Creamy Chicken & Mushroom Gnocchi Soup
An Italian Version of Chicken & Dumplings Made in One Pot
Chicken & mushroom gnocchi soup, the Italian version of chicken and dumplings. Shredded chicken cooked with mirepoix, wine, chicken broth and heavy cream. Add in chopped spinach, gnocchi, and shredded parmesan Reggiano cheese, and this will be one of the tastiest dishes that you’ll ever make. This delicious soup is rich and creamy, full of flavor, and it can be made in one pot.
Our mise en place for tonight’s dish is
2 Boneless Skinless Chicken Breasts shredded with two forks
2 Tablespoons Each of Extra Virgin Olive Oil and Butter
1 Cup Each of Diced Onion, Shredded Carrots, and Diced Celery
1 Cup of Chopped Baby Bella Mushrooms
4 Cloves of Minced Garlic
2 Tablespoons of Flour
Salt, Pepper, and Italian Seasoning to Taste
1 Cup of Dry White Wine
2 Cups of Chicken Stock
1 Cup of Heavy Whipping Cream
1 Cup of Chopped Spinach
2 Cups of Gnocchi
½ Cup of Shredded Monterrey Jack (or White Cheddar) Cheese
½ Cup of Freshly Grated Parmesan Reggiano Cheese
One nice feature of this recipe is that everything is cooked in one pot. In a large pot, add in a few tablespoons of extra virgin olive oil and a few tablespoons of butter. Turn the heat to medium. Add in the shredded chicken breasts. We shredded two raw chicken breasts with two forks. You can also dice the chicken. Stir the chicken in the oil and butter so that each piece is coated.
Next add in the mirepoix. A classic mirepoix is one part celery, one part carrot, and two parts onion. Then add in the chopped mushrooms. Season with salt, pepper, and Italian seasoning. We used about a tablespoon of each. Then give the mix a nice stir.
Add in the garlic and flour, and stir it into the mix, and let it cook for a few minutes. Then add in the wine, chicken stock, and heavy cream. Add in the chopped spinach, and stir it in. Then add in the gnocchi and stir it in too. Bring the soup up to a simmer and cover it with a lid. Cook for another five minutes.
Our final step is to add in the cheese. We used a half a cup of Monterrey jack because it is creamy when melted. We also used a half a cup of freshly grated parmesan Reggiano which is the classic cheese used for this recipe. Stir the cheese into the soup, cover the pot with the lid again, and turn the heat off. Let the soup rest for 15 minutes with the lid on. This will help the soup to thicken.
And now its time to plate our dish.
And there it is! Creamy chicken and mushroom gnocchi soup, an Italian version of chicken and dumplings. Rich and creamy and full of flavor. This is one of the best tasting soups that you’ll ever make.
It was delicious!
Until next time,
Bon Appetit.
Ciao,
Mark