The Coziest Creamy Chicken Gnocchi Soup
The Coziest Creamy Chicken Gnocchi Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 4 cups chicken broth
- 1 1/2 cups heavy cream
- 16 ounces potato gnocchi, shelf-stable
- 3 cups fresh spinach, packed
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced chicken pieces and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.
⏱️ 7 min
- 2
Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Sauté, stirring occasionally, until vegetables have softened, about 8-10 minutes.
⏱️ 10 min
- 3
Stir in minced garlic, dried thyme, and dried rosemary. Cook for 1 minute more until fragrant.
⏱️ 1 min
- 4
Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Stir in the heavy cream.
⏱️ 5 min
- 5
Add the potato gnocchi to the simmering soup. Cook according to package directions, usually 2-3 minutes, or until the gnocchi float to the top and are tender.
⏱️ 3 min
- 6
Return the cooked chicken to the pot. Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
⏱️ 2 min
- 7
Stir in the grated Parmesan cheese. Season with salt and black pepper to taste. Serve hot, garnished with additional Parmesan cheese if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
The Coziest Creamy Chicken Gnocchi Soup
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 4 cups chicken broth
- 1 1/2 cups heavy cream
- 16 ounces potato gnocchi, shelf-stable
- 3 cups fresh spinach, packed
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced chicken pieces and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.
⏱️ 7 min - 2
Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Sauté, stirring occasionally, until vegetables have softened, about 8-10 minutes.
⏱️ 10 min - 3
Stir in minced garlic, dried thyme, and dried rosemary. Cook for 1 minute more until fragrant.
⏱️ 1 min - 4
Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Stir in the heavy cream.
⏱️ 5 min - 5
Add the potato gnocchi to the simmering soup. Cook according to package directions, usually 2-3 minutes, or until the gnocchi float to the top and are tender.
⏱️ 3 min - 6
Return the cooked chicken to the pot. Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
⏱️ 2 min - 7
Stir in the grated Parmesan cheese. Season with salt and black pepper to taste. Serve hot, garnished with additional Parmesan cheese if desired.
⏱️ 2 min