Creamy Chicken Marsala Gnocchi Soup Is The Ultimate Dinner Mashup

Creamy chicken Marsala and French onion gnocchi soup are already at the top of my easy weeknight dinner list, so it's only right to combine them. The result is a hearty, Marsala-spiked soup packed with pan-fried chicken, sautéed mushrooms, and pillowy gnocchi. The slightly sweet and savory broth is made of cremini mushrooms, aromatics, Marsala wine, and heavy cream, setting the stage for our favorite potato dumpling and plenty of juicy shredded chicken thighs.

This is basically an Italian American chicken and dumpling soup, and I can’t get enough of it. One batch makes enough to feed a crowd but if you’ve got a smaller crew to feed, the leftovers freeze well in an airtight container for about 3 months.

Did you try making this? Let us know how it went in the comments!

Yields: 8 servings

Prep Time: 10 mins

Total Time: 1 hour 30 mins


  • 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.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Return mushrooms to pot. Add cream and return to a simmer. Add gnocchi and cook, stirring occasionally, until al dente according to package directions.

  6. Stir in chicken and parsley; season with salt, if needed.

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