Description
This Creamy Chicken Gnocchi Soup is a rich and hearty soup combining tender shredded chicken, pillowy potato gnocchi, and fresh spinach in a creamy, herb-infused broth. Perfect for a comforting meal, it’s packed with flavors from sautéed veggies, garlic, and a touch of Parmesan. Ready in just 40 minutes and serving six, it makes a satisfying dish that warms you from the inside out.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
Main Ingredients
- 1 pound cooked chicken breast, shredded
- 1 pound potato gnocchi
- 2 cups fresh spinach, chopped
Seasonings and Garnish
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Parmesan cheese, for garnish (optional)
Instructions
- Prepare the vegetables: Heat olive oil in a large pot over medium heat. Add the finely chopped onion, minced garlic, diced carrots, and diced celery. Sauté for 5-7 minutes until the vegetables soften and become aromatic.
- Make the roux: Sprinkle the all-purpose flour over the cooked vegetables and stir well to combine. Continue cooking for 1-2 minutes to cook out the raw flour taste, stirring frequently to avoid burning.
- Add the broth: Gradually pour in the chicken broth while whisking constantly to prevent any lumps from forming. Bring the mixture to a gentle simmer.
- Add cream and chicken: Stir in the heavy cream, shredded chicken breast, dried thyme, dried basil, and season with salt and pepper to taste. Let the soup simmer for 5 minutes to allow the flavors to meld.
- Cook the gnocchi: Add the potato gnocchi to the simmering soup. Cook for 3-5 minutes until the gnocchi float to the top, indicating they are cooked through.
- Add spinach: Stir in the chopped fresh spinach and cook for 1-2 minutes until the spinach wilts. Taste and adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and garnish with Parmesan cheese if desired. Serve warm for a comforting meal.
Notes
- Use cooked chicken breast leftover or rotisserie chicken for convenience.
- If you prefer a thicker soup, increase the flour to 1/3 cup slightly.
- Fresh herbs can be used instead of dried; use about 1 tablespoon fresh thyme and basil each.
- Gnocchi should be fresh or refrigerated; frozen gnocchi may extend the cooking time slightly.
- To make the soup lighter, substitute half-and-half or whole milk for the heavy cream.
- Parmesan garnish is optional but adds a nice savory note.
