Description
This Creamy Chicken Gnocchi Soup is a rich and comforting blend of tender shredded chicken, soft potato gnocchi, and fresh vegetables in a luscious creamy broth infused with herbs. Perfect for a cozy meal, this soup combines the hearty flavors of sautéed onions, garlic, carrots, and celery with a smooth, creamy base enriched with chicken broth and heavy cream. Finished with fresh spinach and a sprinkle of Parmesan cheese, it’s a flavorful and satisfying dish that comes together in just 40 minutes.
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
Thickener and Broth
- 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
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add finely chopped onion, minced garlic, diced carrots, and diced celery. Sauté for 5-7 minutes until the vegetables have softened and developed flavor.
- Add Flour: Sprinkle the all-purpose flour over the sautéed vegetables and stir well to coat them. Cook for 1-2 minutes, stirring frequently, to eliminate the raw flour taste and create a roux base for thickening.
- Incorporate Chicken Broth: Gradually pour in chicken broth while whisking constantly to avoid lumps. Bring the mixture to a gentle simmer to start thickening the soup base.
- Add Cream and Chicken: Stir in the heavy cream, shredded cooked chicken, dried thyme, dried basil, salt, and pepper. Allow the soup to simmer gently for 5 minutes to meld the flavors.
- Cook Gnocchi: Add the potato gnocchi to the pot and cook for 3-5 minutes, or until the gnocchi float to the surface, indicating they are done.
- Add Spinach: Stir in the chopped fresh spinach and cook for an additional 1-2 minutes until the spinach wilts. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve warm for a comforting meal.
Notes
- Use cooked chicken breast leftovers or rotisserie chicken to save time.
- For a lighter version, substitute half-and-half for heavy cream or use whole milk.
- Fresh gnocchi cooks quickly; be careful not to overcook to avoid mushy texture.
- Spinach can be swapped with kale or swiss chard for variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop; add a splash of broth or cream if soup has thickened too much.
