Creamy Chicken Gnocchi Soup
Creamy Chicken Gnocchi Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 garlic, cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 6 cups chicken broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Chicken and Gnocchi
- 1 pound boneless, skinless chicken breasts, cooked and shredded (about 2 cups)
- 1 pound potato gnocchi, shelf-stable
For the Creaminess and Garnish
- 1 cup heavy cream
- 5 ounces fresh spinach, roughly chopped
- 1/4 cup Parmesan cheese, grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced yellow onion, carrots, and celery. Sauté, stirring occasionally, until the vegetables begin to soften, about 7 minutes.
⏱️ 7 min
- 2
Stir in the minced garlic, dried thyme, and dried rosemary. Cook for 1 minute more, until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 3
Pour in the chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld and vegetables to become tender.
⏱️ 10 min
- 4
Add the shredded cooked chicken and potato gnocchi to the pot. Increase the heat slightly to bring the soup back to a simmer. Cook for 2 to 3 minutes, or until the gnocchi float to the surface, indicating they are cooked through.
⏱️ 3 min
- 5
Stir in the heavy cream and fresh spinach. Cook for another 2 to 3 minutes, or until the spinach has completely wilted into the soup.
⏱️ 3 min
- 6
Taste the soup and adjust seasoning with additional salt and black pepper as needed.
⏱️ 1 min
- 7
Ladle the creamy chicken gnocchi soup into individual bowls. Garnish each serving with a sprinkle of grated Parmesan cheese and fresh chopped parsley before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Gnocchi Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 garlic, cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 6 cups chicken broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Chicken and Gnocchi
- 1 pound boneless, skinless chicken breasts, cooked and shredded (about 2 cups)
- 1 pound potato gnocchi, shelf-stable
For the Creaminess and Garnish
- 1 cup heavy cream
- 5 ounces fresh spinach, roughly chopped
- 1/4 cup Parmesan cheese, grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced yellow onion, carrots, and celery. Sauté, stirring occasionally, until the vegetables begin to soften, about 7 minutes.
⏱️ 7 min - 2
Stir in the minced garlic, dried thyme, and dried rosemary. Cook for 1 minute more, until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 3
Pour in the chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld and vegetables to become tender.
⏱️ 10 min - 4
Add the shredded cooked chicken and potato gnocchi to the pot. Increase the heat slightly to bring the soup back to a simmer. Cook for 2 to 3 minutes, or until the gnocchi float to the surface, indicating they are cooked through.
⏱️ 3 min - 5
Stir in the heavy cream and fresh spinach. Cook for another 2 to 3 minutes, or until the spinach has completely wilted into the soup.
⏱️ 3 min - 6
Taste the soup and adjust seasoning with additional salt and black pepper as needed.
⏱️ 1 min - 7
Ladle the creamy chicken gnocchi soup into individual bowls. Garnish each serving with a sprinkle of grated Parmesan cheese and fresh chopped parsley before serving hot.
⏱️ 1 min