Description
This Creamy Chicken Gnocchi Soup is a comforting and hearty dish featuring tender shredded chicken, pillowy potato gnocchi, and fresh spinach in a rich, creamy broth infused with aromatic herbs. Perfect for a cozy family meal, it combines classic flavors with simple preparation for a satisfying soup that cooks in just 40 minutes.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
Thickener and Liquids
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
Protein and Pasta
- 1 pound cooked chicken breast, shredded
- 1 pound potato gnocchi
Vegetables and Herbs
- 2 cups fresh spinach, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
Optional Garnish
- Parmesan cheese, for garnish (optional)
Instructions
- Sauté 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 are softened and fragrant.
- Add Flour: Sprinkle the all-purpose flour over the sautéed vegetables and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour flavor, allowing the mixture to thicken slightly.
- Add Chicken Broth: Gradually pour in the chicken broth while whisking constantly to prevent lumps. Bring the mixture to a simmer, creating a smooth soup base.
- Mix in Cream and Chicken: Stir in the heavy cream, shredded cooked chicken breast, dried thyme, dried basil, salt, and pepper. Simmer the soup gently for about 5 minutes to allow the flavors to meld together.
- Cook Gnocchi: Add the potato gnocchi to the simmering soup and cook for 3-5 minutes until the gnocchi float to the top, indicating they are cooked through.
- Wilt Spinach: Stir in the chopped fresh spinach leaves and cook for 1-2 minutes until the spinach wilts. Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the creamy chicken gnocchi soup into bowls and garnish with Parmesan cheese if desired. Serve warm for a comforting meal.
Notes
- You can use rotisserie chicken to save time for the shredded chicken.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less rich.
- If fresh spinach is not available, frozen spinach can be used; just thaw and drain excess water before adding.
- This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Gluten-free flour can replace all-purpose flour for those with gluten sensitivities.
