Creamy Chicken and Gnocchi Soup is so hearty and comforting, yet very simple to make. A creamy chicken soup is filled with carrots, celery, onions and garlic, plenty of tender cooked chicken, and finished with pillowy gnocchi. Serve it up with some cheddar garlic biscuits or 4 ingredient beer bread for an amazing soup dinner!
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This Creamy Chicken Gnocchi Soup recipe is very similar to this Creamy Chicken Noodle Recipe. However instead of noodles we are using a Potato Gnocchi in this soup. They are fluffy little bites of heaven. You are going to love this one.
Gnocchi
Gnocchi is a type of Italian pasta or dumpling. As opposed to an American dumpling that are large and fluffy, these are little pillow like pastas that are dense and traditionally made with potato.
The word gnocchi is derived from the word “nocca”, meaning knuckle. Which makes sense because if you look at the pasta it does kind of resemble a knuckle!
The actual pronunciation of gnocchi can be a divisive conversation… so I will just tell you how I say it – “ny-oh-key”.
I have only tested this recipe with store-bought potato gnocchi. However you could also make your own! There are two types of gnocchi:
Store Bought Gnocchi
If you are buying gnocchi in the store I will say that I have found the refrigerated gnocchi is higher quality than the shelf stable gnocchi. Although it will generally be more expensive than the shelf stable gnocchi.
Ingredients
Onion, Celery, Carrot, and Garlic – ALL of our chicken soup recipes here at Mom’s Dinner start with this quad of ingredients. It is was lays the foundation for really good chicken soup.
Cooked Chicken- When you can get your hands on a rotisserie chicken (Costco is a great go-to!!) it is great for this Creamy Gnocchi Soup. Or poached chicken is our favorite way to make chicken for soup.
Shredded Chicken
This post gives you a few different ways to cook chicken and shred it up, which is perfect for this soup recipe!
Gnocchi- look for a potato gnocchi at the store… or you can make your own gnocchi if you are feeling ambitious. We like to use a refrigerated gnocchi for this recipe because we find they are a bit more fluffy. But I know that shelf stable gnocchi definitely work too!
All Purpose Flour – a little flour added to the veggies and oil makes a roux, which will help start the thickening process to make this soup “creamy”.
Chicken Base- This is one of the top secret ingredients to really good chicken soup, we use bases in just about all our soup recipes.
You can find chicken base in the soup aisle at the grocery store. It will be near the bouillon and will come in a jar. It is a paste form of bouillon. We like the Better Than Bouillon brand.
Chicken Stock or Broth- choose a flavorful chicken stock or broth for this Creamy Chicken and Gnocchi Soup to make it the best. You can even make your own chicken stock if you bought a rotisserie chicken for this recipe.
Evaporated Milk- this is a great choice when making a creamy soup, just like this Creamy Chicken Noodle Soup. It is a stable milk product that can be boiled in soup without worry that it will separate.
Spices and Seasonings- just like in our Homestyle Chicken Noodle Soup, we include plenty of seasonings. Ground turmeric is one of our favorites to add. It adds an extra depth of flavor and enhances the color of your soup.
Step by Step
- Sauté Veggies and Garlic
- Add Flour and Seasonings
- Stir in Broth
- Add Milk and Chicken
- Cook The Gnocchi
In the pot add the oil and sauté the carrots, celery and onions for about 5 minutes.
Then add the garlic and sauté another minute.
Sprinkle in the flour, all the seasonings and the chicken base. Stir to coat the veggies.
Whisk or stir in the broth and then bring to a boil. Reduce the heat and simmer for 15-20 minutes, until the veggies are tender.
Pour in the evaporated milk and cooked chicken. Simmer for another 2 minutes, and bring the pot back up to a hard simmer.
Make sure the gnocchi are separated before adding to the pot. Add the gnocchi in the simmer soup, stirring often, for about 4 minutes until they are warmed/cooked through.
Time to eat!
Pro Tips to Remember
- Dice the veggies (carrots and celery specifically) into similar size so they cook at the same time. Let them simmer in the broth until they are tender.
- Don’t skip the chicken base, it adds a ton of flavor! Better Than Bouillon is our favorite.
- Use evaporated milk, will be the consistency of milk and you don’t have to worry about it curdling at any point during boiling. Don’t buy condensed milk, which will be super sweet and the consistency of honey.
- Buy a flavorful chicken stock or make your own chicken stock for the best flavor in this Creamy Chicken Gnocchi Soup.
- Choose a high quality potato gnocchi so they are fluffy and light.
- Separate the gnocchi if they are stuck together, before adding them to the soup.
- Make sure you stir the gnocchi in the soup, so they don’t stick together or cook to the bottom of the pot.
More Chicken Soup Recipes for the Soul
Ooooooooo we LOVE a good chicken soup here at Mom’s Dinner. We even created a Chicken Noodle Soup for Kids, perfect if you have some picky eaters – kids or adults. If you love chicken soup too, you will have a nice library of recipes to try when you are ready:
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Creamy Chicken and Gnocchi Soup Recipe
Ingredients
- 2 Tbsp. olive oil
- 1 yellow onion - finely chopped
- 4 carrots - diced
- 3 stalks celery - diced
- 3 cloves garlic - minced
- ⅓ cup flour
- 1 tsp. salt
- 1 teaspoon dried basil
- ½ tsp. dried oregano
- ½ tsp. pepper
- ½ tsp. ground turmeric
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 3 tsp. chicken base - Better than Bouillon brand is great
- 7 cups chicken broth or stock
- 12 oz can evaporated milk
- 3 cups cooked chicken - – cut into bite sized pieces.
- 16 oz prepared gnocchi
Instructions
- In a large Dutch oven or stock pot heat the olive oil over medium heat. Add in the onion, carrots and celery and sauté for approx. 5-10 minutes until they are softening.2 Tbsp. olive oil, 4 carrots, 3 stalks celery, 1 yellow onion
- Add the garlic and cook for 1 minute.3 cloves garlic
- Sprinkle the flour over the veggies and cook, stirring constantly, for 1 minute.⅓ cup flour
- Add the seasonings/spices, and chicken base, stir to combine.1 tsp. salt, 1 teaspoon dried basil, ½ tsp. dried oregano, ½ tsp. pepper, ½ tsp. ground turmeric, ½ tsp. onion powder, ½ tsp. garlic powder, 3 tsp. chicken base
- Gradually whisk in the chicken broth and bring to a boil. Then lower the heat and simmer, partially covered, for 15-20 minutes.Check that the carrots are softened before moving on.7 cups chicken broth or stock
- Pour in the evaporated milk and and add the cooked chicken. Warm for 2 minutes, bringing the pot back to a simmer.12 oz can evaporated milk, 3 cups cooked chicken
- Separate the gnocchi so they are not stuck together, before adding them to the soup, or they will cook together.Add the gnocchi and let simmer for about 4 minutes, stirring often, so the gnocchi don't stick to the bottom of the pot or stick to each other.16 oz prepared gnocchi
- Remove from the heat and let cool for a few minutes. Taste and season to taste if necessary. Serve immediately.
Serving
- Excellent served with a side salad and warm bread:Caesar SaladSide Dish SaladCheddar Garlic Biscuits4 Ingredient Beer Bread
Storing and Reheating
- Keep any leftover Gnocchi Chicken Soup in the fridge, in an airtight container, for up to 4 days.
- The soup will thicken in the fridge. You may need to add some additional stock/water/milk to reconstitute when reheating.
- Warm through in the microwave or on the stove top.
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