Creamy Gnocchi and Chicken Soup

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If you haven’t noticed, I have a slight obsession with gnocchi and I love experimenting with gnocchi recipes – like this Sweet Potato Gnocchi with Gouda Cheese Sauce! Unfortunately, as a vegetarian it can be hard impossible to find a vegetarian gnocchi soup, which is probably why I turned to my husband – who is the master of creating soups – to make a Vegetarian Creamy Gnocchi and Chicken Soup.

 

Creamy Gnocchi & Chicken Soup side view

 

What you’ll need:

1 cup of chopped Morning Star chick’n strips – you could use real chicken – although I have no idea how you would cook it – but I encourage you to try this healthy alternative!

1 ½ cups spinach – if you don’t like spinach you could easily use cooked asparagus pieces or cooked zucchini

2 ½ cups of mini gnocchi

2 tablespoons butter

1 pinch onion powder

1 pinch garlic powder

1/8 teaspoon dried basil

¼ teaspoon Herbs de Provence – I prefer the kind that doesn’t have anise seed by Victoria Taylor’s Seasonings

¼ teaspoon black pepper

¼ teaspoon salt

½ cup half and half

½ cup heavy whipping cream

½ teaspoon regular cream cheese

½ cup of milk

¾ cup vegetable broth

½ cup Parmesan

1/8th of a cup or 1 deli slice of havarti cheese

 

First, comes the prep work.

 

Whether or not you are making homemade gnocchi, it is a good idea to go ahead and make it up and cook it before you start making the soup. This is my favorite homemade potato gnocchi recipe and I usually cut the gnocchi smaller so that it will fit well on a spoon.

 

Creamy Gnocchi & Chicken Soup with mornign star chick'n strips
Defrost and chop the chicken and wash the spinach – no need to cut it up it will shrink down – and set to the side.

 

Creamy Gnocchi and Chicken Soup melted butter and seasonings
Melt the 2 tablespoons of butter over medium heat and add 1 pinch of onion powder, 1 pinch of garlic powder, 1/8 teaspoon dried basil, ¼ teaspoon Herbs de Providence, ¼ teaspoon of black pepper, and ¼ teaspoon of salt.

 

Next, add ½ cup half and half and ½ cup heavy whipping cream and let the cream and butter mixture heat up over medium heat.

 

Creamy Gnocchi and Chicken Soup cream cheese-001

 

When the creamy mixture begins to bubble, add ½ teaspoon of regular cream cheese. I love how my husband cuts up the cream cheese – this is his trick to ensure that it melts down into the soup.

 

Once the cream cheese has melted add a ½ cup of milk and ¾ cup vegetable broth and heat it at medium heat until it starts to boil.

 

Creamy Gnocchi & Chicken Soup with added gnocchi

 

Then add 1 cup of chopped chicken and 2 ½ cups of mini gnocchi and turn the heat down to low.

 

Next, add ½ cup Parmesan and 1/8 cup of havarti cheese and let it melt into the sauce while gently stirring.

 

Creamy Gnocchi & Chicken Soup with spinach  

Now add 1 ½ cups of spinach to the soup and let it cook in – it will get smaller. 

  

Creamy Gnocchi & Chicken Soup

 

Add more salt and pepper to taste, and enjoy!

 

Creamy Gnocchi & Chicken Soup
Serves 4
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Ingredients
  1. 1 cup of chopped Morning Star Chik'n Strips
  2. 1 ½ cups spinach
  3. 2 ½ cups of mini gnocchi
  4. 2 tablespoons butter
  5. 1 pinch onion powder
  6. 1 pinch garlic powder
  7. 1/8 teaspoon dried basil
  8. ¼ teaspoon Herbs de Providence
  9. ¼ teaspoon black pepper
  10. ¼ teaspoon salt
  11. ½ cup half and half
  12. ½ cup heavy whipping cream
  13. ½ teaspoon regular cream cheese
  14. ½ cup of milk
  15. ¾ vegetable broth
  16. ½ cup Parmesan
  17. 1/8th of a cup or 1 deli slice of havarti cheese
Instructions
  1. Precook the gnocchi, defrost and chop the chicken, and wash the spinach and set to the side.
  2. Melt the 2 tablespoons of butter over medium heat and add 1 pinch of onion powder, 1 pinch of garlic powder, 1/8 teaspoon dried basil, ¼ teaspoon Herbs de Providence, ¼ teaspoon of black pepper, and ¼ teaspoon of salt.
  3. Next, add ½ cup half and half and ½ cup heavy whipping cream and let the cream and butter mixture heat up over medium heat.
  4. Once the creamy mixture starts to bubble, add ½ teaspoon of regular cream cheese.
  5. Once the cream cheese has melted add a ½ cup of milk and ¾ cup vegetable broth and heat it at medium heat until it starts to boil.
  6. Then add 1 cup of chopped chicken and 2 ½ cups of mini gnocchi and turn the heat down to low.
  7. Next, add ½ cup Parmesan and 1/8 cup of havarti cheese and let it melt into the sauce while gently stirring.
  8. Now add 1 ½ cups of spinach to the soup and let it cook in.
  9. Salt and pepper to taste, and enjoy!
Domestically Blissful http://domesticallyblissful.com/

7 Comments:

  1. I finally made this, and omg… better than Olive Garden version. My new favorite food.

  2. Is 1/2 teaspoon actually the correct amount of cream cheese?

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