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.
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
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.