This comforting soup delivers a restaurant-quality experience in your own kitchen using simple pantry staples. It features tender potato gnocchi and shredded chicken swimming in a rich, velvety broth that makes it the perfect meal for chilly days or when you need a quick, hearty dinner. With minimal preparation time and a straightforward process, you can have a warm, nourishing bowl ready to serve in just over half an hour.

List of ingredients

1 tablespoon olive oil
1 cup yellow onion, diced
1 cup celery, diced
4 cups chicken broth
12 oz store bought gnocchi, uncooked
10.5 oz condensed cream of chicken soup
2 cups light cream, 20%MF
1/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
1/4 cup water
2 tablespoon cornstarch
2 cups chicken, cooked, shredded

step-by-step instructions

Step: Place a large pot or Dutch oven on the stove over medium high heat. Add the olive oil.
Step: Add the diced onions and diced celery to the pot. Cook them, stirring occasionally, until the onions just start to brown.
Step: Add the chicken broth to the pot. Increase the heat to bring the liquid to a boil.
Step: Once the liquid is boiling add the gnocchi to the pot and reduce the heat to medium high.
Step: Cook the gnocchi until it floats to the surface of the liquid and then cook it for an additional four minutes.
Step: Add the cream of chicken soup, light cream, poultry seasoning and pepper to the pot. Stir well.
Step: Increase the heat to bring the soup back to a boil.
Step: In a small bowl stir together the 1/4 cup of water and the cornstarch until the cornstarch dissolves completely.
Step: Pour the cornstarch mixture into the boiling soup and stir well.
Step: Add the shredded chicken to the pot and stir well again.
Step: Reduce the heat to medium and allow the soup to simmer for ten minutes, stirring occasionally.
Step: Remove the pot from the heat and allow the soup to cool for a few minutes before serving.

Practical Cooking Techniques

Achieving the Ideal Consistency

The secret to a professional-grade soup texture lies in the cornstarch slurry. Always dissolve your cornstarch in cold or room-temperature liquid before adding it to hot soup to avoid unsightly lumps. If you prefer a thicker bowl, increase the cornstarch by a half-teaspoon, but remember that the soup will naturally thicken as it cools down off the heat.

Selecting the Best Aromatics

Using yellow onions provides a perfect balance of sweetness and sharp depth, but you can swap them for white onions if you need a milder flavor. When dicing your celery, try to keep the pieces roughly the same size as your onions so that they soften at the same rate. Properly browning the onions ensures that the natural sugars caramelize, which builds a much deeper layer of flavor than boiling them raw.

Managing Chicken Texture

The texture of your shredded chicken significantly impacts the mouthfeel of the final dish. Aim for small to medium-sized shreds rather than large chunks to ensure that every spoonful contains a balance of chicken, dumpling, and broth. If using rotisserie chicken, remove all skin and bones completely before shredding to keep the soup refined and pleasant to eat.

Customization and Adaptations

Enhancing the Flavor Profile

If you enjoy a bit of extra brightness, add a teaspoon of fresh lemon juice or a pinch of lemon zest just before serving. This acidic note cuts through the richness of the cream and makes the savory flavors pop. Fresh herbs like parsley or chives can also be sprinkled on top of each bowl for a pop of color and a fresh bite.

Adding Vegetables for Nutrition

To incorporate more color and fiber, you can add half a cup of frozen peas or diced carrots to the broth during the final simmering stage. Peas should be added right at the end to keep them vibrant and bright green. Spinach is another great addition; simply stir a handful of fresh leaves into the hot soup until they wilt just before you take the pot off the heat.

Creating a Heartier Experience

For a more robust meal, consider adding finely chopped kale early in the cooking process. Kale stands up well to heat and adds a nice contrast to the soft potato gnocchi. You can also mix in some toasted slivered almonds at the very end for a surprising and professional-looking crunch that elevates the dish for guests.

Serving and Storage Advice

Maintaining the Best Texture

This soup is best served immediately after the ten-minute simmer when the gnocchi are perfectly pillowy and light. If you find the soup has thickened too much in the fridge, add a splash of chicken broth or a small amount of milk when reheating. Do not add water to thin it out, as this will dilute the concentrated flavors of the cream and spices.

Guidelines for Refrigeration

Store any leftovers in an airtight glass container to keep the flavors fresh for up to three days. Glass containers are preferable for creamy soups because they do not stain or hold odors the way plastic containers can. Ensure the soup has cooled to room temperature before securing the lid to avoid condensation forming on the surface.

Proper Reheating Methods

Reheat individual portions on the stovetop over low heat, stirring frequently to ensure the cream does not separate or curdle. Avoid using high heat, which can break the emulsion of the cream and the cornstarch. If you are in a rush, a microwave is acceptable, but heat the soup in short thirty-second intervals, stirring between each one to maintain a uniform temperature throughout the bowl.

Frequently Asked Questions

Can I use potato-free gnocchi alternatives?

While traditional potato gnocchi provides the best texture for this dish, you can use cauliflower gnocchi as a substitute if you prefer. Keep in mind that cauliflower gnocchi may break down faster than the traditional variety, so watch the boiling time closely. You may need to reduce the cooking time by a minute to prevent them from becoming too soft in the boiling broth.

Is it possible to make this soup ahead of time?

You can prepare the base of the soup, including the vegetables and broth, a day in advance. However, wait until you are ready to serve the meal before adding the gnocchi and the cream mixture. This ensures the gnocchi maintain their signature chew and the cream base stays perfectly smooth rather than potentially separating during storage.

What is the best way to prevent the soup from curdling?

The main reason for curdling is boiling the soup too aggressively after adding the dairy components. Keep the heat at a gentle simmer once the cream and soup have been incorporated. By utilizing the cornstarch slurry, you provide a stabilizer that helps the soup stay smooth and creamy even if it is reheated the following day.

Creamy Chicken and Gnocchi Soup

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Author: Lora Marie Bennett
Total Time: 35 minutes
Yield: 6 servings
Diet: General

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Description

Easy Chicken Gnocchi Soup is a delicious creamy soup recipe perfect for fall. This hearty soup is loaded with shredded chicken and mini potato dumplings.

Ingredients

1 tablespoon olive oil
1 cup yellow onion, diced
1 cup celery, diced
4 cups chicken broth
12 oz store bought gnocchi, uncooked
10.5 oz condensed cream of chicken soup
2 cups light cream, 20%MF
1/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
1/4 cup water
2 tablespoon cornstarch
2 cups chicken, cooked, shredded

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Instructions

Step: Place a large pot or Dutch oven on the stove over medium high heat. Add the olive oil.
Step: Add the diced onions and diced celery to the pot. Cook them, stirring occasionally, until the onions just start to brown.
Step: Add the chicken broth to the pot. Increase the heat to bring the liquid to a boil.
Step: Once the liquid is boiling add the gnocchi to the pot and reduce the heat to medium high.
Step: Cook the gnocchi until it floats to the surface of the liquid and then cook it for an additional four minutes.
Step: Add the cream of chicken soup, light cream, poultry seasoning and pepper to the pot. Stir well.
Step: Increase the heat to bring the soup back to a boil.
Step: In a small bowl stir together the 1/4 cup of water and the cornstarch until the cornstarch dissolves completely.
Step: Pour the cornstarch mixture into the boiling soup and stir well.
Step: Add the shredded chicken to the pot and stir well again.
Step: Reduce the heat to medium and allow the soup to simmer for ten minutes, stirring occasionally.
Step: Remove the pot from the heat and allow the soup to cool for a few minutes before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soups
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 471 kcal
Sugar: 6 g
Sodium: 1250 mg
Fat: 26 g
Saturated Fat: 13 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 27 g
Cholesterol: 85 mg