This time of year, we try to have soup at least once a week. It’s always fun to try to come up with new soups and this is one of those from this year. And, it’s become one of my favorites. In fact, I’m making it again later this week!!
I found this recipe on one of my favorite recipe sites – Iowa Girl Eats. Since my dad has celiac disease, we try to find good recipes that he can eat and that we all like as well. All of her recipes are gluten-free, and often dairy-free too. Check out her site.
I didn’t make this gluten-free because it was just for Tim and me. And, it was originally called One Pot Gnocchi Chicken Pot Pie. To me, it’s soup, and that’s why I renamed it for this post. See what you think.
I plan to share another soup recipe soon. Watch for it, especially if you like chickpeas and Italian seasoning. Or maybe something Mexican spicy?
I’m also baking today, so if you’re hungry for pumpkin bread, check this out. It’s good even if you’re not a fan of pumpkin!! And it makes the house smell so good.
Gnocchi Chicken Soup
If you like chicken and dumplings, you'll love this soup. Definitely comfort food and quick. You can make it in 35-40 minutes.
- 4 T. butter
- 1 c. sliced carrots
- 4 oz. sliced mushrooms
- 1 large stalk celery
- 1 large shallot, chopped (or small onion)
- 2 cloves minced garlic
- 1 t. poultry seasoning
- 1 pinch dried thyme
- 3 T. flour
- 2 c. chicken stock or broth
- 1 c. milk
- 12 oz. package gnocchi
- 1.5 c. shredded chicken breast (about 1/2 pound pre-cooked)
- 1/2 c. frozen peas
- Seasoned Salt
Heat a Dutch oven over medium high heat.
Once hot, melt butter in the pan and add the carrots, mushrooms, celery, and shallot.
Stir to coat the vegetables in butter, then saute until the mushrooms release their liquid and it has evaporated, about 3-4 minutes.
Season with seasoned salt and pepper and continue to saute, turning the heat down slightly if necessary, until vegetables are tender. About another 6-7 minutes.
Add garlic, poultry seasoning, and dried thyme, then saute until garlic is fragrant, 1-2 minutes.
Sprinkle flour over vegetables. Stir to combine and cook for 1 minute.
Slowly pour in chicken broth while stirring to avoid lumps, then add the milk and turn the heat up to medium high.
Bring mixture to a buble, stirring occasionaly, then add gnocchi and stir to combine.
Turn heat down to medium and simmer, stirring frequently, until the gnocchi is tender, 5-6 minutes.
Stir in chicken and peas.
Based on taste, add more seasoned salt and/or pepper, if you'd like.
Ladle into bowls and serve.
This recipe came from Iowa Girl Eats and was originally gluten-free and not called a soup. To make it gluten-free, substitute GF flour and GF gnocchi. It’s still great!!
And, if you don’t find a 12 oz. package of gnocchi and have to go larger, add more broth and milk.