream and add the fresh herbs, right before turning off the heat.  Creamy Chicken Gnocchi Soup-1-13 copy
Creamy Chicken and Gnocchi Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups
Serves: 6-8
Ingredients
  • 10 cups water, plus 2 cups more after the broth is cooked
  • 3 chicken drumsticks (1 - 1½ cups cooked shredded chicken)
  • 2 dry bay leaves
  • ½ Tablespoon peppercorns
  • 1.5 Tablespoons butter or oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3-4 garlic cloves, minced
  • 2 Tablespoons flour
  • 2-3 potatoes, peeled and chopped
  • 1 lb gnocchi (I used mini potato gnocchi)
  • ½ cup heavy cream
  • 1 Tablespoon fresh herbs, to garnish (dill, parsley, green onion)
Instructions
  1. Place the chicken, bay leaves, peppercorns and water in a large pot. Bring to a boil, season with salt and cook until the chicken is tender and the meat is falling off the bone, about 40-50 minutes.
  2. Strain the broth through a fine-mesh sieve lined with a cheesecloth or a paper towel. When cool enough to handle, take the meat off the bone. Set aside. You will have about 8 cups of broth and 1- 1½ cups of meat. If you have chicken broth and cooked chicken on hand, you can save some time by using them instead of starting from scratch.
  3. Rinse out the same pot that you used to cook the broth. Melt the butter (or use oil) over medium heat. Add the onion, carrots, celery, and garlic. Season with salt and pepper. Cook for about 7 minutes, until the vegetables are tender.
  4. Add the flour and mix it in, until it's absorbed completely in the vegetables, about 1 minute.
  5. Add the potatoes and reserved broth and bring the soup to a boil, scraping the bottom of the pot with a wooden spoon. Reduce the heat to a simmer, and cook for 10-15 minutes, until the potatoes are cooked through. Add an additional 2 cups of water. However, if you like your soup on the thicker side with more of a stew consistency, you can choose not to add the additional water. I always add more water, sometimes even more than 2 cups, but it's completely up to you. Keep in mind that the gnocchi will also soak up a lot of the liquid. Adjust the seasoning of the soup, adding more salt, if needed.
  6. Add the gnocchi to the soup, as well as the cooked chicken. Cook for 3-5 minutes, until the gnocchi are cooked through.
  7. Pour in the heavy cream and add the fresh herbs, right before turning off the heat.

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