Chicken Gnocchi Soup Recipes

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EASY CHICKEN AND GNOCCHI SOUP



Easy Chicken and Gnocchi Soup image

A warm and cozy soup for chilly fall and winter nights. This recipe is quick and easy but with all the comfort of homemade.

Provided by Nyna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 13

3 cups chicken broth
2 cloves garlic, minced
1 ½ tablespoons unsalted butter
¾ teaspoon white sugar
1 carrot, thinly sliced
1 stalk celery, thinly sliced
1 cup potato gnocchi
4 ounces frozen peas
4 ounces frozen corn
1 cup shredded cooked chicken
2 ounces baby spinach
salt and freshly ground black pepper to taste
½ cup grated Parmesan cheese, or to taste

Steps:

  • Combine chicken broth, garlic, butter, and sugar in a large saucepan; bring to a simmer and cook until garlic is tender, about 2 minutes. Stir carrot and celery into simmering broth; cook until vegetables are almost tender, about 2 minutes more.
  • Bring broth mixture to a boil and stir gnocchi into the saucepan; cook until gnocchi rise to the top and are tender yet firm to the bite, 2 to 3 minutes. Add peas and corn to broth mixture; simmer until heated through, about 30 seconds.
  • Stir chicken and spinach into broth mixture; remove from heat and season soup with salt and black pepper. Ladle soup into bowls and top with Parmesan cheese.

Nutrition Facts : Calories 276.4 calories, Carbohydrate 22.2 g, Cholesterol 55.3 mg, Fat 13.5 g, Fiber 3.3 g, Protein 17.7 g, SaturatedFat 7.3 g, Sodium 313.1 mg, Sugar 4.4 g

CREAMY CHICKEN GNOCCHI SOUP



Creamy Chicken Gnocchi Soup image

I tasted a similar soup at Olive Garden and wanted to see if I could re-create it myself at home. Here's the delicious result! It's wonderful on a cool evening. -Jaclynn Robinson, Shingletown, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1/3 cup butter, divided
1 small onion, chopped
1 medium carrot, shredded
1 celery rib, chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
3-1/2 cups 2% milk
1-1/2 cups heavy whipping cream
1 tablespoon reduced-sodium chicken bouillon granules
1/4 teaspoon coarsely ground pepper
1 package (16 ounces) potato gnocchi
1/2 cup chopped fresh spinach

Steps:

  • In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender., Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes., Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.

Nutrition Facts : Calories 482 calories, Fat 28g fat (17g saturated fat), Cholesterol 125mg cholesterol, Sodium 527mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 2g fiber), Protein 21g protein.

OLIVE GARDEN STYLE CHICKEN AND GNOCCHI SOUP



Olive Garden Style Chicken and Gnocchi Soup image

This is very close to the Olive Garden soup. There's another recipe on the web, which was the basis of this recipe, however, I have changed it to use less cream. Still tastes good! I did end up using a little cornstarch to thicken. I guess you could sub heavy cream for the half-and-half to make it a little thicker without using cornstarch. The gnocchi is usually in the spaghetti section of the grocery store.

Provided by Anne G.

Categories     European

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 13

3 -4 chicken breasts, cooked and diced
4 cups chicken stock
2 cups half-and-half
1 stalk celery, diced
1 garlic clove, chopped
1/2 carrot, shredded
1/2 onion, diced
1 cup fresh spinach, chopped
1 tablespoon olive oil
1 teaspoon thyme
salt and pepper
16 ounces potato gnocchi
1 tablespoon cornstarch (optional)

Steps:

  • Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
  • Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
  • Add spinach and cook for another 1-2 minutes until spinach is wilted.
  • (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
  • Ladle into bowls and serve!

CHICKEN AND GNOCCHI SOUP



Chicken and Gnocchi Soup image

This soup is so comforting and delicious...it'll warm you inside and out. One of the best soups that I have had in a long time. Enjoy!

Provided by Christina

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
1 small onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 carrots, shredded
1 pound cooked, cubed chicken breast
4 cups chicken broth
1 (16 ounce) package mini potato gnocchi
1 (6 ounce) bag baby spinach leaves
1 tablespoon cornstarch
2 tablespoons cold water
2 cups half-and-half cream
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
  • Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
  • Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

Nutrition Facts : Calories 397.7 calories, Carbohydrate 23.9 g, Cholesterol 111.7 mg, Fat 20.1 g, Fiber 2.4 g, Protein 29.8 g, SaturatedFat 10.1 g, Sodium 839.4 mg, Sugar 2.7 g

CHICKEN AND GNOCCHI SOUP



Chicken and Gnocchi Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 6 kid size servings

Number Of Ingredients 11

6 cups chicken broth, homemade or low-sodium canned
4 cloves garlic, minced
3 tablespoons unsalted butter
1 teaspoon sugar
2 carrots, thinly sliced
1 rib celery, thinly sliced
2 cups prepared potato gnocchi (about 11 ounces), thawed if frozen
2 cups frozen peas (8 ounces)
2 cups shredded cooked chicken, (about 1 large chicken breast)
Freshly ground black pepper
Hunk of good Parmesan

Steps:

  • Put chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered until the garlic is tender, about 2 minutes. Add the carrots and celery and continue to simmer until almost tender, 2 minutes. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas and chicken and turn off the heat. Season with salt -take into consideration that Parmesan cheese is salty, and a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese.
  • Cook's Note: For more adventurous eaters, stir in chopped parsley leaves or dill.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

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