Cowboy Butter Chicken Gnocchi Soup

This one showed up in our dinner rotation and never left. It is the soup my family asks for by name now and I can't say I blame them.

Cowboy butter chicken gnocchi soup is the one-pot dinner that tastes like something from a restaurant and takes about 40 minutes in one Dutch oven on a weeknight. Chicken breast seasoned with Kinder's Cowboy Butter Seasoning and seared until golden, the same pot used to build a creamy Parmesan broth with garlic and onion and more Cowboy Butter Seasoning, gnocchi cooked right in the broth, heavy cream and Parmesan stirred in until everything turns silky and rich, and the diced chicken and fresh spinach added back at the end. Every bowl has that bold, buttery, slightly spiced Cowboy Butter flavor running through it from the first bite to the last.

Ingredients Needed To Make Cowboy Butter Chicken Gnocchi Soup

The Chicken

Butterflied chicken breast seasoned generously with salt, pepper, onion powder, garlic powder, and Kinder's Cowboy Butter Seasoning on both sides. Butterflying ensures even thickness so both sides cook through at the same rate without drying out.

The Soup Base

Butter, diced yellow onion, and minced garlic build the aromatic foundation in the same pot the chicken came out of. Additional Cowboy Butter Seasoning, garlic powder, onion powder, and crushed red pepper layer the bold flavor into the broth. Chicken broth is the liquid base.

The Cream Finish

Room temperature heavy cream and freshly grated Parmesan stirred in on low heat produce the silky, rich broth that makes this soup so satisfying. Chopped fresh spinach folded in with the diced chicken at the end adds color and nutrition.

How to Make Cowboy Butter Chicken Gnocchi Soup

Step 1: Season and Sear the Chicken

Butterfly the chicken breast so both halves are an even thickness. Season both sides generously with salt, pepper, onion powder, garlic powder, and Cowboy Butter Seasoning. Sear in a Dutch oven with olive oil or butter over medium heat for 3 to 4 minutes per side until golden and cooked through to 165°F. Remove and set aside.

Step 2: Build the Broth Base

Add the butter to the same pot. Cook the diced onion until translucent. Add the minced garlic, garlic powder, onion powder, more Cowboy Butter Seasoning, and crushed red pepper if using. Stir for 30 to 60 seconds until fragrant and the kitchen smells incredible.

Step 3: Cook the Gnocchi

Pour in the chicken broth and bring to a gentle simmer. Add the dry gnocchi and cook for 2 to 3 minutes stirring occasionally until just tender.

Step 4: Add the Cream and Cheese

Reduce to low heat. Slowly stir in the room temperature heavy cream then add the Parmesan. Stir until the cheese is fully melted and the broth is smooth and creamy. Do not let it boil from this point forward.

Step 5: Add the Chicken and Spinach

Dice the seared chicken into bite-sized pieces and add to the pot along with the chopped spinach. Stir to combine. Taste and adjust salt and pepper. Simmer on low for 10 to 15 minutes. Serve immediately.

Storing and Reheating

Store in a sealed airtight container in the refrigerator for up to 4 days. The gnocchi absorbs the broth as it sits and the soup thickens overnight. Add a splash of chicken broth when reheating and stir over medium-low heat or microwave on medium power in 60-second intervals. The flavor is excellent the next day.

How to Serve Cowboy Butter Chicken Gnocchi Soup

Serve in deep bowls with extra Parmesan grated generously over the top and a crack of fresh black pepper. Warm crusty bread or garlic bread alongside for dunking into the creamy broth is the move. For another cozy Everyday Cookbook one-pot soup that rotates well with this one, the Italian Sausage Gnocchi Soup covers the same gnocchi soup format with a completely different Italian-inspired flavor direction.

Meghankay

Cowboy Butter Chicken Gnocchi Soup (Easy One-Pot Recipe)

This cowboy butter chicken gnocchi soup sears seasoned chicken breast in a Dutch oven then simmers potato gnocchi in a creamy Parmesan broth with Kinder's Cowboy Butter Seasoning and fresh spinach for an easy weeknight dinner.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 4

Course: Main Course, Soup

Cuisine: American

Ingredients

  

• 1 ½ lbs chicken breast butterflied
• Salt and pepper to taste
• 1 to 2 teaspoon onion powder divided
• 1 to 2 teaspoon garlic powder divided
• 1 to 2 teaspoon Kinder's Cowboy Butter Seasoning plus more for the soup
• 1 tablespoon olive oil or salted butter
• 1 tablespoon butter
• ¼ cup yellow onion diced
• 1 tablespoon garlic minced
• ½ teaspoon crushed red pepper optional
• 3 cups chicken broth
• 16 oz dry potato gnocchi
• 1 cup heavy whipping cream room temperature
• 1 cup freshly grated Parmesan cheese
• 2 cups fresh spinach chopped

Method

 

1. Season both sides of the butterflied chicken breast with salt, pepper, onion powder, garlic powder, and Kinder's Cowboy Butter Seasoning.
2. Heat the olive oil or butter in a Dutch oven over medium heat. Cook the chicken for 3 to 4 minutes per side until golden and cooked through to 165°F. Remove and set aside.
3. In the same Dutch oven add the tablespoon of butter. Add the diced onion and cook until translucent.
4. Add the minced garlic, garlic powder, onion powder, Cowboy Butter Seasoning, and crushed red pepper if using. Stir for 30 to 60 seconds until fragrant.
5. Pour in the chicken broth and bring to a gentle simmer. Add the dry gnocchi and cook for 2 to 3 minutes stirring occasionally until just tender.
6. Reduce the heat to low. Slowly stir in the room temperature heavy cream and Parmesan. Stir until the cheese is fully melted and the broth is creamy and smooth.
7. Dice the cooked chicken and add it to the pot along with the chopped spinach. Stir to combine.
8. Taste and adjust salt and pepper. Simmer on low for an additional 10 to 15 minutes. Serve immediately.