Creamy Chicken Gnocchi Soup Recipe

Ohhhhh....... this soup is wonderful!! I was looking for a way to use up a rotisserie chicken, and hit on this recipe. The only changes I made were to add mushrooms, because you can never have too many mushrooms in anything. The other change I made was that I use the product called "Better than Bouillon" instead of canned chicken broth, and I added some extra to make the soup a bit chicken-y-er; I thought it tasted a bit flour-y. Oh yes, and I used skim milk in place of the ff half and half. Wonderful soup! I served it with the bread called "steakhouse bread" from this site--warm from the bread machine. A perfect meal!!!!

This was EXCELLENT!! Next time, I will not use the flour though, as I don' t believe the soup needs it. With the flour included I had to add an addt'l cup of broth and 1/2 c. of Half n' Half. The gnocchi will automatically thicken the soup. Again, omit the flour! Added a bit more thyme and pepper, but did not add any salt. PERFECT!

The whole family enjoyed this soup. For personal preference I opted not to thicken the soup. With this recipe having gnocchi in it I opted to give it more of an Italian flavour to it by adding Italian seasoning and parley in lieu of the thyme and nutmeg. I also added some mushrooms which complemented the soup nicely. Added only 1 1/2 c of the full fat half and half cream and the rest was extra chicken stock. This was a very flavourful soup and we enjoyed the combination of the vegetables in the soup. Made the gnocchi from scratch for the first time and they turned out great! Served this soup with homemade no knead bread.

This was soooo good. During my lunch break yesterday, the Dr. I work with looked in my bowl and asked what I was eating and where did I get it! I brought her a bowl today and she loved it! My husband even liked it. I did do just a couple of things differently. I added the zucchini about a minute before adding flour, didn't want to overcook it. I used 2 percent milk to make it a little lighter, but it didn't affect creaminess at all. I also used chopped kale instead of spinach. It was very flavorful. I'll be making this again...and again...and again...

Oh my - YUM! Made as recipe as stated - except used 1.5 cups of half-n-half and 1.5 cups of fat free milk and added sliced mushrooms. After tasting, added more black pepper, thyme, nutmeg and added some rosemary and grated parmesan cheese. It got pretty thick, so added 1 cup of water to thin it out a bit. Really delicious. Will make again and will also try with leftover holiday turkey!

What a great dish! I have made this twice, once as the recipe stated. The second time I used a smoked chicken sausage! I browned it first in a skillet, then while the pan was still hot poured some chicken stock into the pan to save the renderings and then to the pot! Very tasty! Gave it a new texture. Originally I used nutmeg and no thyme, the second time, realizing I was out of nutmeg, I improvised and used pumpkin spice that contained cinnamon, nutmeg, and allspice...the cinnamon was awesome!! It tasted like fall. I will make this again!!

If you want to get a good meal on the table with minimal time, effort and dishes, this is a great choice. Doing your prep work ahead of time makes it even easier. This is rich and satisfying, but still nutritious given all the good meat and vegetables - even more so if you skip the flour, which I did. I’s not necessary. I added mushrooms to the mix which was a good and compatible addition. Loved the zucchini in this for substance, but loved the addition of the red bell pepper even more – it gave the soup a great boost of flavor. I used full fat half-and-half, and chose to use a little more chicken broth than the equal parts broth and half-and-half called for. We like very simple, fresh flavors, so omitting the nutmeg and thyme was a good choice for our taste preference.

This is better than the gnocchi and chicken soup at a major restaurant chain known for it's 'garden' if you get my drift. This is the best recipe I have tried on this site so far and considering I have tried approximately two hundred, this is saying a lot! I don't buy rotisserie chicken but I own an electric pressure cooker that takes fifteen minutes to cook several leg quarters to fall off the bone tenderness so I used that instead. I also reduced the half & half by one cup and used milk instead. The only other change I made was to omit the red bell pepper since I don't like it. This was the perfect way to use gnocchi in a different vehicle than just covering it in sauce. It is my favorite pasta and I love it cooked past the point of just done and more on the 'fluffy' end so allowing it to cook in this savory mixture created the perfect texture to my taste. My family raved about this soup and the recipe is going in my rotation to be made regularly. Thanks Kristin for sharing this awesome recipe!

This was so delicious! The recipe is very forgiving of minor changes - I didn't have zucchini so I used mushrooms instead. Didn't feel like grating carrots so diced them instead. Added a handful of chopped fresh parsley because I thought it would be good. Didn't have half and half so mixed my dairy 2/3 2% milk and 1/3 cream. I needed to use up the leftovers from a big chicken I had roasted so more than 2 cups went in. None of these things mattered - it still turned out great and I'll be making this again!

I used one pint regular half&half and one cup sour cream, left out the red bell pepper (I hate peppers) and the spinach (whoops, I forgot). Also I made the Gnocchi I recipe and used that instead of getting ready made. When it was almost done I took the chicken and veggies out, brought the soup to a boil and used that to cook the gnocchi instead of cooking it seperately in water and adding it in. It made enough to feed three adults and one child with lots left over and it was even better the second day.

Terrific! Changes I made after reading other reviews were as follows ; do add chopped mushrooms , use the fresh pepper , I used less flour but to the eye as I sautéed it, I added chopped cauliflower and agree add veggies within reason /choice of oil and butter sautéed , I used 1 pint of regular half and half and 1/2 cup of water. Used The$ 4.99 members only club chicken . Prep everything at start, easy clean up. Will be on the rotation , New England 3 seasons

that's sweet purple potato gnocchi. great hearty soup.

This one’s a keeper.

This is a really nice soup! I especially enjoyed the addition of zucchini, surprisingly. I started with store bought mire poix (it ended up being cheaper than then bag of shredded carrots, so laziness for the win!) and then also added some broccoli I had on hand. I won’t utilize half and half , so I used the Fairlife Protein milk I keep on hand for overnight oats and it worked just fine. I used pulled smoked chicken so decided to add some smoked paprika to highlight the smokiness and amp up the flavor a bit. I also added a dash of cayenne because heat makes everything better. I had a yellow pepper on hand for another recipe, so I used that instead of place of red. I didn’t have nutmeg I realized, so that got skipped. I ate a bowl as is and it was really nice!! I added some shaved parm to another and that was next level for me! Thanks for the recipe!

I made this pretty much as written. I diced my carrots instead of shredding and used chicken breast (seasoned w/ Kinders) instead of rotisserie. I also used gluten free flour. Overall, it is a good soup, but could use some more flavor. The soup is a good base and can be changed up to fit your and your families taste.

This is now my favorite soup. My only adjustment was I used all regular half and half. Couldn't find the low fat version. Served with fresh Biscuits for a really filling meal.

Delish! Better then the restaurant I've eaten at! The flavor is amazing!

Used 1 cup skim milk, left out pepper all other ingredients the same. Used herbs de Provence in stead of just thyme. Very Good!

Probably would give it 4.5. I added a few chopped up grape tomatoes I had at the end. I used fresh tyme, and added extra garlic.

I made this for only two people and the leftovers I froze in two separate containers. I just took one out after being frozen for about three weeks and it was fabulous so it freezes really well.