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Creamy Chicken Marsala Gnocchi Soup

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Ingredients

Scale
  • 2 tablespoons olive oil or unsalted butter
  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 8 oz cremini or button mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 4 cups chicken broth (halal-certified)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup Marsala wine substitute (such as grape juice with a dash of vinegar or apple juice)
  • 16 oz gnocchi (store-bought or homemade)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (optional)

Ingredient Highlights

  • Chicken: The chicken breasts provide lean protein, adding a delicious, savory flavor to the soup. When cubed, the chicken cooks quickly and absorbs the broth’s flavors beautifully.
  • Mushrooms: Mushrooms contribute an earthy flavor that perfectly complements the creamy base of the soup, giving it depth and a rich texture.
  • Gnocchi: Gnocchi is a type of dumpling made from potatoes, flour, and egg, which gives this soup a comforting and hearty texture. Its pillowy softness pairs well with the creamy broth.
  • Marsala Wine Substitute: The Marsala wine typically used in Chicken Marsala is replaced here with a non-alcoholic substitute to keep the dish halal while still maintaining the signature sweet-savory flavor. Grape juice with a touch of vinegar provides a balanced taste.
  • Cream and Milk: These ingredients combine to create the rich and creamy base of the soup, making it indulgent yet smooth.

Instructions

Prepare the Creamy Chicken Marsala Gnocchi Soup:

  1. Cook the Chicken: Heat 1 tablespoon of olive oil or butter in a large pot or Dutch oven over medium heat. Add the cubed chicken breast and season with salt and pepper. Cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the pot and set aside.
  2. Sauté the Vegetables: In the same pot, add another tablespoon of olive oil or butter. Add the diced onion and cook for 2-3 minutes until softened. Add the garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms are tender and slightly browned.
  3. Add the Seasonings: Stir in the thyme, basil, onion powder, and garlic powder. Let the spices cook for about 1 minute, allowing the flavors to develop.
  4. Deglaze the Pot: Pour in the Marsala wine substitute (grape juice with vinegar or apple juice) to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to allow the flavors to blend and the liquid to reduce slightly.
  5. Add Broth and Cream: Pour in the chicken broth, followed by the heavy cream and milk. Stir to combine. Bring the soup to a simmer over medium heat.
  6. Cook the Gnocchi: Add the gnocchi to the simmering soup and cook according to the package instructions, typically around 2-3 minutes until the gnocchi floats to the surface.
  7. Return the Chicken: Add the cooked chicken back into the pot, stirring to combine. Continue to simmer the soup for an additional 5-7 minutes to allow all the flavors to meld together.
  8. Adjust Seasoning: Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Serve and Garnish:

  1. Serve: Ladle the soup into bowls, ensuring each serving has a good portion of chicken, gnocchi, and mushrooms.
  2. Garnish: Top with freshly chopped parsley and a sprinkle of grated Parmesan cheese for an added touch of flavor.

Nutrition

Find it online: https://buttereats.com/creamy-chicken-marsala-gnocchi-soup/