Description
Creamy Chicken Gnocchi Soup is a comforting and hearty dish featuring tender shredded chicken, pillowy potato gnocchi, fresh spinach, and a rich, creamy broth infused with aromatic herbs. Perfect for a cozy meal, this soup combines fresh vegetables and savory flavors for a satisfying bowl of warmth in just 30 minutes.
Ingredients
Scale
Soup Base
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
Main Ingredients
- 3 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 tsp dried thyme
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
Dairy and Gnocchi
- 1 cup heavy cream
- 1 cup whole milk
- 16 oz potato gnocchi
- ¼ cup grated Parmesan cheese
Vegetables and Garnishes
- 1 cup fresh spinach, chopped
Instructions
- Sauté Aromatics: In a large pot, melt butter over medium heat. Add diced onion, minced garlic, diced carrot, and diced celery. Cook these aromatics until they become soft and fragrant, which takes about 5-6 minutes. This step builds the base flavor of the soup.
- Build the Broth: Add shredded cooked chicken and chicken broth to the pot with aromatics. Then season with dried thyme, dried basil, salt, and black pepper. Bring the mixture to a gentle boil to allow flavors to meld.
- Cook the Gnocchi: Stir in the potato gnocchi and cook them in the simmering broth until they float to the surface, approximately 3-4 minutes, indicating they are cooked through.
- Cream It Up: Lower the heat to a gentle simmer, then stir in the heavy cream and whole milk. Let the soup simmer gently for another 3-4 minutes to thicken slightly and blend the creamy flavors.
- Finish: Add the chopped fresh spinach and grated Parmesan cheese to the soup. Stir continuously until the spinach wilts and the soup reaches a creamy consistency. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Ladle the soup into bowls. Serve warm and garnish with extra Parmesan cheese or fresh herbs if desired for added flavor and presentation.
Notes
- Use cooked chicken leftover from a roast or rotisserie to save time.
- Potato gnocchi cooks quickly—do not overcook them to avoid mushiness.
- You can substitute half-and-half for heavy cream and milk for a lighter version.
- For a thicker soup, allow it to simmer a bit longer before adding spinach.
- This soup freezes well; thaw and reheat gently on the stovetop.
