Our soup is an art- not a science. We switch it up every time so it’s virtually impossible to share an exact recipe. This is our attempt to capture the Creamy Chicken Parmesan and Gnocchi soup. Jake, one of our long-time cooks, was the creator and perfecter of this recipe. Big thanks to him for sharing this frequently-requested recipe. 

Photo Credit: @mm_mira

1 onion, diced
2 Tbsp minced garlic
1 Tbsp extra virgin olive oil
4 Cups homemade chicken broth (Alternatively, you can use 2 Tbsp organic “Better than Bouillon” roasted chicken base + water)
4 Tbsp fresh basil, minced
1/2 tsp of oregano
salt and pepper, to taste
Shredded or diced roasted chicken
4 Cups heavy cream
3 1/2 Cups Parmesan cheese
2 packs of gnocchi (or starch of choice)


Saute diced onion and garlic with of bit of oil over medium heat. Once the onions have become translucent, fill close to half of your pot with chicken broth – using water and base or homemade chicken broth. If you’re cooking your chicken at the same time, include the leftover juice for added flavor.

Season your broth with oregano, basil, salt and pepper, to tinge the liquid green (don’t worry, it won’t be green by the end!). The broth should be tasty before it gets the cream and cheese! Add chicken and let it come to a boil.

Turn down the heat and stir in the cream, then, while stirring. Toss in the gnocchi – the starches released will thicken the soup – and then let simmer, stirring occasionally, until ingredients are incorporated remove from heat while still gradually add the Parmesan.

*Taste along the way…. Figure it out as you go… Have fun with it!

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