Creamy Chicken Marsala Gnocchi Soup

• servings: 8 servings
• active time: 10 minutes
• total time: 1 hour 30 minutes

Ingredients

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

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

Directions

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.

Nutrition

• Calories: 604
• Total Fat: 24 g
• Saturated Fat: 9 g
• Trans Fat: 0 g
• Cholesterol: 112 mg
• Sodium: 1075 mg
• Total Carbohydrate: 57 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 31 g