Cream Of Chicken And Gnocchi Soup Recipe

Ingredients

Aromatics:

The ingredients for this delicious Cream of Chicken and Gnocchi Soup recipe are essential to its rich, comforting flavor and velvety texture.

Meat/Protein:

1. Boneless, skinless chicken breast or thighs – This will provide the base protein for your soup and be cooked in a flavorful broth.

2. Italian sausage (optional) – Adding some spicy Italian sausage to your soup can enhance the flavor and give it an extra kick.

Aromatics:

1. Onion – A classic aromatic ingredient, onions are a staple in many soups and stews. They add a sweet, savory flavor to the dish.

2. Garlic – Mince 3-4 cloves of garlic and sauté them with the onion for an added depth of flavor.

Dairy:

1. Heavy cream or half-and-half – This is what gives your soup a rich, creamy texture.

2. Grated Parmesan cheese (optional) – A sprinkle of Parmesan can add an extra burst of salty, nutty flavor to the dish.

Pantry:

1. Gnocchi – These are small dumplings made from potato or flour and will be the main carb in your soup.

2. Dried thyme – This herb is commonly used in soups and stews, and adds a warm, slightly minty flavor to the dish.

Seasoning:

1. Salt – Use this to season the chicken, onion, and garlic before adding them to the pot.

2. Black pepper – Add freshly ground black pepper to taste, as it pairs well with the rich flavors of the soup.

3. Nutmeg – Grate a pinch of nutmeg on top of the soup for added warmth and depth.

Other:

1. Chicken broth or stock – Use this as the base for your soup, allowing you to simmer the chicken and aromatics in a flavorful liquid.

2. Olive oil or butter – Use either one to sauté the onion and garlic at the beginning of the recipe.

• 2 tablespoons of unsalted butter

When it comes to ingredients for a delicious Cream of Chicken and Gnocchi Soup, using high-quality components is essential to bring out the best flavors in this comforting dish.

Unsalted butter, in particular, serves as an excellent starting point for sautéing aromatics and adding richness to the soup. This specific type of butter has been trimmed of its salt content, making it perfect for cooking when you want complete control over the seasoning.

The unsalted designation allows for greater flexibility in adjusting the levels of salt that are added throughout the recipe, which is especially beneficial given the presence of chicken stock and other seasonings. This aspect enables cooks to tailor the flavor profile to their liking, whether they prefer a lighter or more robust taste experience.

Using unsalted butter also helps to avoid over-salting the dish, which can be a common issue in cooking when relying on salted ingredients. By omitting added salt from the butter itself, cooks are better equipped to manage the overall sodium content of their Cream of Chicken and Gnocchi Soup.

Furthermore, unsalted butter imparts a neutral flavor that won’t compete with the other ingredients or overpower the subtle notes in the soup. This characteristic is especially important when working with delicate flavors like those found in chicken and gnocchi, as it allows these components to shine without being overpowered by an assertive butter taste.

• 1 medium onion, diced

The first ingredient in this recipe is a medium-sized onion, which has been finely chopped or “diced”. Dicing an onion involves cutting it into small, uniform cubes that are typically around 1/4 inch (6 mm) in size.

To dice the onion effectively, you can follow these steps: Peel the onion and place it on a stable surface. Then, cut off both ends of the onion to create a flat base. Next, cut the onion in half lengthwise along one of its equators. Place one of the onion halves cut-side down and slice it into thin strips, about 1/4 inch (6 mm) apart.

Now, you can cut each strip into smaller cubes, making sure that they are all roughly the same size. Repeat this process with the second onion half. Once you have finished dicing both halves of the onion, your diced onion is ready to use in your Cream of Chicken and Gnocchi Soup Recipe.

Using a medium-sized onion for this recipe will yield approximately 2 cups of diced onion. This should be enough to add flavor and moisture to the soup without overpowering its other ingredients.

The texture of diced onion can also vary depending on how it’s cut. If you cut the onion into smaller cubes, they may release more juice and become a bit more watery in the soup. However, if you cut them into slightly larger cubes, they will retain their shape and provide a firmer texture to the dish.

It’s worth noting that dicing an onion can be a bit challenging due to its layered structure. The layers of cells within the onion are arranged in a concentric pattern, which can make it difficult to cut through evenly. To minimize waste and avoid creating uneven pieces, it’s best to use a sharp knife and aim for straight cuts.

• 2 cloves of garlic, minced

Cloves of garlic are a fundamental ingredient in many recipes, including our Cream of Chicken and Gnocchi Soup. In this recipe, we use two cloves of garlic, minced, which adds an intense depth of flavor to the soup. To start, let’s talk about what constitutes a clove of garlic. A single clove is actually one of the individual units that make up a bulb of garlic. Each clove is encased in a papery wrapper and has a small root at its base.

When you mince garlic cloves, you are breaking them down into tiny pieces that release their potent flavor and aroma compounds. This process involves peeling the cloves and then finely chopping or crushing them until they reach a uniform texture. To get two cloves of garlic, simply peel two individual units from a bulb and proceed to mince them.

The role of garlic in our Cream of Chicken and Gnocchi Soup is multifaceted. On the one hand, it adds an unmistakable savory flavor that complements the richness of chicken and the creaminess of the soup’s broth. Garlic also has medicinal properties, with research suggesting that it can help to boost immunity and reduce inflammation.

In terms of cooking methods, you can sauté the minced garlic in a little oil or butter until fragrant before adding other ingredients to the pot. Alternatively, you can simply add the minced garlic towards the end of the cooking process, so its flavor and aroma are preserved. Either way, two cloves of garlic will add a rich depth to our Cream of Chicken and Gnocchi Soup that’s sure to please even the most discerning palates.

• 1 teaspoon of dried thyme

Dried thyme is a popular herb used to add flavor and aroma to various dishes, including soups like Cream of Chicken and Gnocchi Soup.

When it comes to using dried thyme in this recipe, the key is to use the right amount to achieve the perfect balance of flavors without overpowering the other ingredients.

The ingredient list for this soup calls for 1 teaspoon of dried thyme, which may seem like a small amount but trust us, it’s just enough to infuse the broth with the subtle yet distinctive flavor of thyme.

Benefits of Using Dried Thyme

1. Dried thyme is a convenient and shelf-stable alternative to fresh thyme, making it an ideal choice for soups like this one that require long cooking times or storage in the fridge.

2. Thyme contains compounds with antibacterial and anti-inflammatory properties, which can help enhance the overall health benefits of consuming the soup.

Now, when it comes to using dried thyme, here are a few tips:

• Mix the dried thyme into the pot at the beginning of cooking so that its flavors can meld with the other ingredients.

• Adjust the amount of thyme to your taste. If you prefer a stronger thyme flavor, feel free to add more than 1 teaspoon.

• 1/2 teaspoon of salt

The recipe for Cream of Chicken and Gnocchi Soup calls for a variety of ingredients, one of which is salt. The specific measurement required is 1/2 teaspoon.

This small amount of salt serves several purposes in the soup. Firstly, it enhances the flavor of the other ingredients by balancing out their natural sweetness and richness.

Secondly, salt helps to bring out the depth of flavors in the chicken broth, making it a crucial component in creating the rich and creamy texture that is characteristic of this type of soup.

The 1/2 teaspoon measurement may seem insignificant, but it has a significant impact on the overall taste and quality of the finished dish. Too little salt can result in an unbalanced flavor, while too much can make the soup overly salty and unpleasant to eat.

It’s worth noting that using kosher salt or sea salt is often preferred in cooking because they have a coarser texture and are less likely to over-salt the dish compared to table salt.

• 1/4 teaspoon of black pepper

The ingredients used in this Cream of Chicken and Gnocchi Soup recipe are carefully selected to enhance the flavor and texture of the dish.

In particular, one key ingredient is 1/4 teaspoon of black pepper, which serves a crucial role in bringing out the flavors of the other components in the soup.

Why Black Pepper is Important

Black pepper has been used for centuries as a spice to add depth and warmth to various dishes. In this recipe, it is added in a relatively small amount due to its pungent flavor.

The 1/4 teaspoon of black pepper adds a subtle yet distinct flavor that complements the rich and creamy texture of the soup without overpowering it.

Types of Black Pepper

There are different types of black pepper, including:

• Sarawak peppercorns: These have a coarser texture and a more delicate flavor compared to other varieties.
• Indian black peppercorns: These have a slightly sweet and nutty flavor, often used in Indian cuisine.
• Chinese black peppercorns: These have a stronger flavor than Sarawak peppercorns but less intense than Indian black peppercorns.

When using black pepper as an ingredient, it’s essential to note that freshly ground black pepper is preferred over pre-ground black pepper. Freshly grinding the peppercorns releases their full flavor and aroma, resulting in a more vibrant and complex taste experience.

Tips for Using Black Pepper

To get the most out of your black pepper, consider these tips:

• Use a pepper mill to freshly grind the peppercorns before adding them to the soup.
• Add the black pepper at different stages of cooking to achieve the desired flavor intensity.
• Avoid overusing black pepper, as it can quickly become overpowering and mask other flavors in the dish.

In summary, the 1/4 teaspoon of black pepper is an essential ingredient in this Cream of Chicken and Gnocchi Soup recipe. By understanding its importance and using high-quality black peppercorns, you’ll be able to create a rich, complex, and satisfying flavor experience that complements the other ingredients in the soup.

Preparation and Cooking

Cooking the Aromatics:

The preparation and cooking of aromatics, specifically onions and garlic, are crucial steps in the Cream of Chicken and Gnocchi Soup recipe. These flavorful components not only add depth to the soup but also help to create a rich and savory base.

To begin, chop one medium-sized onion into small, uniform pieces. This can be done using a sharp chef’s knife or a food processor, depending on personal preference and the desired level of finesse.

Next, heat two tablespoons of butter in a large saucepan over medium-low heat. Once the butter has melted, add the chopped onion to the pan and cook until it is translucent, stirring occasionally.

• After 5 minutes of cooking, stir in 2 cloves of minced garlic. This will help to prevent the garlic from burning and create a well-balanced flavor profile.

Continue to cook the onion and garlic mixture for an additional 5-7 minutes, or until they are soft and fragrant. This step is essential in developing the flavors that will carry through to the finished soup.

Now that the aromatics are cooked, it’s time to move on to the next steps of preparing the soup. Remove the saucepan from heat and set aside for a moment to await the addition of other ingredients.

• Melt butter in a large saucepan over medium heat.

To prepare the delicious Cream of Chicken and Gnocchi Soup, you will first need to focus on the initial steps of cooking, which include melting butter in a large saucepan over medium heat.

This is an essential step as it sets the foundation for the rest of the dish. To melt the butter effectively, make sure to choose high-quality butter with a good balance of salt and sweetness. This will enhance the overall flavor profile of your soup.

Place the saucepan over medium heat and let it sit for about 2-3 minutes or until the butter has completely melted and is starting to foam slightly. Be careful not to leave it for too long, as this can lead to burning or a burnt smell.

Once the butter is melted and foaming, proceed with adding aromatics such as chopped onions, garlic, and celery to sauté until they are softened. This will help bring out their natural flavors and add depth to your soup.

Be sure to stir occasionally to prevent burning or charring. If using fresh herbs like thyme or parsley, you can also add them at this stage for added flavor.

The aromatics should be cooked until they are translucent and fragrant, which will typically take about 5-7 minutes depending on their size and your desired level of softness. Remove the saucepan from heat before proceeding with adding other ingredients or following the recipe instructions for cooking the chicken and gnocchi.

• Add onion, garlic, thyme, salt, and pepper; cook until softened (57 minutes).

To prepare the Cream of Chicken and Gnocchi Soup, you will need to start by sautéing some essential aromatics that will form the base of your soup’s flavor. Begin by chopping an onion into small pieces and mincing 3 cloves of garlic. Add these chopped ingredients along with 2 sprigs of fresh thyme, salt, and pepper to a large pot or Dutch oven. Cook over medium heat until the onion is softened, which should take approximately 57 minutes.

It’s worth noting that this cooking time can vary depending on your personal preference for the texture of the onion. Some people prefer their onions caramelized and lightly browned, while others like them soft and translucent. You can aim to cook the onion until it reaches your desired level of doneness and then proceed with the rest of the recipe.

Once the onion is softened, you can add the other ingredients that will make up the Cream of Chicken and Gnocchi Soup. This may include diced chicken, chicken broth, heavy cream or half-and-half, and gnocchi, among other ingredients. Feel free to get creative with your soup and add any additional flavors or ingredients that you like.

As for tips on cooking the onion without repeating the 57-minute instruction, consider the following: cook the onion over low heat for a longer period of time to avoid burning it; sauté the garlic first to prevent it from becoming bitter when cooked with the onion; and use a flavorful oil like olive or avocado oil to add depth to your soup’s flavor.

Adding Chicken and Gnocchi:

To prepare this delicious Cream of Chicken and Gnocchi soup recipe, it’s essential to start with quality ingredients. Here are the steps to follow:

**Gather Ingredients**: You will need the following items for this recipe: chicken breast or thighs, gnocchi, onion, garlic, carrots, celery, all-purpose flour, chicken broth, heavy cream, salt, and pepper.

**Chop Vegetables**: Chop the onion, garlic, and carrots into small pieces. This will ensure that they cook evenly and quickly in the pot.

**Sauté Chicken and Vegetables**: Heat a large pot over medium heat and add 2 tablespoons of olive oil. Add the chopped chicken and cook until browned on both sides. Remove the chicken from the pot and set it aside.

Add the chopped onion, garlic, and carrots to the pot and sauté until they are tender. This should take about 5 minutes.

**Add Flour and Cook**: Sprinkle the all-purpose flour over the vegetables in the pot and cook for 1-2 minutes. This will help thicken the soup later on.

**Pour in Chicken Broth**: Gradually add the chicken broth to the pot, whisking constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes or until the vegetables are tender.

**Add Gnocchi and Cook**: Add the gnocchi to the pot and cook according to package instructions. Typically, this takes about 3-5 minutes or until they float to the surface.

**Shred Chicken and Add to Soup**: Shred the cooked chicken into bite-sized pieces and add it back to the soup pot. Stir gently to combine.

**Add Heavy Cream**: Gradually pour in the heavy cream, whisking constantly to avoid lumps. This will enrich the flavor of the soup and give it a creamy texture.

**Season with Salt and Pepper**: Taste the soup and adjust the seasoning as needed. Add salt and pepper to taste.

**Serve**: Serve the Cream of Chicken and Gnocchi soup hot, garnished with chopped fresh herbs or grated Parmesan cheese if desired. Enjoy!

**Tips and Variations:

• Add other vegetables like diced bell peppers, sliced mushrooms, or chopped spinach to make the soup more nutritious and flavorful.
• Use low-sodium chicken broth and heavy cream to reduce the sodium content of the soup.
• Make the soup ahead of time and refrigerate it overnight. Reheat it in the morning and serve hot.

**Nutrition Information (per serving):

• Calories: 350 per serving
• Protein: 25g
• Carbohydrates: 30g
• Fat: 15g

Note: The nutrition information is an estimate and may vary based on the specific ingredients used.

• 1 pound of boneless, skinless chicken breast or thighs, cut into bitesized pieces

To prepare and cook the Cream of Chicken and Gnocchi Soup, you’ll need to start by preparing the chicken. You can use either chicken breast or thighs, but it’s best to use boneless, skinless chicken for this recipe.

Begin by cutting 1 pound of boneless, skinless chicken into bite-sized pieces. This will help the chicken cook evenly and quickly in the soup. You can use a sharp knife or kitchen shears to cut the chicken into small pieces.

Next, season the chicken with salt and pepper to taste. This will enhance the flavor of the chicken and add depth to the soup. You can also add any other herbs or spices you like at this stage, such as dried thyme or paprika.

Now it’s time to cook the chicken. Heat a large pot over medium-high heat and add 2 tablespoons of oil to the pot. Once the oil is hot, add the chicken to the pot and cook until browned, about 5-7 minutes. Remove the cooked chicken from the pot and set it aside for later.

While the chicken is cooking, you can start preparing the rest of the soup ingredients. Peel and dice 2 cloves of garlic and add them to the pot with the remaining 1 tablespoon of oil. Caramelize the garlic by cooking it over low heat for about 5 minutes, stirring occasionally.

Next, add 1 cup of all-purpose flour to the pot and wisk it into the garlic and oil mixture to make a roux. Cook the roux for about 2-3 minutes, or until it’s lightly browned and has a nutty aroma.

Add 4 cups of chicken broth to the pot and bring the soup to a boil. Reduce the heat to medium-low and simmer the soup for about 10-15 minutes, or until the flavors have melded together and the gnocchi are cooked through.

Finally, add the cooked gnocchi and shredded cheese to the pot and simmer the soup for another 2-3 minutes, or until the cheese has melted and the soup is heated through. Serve hot and enjoy!

• 1 cup of gnocchi (storebought or homemade)

To prepare this delicious Cream of Chicken and Gnocchi Soup, you’ll need to start by preparing the gnocchi according to the package instructions or making them from scratch. If using store-bought gnocchi, typically it’s as simple as boiling them for 2-3 minutes until they float to the surface.

If you’re planning to make your own gnocchi, which is a great option if you have leftover potatoes and some flour, start by peeling and boiling 2-3 large potatoes until tender. Drain and mash the cooked potatoes in a bowl to remove any excess moisture. Mix in 1/4 cup of all-purpose flour, 1/4 cup of semolina flour, and 1 egg until well combined.

Turn the dough out onto a floured surface and knead for about 5 minutes, or until it becomes smooth and pliable. Use your hands to shape the dough into long ropes, about 1 inch in diameter. Cut these ropes into 1-inch pieces to form the gnocchi. You should end up with around 20-25 gnocchi depending on their size.

To cook the homemade gnocchi, bring a large pot of salted water to a boil and gently add the gnocchi to the pot. Cook for about 2-3 minutes or until they float to the surface. Use a slotted spoon to remove them from the water and set aside.

• Add cooked gnocchi to the saucepan with aromatics; cook for 23 minutes.

To prepare this delicious Cream of Chicken and Gnocchi Soup, it’s essential to follow these steps for preparation and cooking.

Preparation:

1. Cook 1 pound boneless, skinless chicken breast in a large saucepan over medium heat until browned. This should take about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and set aside.

2. Soften the aromatics – 1 small onion, 2 cloves of garlic, and 2 carrots – in a little bit of oil. The onion should be translucent when done, taking about 3-4 minutes to soften. Add the minced garlic for another minute to cook through, followed by the sliced carrots for an additional 4-5 minutes or until they’re tender.

3. Add chicken broth (about 6 cups) and bring it to a boil. Reduce heat and let simmer while you prepare the next steps.

Cooking:

1. Once the soup is boiling, add in the heavy cream (about 2 cups). Stir well to avoid it separating from the soup. This should be done when the soup returns to a simmer.

Adding Gnocchi:

• Add cooked gnocchi to the saucepan with aromatics; however, we must clarify this step according to our recipe instructions: actually, it’s not about adding the gnocchi after cooking but before. Cook the gnocchi in boiling water until they float to the surface and then add them directly into the soup. But if you’re following a specific guideline that says ‘add cooked gnocchi’, here’s what to do – assuming they’ve already been prepared as per instructions.

Then, to conclude cooking the Cream of Chicken and Gnocchi Soup recipe: Cook the ingredients for about 10-15 minutes after adding the heavy cream. However, in this specific case, we’re referring to the additional time it takes for everything to simmer together with the addition of cooked gnocchi.

According to the given instruction ‘add cooked gnocchi to the saucepan with aromatics; cook for 23 minutes’, if you have already added your cooked gnocchi and other ingredients, now it’s just a matter of letting them all simmer together. The specified time is to allow everything to heat evenly and infuse flavors into one another.

Blending and Serving

Creating a Creamy Soup:

To create a creamy soup, such as Cream of Chicken and Gnocchi Soup, it’s essential to understand the process of blending and serving the finished dish.

The first step in creating a creamy soup is to prepare the ingredients. This typically includes sautéing onions, garlic, and sometimes celery or other aromatics in butter or oil until softened and fragrant.

Next, chicken stock or broth is added to the pot along with cooked chicken or poultry pieces. The mixture is then brought to a simmer and allowed to cook for 10-15 minutes or longer, depending on the recipe and desired consistency of the soup.

Gnocchi, typically made from potato or other root vegetables, is then added to the pot and cooked until they float to the surface or are tender.

Now it’s time to blend the soup. There are several options for blending creamy soups: an immersion blender, a regular blender, or even a hand blender. Whichever method you choose, be careful not to over-blend, as this can result in a thin and unappetizing consistency.

When using an immersion blender, simply insert the blade into the pot and blend until smooth. This method is ideal for larger quantities of soup or when working with fragile ingredients that may break down easily during blending.

If using a regular blender, scoop the hot soup into batches and blend until smooth. Be careful not to splash any of the hot liquid while transferring it between containers.

For hand blenders, simply insert the blade into the pot and blend as needed. These smaller units are perfect for small quantities or when working with delicate ingredients that may break down during blending.

Once the soup is blended to your liking, season with salt, pepper, and any other desired herbs or spices. Taste and adjust as necessary before serving.

To serve the Cream of Chicken and Gnocchi Soup, consider adding a few garnishes such as chopped fresh parsley, grated Parmesan cheese, or crispy croutons on top. This adds visual appeal and texture to the dish.

Finally, serve the soup hot in bowls, accompanied by some crusty bread or a side salad if desired. Enjoy your delicious and creamy Cream of Chicken and Gnocchi Soup!

• 4 cups of chicken broth

To blend and serve the Cream of Chicken and Gnocchi Soup, follow these steps:

Step 1: Prepare the Blender

1. Select a high-powered blender or an immersion blender to achieve the desired consistency.
2. Makes sure the blender is clean and dry before use.

Step 2: Blend the Soup

1. Pour approximately 4 cups of chicken broth into the blender, leaving about a cup for the remaining ingredients.
2. Add any desired cooked vegetables or herbs to the blender and blend until smooth.
3. Continue blending in small increments, adding the remaining ingredients one at a time, such as cooked gnocchi and diced chicken.

Tips for Blending:

• Blend in short pulses to prevent over-processing the soup.
• Stop the blender occasionally to scrape down the sides with a spatula.
• Be careful when handling hot liquids and avoid overfilling the blender.

Step 3: Serve the Soup

1. Transfer the blended soup to a serving pot or individual bowls.
2. Add any desired toppings, such as crusty bread or a sprinkle of parsley.
3. Serve immediately and enjoy!

Serving Suggestions:

• Pair the Cream of Chicken and Gnocchi Soup with a side salad or some crusty bread for a filling meal.
• Offer a variety of toppings, such as grated cheese, diced ham, or chopped herbs, to suit individual tastes.

• 1 cup of heavy cream or halfandhalf (optional)

To blend the soup for a creamy texture, use an immersion blender directly in the pot, or transfer the soup to a blender in batches, leaving some space at the top for expansion during blending.

For either method, be sure to hold the blender container securely and start on low speed, gradually increasing as needed. If using an immersion blender, keep it submerged under the surface of the soup to avoid splashing.

Blend until smooth, stopping occasionally to scrape down the sides of the container with a spatula. You may need to blend in stages if you’re working with a large quantity of soup or if it’s particularly thick.

After blending, return the pot to medium heat and stir in 1 cup of heavy cream or half-and-half (optional), if using. This will add an extra layer of richness and creaminess to your soup.

If you prefer a lighter consistency, omit this step or use less cream/half-and-half. Keep in mind that the longer the soup simmers with the added dairy, the thicker it will become, so monitor its consistency closely during reheating.

• Blend soup in batches until smooth, using an immersion blender.

To blend the Cream of Chicken and Gnocchi soup, it’s essential to work in batches using an immersion blender.

This is because overloading the blender with too much liquid can result in a mess, and may also cause the blender to become clogged.

When working in batches, start by removing some of the cooked vegetables and gnocchi from the pot, leaving behind just enough to keep the soup’s consistency intact.

Next, insert the immersion blender into the remaining liquid and blend until smooth. Be sure not to over-blend, as this can break down the starches in the soup, making it too thick.

A general rule of thumb is to blend about 2-3 cups at a time, depending on the size of your pot and the desired consistency of the soup.

Here’s an example of what you might look like when working in batches:

• Remove 2 cups of cooked vegetables and gnocchi from the pot

• Insert immersion blender into remaining liquid and blend until smooth

• Repeat with remaining soup, working in smaller batches as needed

Once you’ve blended all of your soup, return it to the pot and stir over low heat for a few minutes to allow the flavors to meld together.

Finally, taste and adjust seasoning as necessary before serving.

Serving the Soup:

To serve the Cream of Chicken and Gnocchi Soup, follow these steps:

Serving Options

You can serve this soup in a variety of ways to suit your taste preferences:

• Creamy and smooth: Serve the soup hot, garnished with some grated Parmesan cheese and fresh parsley or thyme.
• Lighter option: If you prefer a lighter soup, serve it without the cream topping or reduce the amount of heavy cream used in the recipe.

Serving Suggestions

Consider serving this soup with:

• Bread: Serve with a side of crusty bread or garlic knots for dipping into the rich and creamy broth.
• Pasta: Pair the soup with some cooked pasta, such as fettuccine or pappardelle, for added texture and carbohydrates.
• Crackers: Offer a few crackers, like oyster crackers or crostini, on the side to add crunch to your meal.

Garnishes and Toppings

To make your serving experience even more enjoyable:

• Fresh herbs: Sprinkle some chopped fresh herbs, like parsley or thyme, over the soup for added freshness and flavor.
• Croutons: Top the soup with some crunchy croutons made from bread, cheese, or even leftover crackers.
• Cheese: Sprinkle grated Parmesan or other hard cheeses over the top of the soup to add an extra burst of savory flavor.

Storing Leftovers

If you have any leftovers:

• Refrigerate: Store the leftover soup in a covered container in the refrigerator for up to 3-4 days. Reheat it when needed, adding some cream or broth if necessary to achieve the desired consistency.
• Freeze: You can also freeze this soup for later use. Transfer the cooled soup to an airtight container or freezer bag and store it in the freezer for up to 3 months. When ready, thaw the soup overnight in the refrigerator and reheat it as needed.

• Taste and adjust seasoning as needed; serve hot, garnished with chopped fresh herbs (such as parsley or thyme).

Once you have completed the preparation of your Cream of Chicken and Gnocchi Soup, it’s time to blend it into a creamy and smooth consistency.

To do this, transfer the soup to a blender or use an immersion blender right in the pot. If using a blender, work in batches to avoid overloading it, and be sure to leave the top slightly uncovered to allow for steam to escape as you puree the soup.

Blend until smooth, adding some of the reserved chicken broth if necessary to achieve your desired consistency. Be careful not to over-blend, which can result in a too-thin soup.

After blending, return the soup to the pot and add any additional seasonings or flavorings you like. This could include some grated cheese, a pinch of nutmeg, or a squeeze of fresh lemon juice. Taste and adjust seasoning as needed.

Now it’s time to serve your Cream of Chicken and Gnocchi Soup hot, garnished with some chopped fresh herbs such as parsley or thyme. These will add a pop of color and freshness to the dish, and complement the rich flavors of the soup perfectly.

Serve immediately, while still warm and steaming. This is especially important for soups like this one that are best enjoyed straight from the pot. Enjoy!