Go Back
- 1 pound boneless, skinless chicken breasts - 1 tablespoon olive oil - 4 cups chicken broth The chicken gives the soup a hearty base. I prefer boneless, skinless chicken breasts for ease. The olive oil adds a nice flavor and helps in cooking the chicken. - 2 cups heavy cream - 1 cup shredded cheddar cheese Heavy cream makes the soup rich and creamy. The cheddar cheese adds a burst of flavor and thickness. Together, they create that dreamy texture we all love. - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - 1 teaspoon paprika - 1 cup frozen mixed vegetables (carrots, peas, corn) - Salt and pepper to taste The onion and garlic give the soup a great aroma. Italian seasoning and paprika add depth. Mixed vegetables bring color and nutrition. - Fresh parsley, chopped Parsley adds a hint of freshness. It brightens up the dish and makes it look pretty. - More shredded cheese for topping You can never have too much cheese! Adding more on top makes the soup even better. This creamy crack chicken gnocchi soup is both simple and satisfying. It’s perfect for cozy nights! {{ingredient_image_1}} To start, I heat olive oil in a large pot over medium heat. I add the boneless, skinless chicken breasts, seasoned with salt and pepper. I cook them for about 6 to 7 minutes on each side. The chicken should be cooked through and no longer pink inside. Once done, I take it out and let it rest. After a few minutes, I shred it using two forks. This method makes tender, bite-sized pieces. In the same pot, I add diced onions and let them cook for 2 to 3 minutes. This step softens the onions and brings out their sweetness. Next, I stir in minced garlic. I cook it for another minute. Garlic adds a rich aroma and deep flavor to the soup. Caramelizing these aromatics is key to creating a tasty base. Now, I pour in the chicken broth and heavy cream. I stir them together and bring the mixture to a gentle simmer. This combines all the flavors nicely. I then add Italian seasoning, paprika, salt, and pepper. Each spice adds its own unique touch. Mixing them well helps infuse the soup with rich flavors. Next, I stir in the gnocchi according to the package instructions. This usually takes around 2 to 5 minutes. I keep an eye on them to make sure they don’t overcook. Perfectly cooked gnocchi should be soft but still hold their shape. This adds a lovely texture to the soup. Once the gnocchi are done, I add the shredded chicken and frozen mixed vegetables back into the pot. I stir everything together until it is well combined. Heating the frozen veggies takes just a few minutes. This step enhances the soup's flavor and adds more nutrients. Finally, I mix in shredded cheddar cheese. I stir until it melts and blends into the soup. This makes the soup creamy and rich. I taste it to check the seasoning. If needed, I add more salt and pepper. To let the flavors deepen, I let it simmer for 2 to 3 more minutes. This final touch makes all the difference in taste. To get the right thickness for your soup, you have a few options. You can use cornstarch mixed with water. This will help thicken the soup without changing the flavor. You can also let the soup simmer longer. This will reduce the liquid and make it thicker. For creaminess, adjust the heavy cream. If you want a richer taste, add more cream. If you want it lighter, use less. You can also try adding cream cheese for a different texture. Adding extra ingredients can make your soup even better. Try adding cooked bacon for a smoky taste. You can also toss in fresh spinach or kale for some greens. These will add color and nutrition. For spices, consider adding crushed red pepper flakes. This will give your soup a nice kick. You can also adjust the Italian seasoning to suit your taste. Don’t be afraid to experiment! This soup goes well with crusty bread. A nice slice of sourdough can soak up the flavors. You can also serve it with a simple salad for a balanced meal. For presentation, use a bowl that shows off the soup’s colors. A sprinkle of fresh parsley on top adds a nice touch. You can also add extra cheese on top before serving for a delightful finish. Pro Tips Use Rotisserie Chicken: To save time, consider using store-bought rotisserie chicken. Shred it and add it to the soup for a quick flavor boost. Customize Your Vegetables: Feel free to swap in your favorite vegetables or whatever you have on hand. Fresh spinach or kale can be great additions. Adjust the Creaminess: For a lighter version, substitute half of the heavy cream with milk or a non-dairy alternative. Storing Leftovers: Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens. {{image_2}} You can easily swap gnocchi for a gluten-free version. Look for brands made from rice or potato. They taste great and work well in this soup. For a dairy-free option, use coconut cream or a nut-based cream. Both add a nice richness without the dairy. Change the protein if you want. Try shredded rotisserie chicken or even turkey. If you are vegetarian, use chickpeas for a hearty option. Adding seasonal vegetables can also enhance flavor. In spring, use asparagus or peas. In the fall, add pumpkin or butternut squash. They all bring unique tastes. Mix in different herbs and spices to make it your own. Fresh basil or dill can add a fresh twist. A bit of chili powder can give it a spicy kick. If you want a regional twist, add some cumin for a Southwestern touch or curry powder for an Indian flair. Each option gives a new life to this soup. Store your leftover soup in airtight containers. Glass or plastic containers work well. Let the soup cool to room temperature before sealing. This keeps it fresh. The soup lasts about three to four days in the fridge. Always check for signs of spoilage before eating. To freeze the soup, use freezer-safe containers or heavy-duty bags. Leave some space at the top for expansion. Label the containers with the date. This soup can be frozen for up to three months. For best taste, eat it sooner rather than later. Thaw the soup in the fridge overnight before reheating. You can use the stove or microwave. If using the stove, heat it over low heat. Stir often for even warming. If using a microwave, heat in short bursts. This helps avoid hot spots. To prevent separation, add a splash of cream while reheating. This keeps the texture smooth. Enjoy your creamy crack chicken gnocchi soup just as delicious as the first time! Creamy Crack Chicken Gnocchi Soup is a rich and hearty dish. It combines tender chicken, creamy broth, and soft gnocchi. This soup is popular due to its comforting flavors and ease of preparation. It has roots in American comfort food but draws inspiration from Italian cuisine. Yes, you can make this soup ahead of time. Prepare the soup and let it cool. Store it in an airtight container for up to three days. To reheat, warm it on the stove over low heat. If you want to save time, you can cook the chicken and veggies in advance. To make this soup vegetarian, use vegetable broth instead of chicken broth. Substitute the chicken with chickpeas or mushrooms for protein. You should adjust the cooking time for these ingredients. Cook the chickpeas for about 5-7 minutes, and sauté mushrooms until tender. Yes, you can use homemade gnocchi in this recipe. Fresh gnocchi cooks quickly, so keep an eye on it. Add it to the pot when the broth simmers. Cooking time for fresh gnocchi is usually around 2-3 minutes. This will ensure they stay light and tender. In this blog post, I covered the essential ingredients and step-by-step instructions for making Creamy Crack Chicken Gnocchi Soup. I shared tips for perfecting texture, enhancing flavor, and suggested variations for dietary needs. Remember, cooking is all about personal touch. Don't hesitate to experiment with different herbs, proteins, or cooking methods. Your soup will be unique and delicious! Enjoy every bowl you share.

Creamy Crack Chicken Gnocchi Soup

A rich and creamy soup featuring chicken, gnocchi, and mixed vegetables, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1 cup frozen mixed vegetables (carrots, peas, corn)
  • 1 package (16 oz) gnocchi
  • 1 cup shredded cheddar cheese
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chicken breasts and season with salt and pepper. Cook for about 6-7 minutes on each side or until cooked through. Remove from the pot and let it rest before shredding it with two forks.
  • In the same pot, add diced onions and cook for 2-3 minutes until soft. Stir in minced garlic and cook for another minute until fragrant.
  • Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
  • Add Italian seasoning, paprika, salt, and pepper. Mix well to infuse the flavors.
  • Stir in the gnocchi and let it cook in the broth according to package instructions (usually around 2-5 minutes).
  • Add the frozen mixed vegetables and the shredded chicken back into the pot. Stir until everything is well combined and heated through.
  • Gradually add the shredded cheddar cheese, stirring until melted and incorporated into the soup.
  • Check for seasoning and add more salt and pepper if needed. Let the soup simmer for an additional 2-3 minutes for extra flavor.
  • Ladle the soup into bowls, garnishing with fresh chopped parsley.

Notes

Feel free to adjust the seasoning to your taste.
Keyword chicken, creamy, gnocchi, soup