Easy Chicken Gnocchi Soup is a delicious creamy soup recipe perfect for fall.
This hearty soup is loaded with shredded chicken and mini potato dumplings.
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To make this chicken gnocchi soup, I started by dropping a dab of margarine into a large saucepan on the stove and turning the heat to medium high.
Then I dumped some diced onions and diced celery into the pot and cooked them, stirring occasionally until the onions just started to brown.
Then I added some chicken broth and water to the pot and increased the heat to bring the liquid to a boil.
Once the liquid was boiling I added the gnocchi to the pot and reduced the heat back to medium high.
I cooked the gnocchi until they floated to the surface of the liquid and then continued cooking them for an additional four minutes.
Then I added some cream of chicken soup, light cream, sage and pepper to the pot.
I stirred all of the ingredients together really well and then brought the soup back to a boil.
In a small bowl I combined some water and cornstarch until the cornstarch was completely dissolved.
Then I added the cornstarch mixture to the boiling soup and stirred well.
I also added some shredded chicken to the pot and stirred that in to the soup as well.
Then I reduced the heat to medium and allowed the soup to simmer for ten minutes, stirring occasionally.
I allowed the soup to cool for a few minutes before serving.
This Easy Chicken Gnocchi Soup is thick, creamy and full of flavour.
Serve this soup for lunch, dinner or even as an appetizer.
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Easy Chicken Gnocchi Soup
Easy Chicken Gnocchi Soup is a delicious creamy soup recipe perfect for fall. This hearty soup is loaded with shredded chicken and mini potato dumplings.
- 1 cup yellow onion, diced
- 1 cup celery, diced
- 10.5 oz condensed chicken broth
- 2 cups water
- 12 oz store bought gnocchi , uncooked
- 10.5 oz condensed cream of chicken soup
- 2 cups light cream, 20%MF
- 1/4 tsp sage, ground
- 1/4 tsp black pepper
- 1/4 cup water
- 1 tbsp cornstarch
- 2 cups chicken, cooked, shredded
- Place a large saucepan on the stove over medium high heat. Add a dab of margarine.
- Add the diced onions and diced celery to the pot. Cook them, stirring occasionally, until the onions just start to brown.
- Add the chicken broth and 2 cups of water to the pot. Increase the heat to bring the liquid to a boil.
- Once the liquid is boiling add the gnocchi to the pot and reduce the heat to medium high.
- Cook the gnocchi until it floats to the surface of the liquid and then cook it for an additional four minutes.
- Add the cream of chicken soup, light cream, sage and pepper to the pot. Stir well.
- Increase the heat to bring the soup back to a boil.
- In a small bowl stir together the 1/4 cup of water and the cornstarch until the cornstarch dissolves completely.
- Pour the cornstarch mixture into the boiling soup and stir well.
- Add the shredded chicken to the pot and stir well again.
- Reduce the heat to medium and allow the soup to simmer for ten minutes, stirring occasionally.
- Remove the pot from the heat and allow the soup to cool for a few minutes before serving.
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Amount Per Serving: Calories: 471
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Thursday 13th of September 2018
What kind of lite cream are you referring to?
Friday 14th of September 2018
I used 18% cream, but anything around 20% will work fine.