Creamy Chicken Gnocchi Soup
Dive into a bowl of comfort with this luscious Creamy Chicken Gnocchi Soup! Packed with tender chicken, pillowy gnocchi, and a hint of savory herbs, this hearty dish is a breeze to whip up for those cozy fall evenings. Get ready to savor every spoonful of this protein-rich delight!
Prep
15
min
Cook
240
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- a little bit of onion for flavoroptional
🥩Meat & Seafood(4)
- cheese and crispy bacon for garnishoptional
- chicken breast or tenderloins
- a can of chicken broth
- two cans of cream of chickenfat-free if desired
🥛Dairy & Eggs(3)
- about half a cup of Greek yogurt or sour cream (120 ml)optional
- two cups of half and half (480 ml)
- one cup of shredded cheese (240 ml)
🫙Pantry Staples(2)
- a little bit of crusty breadoptional
- gnocchi or any kind of pasta that you want
Nutrition (per serving)
Calories
870
Protein
53g
Carbs
57g
Fat
46g
👨🍳 Instructions
- 1
Use chicken breast or tenderloins and add your seasonings.
- 2
Add a little bit of onion for flavor.
- 3
Pour in a can of chicken broth and two cans of cream of chicken.
- 4
Mix and cover, cooking on high for 3-4 hours or low for 4-6 hours until chicken is easily shredded.
- 5
Add two cups of half and half, one cup of shredded cheese, and about half a cup of Greek yogurt or sour cream.
- 6
Stir in gnocchi or any kind of pasta and let it sit for about 10 more minutes or until the pasta is done.
- 7
Serve with cheese and crispy bacon on top, and optionally with crusty bread.
💡 Pro Tips
- ✓Shred chicken immediately after slow cooking while still hot (internal temp 165°F), then let it cool in the broth for 5 minutes before adding dairy to prevent curdling from thermal shock.timing165°F internal temp, 5 minute cool-down
- ✓Temper the Greek yogurt by whisking it with 2-3 tablespoons of hot soup liquid before adding to the pot, preventing the proteins from seizing and creating graininess.technique2-3 tablespoon tempering ratio
- ✓Add gnocchi to boiling salted water (2% salinity) separately for 2-3 minutes until they float plus 30 seconds, then transfer directly to soup—this prevents them from absorbing excess liquid and becoming mushy.timing2% salinity, 2-3 minutes plus 30 seconds
- ✓Use 1 cup cheese instead of the full amount, reserving 0.5 cups to finish plating; aged cheeses (aged cheddar, gruyère) melt at 130-140°F without breaking, while fresh cheese can separate at 160°F+.ingredient130-140°F melting point for aged cheese
- ✓Reduce broth and cream mixture by 10% (simmer uncovered for 15-20 minutes after shredding chicken) before adding dairy to concentrate flavor and prevent over-dilution when gnocchi releases starch.timing15-20 minutes reduction, 10% volume loss
Share this recipe
Prep
15
min
Cook
240
min
Serves
4
people
Level
beginner
Share this recipe
Creamy Chicken Gnocchi Soup
Dive into a bowl of comfort with this luscious Creamy Chicken Gnocchi Soup! Packed with tender chicken, pillowy gnocchi, and a hint of savory herbs, this hearty dish is a breeze to whip up for those cozy fall evenings. Get ready to savor every spoonful of this protein-rich delight!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- a little bit of onion for flavoroptional
🥩Meat & Seafood(4)
- cheese and crispy bacon for garnishoptional
- chicken breast or tenderloins
- a can of chicken broth
- two cans of cream of chickenfat-free if desired
🥛Dairy & Eggs(3)
- about half a cup of Greek yogurt or sour cream (120 ml)optional
- two cups of half and half (480 ml)
- one cup of shredded cheese (240 ml)
🫙Pantry Staples(2)
- a little bit of crusty breadoptional
- gnocchi or any kind of pasta that you want
Nutrition (per serving)
Calories
870
Protein
53g
Carbs
57g
Fat
46g
👨🍳 Instructions
- 1
Use chicken breast or tenderloins and add your seasonings.
- 2
Add a little bit of onion for flavor.
- 3
Pour in a can of chicken broth and two cans of cream of chicken.
- 4
Mix and cover, cooking on high for 3-4 hours or low for 4-6 hours until chicken is easily shredded.
- 5
Add two cups of half and half, one cup of shredded cheese, and about half a cup of Greek yogurt or sour cream.
- 6
Stir in gnocchi or any kind of pasta and let it sit for about 10 more minutes or until the pasta is done.
- 7
Serve with cheese and crispy bacon on top, and optionally with crusty bread.
💡 Pro Tips
- ✓Shred chicken immediately after slow cooking while still hot (internal temp 165°F), then let it cool in the broth for 5 minutes before adding dairy to prevent curdling from thermal shock.timing165°F internal temp, 5 minute cool-down
- ✓Temper the Greek yogurt by whisking it with 2-3 tablespoons of hot soup liquid before adding to the pot, preventing the proteins from seizing and creating graininess.technique2-3 tablespoon tempering ratio
- ✓Add gnocchi to boiling salted water (2% salinity) separately for 2-3 minutes until they float plus 30 seconds, then transfer directly to soup—this prevents them from absorbing excess liquid and becoming mushy.timing2% salinity, 2-3 minutes plus 30 seconds
- ✓Use 1 cup cheese instead of the full amount, reserving 0.5 cups to finish plating; aged cheeses (aged cheddar, gruyère) melt at 130-140°F without breaking, while fresh cheese can separate at 160°F+.ingredient130-140°F melting point for aged cheese
- ✓Reduce broth and cream mixture by 10% (simmer uncovered for 15-20 minutes after shredding chicken) before adding dairy to concentrate flavor and prevent over-dilution when gnocchi releases starch.timing15-20 minutes reduction, 10% volume loss