Chicken Wild Rice Gnocchi Soup Recipe | Creamy Comfort Food Dinner Idea
"This chicken wild rice gnocchi soup recipe is creamy, hearty, and full of flavor. With tender chicken, wild rice, and soft gnocchi in a rich broth, it’s the ultimate comfort food for chilly evenings or family dinners."
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Cutting board & knife
- Measuring cups & spoons
- Strainer
Ingredients
- 2 cups cooked wild rice (prepared separately)
- 2 cups shredded chicken (breast, thighs, or rotisserie)
- 1 package (16 oz) fresh potato gnocchi
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 cup heavy cream (or reduced-fat/plant-based alternative)
- 2 tbsp olive oil or butter
- 1 tsp fresh thyme
- 1 tsp rosemary
- Salt & pepper to taste
- Fresh parsley or Parmesan for garnish
Instructions
- Cook wild rice: Prepare wild rice separately according to package instructions. Drain and set aside.
- Sauté aromatics: In a large pot, heat olive oil or butter. Add onion, carrots, celery, and garlic. Cook until softened.
- Add chicken & broth: Stir in shredded chicken and chicken broth. Bring to a gentle simmer. Add thyme, rosemary, salt, and pepper.
- Add cream: Pour in heavy cream. Simmer for 10 minutes until flavors meld.
- Cook gnocchi: Stir in gnocchi and cook for 3–4 minutes until tender.
- Combine rice: Fold in cooked wild rice. Adjust seasoning.
- Serve: Ladle into bowls and garnish with parsley or Parmesan.
Notes
- Storage: Refrigerate in airtight container for 3–4 days. Freeze without gnocchi for up to 3 months.
- Reheating: Warm gently on stovetop, adding broth or cream to restore consistency.
- Variations: Try spicy chili flakes, mushroom-spinach, or festive cranberry-sage.
- Tip: Always cook wild rice separately to prevent broth absorption.