Creamy Chicken Marsala Gnocchi Soup Recipe

If you’re searching for a comforting, hearty dish that combines the richness of a creamy soup with the delightful texture of gnocchi, look no further than this Creamy Chicken Marsala Gnocchi Soup recipe. It’s a fantastic chicken recipe that will warm your soul and impress your guests.

Imagine tender pieces of chicken cooked in a luscious Marsala wine sauce, combined with pillowy gnocchi and fragrant herbs. This soup is perfect for chilly evenings when you want something satisfying and delicious without spending hours in the kitchen.

This recipe brings together the best of both worlds – a creamy base and the comforting bite of soft gnocchi. It’s a dish that feels indulgent yet is surprisingly easy to prepare.

Delightful Creamy Chicken Marsala Gnocchi Soup

This Creamy Chicken Marsala Gnocchi Soup is a delightful blend of succulent chicken, earthy mushrooms, and soft gnocchi in a rich, creamy broth. The taste is a harmonious balance of savory chicken flavors and the subtle sweetness of Marsala wine, making it an irresistible choice for any occasion.

Ingredients

1 pound chicken breast, diced
2 cups gnocchi (store-bought or homemade)
1 cup mushrooms, sliced
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1/2 cup Marsala wine
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Chopped parsley for garnish

Instructions

Sauté Chicken: In a large pot, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through. Remove from the pot and set aside.
Cook Aromatics: In the same pot, add chopped onion and sliced mushrooms. Sauté until the onion is translucent and the mushrooms are tender. Stir in the minced garlic and cook for another minute.
Add Ingredients: Pour in the Marsala wine and scrape the bottom of the pot to deglaze. Allow it to reduce for a few minutes. Then add the chicken broth, heavy cream, thyme, salt, and pepper. Bring to a simmer.
Incorporate Gnocchi: Add the gnocchi and cooked chicken back to the pot. Let it cook for about 5-7 minutes, or until the gnocchi float to the surface and are tender.
Serve: Ladle the soup into bowls and garnish with chopped parsley. Enjoy hot, paired with crusty bread if desired.