Broccoli Cheddar Chicken Gnocchi Soup

Share

Broccoli Cheddar Chicken Gnocchi Soup is a thick and creamy comfort food dinner loaded with tender broccoli, pillowy potato gnocchi, juicy rotisserie chicken and lots of melted cheddar cheese.

This easy soup recipe comes together in just 35 minutes, making it perfect for busy weeknights when you want something hearty without starting from scratch.

The half and half, cheddar and parmesan give the broth a rich, cheesy texture, while the gnocchi makes every spoonful extra filling.

If you love broccoli cheddar soup but want it to eat more like a full meal, this chicken gnocchi version is the one to make.

Why This Recipe is a Winner!

• It uses rotisserie chicken. No cooking chicken from scratch means this soup comes together quickly with way less effort.
• It’s ready in 35 minutes. Perfect for busy weeknights when you want something warm and homemade without babysitting the stove all night.
• It’s a full meal in one pot. You’ve got chicken, broccoli, gnocchi and a creamy broth all working together in one big comforting bowl.
• It’s family-friendly. Broccoli is a whole lot easier to sell when it’s wrapped in cheddar cheese and creamy soup.
• It feels homemade without being complicated. A simple roux, broth, half and half and cheese create a rich, creamy base with very little fuss.

Ingredients You'll Need

• Butter Butter is used to sauté the onions and garlic and helps create the base for the creamy soup.
• Diced onions Onions add savoury flavour to the soup and soften nicely as they cook in the butter.
• Chopped garlic Garlic gives the soup extra flavour and pairs perfectly with the broccoli, cheddar and chicken.
• All purpose flour Flour helps thicken the soup so the broth turns creamy and rich instead of thin.
• Chicken broth Chicken broth creates the savoury base of the soup and adds lots of flavour.
• Half and half Half and half makes the soup creamy without being quite as heavy as using all cream.
• Onion powder Onion powder adds another layer of savoury flavour to the broth.
• Paprika Paprika adds a little warmth and colour to the creamy soup base.
• Salt and pepper Salt and pepper help balance all the flavours in the soup.
• Broccoli florets Chopped broccoli florets cook right in the soup until tender and give the dish that classic broccoli cheddar flavour.
• Potato gnocchi Potato gnocchi makes the soup extra hearty and adds soft, pillowy bites throughout.
• Rotisserie chicken Chopped rotisserie chicken keeps this recipe quick and easy while making the soup filling enough for dinner.
• Shredded cheddar cheese Cheddar cheese melts into the soup and gives it that rich, cheesy broccoli cheddar flavour.
• Shredded parmesan cheese Parmesan adds a salty, savoury finish and helps deepen the cheesy flavour of the soup.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don't miss out on any important tips and tricks!

Step By Step Instructions

 STEP 1: 

I dropped butter and diced onions into a large pot over medium heat.

I cooked the onions until they were translucent.

 STEP 2: 

I added chopped garlic to the pot and cooked it for a couple minutes.

I also added flour to the pot, stirred well and continued cooking it for 3 mintues.

 STEP 3: 

I added chicken broth to the pot and stirred until it thicken slightly.

 STEP 4: 

I added half and half, onion powder, paprika, salt and pepper to the pot and stirred well.

 STEP 5: 

I added chopped broccoli florets to the pot and brought the soup to a boil.

I reduced the heat to medium low and left the soup to simmer for 15 minutes, stirring occasionally.

 STEP 6: 

After 15 minutes I added potato gnocchi and chopped chicken to the pot and stirred well.

I left the soup to continue simmering until the gnocchi were tender and cooked through.

 STEP 7: 

I removed the pot from the heat and added shredded cheddar and parmesan.

I stirred the cheese into the soup.

Every spoonful of this Broccoli Cheddar Chicken Gnocchi Soup is creamy, cheesy and loaded with tender chicken, soft gnocchi and little bites of broccoli.

It’s the kind of hearty soup that feels like a full comfort food dinner in a bowl, especially with an extra sprinkle of cheddar on top.

If you are looking for the perfect comfort food for a cold night, then you need to try this Broccoli Cheddar Chicken Gnocchi Soup!

• Chop the broccoli small. Smaller florets cook quickly and make the soup easier to scoop up with the gnocchi and chicken.
• Cook the flour for a few minutes. Letting the flour cook with the butter, onions and garlic helps remove that raw flour taste and gives the soup a smoother base.
• Stir often once the dairy is added. Half and half can scorch if it sits too long on the bottom of the pot, so give the soup a good stir here and there.
• Don’t boil hard after adding the half and half. A gentle simmer keeps the creamy broth smooth and helps prevent the dairy from separating.
• Use freshly shredded cheese if you can. It melts more smoothly than bagged shredded cheese and gives the soup a creamier texture.
• Add the cheese off the heat. Removing the pot from the burner before stirring in the cheddar and parmesan helps keep the cheese from turning grainy.
• Check the gnocchi often. Gnocchi cooks quickly, so start checking it after about 5 minutes to keep it soft and tender instead of mushy.
• Use rotisserie chicken to keep it easy. It adds flavour and saves you from cooking chicken separately, which is exactly the kind of shortcut we respect around here.

Substitutions and Variations

• Use cooked chicken breast or thighs. If you don’t have rotisserie chicken, any cooked chopped or shredded chicken will work.
• Swap the gnocchi. Shelf-stable, refrigerated or frozen potato gnocchi can all be used, but the cooking time may vary slightly.
• Try a different cheese. Sharp cheddar, mild cheddar, white cheddar or a cheddar blend all work well in this soup.
• Add more vegetables. Carrots, cauliflower, spinach or corn can be added for extra colour and texture.
• Make it spicier. Add a pinch of cayenne pepper, crushed red pepper flakes or a few dashes of hot sauce.
• Use heavy cream for a richer soup. Swap the half and half for heavy cream if you want an extra thick and indulgent broth.
• Use milk for a lighter soup. Whole milk can be used instead of half and half, but the soup will be a bit thinner and less creamy.
• Switch the broth. Vegetable broth can be used in place of chicken broth, especially if you are using leftover cooked chicken with lots of flavour.
• Add bacon. Crispy bacon crumbles make a delicious salty topping for the cheesy broccoli soup.
• Skip the chicken. Leave out the rotisserie chicken for a broccoli cheddar gnocchi soup that is still hearty and filling.

Frequently Asked Questions

Can I use frozen broccoli for this soup?

• Yes, frozen broccoli can be used in this Broccoli Cheddar Chicken Gnocchi Soup. Add it straight to the pot and simmer until it is tender.

Can I use frozen gnocchi?

• Yes, frozen gnocchi will work, but it may need a few extra minutes to cook through. Add it directly to the soup and simmer until tender.

Why did my cheese turn grainy?

• Cheese can turn grainy if it gets too hot. Remove the pot from the heat before stirring in the cheddar and parmesan, and stir until just melted.

Can I make this soup ahead of time?

• Yes, but the gnocchi will continue to absorb liquid as it sits. You may need to add a splash of broth or half and half when reheating.

How should I store leftovers?

• Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Can I freeze Broccoli Cheddar Chicken Gnocchi Soup?

• I don’t recommend freezing this soup because the creamy broth can separate and the gnocchi may become mushy after thawing.

Broccoli Cheddar Chicken Gnocchi Soup

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Broccoli Cheddar Chicken Gnocchi Soup is a thick and creamy soup recipe loaded with tender broccoli, rotisserie chicken, potato gnocchi, cheddar cheese and parmesan.

This hearty one pot dinner is ready in just 35 minutes and perfect for busy weeknights or cold weather comfort food.

No Ratings

Print

Ingredients

• ¼ cup butter
• 1 cup diced onions
• 1 tablespoon chopped garlic
• ¼ cup flour
• 4 cups chicken broth
• 3 cups half and half
• 1 tablespoon onion powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teapsoon pepper
• 3 cups broccoli florets, chopped small
• 1 lb potato gnocchi
• 2 cups chopped rotisserie chicken
• 3 cups shredded cheddar cheese
• ⅓ cup shredded parmesan

Instructions

1. Drop the butter into a large pot over medium heat.
2. Add the diced onions and cook until they are translucent.
3. Add the chopped garlic. Stir and cook for a couple minutes.
4. Add the flour. Stir well and continue cooking for 3 minutes.
5. Add the broth and stir well until it thickens slightly.
6. Add the half and half, onion powder, paprika, salt and pepper and stir well.
7. Add the broccoli, stir and bring to a soft boil.
8. Reduce the heat to medium low and leave the soup to simmer for 15 minutes, stirring occassionally.
9. After 15 minutes, add the gnocchi and chopped chicken to the pot. Stir well.
10. Continue simmering until the gnocchi are tender and cooked through. 5 - 10 minutes.
11. Remove the pot from the heat and stir in the cheddar and parmesan.
12. Serve and enjoy!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1241Total Fat: 76gSaturated Fat: 42gUnsaturated Fat: 34gCholesterol: 307mgSodium: 2355mgCarbohydrates: 66gFiber: 7gSugar: 11gProtein: 71g

This post contains affiliate links. Read our disclosure here.

As an Amazon Associate I earn from qualifying purchases.

~ Follow on Instagram ~ ~ Follow on Pinterest ~ ~ Follow on TikTok ~

Share