Creamy Chicken Marsala Gnocchi Soup
This comforting soup combines tender chicken, fluffy gnocchi, and earthy mushrooms in a creamy Marsala-infused broth. Perfect for a cozy dinner, this dish brings classic flavors together in a warm bowl.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 ladle
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup sliced mushrooms Such as cremini or button mushrooms.
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup potato gnocchi
- 1/2 cup Marsala wine
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- to taste salt and pepper
- for garnish fresh parsley Optional.
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
- Add the sliced mushrooms to the pot and cook for an additional 3-4 minutes until they are browned.
- Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
- Add the boneless chicken breasts to the pot followed by the Marsala wine. Allow the wine to reduce for about 2 minutes.
- Pour in the chicken broth and bring the mixture to a simmer. Cover the pot and let it cook for 10-15 minutes until the chicken is cooked through.
- Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
- Stir in the heavy cream and gnocchi. Cook for an additional 5 minutes until the gnocchi are tender and cooked through.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley, if desired.
Notes
For a lighter version, you can substitute the heavy cream with half-and-half or whole milk.
Feel free to add other vegetables, like spinach or kale, for extra nutrition.
Serve with crusty bread for a complete meal.