Broccoli Cheddar Chicken & Gnocchi Soup

I love broccoli cheddar soup but sometimes soup alone doesn't quite feel like enough for dinner, especially when you're feeding a family! That's where the chicken and gnocchi come in.

The chicken adds a little extra protein, while the gnocchi make the soup hearty and filling without turning it into something overly heavy. You still get plenty of broccoli, carrots, sharp cheddar, and that creamy broth we all love. 

The Gnocchi

You can absolutely make this recipe with a package of store-bought gnocchi. In fact, that's what makes this such a good weeknight dinner. But you know me, if there's an opportunity to sneak sourdough into dinner, I'm probably going to take it.

My sourdough discard gnocchi would be delicious in this soup. It's a great way to use up discard and turns an already cozy homemade dinner into something a little more special.

So use whatever works for your night: grab a package of gnocchi when you need dinner on the table quickly or make your own when you have a little extra time.

Both work!

Don't Skip the Sharp Cheddar

This is one place where the cheese really matters.

I recommend using a good sharp cheddar and shredding it yourself. Pre-shredded cheese is convenient, but it doesn't always melt as smoothly into soups because of the coating used to keep the shreds from sticking together.

Freshly grated cheddar melts right into the broth and gives you that creamy broccoli cheddar soup texture we're going for.

And add the cheese over LOW heat.

You don't want to boil your soup once the cheddar goes in. A gentle heat keeps everything smooth and creamy.

Chop Your Broccoli Small

Here's another little trick: don't leave your broccoli in giant florets.

I like to chop it into small, bite-size pieces so it becomes part of the soup rather than feeling like you're fishing whole pieces of broccoli out of your bowl.

You'll get a little broccoli in almost every bite, along with the chicken and gnocchi.

If you're feeding kids who aren't exactly thrilled when they see a giant piece of broccoli staring back at them, this doesn't hurt either.

THE EASIEST SHORTCUT - rotisserie chicken.

What to Serve with Broccoli Cheddar Chicken & Gnocchi Soup

You probably already know what I'm going to say...

Sourdough. A thick slice of toasted sourdough is perfect for dipping into the creamy cheddar broth. You could also serve it with sourdough croutons, a simple side salad, or roasted vegetables.

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Can I Make It Ahead?

Yes, but there is one thing to know.

Gnocchi will continue to soak up liquid while it sits. That means your leftovers will probably be quite a bit thicker the next day. It's not a problem! and honestly, sometimes it's even better.

Just add a splash of milk or chicken broth when reheating until the soup is back to the consistency you like. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.

Broccoli Cheddar Chicken & Gnocchi Soup

Courtney Moody

Servings

6

Prep Time

15 minutes

Cook Time

25 minutes

Calories

650

Cuisine

American

Warm up with this creamy Broccoli Cheddar Chicken & Gnocchi Soup, packed with tender chicken, fresh broccoli, and pillows of gnocchi. This hearty dish is rich with flavor and perfect for a cozy night in or a gathering with loved ones.

Ingredients

  • 4 tbs butter, melted
  • 1 small yellow onion, diced
  • 2 carrots, peeled and finely diced or shredded
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 cups broccoli florets, chopped small
  • 2 cups cooked chicken, shredded or diced
  • 16 oz potato gnocchi
  • 2 1/2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika

Directions

  1. OPTIONAL: If you have sourdough discard and want to make homemade gnocchi! This is the recipe for you.

  2. Heat a large pot or Dutch oven over medium heat. Add the butter and diced onion and cook until translucent, about 4-5 minutes.

  3. Add the finely diced or shredded carrots and minced garlic to the pot. Sauté for an additional 2-3 minutes until the garlic is fragrant.

  4. Sprinkle the flour over the vegetables, stirring constantly for 1-2 minutes to create a roux, until lightly golden.

  5. Gradually pour in the chicken broth, stirring continuously to prevent lumps. Bring the mixture to a simmer.

  6. Once simmering, add the whole milk and heavy cream, stirring well to combine. Allow the soup to heat through, about 5 minutes, but do not let it boil.

  7. Add the chopped broccoli florets and cooked chicken to the pot. Continue to simmer for about 5-7 minutes until the broccoli is tender and vibrant green.

  8. Stir in the gnocchi and cook for another 3-4 minutes, or until the gnocchi float to the surface, indicating they are cooked.

  9. Reduce the heat to low and add the sharp cheddar and Parmesan cheese, stirring until melted and smooth. Season with salt, black pepper, garlic powder, and paprika to taste.

  10. Remove from heat and let the soup sit for a few minutes before serving. This allows the flavors to meld beautifully.
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Hi, I’m Courtney! 👋 Wild for Jesus, my husband and our 3 babies. We homeschool, hike and have learned to grow food in a tiny backyard. My goal is to help you find joy and be productive wherever you are and make sourdough a little less scary.