Description
This creamy garlic chicken gnocchi soup is a comforting, hearty dish featuring tender chicken, fluffy gnocchi, and a rich, flavorful broth enriched with cream, garlic, and fresh herbs. Perfect for a cozy meal, it combines savory flavors with nutritious spinach and Parmesan cheese for a delightful one-pot dinner.
Ingredients
Scale
Protein and Produce
- 1 pound boneless, skinless chicken breast (or thighs), diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups baby spinach (or kale, if preferred)
- Fresh parsley, chopped (for garnish)
Herbs and Seasonings
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
- Salt and pepper, to taste
- 1 tablespoon lemon juice (optional, for a bright finish)
Liquids and Dairy
- 2 tablespoons olive oil
- 4 cups chicken broth
- 2 cups heavy cream (or half-and-half for a lighter version)
- ½ cup grated Parmesan cheese
- Extra Parmesan cheese (for serving)
Carbohydrates
- 1 package (16 oz) gnocchi (store-bought or homemade)
Accompaniments
- Crusty bread (for serving)
Instructions
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the pot and set aside.
- Sauté the Aromatics: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and cook for 3-4 minutes until softened. Then add the minced garlic, thyme, and rosemary, cooking for another 1-2 minutes until fragrant.
- Make the Soup Base: Pour in the chicken broth, stirring to combine with the onions and garlic. Bring the soup to a simmer and let it cook for about 10 minutes to allow the flavors to meld.
- Cook the Gnocchi: Add the gnocchi to the pot and stir gently. Cook for 3-4 minutes, or until the gnocchi start to float to the top.
- Add Cream and Thicken: Once gnocchi are floating, add the heavy cream and stir well. Let the soup simmer for another 5-7 minutes, allowing it to thicken and the gnocchi to absorb some flavors.
- Add Spinach and Chicken: Return the cooked chicken to the pot along with the spinach (or kale). Stir until the spinach wilts and the chicken is heated through.
- Finish the Soup: Stir in the grated Parmesan cheese and lemon juice (if using). Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls, topping with extra Parmesan cheese and fresh parsley if desired. Serve hot with crusty bread for dipping.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Gnocchi can be store-bought or homemade based on your preference.
- You can swap spinach with kale for a different leafy green option.
- Lemon juice is optional but adds a nice brightness to the soup.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
