Chicken Gnocchi Soup With Cheese

So you’re craving something warm, cheesy, and utterly delicious but also, like, *super* committed to not spending your entire evening slaving away in the kitchen? Same, friend, same. We’ve all been there, staring into the fridge, dreaming of comfort food that practically makes itself. And guess what? Your dream just became a cheesy, pillowy, chicken-y reality with this Chicken Gnocchi Soup. Prepare for your taste buds to do a happy dance!

Why This Recipe is Awesome

Let’s be real, this isn’t just a recipe; it’s a life hack. It’s the kind of soup that hugs you from the inside, makes you feel like a gourmet chef (without, you know, all the actual effort), and demands minimal clean-up. What’s not to love?

• It’s practically **idiot-proof**. Seriously, if I can make it without setting off the smoke detector, you’re golden.
• **Speed demon approved.** We’re talking comfort food in under 30 minutes, which, frankly, is faster than most takeout.
• **Cheesy goodness.** Because everything is better with cheese, and this soup takes that truth and runs with it.
• **Gnocchi!** Those soft, dreamy potato dumplings that just melt in your mouth? Yeah, they’re the star here.

Ingredients You’ll Need

Gather your troops! Here’s what you’ll need to transform into a culinary wizard (or at least someone who can make a mean soup).

• **1 tbsp Olive Oil:** Your trusty sidekick for sautéing.
• **1 small Onion, diced:** The foundation of flavor. Don’t cry, it’s worth it.
• **2 Carrots, diced:** For a touch of sweetness and color, because aesthetics, right?
• **2 Celery Stalks, diced:** Completes the holy trinity of soup veggies.
• **3 cloves Garlic, minced:** Because garlic makes everything better. It’s a fact.
• **6 cups Chicken Broth:** The liquid gold that brings it all together.
• **1 tsp Dried Italian Seasoning:** Your secret weapon for instant flavor.
• **1/2 tsp Salt & 1/4 tsp Black Pepper:** Or to taste, because you’re the boss of your own seasoning.
• **1 (16 oz) package Potato Gnocchi:** The star! Store-bought is perfectly acceptable, no judgment here.
• **2 cups Cooked Chicken, shredded or diced:** Leftover rotisserie chicken is your best friend here. **Pro tip: Save time!**
• **1/2 cup Heavy Cream:** For that luxurious, creamy mouthfeel. Don’t skimp!
• **1/2 cup Grated Parmesan Cheese:** Or more. Definitely more.
• **Optional garnishes:** Fresh parsley, more Parmesan, chili flakes if you’re feeling spicy.

Step-by-Step Instructions

Okay, aprons on (or don’t, I won’t tell). Let’s get cooking!

1. **Sauté the Veggies:** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, until they start to soften.
2. **Garlic Time:** Toss in the minced garlic and cook for another minute until fragrant. Don’t let it burn, unless you like bitter soup. (You don’t.)
3. **Broth & Seasoning:** Pour in the chicken broth, then stir in the Italian seasoning, salt, and pepper. Bring the soup to a gentle simmer.
4. **Gnocchi & Chicken Dive In:** Add the gnocchi and shredded chicken to the simmering broth. Cook according to package directions for the gnocchi (usually 2-3 minutes) until they float to the top. **Don’t overcook them!**
5. **Cream & Cheese Magic:** Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until everything is wonderfully combined and the cheese has melted.
6. **Taste & Serve:** Give it a quick taste and adjust seasonings if needed. Ladle into bowls, garnish with extra Parmesan and parsley if you’re feeling fancy, and prepare for immediate deliciousness!

Common Mistakes to Avoid

We’ve all made culinary blunders, but with this soup, let’s try to keep them to a minimum, shall we?

• **Overcooking the Gnocchi:** This is a big one. You want soft, pillowy gnocchi, not mushy blobs. As soon as they float, they’re typically done.
• **Skipping the Sauté:** Just dumping everything in means you miss out on building those crucial base flavors. Patience, young grasshopper.
• **Forgetting to Season:** A bland soup is a sad soup. Taste as you go, and don’t be shy with salt and pepper.
• **Boiling the Cream:** Once you add the cream and cheese, keep the heat low. Boiling dairy can cause it to separate, leading to a grainy texture. Blech.

Alternatives & Substitutions

Feeling adventurous? Or just missing an ingredient? No stress, we’ve got options!

• **Chicken Swap:** No cooked chicken? No prob! Cook a chicken breast in the pot before starting, shred it, and set aside. Or, for a vegetarian twist, ditch the chicken entirely and use veggie broth.
• **Gnocchi Go-Round:** If you can’t find potato gnocchi, small pasta like ditalini, or even mini tortellini, could work. It won’t be *quite* the same, but still delish.
• **Cream Dream:** Don’t have heavy cream? Half-and-half works, though it won’t be quite as rich. Whole milk can also be used, but definitely avoid skim milk unless you want watery soup.
• **Cheese Whiz:** Parmesan is classic, but feel free to experiment! A little fontina or mild cheddar could add another layer of yum. **IMO, more cheese is always a good idea.**
• **Veggie Boost:** Want more greens? Stir in a handful of fresh spinach or kale at the very end. It’ll wilt right into the soup.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• **Can I use raw chicken?** Absolutely! Just dice it and cook it in the pot with a little olive oil before you add the veggies. Cook until no longer pink, then proceed with the recipe.
• **What if I don’t have fresh garlic?** Garlic powder is your friend! Use about 1/2 teaspoon for every clove of fresh garlic.
• **Can I make it spicier?** Oh, heck yes! Add a pinch of red pepper flakes with the Italian seasoning, or a dash of hot sauce when serving.
• **Is this soup freezer-friendly?** Sort of. The broth base freezes well. However, gnocchi can get a bit mushy when thawed and reheated. For best results, freeze the soup *without* the gnocchi and add freshly cooked gnocchi when you reheat it.
• **Can I make it ahead of time?** You bet! It actually tastes even better the next day once the flavors have had a chance to meld. Just be prepared for the gnocchi to absorb some liquid and get softer.

Final Thoughts

And there you have it! A bowl of pure, unadulterated comfort that looks fancy but was ridiculously easy to make. This Chicken Gnocchi Soup with Cheese is your new go-to for chilly evenings, lazy weekends, or any time you just need a hug in a bowl. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! **FYI, leftovers are even better!** 😉