Creamy Chicken Marsala Gnocchi Soup
Tags: Chicken Dinner Italian Soup
Yield: 4
- 1 1/2 lb. boneless, skinless chicken thighs
- 2 tsp. Italian seasoning
- Kosher salt
- Freshly ground black pepper
- 1/2 c. all-purpose flour, divided
- 4 Tbsp. extra-virgin olive oil, divided
- 12 oz. cremini mushrooms, thinly sliced (or mushroom-based chicken substitute, such as Quorn)
- 4 Tbsp. unsalted butter
- 1 large shallot, finely chopped
- 3 cloves garlic, finely chopped
- 1 Tbsp. fresh thyme leaves
- 1 1/2 c. Marsala wine
- 6 c. low-sodium chicken broth
- 1/2 c. heavy cream
- 1 (17-oz.) pkg. gnocchi
- 1 Tbsp. chopped fresh parsley
- Pat chicken dry; season with Italian seasoning, salt, and pepper. Place 1/4 cup flour in a shallow dish. Dredge chicken on both sides in flour, then transfer to a plate.
- In a large Dutch oven or heavy pot over medium-high heat, heat 2 tablespoons oil until shimmering. Working in batches if needed, cook chicken, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, 5 to 6 minutes per side. Transfer to a cutting board. Let cool, then shred into bite-sized pieces.
- In same pot over medium heat, heat remaining 2 tablespoons oil. Cook mushrooms, stirring occasionally, until softened and starting to brown, 10 to 12 minutes; season with salt. Transfer to a plate.
- In same pot over medium-high heat, melt butter. Add shallots, garlic, and thyme; season with salt. Cook, stirring frequently, until shallots start to soften and garlic is fragrant, about 3 minutes. Whisk in remaining 1/4 cup flour and cook, whisking frequently, until smooth, about 2 minutes. While whisking, slowly stream in wine and cook, whisking, until a thick slurry forms, about 2 minutes. While whisking, slowly stream in broth. Increase heat to high to bring to a boil, then reduce heat to medium and bring to a simmer. Cook, stirring occasionally, until slightly thickened and flavors have melded, about 15 minutes.
- Return mushrooms to pot. Add cream and return to a simmer. Add gnocchi and cook, stirring occasionally, until al dente according to package directions.
- Stir in chicken and parsley; season with salt, if needed.
