Chicken Marsala Soup with Gnocchi

A creamy soup made with marsala wine, chicken, and soft gnocchi

No ratings yet

Print Pin

Course: Soup

Cuisine: Italian

Diet: Gluten Free

Keyword: chicken marsala soup, creamy soup recipes, gnocchi soup, italian soup recipes, marsala soup, recipes made with wine

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 379kcal

In a medium pot or dutch oven over medium-high heat, sauté the onion, garlic, mushrooms, carrots, and celery in two tablespoons of butter until the veggies have softened.
Next, add in the marsala wine and let it simmer for 30-60 seconds before adding the bone broth, thyme, and chicken. Let the pot simmer for 20-25 minutes.
Once the chicken is fully cooked, remove it and shred it before adding it back into the pot.
Bring the pot to a boil and add in the gnocchi. Let it boil until the gnocchi is soft enough to be pierced by a fork.
Turn off the heat and stir in the cream.
Serve the soup into bowls and let it cool for 5-10 minutes before serving. Make sure to top it off with parsley, parmesan cheese, and red pepper flakes!

In a large skillet over medium-high heat, sauté the onion, garlic, mushrooms, carrots, and celery in two tablespoons of butter until the veggies have softened.
Next, add in the marsala wine and let it simmer for 30-60 seconds before transferring everything over to the slow cooker.
Pour the contents of the skillet into the slow cooker and add the bone broth, thyme, and chicken. Cook on high for 4 hours or low for about 6 hours.
Once the chicken is fully cooked, remove it and shred it before adding it back into the pot.
Turn the heat up to high and add in the gnocchi. Let it cook until the gnocchi is soft enough to be pierced by a fork.
Turn off the heat and stir in the cream.
Serve the soup into bowls and let it cool for 5-10 minutes before serving. Make sure to top it off with parsley, parmesan cheese, and red pepper flakes!

Set the instant pot to sauté on high. Sauté the onion, garlic, mushrooms, carrots, and celery in two tablespoons of butter until the veggies have softened.
Next, add in the marsala wine and let it simmer for 30-60 seconds before adding the bone broth, thyme, and chicken.
Set the instant pot to cook on high pressure for 10 minutes with a quick release.
Remove the chicken from the pot and shred it before adding it back into the pot.
Set the instant pot to sauté again and add in the gnocchi. Let it boil until the gnocchi is soft enough to be pierced by a fork.
Turn off the heat and stir in the cream.
Serve the soup into bowls and let it cool for 5-10 minutes before serving. Make sure to top it off with parsley, parmesan cheese, and red pepper flakes!