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Chicken Pot Pie Gnocchi Soup

This Chicken Pot Pie Gnocchi Soup is seriously delicious! Loaded with pillowy soft potato gnocchi and classic chicken pot pie flavors, this soup combines the best of both worlds and is perfect when served with warm bread!

Course dinner, Main Course, Soup
Cuisine American
Keyword chicken pot pie gnocchi soup, creamy gnocchi soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 1 yellow onion, diced 
  • 3 cloves garlic, minced 
  • 1 and 1/2 lbs boneless skinless chicken thighs
  • 1 lb potato gnocchi
  • 4 cups chicken broth
  • 2 cups half and half
  • 12 oz. bag mixed frozen vegetables (peas, corn carrots etc.)
  • 1 tsp Italian seasoning (or mixture of oregano and thyme)
  • 1 tbsp olive oil
  • salt and pepper to taste
  • red pepper flakes, crusty bread and fresh thyme to garnish

Instructions

  1. Dice the onions into small bite size pieces and mince the garlic. Set aside for now.

  2. Add 1 tbsp olive oil to dutch oven or large pot and place on medium heat.

  3. Add in the chicken thighs along with a large pinch of salt. Cook for 3-4 minutes on each side until they're caramelized - flip and repeat until both sides are equally browned and cooked at an internal temperature of 165 F. Once done and cooked fully, remove from the pot onto a plate and set aside.

  4. Take the time to quickly shred/dice the chicken.

  5. To the pot, add in the diced onions and a pinch of salt (add more olive oil if needed!). Stir and cook for 3-4 minutes or until they become translucent. Add in the garlic and the Italian seasoning and cook for 1 more minute.

  6. To the pot, add in chicken broth and then deglaze pan, making sure to scrape the bits of flavor from the bottom with a wooden spoon.

  7. Turn heat up to medium/high and let the broth come to a boil. Add in the potato gnocchi, stir gently and then reduce the heat to simmer.

  8. Let this cook for 3-4 minutes or until the gnocchi begin to start floating to the top (I recommend setting a timer!)

  9. Turn down the heat to low/medium once the gnocchi is cooked.

  10. Add back in the cooked chicken. Next, add in the half and half and stir to combine. Lastly, add in the mixed frozen veggies as well as another large pinch of salt for seasoning.

  11. Let soup simmer on low/medium heat uncovered for 10-15 minutes or until it begins to thicken. (Make sure soup isn't boiling! You don't want the dairy to curdle!)

  12. Once the soup has thickened, taste and adjust for seasoning. Add more salt or Italian seasoning if needed. Serve with red pepper flakes, crusty bread and fresh oregano/thyme for garnish. Enjoy!