Creamy Gnocchi Chicken Soup
Tender chicken, soft potato gnocchi, and vegetables simmer in a rich, velvety parmesan broth. A comforting 45-minute soup layered with herbs and cream for a cozy meal.
Equipment
- large soup pot
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion chopped
- 6 carrots chopped
- 4 stalks celery chopped
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 3/4 pound boneless skinless chicken breasts or thighs
- 2-4 cloves garlic chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika or smoked paprika
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 pinch chili flakes
- 1 pinch each kosher salt and black pepper
- 4-6 cups low sodium vegetable broth
- 1/2 cup chopped sun-dried tomatoes
- 4-6 cups baby spinach
- 1 1/2 cups canned coconut milk, heavy cream, or whole milk
- 1/2 cup grated parmesan
- 1 pound fresh potato gnocchi
Instructions
- Warm the olive oil in a large soup pot over medium heat, then cook the onion for 5 minutes before adding the carrots and celery for 3 minutes. The onion edges should look translucent and the vegetables should smell sweet and fragrant.
- Stir in the butter and flour and cook for 1 minute, then add the chicken, garlic, Italian seasoning, paprika, thyme, chili flakes, salt, pepper, and 4 cups broth. The flour mixture should turn light golden and coat the ingredients before the broth comes to a gentle simmer.
- Simmer over medium heat for 20 minutes, then lift out the cooked chicken and shred it with two forks. The chicken should pull apart easily without resistance when it is ready.
- Return the shredded chicken to the pot and stir in the spinach, sun-dried tomatoes, coconut milk, cream, or milk, parmesan, and gnocchi. Cook for about 5 minutes, until the spinach wilts, the cheese melts, and the gnocchi floats and feels pillowy.
- Add more broth if the soup becomes thicker than you like, then ladle it into bowls and top with parmesan. The finished broth should look creamy and fluid enough to surround the vegetables and dumplings.
Notes
Gnocchi timing: Add the potato gnocchi during the final 5 minutes of cooking and remove from heat once they float to keep them tender and pillowy instead of gummy.
Texture adjustment: Gnocchi and roux absorb broth as the soup rests. Stir in a splash of warm low-sodium broth to loosen the soup if it becomes overly thick.
Gentle simmer: Keep the heat at a calm simmer rather than a rapid boil to ensure the chicken remains tender and the dairy does not separate.
Storage: Store cooled soup in an airtight container in the refrigerator at or below 40 °F. Reheat gently over medium-low heat with a little warm broth.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.