Creamy Chicken and Pumpkin Gnocchi Soup

Creamy shredded chicken and pumpkin gnocchi soup filled with sweet carrots, diced onions, and fresh parsley. Seasoned with the aromatic flavor of thyme, this soup is simple and delicious with a fall twist.

Creamy Chicken and Pumpkin Gnocchi Soup | Cooking with a Wallflower

My favorite soup of all time has to be chicken and gnocchi.

I remember the first time I ever had this soup. It was summer vacation years ago; my friend and I had plans to meet for lunch, and we decided to go to the Olive Garden. Looking through the menu, I decided to order Chicken and Gnocchi Soup as a starter. Never having gnocchi before, I wasn’t sure what to expect. It did not disappoint.

That first bite made an impression on me: the creaminess of the soup, the delicious tenderness of the chicken, the fluffiness of gnocchi.  Have you ever tasted something so memorable that you still remember it years later?

Creamy Chicken and Pumpkin Gnocchi Soup | Cooking with a Wallflower

So of course, I have to create a version of this soup, except with a fall twist.

Creamy Chicken and Pumpkin Gnocchi Soup | Cooking with a Wallflower

A few weeks ago, I stumbled across a recipe for pumpkin gnocchi created by The Gold Lining Girl. I was so excited to give this recipe a try, and I was not disappointed by those pumpkin gnocchi! Simple to make with just a few ingredients (and pumpkin!), how could I resist?

The only change I would make to the recipe is the size of the gnocchi. I recommend making smaller sized ones, about the size of the tip of your pinky finger to the first knuckle. The reason for this is because if the gnocchi is too big, it’ll overpower the soup.  You want the ingredients to be a perfect balance so that no ingredient stands out too much.

To save time, you can always use store bought potato gnocchi.

Creamy Chicken and Pumpkin Gnocchi Soup | Cooking with a Wallflower

My favorite way of eating chicken is shredded. I just love the texture of shredded chicken. But that means you’ll have to cook your chicken beforehand.

There are two ways you can cook chicken: roasted or on a skillet.

Roasted chicken does take awhile to make, but there’s not much that you need to do. First, line a baking pan with foil and spray it with nonstick cooking spray. Place the chicken breasts on top, cover with foil, and roast them at 350oF for about 40-45 minutes. The chicken should be thoroughly cooked but check the temperature to be safe. Simple, right? And no need to season them since it’s going into the soup.

If you would like more detailed directions on roasting chicken breast, check out my Roasted Chicken and Strawberry Salad post.

The skillet version is simple and faster and doesn’t require too much attention either. Add about a tablespoon of olive oil into the skillet over medium to high heat. Once the oil is heated, add the chicken breast and allow the chicken to sear for about a minute. The bottom side would appear a light golden brown. Flip the chicken breasts over, cover the skillet with a lid, lower the heat, and allow the chicken to cook for about 10 minutes. After 10 minutes, turn off the heat and let the chicken sit for another 10 minutes with the lid still on. Do not remove the lid. Just let the chicken sit for those 10 minutes. Lift the lid and allow the chicken to cool until it’s comfortable to touch. This tip from The Kitchn seriously works each time for juicy tender chicken breast. Shred the chicken with your fingers or with a fork.

Creamy Chicken and Pumpkin Gnocchi Soup | Cooking with a Wallflower

Creamy Chicken and Pumpkin Gnocchi Soup | Cooking with a Wallflower

Of course, you can always use leftover chicken to save time. =)

Are you excited for the soup? I promise you it’ll be delicious!

Creamy Chicken and Pumpkin Gnocchi Soup | Cooking with a Wallflower

Add about a tablespoon of olive oil to a medium sized pot over medium heat. Allow the oil to heat for a minute, then add the onions and the carrots. The longer the onions cook, the more flavorful they are. Carrots take longer to cook, so it needs to be added early on. Cook the onions and carrots until they’ve softened, then pour in the chicken broth.

Creamy Chicken and Pumpkin Gnocchi Soup | Cooking with a Wallflower

Add the gnocchi to the soup, thyme, and salt for flavor. The flavor of thyme grows stronger over time so it’s important to add it early.

Lower the heat to a simmer, and pour in the half and half, heavy whipping cream, or milk. If you want your soup to be creamy, it’s important to use half and half or heavy whipping cream. But for a healthier version, add in the milk. It just won’t be as creamy.

Creamy Chicken and Pumpkin Gnocchi Soup | Cooking with a Wallflower

Mix together the flour and water until the flour has dissolved. Slowly pour this mixture into the soup until it thickens to the desired consistency. I didn’t use all of it. And if you’re looking for a gluten free version, use tapioca flour or cornstarch instead of all-purpose flour.

Once you’re about ready to serve, add the shredded chicken, spinach, and parsley. You want to add the chicken at the end so that it doesn’t become dry and overcooked.  Allow the soup to simmer until the spinach has wilted.

Serve the soup warm.

Enjoy!

I’ll be sharing this at Fiesta Friday over at the Novice Gardener.

Creamy Chicken and Pumpkin Gnocchi Soup | Cooking with a Wallflower

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Creamy Chicken and Pumpkin Gnocchi Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

3 servings

Creamy Chicken and Pumpkin Gnocchi Soup

Creamy shredded chicken and pumpkin gnocchi soup filled with sweet carrots, diced onions, and fresh parsley. Seasoned with the aromatic flavor of thyme, this soup is simple and delicious with a fall twist.

Ingredients

1 tablespoon olive oil

1 cup diced onions

1 medium carrot, chopped

2 cups chicken broth

¼ teaspoon dried thyme

¼ teaspoon salt, more to taste

½ cup pumpkin or potato gnocchi

6 tablespoons half and half (or heavy whipping cream or milk)

2 tablespoons flour (or cornstarch or tapioca starch)

4 tablespoons water

1 cup shredded cooked chicken

¾ cups spinach leaves

¼ cup finely chopped parsley

Shredded cheese (optional)

Directions

Add one tablespoon olive oil to a medium sized pot over medium to high heat. Allow the oil to heat for about a minute before adding diced onions and carrots. Use a spatula to mix the onions and carrots to cook them evenly.

Once the carrots and onions have softened, pour the chicken broth into the pot. When the soup comes to a boil, lower the heat so the soup is just simmering. Add the thyme and salt as well as the gnocchi. Cook the gnocchi in the soup for about 5 minutes.

Slowly stir in the half and half over low heat until it’s evenly incorporated. High heat will curdle the milk so make sure to add the half and half or milk over low heat.

Mix together flour and water until the flour has completely dissolved. Slowly add the flour mixture into the soup, stirring to incorporate the flour mixture, until the soup has thickened to the consistency of your liking.

Lastly, add the shredded chicken, spinach leaves, and chopped parsley. Cook a few more minutes until the spinach has wilted.

Remove the soup from heat.

Serve the soup warm.

Top with shredded cheese if desired.

http://cookingwithawallflower.com/2014/10/27/creamy-chicken-pumpkin-gnocchi-soup/

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