Creamy “Marry Me” Chicken Gnocchi Soup is made with chicken breast, sausage, spinach, sun-dried tomatoes, and soft, tender gnocchi.
Chicken Gnocchi Soup
My Marry Me Chicken recipe goes viral in the US Skinnytaste Facebook Community Group, so why not make it into soup? Someone asked me to lighten up a Marry Me chicken soup, which someone had made with lots of cream and potatoes.
I was inspired by my Tuscan Chicken Gnocchi Soup (a fan favorite) from the Lean Taste Cookbook. After some testing, I loved this Chicken and Gnocchi Soup recipe turned out.
It’s the winter comfort soup we all crave this time of year, made healthy with lots of protein and vegetables. For more gnocchi recipes, try my Cheesy Eggplant Gnocchi Caprese, Gnocchi in Red Pepper Sauce, and Cauliflower Gnocchi.
Ingredients Chicken Gnocchi Soup
- Slurry: A slurry is a mixture of water and flour that thickens soups. Use all-purpose or gluten-free flour, half and half, and cold water.
- Sausage: Remove the intestines from the sweet Italian chicken sausage.
- Shallot and Garlic: Once cooked, the shallot and garlic soften and become aromatic, adding depth to the soup.
- Tomato paste adds a savory tomato flavor.
- Chicken: Use one pound of boneless, skinless chicken breasts.
- Parmesan cheese: The use of Parmesan cheese and grated cheese gives this simple gnocchi soup a deliciously creamy, nutty taste.
- Sun-dried tomatoes: Drain the sun-dried tomatoes in oil and cut them into pieces.
- Italian spices are a dried herb mix consisting of basil, oregano, rosemary, and others.
- Potato gnocchi: Buy a pack 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 do you make chicken gnocchi soup?
- Make a slurry by whisking together cold water, half-and-half, and flour in a small bowl.
- Cook the sausage in a large saucepan or Dutch oven over medium heat. Break it up with a spoon and cook until it is no longer pink and light brown.
- Add the other ingredients: Fry the shallot and garlic in olive oil for a few minutes. Add the tomato puree and chicken fillets, followed by water, stock, parmesan zest, sun-dried tomatoes, and Italian herbs.
- Bring the mixture to a bowl partially cover the pan and simmer over low heat until the vegetables are tender and the chicken flakes easily. Remove the chicken, pull it apart with two forks, and return it to the pan. Pour in the paste, stirring well, and bring it to a boil again.
- Gnocchi and Spinach: Add the gnocchi, spinach, Parmesan cheese, and basil. Cook the gnocchi according to package directions (they will float to the top when done).
- Before serving: Adjust the salt and pepper to taste and discard the cheese rind.
Variations
- Sausage: Replace chicken sausage with turkey.
- Parmesan crust: If you don’t have parmesan rind, you can skip this. However, it adds depth that you can’t get with grated Parmesan cheese. A tip for always having peels on hand is to store them in a zip-top bag in the freezer the next time you cut off a block of Parmesan cheese.
- Shallot: Replace the shallot with red onion.
- Italian spices: If you don’t have Italian seasoning, substitute dried basil and oregano.
- Chicken: Use skinless chicken thighs if you prefer dark meat.
What to eat with Chicken Gnocchi Soup
Packed with protein, carbs, and vegetables, this healthy gnocchi soup is a complete meal on its own, but here are some suggestions to complete the meal:
- Crispy bread or baguette for dipping in the broth
- Garlic knots go well with the garlic in the soup.
- A green salad is an easy side for any soup. My go-to is romaine with red onion and avocado, but any combination of vegetables, like grape tomatoes or cucumber, would work.
Storage
This easy chicken gnocchi soup can be kept in the refrigerator for four days and can be kept in the freezer for three months. I like to freeze soup in smaller glass containers or supper cubes to whip out a portion when I need a quick meal.
You can thaw it in the refrigerator beforehand or put it frozen in the microwave.
Frequently asked questions about gnocchi soup
What is gnocchi made of?
Gnocchi is soft potato dumplings consisting of potatoes, eggs, and flour. The gnocchi dough is formed into a rope and cut into 1-inch pieces.
What is the best way to prepare gnocchi?
There are a few ways to prepare gnocchi. Which one is best depends on what texture you want.
1. Cooking gnocchi in water, like pasta, is the most common way to cook it. The result is softer, more tender gnocchi.
2. Baking gnocchi on a baking sheet for a crispier, firmer texture.
3. Sauté gnocchi in olive oil in a skillet results in a similar texture to frying.
Should you cook gnocchi before adding them to the soup?
Gnocchi is cooked in hot stock, so there’s no need to cook them separately before adding them to the soup.
More chicken soup recipes you’ll love
Preparation: 10 minutes min
Cook: 35 minutes min
Total: 45 minutes min
Yield: 6 portions
Serving Size: 1 1/2 cups
- Make a paste by combining 1/2 cup cold water, half and half, and flour in a small bowl and whisking until well combined. Put aside.
- Heat a large pan or frying pan over medium heat brush with oil and add the sausage. Cook the sausage, breaking it up with a wooden spoon as it cooks, until it is no longer pink and is lightly browned.
- Add the shallots and garlic and cook until soft, 3 minutes. Add the tomato puree and the chicken fillet.
- Pour the remaining 1/2 cup water and chicken stock, Parmesan cheese rind, sun-dried tomatoes, and Italian seasoning, and bring to a boil. Partially cover the pan and simmer over low heat until the vegetables are tender and the chicken flakes easily, about 25 minutes.
- Remove the chicken, set aside, and pull it apart with 2 forks.
- Return the chicken to the pan and slowly stir in the slurry, stirring well as you add, and bring back to the boil.
- Add the gnocchi, spinach, parmesan, and basil; Cook according to package directions for the gnocchi, or until they begin to float to the top and the soup thickens. Add salt and pepper to taste, discard the Parmesan rind, and serve.
Last step:
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Variations
- Sausage: Replace chicken sausage with turkey.
- Parmesan crust: If you don’t have parmesan rind, you can skip this. However, it adds depth that you can’t get with grated Parmesan cheese. A tip for always having peels on hand is to store them in a zip-top bag in the freezer the next time you cut off a block of Parmesan cheese.
- Shallot: Replace the shallot with red onion.
- Italian spices: If you don’t have Italian seasoning, substitute dried basil and oregano.
Portion: 1 1/2 cups, Calories: 341 kcal, Carbohydrates: 37 G, Egg white: 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
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