Creamy Chicken Gnocchi Soup with Cremini Mushrooms

This creamy chicken gnocchi soup is my version of a recipe inspired by Tieghan Gerard’s Creamy Gnocchi Chicken Soup from Half Baked Harvest. I kept the chicken, carrots, creamy broth, Parmesan, and pillowy gnocchi, then changed a few things to make it feel like my own.

I left out the celery and sautéed sliced cremini mushrooms in butter instead. I also skipped the spinach and sun-dried tomatoes. I’m sure they would have been delicious, but I didn’t want this soup to taste too much like Marry Me Chicken soup. The mushrooms give this version its own savory, earthy flavor.

If you love a bowl of creamy chicken soup, you might also like my Creamy Chicken Noodle Stew with Sazón. It has a thicker broth and a completely different seasoning profile, but it’s another good one to keep in the dinner rotation.

Why You’ll Love My Version of Creamy Chicken Gnocchi Soup

The cremini mushrooms make this soup feel a little heartier and bring plenty of savory flavor. Cooking them in butter first helps them brown and gives the soup a delicious start.

Potato gnocchi make the soup filling without needing a separate side dish, and the Parmesan and cream create a rich broth that still feels easy to make at home. It’s a one-pot dinner that comes together in about 45 minutes.

If you enjoy mushrooms with chicken and a creamy sauce, try my Creamy Boursin Chicken Stroganoff, too. It’s a skillet dinner with mushrooms, tender chicken, and a rich garlic and herb sauce.

Ingredients You’ll Need

You’ll need chicken, onion, carrots, cremini mushrooms, garlic, Italian seasoning, thyme, paprika, broth, cream or milk, Parmesan, and potato gnocchi. A little flour helps thicken the broth, while butter is used to sauté the mushrooms.

I use sliced cremini mushrooms here instead of celery. The original Half Baked Harvest recipe includes celery, spinach, and sun-dried tomatoes, but I leave those out in my version. If you’re looking for another comforting soup, my Easy V8 Veggie Beef Soup is a tomato-based favorite with plenty of vegetables.

How to Make Creamy Chicken Gnocchi Soup

Start by melting the butter in a large soup pot or Dutch oven. Add the sliced cremini mushrooms and cook until they’re softened and browned. This step builds flavor right from the beginning.

Add the olive oil, chopped onion, and carrots to the pot. Cook until the vegetables begin to soften, then stir in the flour. Add the chicken, garlic, Italian seasoning, paprika, thyme, chili flakes, salt, and pepper, and stir to coat everything in the seasonings.

Pour in the broth and simmer until the chicken is cooked through. Remove the chicken, shred it with two forks, and return it to the pot. Stir in the cream or milk, Parmesan, and gnocchi. Let the gnocchi cook until tender, then add more broth if you’d like a thinner soup.

Finish each bowl with a little extra Parmesan. A piece of crusty bread is lovely for dipping into the creamy broth.

Tips for the Best Chicken Gnocchi Soup

Brown the mushrooms first. Give them a few minutes in the butter so they soften and take on some color before you add the other vegetables.

Adjust the broth to your liking. The gnocchi can absorb liquid as the soup sits, so add extra broth if it gets thicker than you prefer.

Store leftover gnocchi separately when you can. If you know you’ll have leftovers, remove the gnocchi before refrigerating the soup and add it back when you reheat. This helps keep it from soaking up too much broth.

For another gnocchi dinner, try my Babs’ Roasted Sausage, Peppers and Gnocchi, from the first episode of my Cooking With the Experts series. If you’re in the mood for a different kind of chicken comfort food, my King Ranch Chicken Casserole is always a dependable choice.

My Take on Tieghan’s Chicken Gnocchi Soup

I love trying recipes from the people who know food best, then sharing how they turn out in my own kitchen. Tieghan’s soup gave me a starting point, and the buttery cremini mushrooms made it feel right for my table.

If creamy chicken gnocchi soup sounds good to you, give my version a try. You can find more ideas in my chicken recipe collection and the full Savor & Shine recipe index.

The original recipe’s ingredient list and method are on Half Baked Harvest. My version leaves out the celery, spinach, and sun-dried tomatoes and adds cremini mushrooms.

Creamy Chicken Gnocchi Soup with Cremini Mushrooms

My creamy chicken gnocchi soup, inspired by Tieghan Gerard’s Half Baked Harvest recipe, has tender chicken, carrots, cremini mushrooms, and pillowy potato gnocchi in a rich Parmesan broth.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course, One Pot Meals, Soup, Weeknight Meals

Servings 6 servings

Ingredients

  

• 2 tablespoon extra virgin olive oil
• 1 yellow onion chopped
• 6 carrots chopped
• 1 cup sliced mushrooms i used cremini
• 2 tablespoon salted butter
• 2 tablespoon all-purpose flour
• ¾ lb boneless skinless chicken breasts or thighs
• 2-4 cloves garlic chopped
• 1 tablespoon Italian seasoning see note
• 1 teaspoon smoked paprika
• 2 tablespoon fresh thyme leaves (or 2 teaspoons dried)
• 1 pinch red chili flakes
• 1 pinch each kosher salt and black pepper
• 6 cups low sodium vegetable broth
• 1 cup heavy whipping cream
• ½ cup grated parmesan
• 1 container storebought potato gnocchi

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Instructions

 

• In a large soup pot set over medium heat, combine the olive oil and onion. Cook 5 minutes, until fragrant. Add the carrots and mushrooms. Cook another 3 minutes.
• Stir in the butter and flour, cook 1 minute. Add the chicken, garlic, Italian seasoning, paprika, thyme, and a pinch each of chili flakes, salt, and pepper. Toss to coat in spices. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the chicken is cooked through.
• Pull the chicken out and shred using 2 forks. Add back to the soup.
• Stir in the cream/milk, parmesan, and gnocchi. Cook until warmed throughout, about 5 minutes. If the soup is too thick, add additional broth.
• Serve the soup topped with parmesan. Enjoy warm, preferably with a crusty piece of bread.
I leave out the celery, spinach, and sun-dried tomatoes that are in Tieghan's original recipe. I love those ingredients, but wanted this soup to have a flavor of its own instead of feeling too much like Marry Me Chicken soup.

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