Creamy Chicken Marsala Gnocchi Soup
This comforting soup combines tender chicken, pillowy gnocchi, and a rich Marsala wine-infused cream sauce for a delightful twist on the classic Italian dish. It's perfect for a cozy evening meal.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 ladle
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, diced (about 450g)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups sliced mushrooms (about 150g)
- 1 cup carrots, diced (about 150g)
- 1 cup celery, diced (about 150g)
- 4 cups chicken broth (1 liter)
- 1 cup Marsala wine (240ml)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 package gnocchi (16 oz or 450g)
- 1 cup heavy cream (240ml)
- ½ cup grated Parmesan cheese (about 50g)
- fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
- In the same pot, add the chopped onion and cook for about 3 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Add the sliced mushrooms, diced carrots, and diced celery to the pot. Cook for 4-5 minutes until the vegetables are tender.
- Pour in the chicken broth and Marsala wine. Stir in the dried thyme, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and add the gnocchi. Allow the soup to simmer for about 5 minutes or until the gnocchi are cooked through.
- Stir in the heavy cream and Parmesan cheese, mixing well. Let the soup simmer for an additional 3-4 minutes until heated through.
- Return the cooked chicken to the pot and mix to combine. Cook for another minute. Adjust seasoning with salt and pepper if needed.
- Serve the soup hot, garnished with fresh parsley if desired.
Notes
You can substitute the chicken breast with rotisserie chicken for a quicker option.
Feel free to add your favorite vegetables for added nutrition, such as spinach or kale.
If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) towards the end of cooking.