Chicken Marsala Gnocchi Soup
Creamy Chicken Marsala Gnocchi Soup is rich and hearty, packed with chicken, mushrooms, fluffy gnocchi, with the tang of Marsala wine. Grab your crusty bread and you have a comforting meal that feels elegant.
Servings: 4
Equipment
- Large soup pot
- Knife & cutting board
- Garlic press or grater
Ingredients
- 450 g Chicken breast boneless, skinless, cut into bite-size pieces, about 1 lb or 2 large pieces
- 1/2 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 60 ml olive oil 2 tablespoons, divided
- 28 g butter 2 tablespoons, divided
- ½ large onion diced
- 300 g white mushrooms about 10 oz, cleaned & sliced
- 3 cloves garlic crushed or grated
- 1 tbsp Italian seasoning blend or 1 tsp each dried thyme, rosemary, and marjoram
- 125 ml Marsala wine ½ cup
- 1 litre chicken broth 4 cups
- 30 ml Balsamic vinegar 1 tablespoon
- 500 g package potato gnocchi about 16 oz
- 125 ml heavy cream ½ cup
- Handful fresh baby spinach roughly chopped
For garnish
- Fresh thyme
- Fresh parsley
Optional garnish
- Balsamic glaze
Instructions
- Cut chicken breasts into bite-size pieces. Season with kosher salt and freshly cracked black pepper.
- In a large soup pot over medium heat, add 1 tablespoon of butter and 1 tablespoon olive oil. When heated, add chicken and cook until golden, about 5-8 minutes. Remove the chicken from the pot and set aside.
- Add the remaining butter and olive oil. When heated, add onion and mushrooms, and cook until the onion starts to soften, about 3-5 minutes.
- Add garlic and Italian seasoning, and stir until fragrant, about a minute.
- Add Marsala wine and stir, scraping the bottom of the pan to release all the browned bits (that’s flavour!) — about a minute.
- Add back the cooked chicken, chicken stock, balsamic vinegar, and gnocchi. Cook at a gentle, bubbling simmer until the gnocchi is fully cooked, about 8-10 minutes.
- Add cream and spinach, and stir until the cream is heated and spinach has wilted, about 5 minutes. Taste the soup, and add additional salt & pepper to taste, if necessary.
- Serve garnished with fresh, chopped parsley and thyme leaves. Optionally, you can add a drizzle of balsamic glaze. Don’t forget the crusty bread for dipping!
Notes
Did you make Chicken Marsala Gnocchi Soup? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.