I’m a little late to the gnocchi party, but am so glad I finally arrived!  When I made this Creamy Chicken and Gnocchi Soup with Gruyere Cheese for the first time, it immediately became one of our all time favorites.  Gnocchi is a potato dumpling made in Italy and is now widely available in US grocery stores.  It’s becoming a popular substitute for pasta or potatoes in traditional pasta dishes.  I added the gnocchi to a creamy broth and combined it with shredded chicken, veggies, spices, and gruyere cheese to put a new spin on traditional chicken noodle soup.  It’s unique and amazing!

Gnocchi

I’m not 100% sure how to pronounce it, but I am 100% sure I’m in love with it.  Gnocchi are tender potato dumplings that add a little bit of texture and bite to soups and pasta dishes.  It’s kind of like a cross between a dumpling and homemade pasta noodles.  All I know is I can’t wait to find more favorite ways to use it.  And as another plus, this particular brand of mini gnocchi cooks in 1-2 minutes!  I will take that any day over the 18 minute it takes to boil egg noodles for other soups.

Carrots, Celery, Onion

Just like traditional chicken noodle soup, this creamy chicken noodle soup starts out with the usual lineup of carrots, celery, and onion.  I sautee the vegetables in a little butter and olive oil until softened.

To the cooked vegetables, I add the spices and a bit of flour for thickening.  Stir the mixture frequently for a few more minutes, to cook the raw flavor out of the flour.  Can you see that distinct yellow color from the tumeric?  It also gives the soup an amazing flavor!

To the cooked flour and vegetable mixture, add the milk and chicken stock.

Add the chicken, cover, and simmer for about 30 minutes until vegetables are tender and the stock is rich and flavorful.  If you would like your soup thicker, you can remove the lid for the last 10 minutes or so of simmering.  I cook the gnocchi in a separate pot and add them just before serving.  Since gnocchi cook in such a short amount of time so it is easy to overcook them.  I find that the best way to avoid this issue is to cook them separately.  Garnish with shredded gruyere cheese and fresh parsley.  Enjoy!

Creamy Chicken and Gnocchi Soup with Gruyere Cheese

2 tablespoons olive oil
2 tablespoons butter
4 tablespoons all-purpose flour
6 carrots peeled and cut into 1/4” slices
2 celery stalks cut into 1/4” slices
1/2 medium yellow onion, diced
1 teaspoon Herbs de Provence
1/2 teaspoon turmeric
½ teaspoon paprika
¼ teaspoon red pepper flakes
2 tablespoons chicken base (I use Better than Bouillon)
4 cups reduced sodium chicken stock
3 cups milk whole milk
3 cups cooked, shredded chicken (I use rotisserie)
1/2 cup cream
16 ounces mini gnocchi, cooked
Salt and Pepper, to taste
Shredded Gruyere cheese, for garnish
Chopped fresh parsley, for garnish

Melt butter in the bottom of a stockpot over low heat. Add carrots, celery, onion, and spices, and sauté over low heat until vegetables begin to soften (about 4-5 minutes, do not brown). Sprinkle flour over veggie mixture and whisk butter and whisk until a thick paste forms. Stir until the raw flour taste is cooked out. Add chicken stock, milk, chicken base, and chicken. Stir well to deglaze pan of any roux. Cover and simmer over low heat until slightly thickened and the vegetables are tender (about 30-40 minutes).

Cook gnocchi in a separate pot as directed. Right before serving, add gnocchi, cream, and salt and pepper to taste.

Serve with shredded gruyere and fresh parsley on the side.