My favorite place for dinner inspo is Instagram. My criteria is pretty straightforward: I’m searching for delicious, quick to assemble recipes that use whole ingredients, and — even through I had adventurous kids when it comes to food — I admire and move past anything that looks complicated or fussy. This creamy chicken and gnocchi soup recipe from Tried & True Recipes stopped me mid-scroll. 

I’ve literally made it more than a dozen times since stumbling upon it in October and my kids ALWAYS ask for seconds. It’s the perfect snow day soup, too!

Tried & True Recipes was founded by Baltimore foodie Kylie Perrotti. She launched the website with the goal of crafting easy, elegant recipes you can make any day of the week. “No life stories, no novels, and no production teams,” writes Kylie on her blog.

Kylie is definitely about bringing everyone together around food! She’s founded Baltimore Supper Club, an Facebook group of over 8K Baltimore home chefs (and honestly, another fabulous place to find new dinner ideas). Her online foodie boutique Shop Tried and True Recipes sources unique, small-batch ingredients and offers products created in collaboration with Baltimore artisans. She also — because she doesn’t sound busy enough, right? — just released her second cookbook, The Vegan Meal Plan Cookbook.

Clearly, the Creamy Chicken and Gnocchi Soup isn’t vegan. But if this recipe is any indication of Kylie’s culinary creations, the recipes in her new book are going to be just as amazing! 

Creamy Chicken and Gnocchi Soup. Photo by Kylie Perrotti.

Tried & True Recipes’s Creamy Chicken and Gnocchi Soup


  • 1 rotisserie chicken (or three cooked chicken breasts)
  • 2 tablespoons butter
  • 1 large yellow onion peeled and diced
  • 4 cloves garlic peeled and minced
  • 1 red bell pepper trimmed, deseeded, and diced
  • 4 carrots peeled and cut into rounds
  • 2 parsnips peeled and cut into rounds (I’ve also used sweet potatoes)
  • 6-7 cups of low-sodium chicken stock
  • 1 teaspoon dry thyme
  • 1 teaspoon paprika
  • Crushed red pepper to taste
  • Salt and pepper to taste
  • 16 ounces gnocchi
  • ½ cup heavy cream
  • ½ cup fresh parsley leaves roughly chopped
  • 1 lemon juiced


Prepare the Chicken:
Pick the meat from the rotisserie chicken and discard the skin and carcass.

Prepare the Soup Base:
In a soup pot, heat the butter over medium heat until melted and frothy. Add the onion and red bell pepper and cook, stirring often, until softened and well-browned, about 8 minutes. Add the garlic and cook for 1 minute until fragrant. Season with salt and pepper.

Add the shredded chicken and toss to combine. Cook until the chicken begins to brown slightly, about 4 minutes.

Pour in the chicken stock and scrape up any browned bits stuck to the bottom. Add the carrots and parsnips. Season with salt, pepper, thyme, paprika, and crushed red pepper. Bring to a boil and then reduce heat and simmer for 30 minutes or until the carrots and parsnips are fork tender.

Cook the Gnocchi:
Turn the soup back to a low boil and add the gnocchi. Cook for 1-3 minutes or until all the gnocchi begin to float and are soft and tender. Turn off the heat.

Finish the Soup:
Pour in the heavy cream, lemon juice, and all but a pinch or two of fresh parsley leaves. Cook for 1-2 more minutes to allow the flavors to meld. Do not overcook.

To Serve the Creamy Chicken Soup:
Ladle the chicken gnocchi soup into bowls and garnish each bowl with the reserved chopped parsley leaves. Drizzle with extra virgin olive oil, if desired. Enjoy!

Want 20% Off at Tried & True?

Kylie has generously extended (cool) progeny readers at 20% discount at her online store Shop Tried & True Recipes! This is a great opportunity to give Tsuki Pork Shank Ramen Base a whirl or see how your pint-sized foodies like ricotta tomato sauce. Use code Friends20 to save 20% on your order. She offers free shipping and Baltimore City delivery, too!