Creamy Chicken Gnocchi Soup
This chicken gnocchi soup is like a warm hoodie for your stomach—creamy, herby, and loaded with pillowy bites of gnocchi. It’s weeknight-fast and impressively comforting.
Equipment
- Large Pot
- Wooden Spoon
Ingredients
Soup Base
- 2 tbsp olive oil or butter
- 1 medium yellow onion diced
- 2 carrots diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 3 tbsp all-purpose flour
- 6 cups chicken broth low-sodium
- 1 cup heavy cream
- 2.5 cups cooked chicken shredded or diced
- 17 oz potato gnocchi shelf-stable or fresh
- 3 cups baby spinach loosely packed
- 1 tsp Italian seasoning
- 0.5 tsp dried thyme
- 0.5 tsp dried rosemary
- 1 bay leaf
- 0.33 cup Parmesan cheese finely grated
- salt and black pepper to taste
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook for 5–7 minutes until softened and lightly golden.
- Add garlic and cook for 30–60 seconds until fragrant. If using wine, add and simmer for 1 minute.
- Sprinkle in flour and stir to coat vegetables. Cook for 1–2 minutes.
- Gradually whisk in chicken broth. Add bay leaf, Italian seasoning, thyme, and rosemary. Bring to a simmer.
- Stir in cooked chicken. Simmer for 5–8 minutes to meld flavors.
- Reduce heat to low and pour in heavy cream. Simmer gently for 2–3 minutes. Do not boil.
- Add gnocchi and cook until they float and are tender (2–4 minutes).
- Remove bay leaf. Stir in spinach until wilted. Add Parmesan, season with salt and pepper.
- Serve hot with extra Parmesan and cracked pepper. Optional: serve with crusty bread.
Notes
For a lighter version, use half-and-half instead of heavy cream. Soup thickens as it sits; add broth when reheating. For best texture, freeze without gnocchi and spinach.
Nutrition
Calories: 410kcalCarbohydrates: 35gProtein: 24gFat: 20gSaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 550mgFiber: 3gSugar: 4gVitamin A: 6000IUVitamin C: 15mgCalcium: 200mgIron: 3mg
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