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Creamy Crack Chicken Gnocchi

Course: Main Course, Soup
Print Recipe

Ingredients  

  • 1 Recipe Potato gnocchi.

First:

  • 1-2 Tbsp butter
  • 2 cloves Garlic (Minced)
  • 1 Onion (Chopped)
  • 2 lbs Chicken breast (Diced)

Second:

  • 2 Cups + 1 Tbsp Flour
  • 2 ½ Cups Milk
  • 1 ½ Cups Cream
  • 6 Cups Chicken Broth (low sodium)
  • 6 Tbsp Butter
  • ½ tsp Salt (omit if chicken broth is salted)
  • 1 tsp Pepper
  • 2 tsp Ranch mix

15-20 minutes before serving

  • 2 Cups Shredded chedder cheese
  • 1 Cup Bacon crumbles
  • Sliced Green Onion (For Garnish)

Instructions: 

Pre-prep:

  • Sauté the onion and garlic in 1-2 tbsp of butter until it starts to soften.
  • Add the diced chicken, and cook until the chicken is longer pink, about 5-7 minutes. Set aside.

Soup

  • Preheat the oven to 375°
  • In a large saucepan or Dutch oven, whisk together the flour, cream, and milk.
  • Add in the chicken broth, butter, salt, pepper, and ranch seasoning
  • Bring to a simmer, stirring frequently to prevent scorching, then reduce the heat to low
  • Let simmer until it thickens and no longer tastes like raw flour.
  • Once it has thickened, gently fold in the cooked chicken and add the gnocchi.
  • Cook for an additional 5-7 minutes, or until the gnocchi is tender and heated through.
  • Taste, and add any other desired seasonings

15-20 Minutes Before Serving

  • Transfer the chicken and gnocchi mixture to a baking dish (unless you are using an oven safe saucpan or dutch oven).
  • Sprinkle shredded cheddar cheese and bacon evenly over the top.
  • Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden.
  • Serve with chopped green onions

Notes:

This is the Gnocchi recepie - https://abigailscookbook.stanzas.net/2023/01/13/potato-gnocchi/
You can omit the flour, 2 cups of milk, 4 cups of chicken broth, the butter, and the salt, and use two 10.5 oz cans of Cream of Chicken soup instead.
You can add fresh spinach, sautéed mushrooms, or broccoli during the cooking process. Just make sure you add them early enough to cook enough. You could possibly steam the broccoli until it's al dente, and then add it to the soup.