This creamy gnocchi soup is the ultimate comfort food, perfect for a cozy evening. It’s a simple crockpot recipe that delivers rich, satisfying flavor without the fuss. You’ll love how the tender chicken and soft gnocchi meld together in a velvety broth. Our gnocchi soup recipe is designed for busy weeknights, using pantry staples and minimal prep. Get ready to impress your family with a restaurant-worthy dish made right in your slow cooker.
Key takeaways
- The emulsion of evaporated milk and broth, stabilized by cornstarch, is key to the creamy texture.
- Cook gnocchi briefly until they float to avoid mushiness.
- Adjust thickness with a cornstarch slurry and prevent lumps by dissolving cornstarch properly.
- Substitutions like heavy cream or different pasta shapes are viable with minor adjustments.
Creamy Chicken Gnocchi Soup Recipe
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 cups mirepoix (chopped onions, celery, and carrots)
- 1-2 teaspoons dried basil
- 1-2 teaspoon Italian seasoning
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 4 cups chicken broth
- 3 tablespoons cornstarch dissolved in 2 tablespoons water
- two 12 ounce cans evaporated milk
- two 1 lb. packages gnocchi (about 4 cups)
Instructions
- Place the chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the crockpot.
- Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover. Cook another 45 minutes – 1 hour until the soup has thickened and the gnocchi has softened.
- While the soup is thickening, fry crispy bacon bits, then saute garlic and wilt spinach. Add bacon, spinach, and garlic to the crockpot.
- Add additional liquid (like water) if needed to reach desired consistency. Season again with salt and pepper to taste.
Notes
– Don’t overcook the gnocchi; they should be tender but not mushy.
– Adjust seasoning at the end; salt and pepper are key to balancing the richness. Allergens: Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
The key to a truly exceptional Creamy Chicken Gnocchi Soup lies in the emulsification and the proper cooking of the gnocchi. The evaporated milk, when combined with the chicken broth and the cornstarch slurry, creates a rich, stable emulsion. Evaporated milk is heated and concentrated, which reduces its water content and denatures its proteins. This process allows it to emulsify more effectively and prevents it from curdling, especially when introduced to the heat of the broth. The cornstarch slurry acts as a thickener, but its primary role here, when added to the hot liquid, is to help stabilize the emulsion formed by the fats in the evaporated milk and the water-based broth. Ensure the cornstarch is fully dissolved in cold water before adding it to the hot soup; this prevents lumps. The gnocchi, being small dumplings, cook very quickly. They are typically done when they float to the surface. Overcooking them will result in a mushy texture, so it’s crucial to add them towards the end of the cooking process, just before serving, and cook only until they are tender and buoyant.
Troubleshooting
- Problem: Soup is too thin.
Fix: If the soup hasn’t reached your desired thickness, you can create another small slurry of 1 tablespoon cornstarch dissolved in 2 tablespoons cold water. Whisk this into the simmering soup and cook for another 1-2 minutes until thickened. - Problem: Soup is lumpy.
Fix: Lumps are often caused by improperly dissolved cornstarch or by adding the evaporated milk too quickly to a very hot liquid. Reduce the heat to low and whisk vigorously. For stubborn lumps, you can carefully pass the soup through a fine-mesh sieve. - Problem: Gnocchi are mushy.
Fix: This usually means the gnocchi were overcooked. Add the gnocchi only during the last 3-5 minutes of simmering, just until they float. If you plan on having leftovers, it’s best to cook the gnocchi separately and add them to individual bowls when serving. - Problem: Soup has separated or looks oily.
Fix: This can happen if the evaporated milk was added too quickly or if the soup was boiled vigorously after adding it. Reduce the heat to a gentle simmer and whisk gently. A small amount of additional cornstarch slurry can sometimes help re-emulsify the soup.
Substitutions
- Chicken: Boneless, skinless chicken thighs can be used instead of breasts. They will offer a richer flavor and remain more moist, though they may require a slightly longer cooking time to become tender.
- Evaporated Milk: Heavy cream can be substituted for evaporated milk. Use the same quantity. The soup will be even richer and creamier, but the flavor profile will shift slightly towards a more decadent, less traditional taste.
- Gnocchi: If fresh gnocchi are unavailable, shelf-stable potato gnocchi can be used. Adjust cooking time as per package directions, as they may cook slightly faster or slower. Small pasta shapes like ditalini or orzo can also be used; cook them according to package directions until al dente.
- Vegetables: A mix of frozen peas and corn can be added along with or in place of some of the mirepoix for added color and sweetness. Add them in the last 5-10 minutes of cooking.
Pro tips
- Use good quality chicken broth for the best flavor base.
- Don’t overcook the gnocchi; they should be tender but not mushy.
- Adjust seasoning at the end; salt and pepper are key to balancing the richness.
Enjoy this incredibly comforting and easy gnocchi soup. It’s a guaranteed crowd-pleaser that brings warmth and flavor to any table.
Try this next: Creamy Chicken Gnocchi Bliss!
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Read also on TastyBend: Ground Turkey Nutrition Facts: Complete Scientific Analysis.
Frequently asked questions
Can I make chicken gnocchi soup ahead of time?
Yes, you can make this soup ahead. Store the cooled soup in an airtight container in the refrigerator for up to 3 days. It’s best to cook the gnocchi separately and add them just before serving to prevent them from becoming mushy. Reheat gently on the stovetop.
What can I use instead of gnocchi in this soup?
If you don’t have gnocchi or want an alternative, consider using small pasta shapes like ditalini, shells, or elbow macaroni. You can also add cooked chicken dumplings or even small pieces of crusty bread for a similar comforting texture. Adjust cooking time based on the substitute.
How do I store leftover creamy chicken gnocchi soup?
Allow the soup to cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days. For longer storage, you can freeze portions for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding cooked gnocchi just before serving.
How do I know when the gnocchi is cooked in the soup?
Gnocchi are cooked when they float to the surface of the soup. This usually takes only 2-3 minutes after they are added. Stir gently to ensure they don’t stick together. Overcooking will make them dense and gummy, so watch them closely.
