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.
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
1 pinch nutmeg
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
1 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.
Defrost and chop the chicken and wash the spinach – no need to cut it up it will shrink down – and set to the side.
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, 1 pinch nutmeg, 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.
When the creamy mixture begins to bubble, add 1 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.
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.
Now add 1 ½ cups of spinach to the soup and let it cook in – it will get smaller.
Add more salt and pepper to taste, and enjoy!
Creamy Gnocchi & Chicken Soup
Ingredients
- 1 cup of chopped Morning Star Chik’n Strips
- 1 ½ cups spinach
- 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 Providence
- 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 vegetable broth
- ½ cup Parmesan
- 1/8th of a cup or 1 deli slice of havarti cheese
Instructions
- Precook the gnocchi, defrost and chop the chicken, and wash the spinach and set to the side.
- 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.
- Once the creamy mixture starts to bubble, add ½ teaspoon of regular cream cheese.
- 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.
- 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.
- Now add 1 ½ cups of spinach to the soup and let it cook in.
- Salt and pepper to taste, and enjoy!
Nutrition
- Serving Size: 4
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Pat says
December 21, 2013 at 1:41 pmIs 1/2 teaspoon actually the correct amount of cream cheese?
Domestically Blissful says
December 22, 2013 at 8:04 pmYes, we normally add a 1/2 teaspoon of cream cheese, but you can always add more! I must admit this is probably one of my top 2 soup recipes, I hope you enjoy the Creamy Gnocchi and Chicken Soup!
Tanya says
October 28, 2013 at 8:03 pmI finally made this, and omg… better than Olive Garden version. My new favorite food.
Domestically Blissful says
November 15, 2013 at 8:03 amI am glad you liked the Creamy Gnocchi and Chicken Soup! It’s one of my favorites too! 🙂