One-Pot Chicken Gnocchi Soup
One-Pot Chicken Gnocchi Soup
Ingredients
For the Seasoned Chicken
- 1 chicken breast, large, boneless, skinless
- 1 teaspoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
For the Soup Base
- 1 tablespoon olive oil
- 1 shallot, large, finely diced
- 4 garlic, cloves, crushed and roughly chopped
- 2 tablespoons tomato paste
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
For the Soup Liquid and Finishing
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, freshly grated
- 2 tablespoons butter, cold
- 16 ounces potato gnocchi
- 5 ounces fresh spinach
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
Instructions
- 1
Pat the chicken breast dry. In a small bowl, combine 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon red pepper flakes, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried basil. Season the chicken generously on all sides with this spice mixture. In a large heavy-bottomed pot or Dutch oven, heat 1 teaspoon of olive oil over medium-high heat. Sear the seasoned chicken breast for 5-7 minutes per side, until fully cooked through and golden brown. If your pot is not large enough, cook the chicken in batches to avoid overcrowding. Remove the cooked chicken from the pot and set aside to cool slightly.
⏱️ 15 min
- 2
Once the chicken is cool enough to handle, chop or shred it into bite-sized pieces. Set aside. Return the pot to medium heat. Add 1 tablespoon of olive oil to the pot, then add the diced shallot and chopped garlic. Sauté for 3-4 minutes, scraping up any browned bits from the bottom of the pot with a wooden spoon, until the shallots are softened and translucent and the garlic is fragrant.
⏱️ 10 min
- 3
Squeeze the tomato paste into the pot and stir it into the shallot and garlic mixture. Cook for 1-2 minutes, stirring constantly, to deepen its flavor. Add the drained and chopped sun-dried tomatoes and stir to combine.
⏱️ 3 min
- 4
Pour in the chicken broth, scraping the bottom of the pot once more to ensure all flavorful bits are incorporated. Bring the soup to a gentle simmer, then reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 5
Stir in the heavy cream and freshly grated Parmesan cheese. Continue to simmer for another 5-7 minutes, stirring occasionally, until the soup slightly thickens.
⏱️ 7 min
- 6
Taste the soup and adjust seasoning with salt and black pepper as needed. Stir in the cold butter until melted and fully incorporated. Return the chopped or shredded chicken to the pot. Add the potato gnocchi and fresh spinach. Stir gently to combine, then cover the pot and cook for an additional 5 minutes, or until the gnocchi are tender and the spinach has wilted.
⏱️ 10 min
- 7
Serve the creamy One-Pot Chicken Gnocchi Soup hot and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Chicken Gnocchi Soup
Ingredients
For the Seasoned Chicken
- 1 chicken breast, large, boneless, skinless
- 1 teaspoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
For the Soup Base
- 1 tablespoon olive oil
- 1 shallot, large, finely diced
- 4 garlic, cloves, crushed and roughly chopped
- 2 tablespoons tomato paste
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
For the Soup Liquid and Finishing
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, freshly grated
- 2 tablespoons butter, cold
- 16 ounces potato gnocchi
- 5 ounces fresh spinach
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
Instructions
- 1
Pat the chicken breast dry. In a small bowl, combine 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon red pepper flakes, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried basil. Season the chicken generously on all sides with this spice mixture. In a large heavy-bottomed pot or Dutch oven, heat 1 teaspoon of olive oil over medium-high heat. Sear the seasoned chicken breast for 5-7 minutes per side, until fully cooked through and golden brown. If your pot is not large enough, cook the chicken in batches to avoid overcrowding. Remove the cooked chicken from the pot and set aside to cool slightly.
⏱️ 15 min - 2
Once the chicken is cool enough to handle, chop or shred it into bite-sized pieces. Set aside. Return the pot to medium heat. Add 1 tablespoon of olive oil to the pot, then add the diced shallot and chopped garlic. Sauté for 3-4 minutes, scraping up any browned bits from the bottom of the pot with a wooden spoon, until the shallots are softened and translucent and the garlic is fragrant.
⏱️ 10 min - 3
Squeeze the tomato paste into the pot and stir it into the shallot and garlic mixture. Cook for 1-2 minutes, stirring constantly, to deepen its flavor. Add the drained and chopped sun-dried tomatoes and stir to combine.
⏱️ 3 min - 4
Pour in the chicken broth, scraping the bottom of the pot once more to ensure all flavorful bits are incorporated. Bring the soup to a gentle simmer, then reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld.
⏱️ 15 min - 5
Stir in the heavy cream and freshly grated Parmesan cheese. Continue to simmer for another 5-7 minutes, stirring occasionally, until the soup slightly thickens.
⏱️ 7 min - 6
Taste the soup and adjust seasoning with salt and black pepper as needed. Stir in the cold butter until melted and fully incorporated. Return the chopped or shredded chicken to the pot. Add the potato gnocchi and fresh spinach. Stir gently to combine, then cover the pot and cook for an additional 5 minutes, or until the gnocchi are tender and the spinach has wilted.
⏱️ 10 min - 7
Serve the creamy One-Pot Chicken Gnocchi Soup hot and enjoy!