Make this Chicken Gnocchi and Leek Soup in less than an hour for an easy and cozy winter meal. This creamy chicken leek soup is a twist on the traditional potato leek soup that adds ground chicken for protein and potato gnocchi to save time.
Why You’ll Love This Recipe
- A twist on a classic – I love a classic potato leek soup, but this recipe takes that idea and adds ground chicken for protein and swaps cubed potatoes for potato gnocchi to save you time during prep.
- Creamy comfort food – This chicken leek soup is so creamy and cozy. It’s the perfect soup to make on a cold night.
- The best leftovers – A big batch of this soup will give you the best leftovers. Heat up a bowl of this soup for a delicious lunch the next day.
- Weeknight meal – This soup comes together in less than an hour for a perfect weeknight dinner. You can even prep it ahead of time and warm it up on busy nights.
Serving Suggestions
If you want to add some bread on the side of your soup, I love this overnight bread or focaccia.
For some additional greens or vegetables on the side, you could pair it with a fall harvest salad, a kale cranberry quinoa salad, or a simple air fryer brussels sprout.
Ingredients and substitutions
- Olive oil – I used olive oil for this soup, but you could use any neutral oil
- Large leeks – trim off the dark green and use the rest of the leek thinly sliced for the best flavor
- Yellow onion – the onion adds aromatics to your soup that make the flavor even better
- Red wine vinegar – a bit of acidity from the red wine vinegar brightens the soup. You could also use apple cider vinegar or lemon
- Ground chicken – I used ground chicken for the protein in this soup. You could substitute ground turkey or lean ground beef
- Water – the water helps add enough liquid to your soup to cook your gnocchi
- Salt, garlic powder, black pepper – this simple spice blend is all you need to season your ground chicken
- Chicken broth – the chicken broth adds flavor and some protein to your soup. You can use store bought or homemade
- Potato gnocchi – add your favorite gnocchi to the soup for the perfect pairing with your chicken and leek
- Heavy cream – a touch of heavy cream makes the soup perfectly creamy. You could substitute half and half or whole milk if you prefer it a little lighter
How to Make
Step 1: Saute Vegetables and Chicken
Heat oil in a pot over medium heat. When oil is hot, add sliced leeks and diced onion to the pot.
Saute leeks and onion until translucent and fragrant – about 5 minutes. Pour red wine vinegar into the pot and stir for about a minute taking care to stir in any browned bits.
Push leeks and onions to the side of the pot and add ground chicken to the pot to brown and crumble. Once chicken is crumbled, season with salt, garlic powder and pepper.
Step 2: Assemble Soup and Enjoy
Pour chicken broth, water and gnocchi into the pot and bring to a boil, reduce heat to a simmer and simmer for 15 minutes.
Take about ½ cup of broth from the pot and mix with the heavy cream and then pour all of that back into the soup – this prevents the cream from curdling.
Serve the soup warm and season with freshly grated parmesan cheese, fresh cracked black pepper and fresh herbs.
Storage and Reheating
Once prepared, allow the soup to cool completely. Then, transfer to an airtight container and store in the fridge for up to four days.
Reheat your chicken leek soup on the stovetop or in the microwave until warmed through.
Check Out These Other Soup Recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Chicken Gnocchi and Leek Soup
Ingredients
- 1 tbsp olive oil
- 2 large leeks dark green trimmed off and rest sliced in half and into thin half moons
- 1 yellow onion diced
- 1 tbsp red wine vinegar
- 1 lb ground chicken
- 2 cups water
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 qt chicken broth
- 1 lb potato gnocchi
- ⅓ cup heavy cream
Instructions
- Heat oil in a pot over medium heat. When oil is hot, add sliced leeks and diced onion to the pot.
- Saute leeks and onion until translucent and fragrant – about 5 minutes. Pour red wine vinegar into the pot and stir for about a minute taking care to stir in any browned bits.
- Push leeks and onions to the side of the pot and add ground chicken to the pot to brown and crumble. Once chicken is crumbled, season with salt, garlic powder and pepper.
- Pour chicken broth, water and gnocchi into the pot and bring to a boil, reduce heat to a simmer and simmer for 15 minutes.
- Take about ½ cup of broth from the pot and mix with the heavy cream and then pour all of that back into the soup – this prevents the cream from curdling.
- Serve the soup warm and season with freshly grated parmesan cheese, fresh cracked black pepper and fresh herbs.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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