Recipe by Kristin
"This is a favorite for cool weather sports nights when we all eat at different times. After adding the chicken and gnocchi, throw it in a slow cooker on the lowest setting so it is ready when you are. Serve with pesto bread sticks."
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extra-virgin olive oil
yellow onion, diced
red bell pepper, diced
chicken broth, or more as needed
shredded rotisserie chicken meat
1 (16 ounce) package
torn fresh spinach
salt and ground black pepper to taste
freshly grated nutmeg
Ohhhhh....... this soup is wonderful!! I was looking for a way to use up a rotisserie chicken, and hit on this recipe. The only changes I made were to add mushrooms, because you can never have too many mushrooms in anything. The other change I made was that I use the product called "Better than Bouillon" instead of canned chicken broth, and I added some extra to make the soup a bit chicken-y-er; I thought it tasted a bit flour-y. Oh yes, and I used skim milk in place of the ff half and half. Wonderful soup! I served it with the bread called "steakhouse bread" from this site--warm from the bread machine. A perfect meal!!!!
I thought this was absolutely wonderful. The roasted chicken really made a difference. My husband in really not into veggies so I was able to hide most of then by using an emersion blender on everything but the chicken and the gnocchi (left out the red pepper and the spinach..that would be hard to hide, and put that in my half). Snuck the rest right by him and he really liked it too.
Thanks Kristin for getting veggies into my husband!
4.5 Used squash gnocchi, 1 pint of half and half, one cup of water. Otherwise, recipe as presented.
This was excellent! Even better than Olive Garden if you ask me. I added mushrooms since we love them. Seasoned it to our taste because it tasted a little bland following the recipe. Everything else I kept the same! My husband isn't a big soup lover and he had 2 bowls ;)
This is better than the gnocchi and chicken soup at a major restaurant chain known for it's 'garden' if you get my drift. This is the best recipe I have tried on this site so far and considering I have tried approximately two hundred, this is saying a lot! I don't buy rotisserie chicken but I own an electric pressure cooker that takes fifteen minutes to cook several leg quarters to fall off the bone tenderness so I used that instead. I also reduced the half & half by one cup and used milk instead. The only other change I made was to omit the red bell pepper since I don't like it. This was the perfect way to use gnocchi in a different vehicle than just covering it in sauce. It is my favorite pasta and I love it cooked past the point of just done and more on the 'fluffy' end so allowing it to cook in this savory mixture created the perfect texture to my taste. My family raved about this soup and the recipe is going in my rotation to be made regularly. Thanks Kristin for sharing this awesome recipe!
I used one pint regular half&half and one cup sour cream, left out the red bell pepper (I hate peppers) and the spinach (whoops, I forgot). Also I made the Gnocchi I recipe and used that instead of getting ready made. When it was almost done I took the chicken and veggies out, brought the soup to a boil and used that to cook the gnocchi instead of cooking it seperately in water and adding it in. It made enough to feed three adults and one child with lots left over and it was even better the second day.
I was looking for a good creamy chicken and gnocchi soup and this was just the recipe I was looking for. It is very flavorful! I made it for a large lunch crowd and they LOVED it!! Thanks Kristin!!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Chicken Gnocchi Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 226
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