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
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