Soup season is here! Chicken gnocchi soup is a filling, comforting, cozy dinner.
Winter isn’t even officially here, but it is already so cold. Minnesota winters haven’t been as harsh the last couple of years. This year, we might be in for it.
I make soup at least once a week in the cold weather months. We have many favorites, such as chicken corn chowder and turkey chili. I made a big batch of turkey noodle soup after Thanksgiving. I still have a portion to enjoy someday for lunch.
This delicious soup has an Italian flair with gnocchi, tomatoes, Italian seasoning, and parmesan cheese.
Elements
Olive Oil: Used to sauté the veggies and chicken.
Carrots, Celery, Onions: This classic trio of veggies is found in many soup recipes. They add great texture and flavor.
Chicken Breast: Boneless, skinless chicken breast or thighs would work.
Salt & Pepper: Enhances the flavor.
Garlic: Adds a nice touch to savory recipes.
Sun-Dried Tomatoes: I love sun-dried tomatoes; they add great flavor.
Cornstarch: Thickens the soup.
Tomato Paste: Adds rich flavor and color to the soup.
Paprika: Adds color to the soup.
Italian Seasonings: Dry herbs really come to life simmering in a soup.
Chicken Stock: Provides a flavorful base for the soup.
Potato Gnocchi: Packaged gnocchi is so convenient. I typically buy the shelf-stable variety sold in vacuum sealed package.
Half & Half: Makes the soup rich and creamy.
Parmesan Cheese: Add sharp, cheesy flavor. A great finishing touch.
Preparation
Soup recipes can look a little intimidating due to a long ingredient list. But most, like this one, just mean adding lots of ingredients to a soup pot and stirring. Very easy.
Grab a large stock pot or saucepan and drizzle with olive oil. Add the veggies and cook until softened. We don’t mind a little crunch in veggies. Add the chicken with a sprinkle of salt and pepper, and sauté until starting to brown. It will cook completely as you finish the soup.
Add the garlic and sun-dried tomatoes and stir in the cornstarch. Add the tomato paste and seasonings and stir. Slowly add the chicken stock and stir to combine everything.
Allow the soup to simmer, stirring occasionally. After about 10 minutes, add the gnocchi. The gnocchi will be tender in 5-8 minutes. Stir in the half & half and grated parmesan.
Ladle into bowls and enjoy.
Chicken Gnocchi Soup
Ingredients
- 1 Tbsp olive oil
- 1 medium carrot diced
- 1 large celery stalk diced
- ½ onion, diced
- 1 boneless skinless chicken breast chopped into small bite-sizes pieces
- salt and black pepper to taste
- 1 garlic clove minced
- 2 Tbsp sun-dried tomatoes chopped
- 1 Tbsp cornstarch
- 1 Tbsp tomato paste
- ½ tsp paprika
- ½ Italian seasonings
- 2 cups low-sodium chicken stock
- ½ pound potato gnocchi
- ¼ up half & half
- ¼ cup parmesan cheese grated
Instructions
- Add olive oil to a large pot over medium heat. Add the carrots, celery, and onion, and cook for 6-8 minutes, until mostly softened.
- Sprinkle the chicken with salt and pepper. Add the chicken to the pot with the vegetables. Cook, stirring occasionally, until the chicken starts to brown.
- Stir in the garlic and sun-dried tomatoes for 30 seconds. Sprinkle with cornstarch and stir to combine. Add in the tomato paste, paprika, and Italian seasoning and stir to coat.
- Stir in the chicken stock and bring to a simmer. Cover the pot and cook for 10 minutes. Add the gnocchi and cook for 5-8 minutes until the gnocchi is tender.
- Stir in the half & half and grated parmesan cheese. Heat through and serve.