When it’s cold outside, there’s just nothing better than a bowl filled with warm soup. And let me tell you, this creamy broccoli chicken gnocchi soup is the kind of comfort food you’ll crave all too often once you try it. Using gnocchi in soup is a pretty genius idea. Not only does the gnocchi add creaminess to the soup, the little potato dumplings also soak up all the flavors, making each bite a delight. This creamy chicken gnocchi soup recipe will also be great in a slow cooker/crockpot. However, because it doesn’t take incredibly long to cook I just make it on the stove in a big pot. And word to the wise: double up on this recipe because the leftovers make the very best lunch the next day!
Ingredients Needed
Onions. Leeks. Celery. I didn’t add carrots but feel free to add a finely diced carrot for extra sweetness. Fresh garlic cloves. Broccoli. Other vegetables like spinach, green beans or zucchini will also be delicious. Chicken broth. Use any stock or broth of your choice. Chicken. I used chicken breasts but skinless boneless chicken thighs can be used. If you don’t want to use chicken, bacon or Italian sausage will also be delicious. Bay leaves. Fresh herbs like thyme or parsley will also be delicious. Gnocchi. I use store bought gnocchi for this recipe but you can use homemade if preferred. Heavy cream. Salt and black pepper. A pinch of red pepper flakes will add a bit of heat, if that’s your thing. Fresh lemon juice.
How to make chicken gnocchi soup?
Place a large pot or Dutch oven over medium heat. Start by cooking onions, celery, garlic and the chopped stalks of the broccoli in butter until soft and fragrant. Stir in the chicken broth and add the chicken breasts. Poach the breasts until cooked then remove and shred with two forks. Return the chicken to the stock with the broccoli florets, cooked gnocchi and cream and allow to simmer until the broccoli is tender. Season to taste and serve. If your soup isn’t as thick as you’d like, make a cornstarch slurry by combining a tablespoon or two of cornstarch with water. Stir in the soup and allow to simmer for 5-10 minutes until thickened to your taste.
Can I make this ahead?
Yes, you definitely can. The soup can be made up to 3 days in advance and kept in the fridge. Simply reheat and serve. Similarly, any leftovers can be kept in an airtight container in the fridge for up to 3 days. To freeze, Cook the soup as per the instructions then freeze in freezer-safe dishes/containers. Remove the soup a day ahead then allow to thaw in the fridge. Pour the thawed soup into a large pot and bring up to heat before serving. For best results, leave the gnocchi and cream out of the soup before freezing then just add as you re-heat the thawed soup as frozen cream can sometimes cause soup/sauces to split.
Soup recipes
