Feel-Better Chicken Gnocchi Soup
This delicious Chicken Gnocchi Soup is true "comfort in a bowl". It's loaded with fresh veggies, lean protein and soft, pillowy gnocchi in every delicious bite!
Servings: 14 servings
Calories: 231kcal
Ingredients
For the soup:
- 1 tablespoons extra virgin olive oil
- 2 tablespoons butter I use salted butter
- 1 large sweet onion roughly chopped
- 1 large shallot roughly chopped
- 4 medium stalks celery roughly chopped
- 1 large yellow bell pepper roughly chopped
- 6 medium cloves garlic roughly chopped
- 8 cups low-sodium chicken broth maybe more
- ½ cup uncooked rice I use basmati but jasmine or long-grain will also work
- 2 teaspoons kosher salt I use Morton
- 1 pound carrots thinly sliced, divided (you can use regular peeled carrots or baby carrots)
- 2 medium bay leaves
To finish:
- 1 pound mini gnocchi
- 3-3½ cups shredded rotisserie chicken
- ¾ cup grated Parmesan I like Parmesan Reggiano but a good domestic Parmesan is also great.
- ½ teaspoon black pepper
For serving:
- finely chopped fresh rosemary and/or fresh thyme leaves for garnish
- grated Parmesan cheese for garnish
- freshly grated black pepper for garnish
Instructions
For the soup:
- Heat a large Dutch oven or soup pot to medium heat. Add the oil and butter. Swirl the pan a few times until the butter is melted and bubbly.
- Add the onion, shallot, celery and bell pepper and stir to combine. Cook for 4-5 minutes or until the onions are translucent, stirring them occasionally. Add the garlic, stir well and cook for another 2 minutes.
- Add the broth, rice, kosher salt, bay leaves and 1 cup of sliced carrots. Set the remaining carrots aside for now.
- Bring the mixture to a boil then reduce to a steady simmer. Cover and cook for 25 minutes until the veggies are very tender and the rice is starting to disintegrate. Remove from the heat.
- Using an immersion blender, puree the mixture until nice and smooth. You can also use a regular blender. NOTE: If you use a regular blender, be sure to let the mixture cool down a bit before blending. Also, remove the center cap on the blender top and cover it with a clean kitchen towel or several thicknesses of paper towels. This will allow the heat to vent and prevent it from building up.
- Add the reserved carrots and return the mixture to a simmer. Cook for 14-18 minutes or until the carrots are nice and tender, stirring frequently to prevent the mixture from sticking to the bottom of the pot.
To finish:
- Open the package of gnocchi and separate the individual pieces so there are no clumps. Add the gnocchi to the soup and cook for another two minutes, stirring frequently.
- Add the chicken, parmesan and black pepper. Stir to combine.
- Taste the soup and adjust the seasoning, adding more salt and pepper if needed. If the soup seems thick, add more chicken broth to thin it out. Taste it again though, after adding the broth, to see if it needs a touch more salt.
For serving:
- Serve with extra grated parmesan, a scatter of finely chopped fresh rosemary, thyme leaves or basil leaves and fresh ground black pepper. Enjoy!
Notes
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Nutrition
Serving: 1cup | Calories: 231kcal | Carbohydrates: 26g | Protein: 18g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 649mg | Potassium: 425mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5596IU | Vitamin C: 28mg | Calcium: 92mg | Iron: 2mg