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Chicken and Gnocchi Cheese Soup

Chicken and Gnocchi Cheese Soup

Old El Paso has a new line of shredded cheese. Here's a recipe using the new Old El Paso Monterey Jack cheese - Chicken and Gnocchi Cheese Soup. I'll be sharing this recipe on Wood TV's eightWest on Tuesday, April 21st at 11am EST. Tune in and check out all of the varieties of their cheese including Cheddar, Mexican 4-Cheese, Mexican Taco Blend, Monterey Jack, 3-Pepper Blend and Quesadilla.

To celebrate the launch of their new cheese varieties, Old El Paso is hosting a contest to find America's Cheesiest Family. From now until May 5, people can upload photos of their families enjoying cheese to win great prizes including the grand prize: A family trip to Yellowstone National Park. For full details and rules, visit

Chicken and Gnocchi Cheese Soup

3 tablespoons butter 1/2 cup diced onion 1/3 cup diced carrots 1/3 cups diced celery 1/2 cup diced poblano or bell pepper 2 minced garlic cloves 4 tablespoons flour 3 cups milk 2 cups chicken broth 1/2 cup heavy cream 2 teaspoons salt 1 teaspoon pepper 25 ounce package gnocchi 2 cups shredded or cubed cooked chicken 2 cups Old El Paso Monterey Jack cheese 2 cups baby spinach

Add butter, onion, carrots, celery and peppers to a large saucepan or Dutch oven and cook over medium heat until translucent, 4 to 5 minutes. Then add garlic and cook for 30 seconds, then add flour and cook for 1 to 2 more minutes.

Slowly pour in milk and whisk until slightly thickened. Add in chicken broth, cream, salt and pepper. Bring to a simmer and add gnocchi.

Continue to cook and whisk until soup is thickened, another 5-6 minutes. Reduce heat to low, then fold in chicken, cheese and spinach. Continue to stir to thoroughly combine all ingredients.

Top with more cheese and serve warm.

Old El Paso Shredded Cheese is available at Meijer, Spartan Nash or the dairy aisle of your favorite grocery store.

This post is sponsored by Old El Paso. All opinions expressed are my own.

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