Homemade Chicken Gnocchi Soup
So in preparation for fall/winter I’m trying new recipes to stock up our freezer.
This week I was craving Olive Garden’s chicken gnocchi. I am trying to get better at writing my recipes, because I honestly just start throwing stuff together and it comes out good or it doesn’t lol
For the meat: my husband is still on his kick for chicken thighs so I seasoned them well and then seared 4 thighs on both sides in my cast iron Dutch oven for a few minutes. Once it was pretty brown on both sides I added in about 8 cups of chicken broth, turned the heat to medium/low and let it cook for about 30/35 minutes. Once it’s done I remove the thighs onto a tray to shred and poured the broth into a separate bowl.
I honestly threw the kitchen sink in here. Any veggies I had in the fridge that were on the brink of going bad went in. I chopped some broccoli, spinach, onions, and had some shredded carrots. I seasoned with salt and pepper and poured in a little olive oil to lightly coat the veggies.
Once I had my veggies prepped I melted down about 3 tbsp of butter into my Dutch oven and added some minced garlic. (I pre mince my garlic and freeze it because I’m too good for Jarlic but too lazy to chop it every day.) I let that cook for a few seconds before adding the veggies. I added the broccoli first since that takes the longest to soften. I added in the other veggies right after. I really wish I had separated the spinach and cooked it last. It turned into mushy nothing.
After the veggies cooked for about 2 minutes, I added 1 cup of 2% milk and 1 cup of heavy whipping cream. Stir this continuously for about 2-3 minutes on a low heat setting. You do not want this to boil.
Then I added back in my shredded chicken thighs (I removed the bones and skin). Then I added back the chicken broth and stirred. After that, I poured in 1 16 oz container of gluten free gnocchi. And let that simmer for a few minutes until the gnocchi went soft. Maybe about 5-6 minutes.
After this I put in 2 triangles of hand shredded Parmesan. I’m not sure how much this is in cups but I would estimate about 4 cups. Stir well to avoid clumps of cheese in the soup. Keep stirring until you’ve reached desired consistency then it’s ready to eat.
I ladled out 2 bowls for us and still had to wait about 20 minutes for it to cool down enough to eat so be very careful!
I hope you all enjoy ❤️ please comment if you have any questions or if you make it yourself! #chicken #SOUP #dinnerrecipes #gnocchi #fallrecipes
If you're looking to make a comforting and flavorful chicken gnocchi soup at home, this recipe is an excellent starting point that allows plenty of room for personalization and experimentation. Using chicken thighs instead of breasts adds succulence and richer flavor to the dish. Searing the thighs before simmering them in chicken broth helps develop a deep, savory base for the soup. Incorporating fresh vegetables on the brink of being past their prime is a smart way to minimize waste while adding nutrients and color to your soup. Broccoli, spinach, shredded carrots, and onions all contribute different textures and flavors. For best results, add vegetables based on their cooking times; for example, broccoli requires more time compared to spinach, which should be added last to avoid overcooking and becoming mushy. A key to the creamy texture of this chicken gnocchi soup is the combination of 2% milk and heavy whipping cream. Stir gently on low heat and avoid boiling to prevent curdling. The addition of gluten-free gnocchi allows this recipe to be enjoyed by those with gluten sensitivities without sacrificing the traditional bite and comfort gnocchi provides. To elevate the flavor, freshly shredded Parmesan cheese is incorporated, which melts smoothly into the hot soup, creating richness and a hint of nuttiness. Stirring well while adding the cheese prevents clumping and ensures an even consistency. One useful kitchen tip from this recipe is to prep and freeze minced garlic in advance, saving time and effort during cooking. Using a cast iron Dutch oven is ideal since it retains heat well and distributes it evenly, which is perfect for slow-simmered soups. This homemade chicken gnocchi soup is perfect for batch cooking and freezing, making it convenient to have hearty meals ready during cooler months. The flexibility of ingredients means you can adjust seasoning, vegetables, or dairy products to suit dietary preferences and seasonal availability. Safety tip: Since the soup is rich and thick, allow it to cool slightly before serving to avoid burns. This hearty dish not only feeds the body but also offers comforting warmth and satisfaction, making it a wonderful meal for family dinners or meal prep during fall and winter seasons.
