This rich and creamy Chicken Marsala Gnocchi Soup is perfect for cozy dinners. It combines the flavors of chicken, mushrooms, gnocchi, and a creamy Marsala wine sauce for a comforting and hearty dish.

Ingredients Table

About the Ingredients

Chicken thighs stay juicy and tender during cooking. Gnocchi are small potato dumplings that absorb flavor from the broth. Marsala wine adds a slightly sweet, rich flavor, while mushrooms and thyme give the soup a deep, earthy taste. The cream makes it smooth and comforting.

How To Make Easy Step By Step

1. Dry the chicken and season with Italian seasoning, salt, and pepper. Coat both sides with flour.
2. Heat 2 Tbsp oil in a pot and cook chicken until golden and fully cooked. Let it cool, then shred into pieces.
3. In the same pot, add 2 Tbsp oil and cook mushrooms until brown. Remove them from the pot.
4. Melt butter in the pot, add shallots, garlic, and thyme. Cook until soft and fragrant.
5. Mix in 1/4 cup flour and cook for 2 minutes. Slowly pour in Marsala wine while whisking to avoid lumps.
6. Add chicken broth and bring to a boil, then lower heat and simmer for 15 minutes.
7. Add mushrooms, cream, and gnocchi. Cook gnocchi as per package instructions.
8. Add shredded chicken and parsley. Taste and adjust salt as needed. Serve warm.

Nutrition Information (Approx.)

• Calories: 480 per serving
• Protein: 30g
• Fat: 22g
• Carbohydrates: 35g
• Sugar: 4g
• Fiber: 3g

Cooking Tips

• You can use rotisserie chicken to save time.
• If you don’t have Marsala wine, use a mix of white wine and a bit of sugar.
• Store leftovers in the fridge for 3 days or freeze for up to 3 months.