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Creamy “Marry Me” Chicken Gnocchi Soup is made with chicken breast, sausage, spinach, sun-dried tomatoes, and pillowy soft gnocchi.

Chicken Gnocchi Soup

My Marry Me Chicken recipe has been going viral within the health foods diets Facebook Community Group, so why not make it right into a soup? Someone asked me to lighten a Marry Me Chicken Soup that somebody made with a lot of cream and potatoes. I used to be inspired by my Tuscan Chicken Gnocchi Soup (a fan favorite) from the health foods diets Cookbook. After some testing, I loved how this Chicken and Gnocchi Soup recipe turned out. It’s that winter comfort soup we’re all craving this time of yr made healthy with loads of protein and vegetables. For more gnocchi recipes, try my Cheesy Eggplant Gnocchi Caprese, Gnocchi in Red Pepper Sauce, and Cauliflower Gnocchi.

Chicken Gnocchi Soup Ingredients

• Slurry: A slurry is a water-flour mixture that thickens soups. Use all- purpose or gluten-free flour, half-and-half, and cold water.
• Sausage: Remove the casings from sweet Italian chicken sausage.
• Shallot and Garlic: Once cooked, shallot and garlic turn into mellow and fragrant, imparting depth to the soup.
• Tomato Paste adds a savory tomato flavor.
• Chicken: Use a pound of boneless, skinless chicken breasts.
• Parmesan: Using a parmesan rind and grated cheese gives this easy gnocchi soup a deliciously creamy, nutty flavor.
• Sundried Tomatoes: Drain sundried tomatoes in oil and chop them.
• Italian Seasoning is a dried herb mix consisting of basil, oregano, rosemary, and others.
• Potato Gnocchi: Buy one package of store-bought gnocchi or use homemade.
• Spinach: Chopped baby spinach provides vitamin C, iron, and other nutrients.
• Basil: Fresh basil has a brighter, more intense flavor than dried.

How you can Make Chicken Gnocchi Soup

1. Create a slurry by whisking cold water, half-and-half, and flour in a small bowl.
2. Cook the sausage in a big pot or Dutch oven over medium heat. Break it up with a spoon and cook until it’s not pink and barely browned.
3. Add the Other Ingredients: Sauté the shallot and garlic in olive oil for just a few minutes. Add the tomato paste and chicken breasts, followed by water, broth, parmesan rind, sundried tomatoes, and Italian seasoning.
4. Bring the mixture to a boil, partially cover, and simmer on low heat until the vegetables are soft and the chicken shreds easily. Remove the chicken, shred it with two forks, and return it to the pot. Pour within the slurry, stirring well, and convey it back to a boil.
5. Gnocchi and Spinach: Add the gnocchi, spinach, parmesan cheese, and basil. Cook the gnocchi in response to the package directions (they may float to the highest when done).
6. Before Serving: Adjust the salt and pepper to taste and discard the cheese rind.

Variations

• Sausage: Substitute chicken sausage with turkey.
• Parmesan Rind: Should you don’t have a parmesan rind, it’s high-quality to skip it. Nonetheless, it adds depth you’ll be able to’t get from grated parmesan. One tip for all the time having rinds available is to store them in a zip-locked bag within the freezer the subsequent time you chop one off a block of parmesan.
• Shallot: Swap the shallot with red onion.
• Italian Seasoning: Should you don’t have Italian seasoning, substitute dried basil and oregano.
• Chicken: Use skinless chicken thighs when you prefer dark meat.

What to Eat with Gnocchi Soup

Full of protein, carbs, and vegetables, this healthy gnocchi soup is an entire meal by itself, but listed below are some suggestions to round out the meal:

• Crusty bread or baguette for dipping within the broth
• Garlic knots pair well with the garlic within the soup.
• A green salad is a simple side for any soup. My go-to is romaine with red onion and avocado, but any combination of veggies, like grape tomatoes or cucumber, would work.

Storage

This easy chicken gnocchi soup will last within the refrigerator for 4 days or within the freezer for 3 months. I wish to freeze soup in smaller glass containers or souper cubes to drag out a serving each time I want a fast meal. You may let it thaw within the fridge prematurely or microwave it frozen.

Gnocchi Soup FAQs

What’s gnocchi fabricated from?

Gnocchi are soft potato dumplings consisting of potatoes, eggs, and flour. The gnocchi dough is formed right into a rope and cut to make one-inch pieces.

What’s the most effective approach to cook gnocchi?

There are just a few ways to cook gnocchi. Which one is the most effective is determined by what texture you wish.
1. Boiling gnocchi in water, like pasta, is probably the most common approach to cook it.The outcomes are softer, more tender gnocchi.
2. Bake gnocchi on a sheet pan for a crispier, firmer texture.
3. Sautéing gnocchi in olive oil in a skillet will end in an identical texture as baking it.

Do you have to cook gnocchi before adding them to soup?

Gnocchi will cook in the recent broth, so it’s not vital to cook them individually before adding them to soup.

More Chicken Soup Recipes You’ll Love

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Yield: 6 servings

Serving Size: 1 1/2 cups

• Create a slurry by combining 1/2 cup of the cold water, half and half and flour in a small bowl and whisk until well blended. Put aside.

• Heat a big pot or Dutch oven over medium heat and spray with oil then add the sausage. Cook the sausage, breaking up with a wood spoon because it cooks, until not pink and barely browned.

• Add the shallots and garlic and cook until soft, 3 minutes. Add the tomato paste and chicken breast.

• Pour the remaining 1/2 cup water and chicken broth, parmesan rind, sundried tomatoes, Italian seasoning and convey to a boil. Partially cover and simmer on low until vegetables are soft and the chicken shreds easily, about 25 minutes.

• Remove the chicken and put aside, shred with 2 forks.

• Return the chicken to the pot then slowly stir in slurry, stirring well as you add and convey it back to a boil.

• Add the gnocchi, spinach, parmesan cheese and basil; cook in response to package directions for the gnocchi, or until they begin to drift to the highest and soup thickens. Adjust salt and pepper to taste, discard parmesan cheese rind and serve.

Last Step:

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Variations

• Sausage: Substitute chicken sausage with turkey.
• Parmesan Rind: Should you don’t have a parmesan rind, it’s high-quality to skip it. Nonetheless, it adds depth you’ll be able to’t get from grated parmesan. One tip for all the time having rinds available is to store them in a zip-locked bag within the freezer the subsequent time you chop one off a block of parmesan.
• Shallot: Swap the shallot with red onion.
• Italian Seasoning: Should you don’t have Italian seasoning, substitute dried basil and oregano.

 
 

Serving: 1 1/2 cups, Calories: 341 kcal, Carbohydrates: 37 g, Protein: 29.5 g, Fat: 7.5 g, Saturated Fat: 2.5 g, Cholesterol: 86 mg, Sodium: 790.5 mg, Fiber: 2.5 g, Sugar: 2.5 g