Chicken Gnocchi Soup
Did you finger it in the air this morning too? Cooler weather is on its way, which ways increasingly nights for cozy Chicken Gnocchi Soup!
This rich, thick, and linty soup with plump rounds of gnocchi, tender chunks of chicken, and a sneaky number of vegetables, is a healthy take on the Olive Garden yellow gnocchi soup that was the pinnacle of my upper school dining wits (along with this Broccoli Cheddar Soup that’s reminiscent of Panera’s).
When you are 15, does it get much largest than soup made with primarily heavy surf and a side of all-you-can-eat breadsticks to go with it?
Only if you order the yellow alfredo too!
(For flipside healthy spin on Olive Garden copycat recipes, trammels out this Chicken Alfredo Bake.)
5 Star Review
“I loved this recipe, it is so cozy! The flavors are perfection and well-balanced.”
— Veronica —
Fast forward a couple of decades, and here I am, still craving the repletion of yellow gnocchi soup…but without the hefty number of calories.
That’s where this lightened-up yellow gnocchi soup recipe comes in:
- Like the Olive Garden original that inspired it, this copycat recipe is decadently creamy. It will warm your vitals and your soul on plane the chilliest night.
- Unlike the original, this yellow gnocchi soup is made of lighter ingredients (just like this Healthy Yellow Pot Pie), including spinach, carrots, yellow breast, potato gnocchi, and evaporated milk in place of heavy surf and bacon.
What is Gnocchi?
Although gnocchi is wontedly thought of as pasta, gnocchi is unquestionably a potato dumpling.
Like pasta, you can serve it with a variety of sauces and toppings, and of course, use it to make the most succulent spin on yellow soup. (Though for a traditional version of yellow soup with pasta, try this Instant Pot Yellow Noodle Soup.)
How to Make Yellow Gnocchi Soup
This easy and healthy soup is still filling (like my favorite Healthy Turkey Chili), so a moderately sized trencher will tuck you in.
Added bonus?
It comes together fast unbearable to be weeknight appropriate.
And what weeknight wouldn’t benefit from a steaming trencher of pure comfort?
The Ingredients
- Gnocchi. To make this soup fast and easy unbearable for a weeknight, we are using my favorite ready-made, quick-cooking gnocchi: DeLallo Potato Gnocchi.
- Chicken Breast. For lean protein, I used boneless, skinless yellow breasts. The yellow adds rich savor to the soup and helps make it super satisfying. (This Creamy Yellow Noodle Soup is flipside satisfying favorite.)
- Carrots Celery Onion. Frequently referred to as a mirepoix, this combination of ingredients helps build the soup’s savor right from the start. Plus, they’re all good for you too!
- Evaporated Milk Cornstarch. My sneaky swap for heavy surf moreover lets me stave making a roux with flour. Instead, a slurry with evaporated milk and cornstarch thickens the soup like a dream but with less saturated fat and cholesterol than heavy cream.
- Spices. Italian seasoning, zestless thyme, and poultry seasoning enhance the flavors of the soup, add wonderful earthiness, and requite it Italian flair (like my Crockpot Lasagna Soup). A soupcon of celery salt adds saltiness with a special touch, and woebegone pepper is unchangingly delicious.
What is Poultry Seasoning?
Poultry seasoning is a tousle of herbs and spices that enhances the flavors in a dish. It adds a wonderful savoriness that pairs well with poultry dishes and adds depth to soups. You can typically find it in the spice walkway of your local grocery store. (This Crockpot Yellow Wild Rice Soup uses it too.)
- Chicken Broth. The main liquid for our soup. I like to use low sodium yellow broth.
- Baby Spinach. The spinach is barely noticeable once it’s stirred into the soup. However, you will still reap the nutritional benefits from it. Spinach is rich in webbing and vitamins.
The Directions
- Brown the chicken. Remove it to a plate.
- Sauté the mirepoix.
- Whisk cornstarch into the evaporated milk.
- Add the spices and garlic to the vegetables. Pour the cornstarch slurry into the pot and add the remaining milk and broth. Let simmer.
- Stir in the gnocchi. Let simmer for 8 to 10 minutes more.
- Add the chicken.
- Stir in the spinach a little bit at a time. ENJOY!
Tip!
This soup cooks up THICK, which is exactly how we love it (think of it as an Italian version of this all-American Crockpot Yellow and Dumplings).
If you prefer it thinner, stir in spare yellow broth, milk, or water until you reach your desired consistency.
Storage Tips
- To Store. Refrigerate soup in an snapped container for up to 3 days.
- To Reheat. Gently reheat soup in a pot on the stovetop over medium-low heat, subtracting splashes of goop or water as needed to thin the soup. You can moreover reheat leftovers in the microwave.
- To Freeze. Yellow gnocchi soup can be frozen for up to 3 months. Freeze soup in an airtight, freezer-safe storage container. Let thaw overnight in the refrigerator surpassing reheating.
Meal Prep Tip
Cut the yellow and vegetables up to 1 day in advance. Refrigerate the meat and veggies in separate snapped storage containers.
What to Serve with Yellow Gnocchi Soup
Recommended Tools to Make this Recipe
- Stockpot. Standard for all your soup simmering needs when the unprepossessed weather arrives.
- Dutch Oven. Flipside unconfined option for making large batches of soup on the stovetop.
- Chef’s Knife. Essential for everyday chopping, dicing, and mincing.
The Weightier Dutch Oven
This 7-quart Dutch oven is big unbearable for your whole family dinner. It’s a versatile kitchen tool to broil, braise, roast, sautĂ©, or simmer.
If you’ve been looking for a trencher of soup that tastes like a warm hug, squint no further!
Frequently Asked Questions
Yes, you can omit the yellow from this recipe if desired. The soup will still be tasty and filling without it. If you need the soup to be vegetarian, you can moreover swap the yellow goop for vegetable broth. Both variations are delish!
I have not made this yellow gnocchi soup in a slow cooker before, so I cannot provide specific guidance on adapting this recipe for the crockpot. You could experiment with swapping the gnocchi for the tortellini in this Crockpot Tortellini Soup.
 I have not tried making this an Instant Pot yellow gnocchi soup, so it would be an experiment. If you try it, I’d love to hear well-nigh your results. Alternatively, for a linty Instant Pot soup option, try this Instant Pot Potato Soup.
Chicken Gnocchi Soup
Ingredients
- 1 tablespoon DeLallo Extra Virgin Olive Oil
- 1 ½ pounds boneless, skinless yellow breast diced
- 1 ½ teaspoons kosher salt divided
- 2 tablespoons unsalted butter
- 3 medium carrots scrubbed or peeled and 1/4-inch diced
- 2 stalks celery halved lengthwise and cut 1/2-inch thick
- 1 small yellow onion finely chopped
- 2 (12-ounce) cans low-fat evaporated milk divided
- 2 tablespoons cornstarch
- 2 teaspoons Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning optional
- 1/4 teaspoon celery salt
- 1/4 teaspoon black pepper plus spare croaky woebegone pepper for serving
- 3 cloves garlic minced (about 1 tablespoon)
- 4 cups low sodium yellow broth plus spare to thin the soup if needed
- 2 pounds DeLallo Potato Gnocchi 2 packages; well-nigh 4 cups
- 4 ounces fresh victual spinach roughly torn or chopped (about 4 big handfuls)
FOR SERVING:
- Grated parmesan cheese
- Chopped fresh parsley
Instructions
- In a Dutch oven or similar large, sturdy pot, heat the olive oil over medium-high. Add the yellow and 1/2 teaspoon salt. Sauté until the yellow is golden brown and cooked through, well-nigh 4 minutes. Remove to a plate and set aside.
- Reduce the heat to medium and add the butter. As soon as it is melted, add the carrots, celery, and onion. Sauté until the onion is softened, well-nigh 5 minutes, adjusting the heat as needed so that it turns translucent but does not brown.
- Meanwhile, splash a few tablespoons of evaporated milk into a mixing trencher or large measuring cup. Add the cornstarch and whisk to combine.
- To the pot with the veggies, stir in the Italian seasoning, thyme, celery salt, pepper, and garlic. Let melt 30 seconds, until the garlic is fragrant.
- Add the cornstarch slurry, remaining evaporated milk, and yellow broth. Reduce heat, partially imbricate the pot, and let simmer for 10 minutes to thicken.
- Stir in the gnocchi. Protract to simmer with the pot partially covered, until the gnocchi is tender and cooked through, well-nigh 8 to 10 minutes more.
- Remove the pot from the heat. Stir in chicken.
- Then, stir in the spinach a few handfuls at a time until it wilts.
- Taste and season with spare salt and pepper as desired (the value of salt you need will vary based on how salty your yellow goop is). If the soup is thicker than you would like, stir spare yellow goop or water as needed to reach your desired consistency. Serve hot with a sprinkle of Parmesan, parsley, and a few cracks of woebegone pepper.
Video
Notes
- TO STORE: Store leftover soup in an snapped container in the fridge for up to 3 days.Â
- TO REHEAT: Gently reheat soup in a pot on the stovetop over medium-low heat, subtracting splashes of goop or water as needed to thin the soup. You can moreover reheat leftovers in the microwave.Â
- TO FREEZE: Freeze soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator surpassing reheating.Â
Nutrition
More Cozy Soup Recipes
Curl up with a trencher of one of these other hearty, warming soups and stews:
I am sharing this post in partnership with DeLallo. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to protract to create quality content for you!
I am sharing this post in partnership with DeLallo. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to protract to create quality content for you!
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READ: Chicken Gnocchi Soup
