Chicken Gnocchi Soup is a delightful dish that warms both the heart and the soul. As the weather turns chilly, there’s nothing quite like a steaming bowl of this creamy, comforting soup to bring a sense of coziness to your home. Originating from Italian cuisine, gnocchi are soft dumplings made from potatoes, flour, and eggs, and they add a unique texture to this hearty soup. Over the years, Chicken Gnocchi Soup has gained immense popularity, especially in American kitchens, where it has become a beloved staple for family dinners and gatherings.
What makes Chicken Gnocchi Soup so irresistible is its perfect balance of flavors and textures. The tender chicken, fresh vegetables, and pillowy gnocchi come together in a rich, velvety broth that is simply divine. People love this dish not only for its comforting taste but also for its convenience; it can be prepared in under an hour, making it an ideal choice for busy weeknights. Join me as we explore this delicious recipe that is sure to become a favorite in your household!
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1 pound cooked chicken breast, shredded
- 1 cup heavy cream
- 1 pound potato gnocchi (store-bought or homemade)
- 2 cups fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Preparing the Base
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
- Next, toss in the diced carrots and celery. Sauté the mixture for about 5-6 minutes until the vegetables start to soften.
- Sprinkle in the dried thyme, dried rosemary, salt, and black pepper. Stir well to combine the spices with the vegetables, allowing the flavors to meld for about 1-2 minutes.
Building the Soup
- Pour in the chicken broth, stirring to combine everything. Bring the mixture to a gentle boil over medium-high heat.
- Once boiling, reduce the heat to medium-low and let it simmer for about 10 minutes. This will allow the flavors to deepen and the vegetables to become tender.
- After the simmering time, add the shredded cooked chicken to the pot. Stir well to incorporate the chicken into the soup.
- Next, pour in the heavy cream, stirring continuously to create a creamy texture. Allow the soup to heat through for about 5 minutes, but do not let it boil.
Cooking the Gnocchi
- While the soup is heating, bring a separate pot of salted water to a boil. Once boiling, add the potato gnocchi to the water.
- Cook the gnocchi according to the package instructions, usually about 2-3 minutes, or until they float to the surface. This indicates they are done.
- Using a slotted spoon, carefully remove the gnocchi from the boiling water and transfer them directly into the soup pot. This will help them absorb the flavors of the soup.
Finishing Touches
- Add the chopped fresh spinach to the soup, stirring gently to incorporate it. The spinach will wilt quickly, so allow it to cook for about 2-3 minutes.
- Finally, stir in the grated Parmesan cheese, mixing until it melts and combines with the soup, adding a rich flavor.
- Give the soup a taste and adjust the seasoning if necessary, adding more salt or pepper according to your preference.
Serving the Soup
- Once everything is well combined and heated through, ladle the chicken gnocchi soup into bowls.
- Garnish each bowl with a sprinkle of fresh parsley for a pop of color and added freshness.
- Serve the soup hot, and enjoy the comforting flavors and creamy texture!
Storage Tips
- If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. The gnocchi may absorb some of the broth, so you might want to add a splash of chicken broth when reheating.
- For longer storage, consider freezing the soup without the gnocchi. You can add freshly cooked gnocchi when you reheat the soup for the best texture.
Variations
Conclusion:
In summary, this Chicken Gnocchi Soup is an absolute must-try for anyone looking to warm their hearts and bellies with a comforting, delicious meal. The combination of tender chicken, pillowy gnocchi, and a rich, creamy broth creates a symphony of flavors that is simply irresistible. Whether you’re serving it on a chilly evening or as a delightful dish for a gathering with friends, this soup is sure to impress.
For serving suggestions, consider pairing this hearty soup with a crusty loaf of bread for dipping or a fresh side salad to balance the richness. If you’re feeling adventurous, you can easily customize the recipe by adding your favorite vegetables, such as spinach or kale, or even experimenting with different herbs and spices to make it your own.
I wholeheartedly encourage you to give this Chicken Gnocchi Soup a try! I promise you won’t be disappointed. Once you’ve made it, I would love to hear about your experiencefeel free to share your thoughts and any variations you tried. Happy cooking, and enjoy every spoonful of this delightful dish!
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Chicken Gnocchi Soup: A Creamy Comfort Food Recipe Youll Love
-
Total Time: 45 minutes
-
Yield: 6 servings 1x
Description
This creamy Chicken Gnocchi Soup is a comforting dish filled with tender chicken, fresh vegetables, and fluffy gnocchi. Perfect for chilly days, it offers a delightful blend of flavors and textures that will warm your soul.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1 pound cooked chicken breast, shredded
- 1 cup heavy cream
- 1 pound potato gnocchi (store-bought or homemade)
- 2 cups fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
- Next, toss in the diced carrots and celery. Sauté the mixture for about 5-6 minutes until the vegetables start to soften.
- Sprinkle in the dried thyme, dried rosemary, salt, and black pepper. Stir well to combine the spices with the vegetables, allowing the flavors to meld for about 1-2 minutes.
- Pour in the chicken broth, stirring to combine everything. Bring the mixture to a gentle boil over medium-high heat.
- Once boiling, reduce the heat to medium-low and let it simmer for about 10 minutes. This will allow the flavors to deepen and the vegetables to become tender.
- After the simmering time, add the shredded cooked chicken to the pot. Stir well to incorporate the chicken into the soup.
- Next, pour in the heavy cream, stirring continuously to create a creamy texture. Allow the soup to heat through for about 5 minutes, but do not let it boil.
- While the soup is heating, bring a separate pot of salted water to a boil. Once boiling, add the potato gnocchi to the water.
- Cook the gnocchi according to the package instructions, usually about 2-3 minutes, or until they float to the surface. This indicates they are done.
- Using a slotted spoon, carefully remove the gnocchi from the boiling water and transfer them directly into the soup pot. This will help them absorb the flavors of the soup.
- Add the chopped fresh spinach to the soup, stirring gently to incorporate it. The spinach will wilt quickly, so allow it to cook for about 2-3 minutes.
- Finally, stir in the grated Parmesan cheese, mixing until it melts and combines with the soup, adding a rich flavor.
- Give the soup a taste and adjust the seasoning if necessary, adding more salt or pepper according to your preference.
- Once everything is well combined and heated through, ladle the chicken gnocchi soup into bowls.
- Garnish each bowl with a sprinkle of fresh parsley for a pop of color and added freshness.
- Serve the soup hot, and enjoy the comforting flavors and creamy texture!
Notes
- If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. The gnocchi may absorb some of the broth, so you might want to add a splash of chicken broth when reheating.
- For longer storage, consider freezing the soup without the gnocchi. You can add freshly cooked gnocchi when you reheat the soup for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Chicken Gnocchi Soup: A Creamy Comfort Food Recipe Youll Love
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This creamy Chicken Gnocchi Soup is a comforting dish filled with tender chicken, fresh vegetables, and fluffy gnocchi. Perfect for chilly days, it offers a delightful blend of flavors and textures that will warm your soul.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1 pound cooked chicken breast, shredded
- 1 cup heavy cream
- 1 pound potato gnocchi (store-bought or homemade)
- 2 cups fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
- Next, toss in the diced carrots and celery. Sauté the mixture for about 5-6 minutes until the vegetables start to soften.
- Sprinkle in the dried thyme, dried rosemary, salt, and black pepper. Stir well to combine the spices with the vegetables, allowing the flavors to meld for about 1-2 minutes.
- Pour in the chicken broth, stirring to combine everything. Bring the mixture to a gentle boil over medium-high heat.
- Once boiling, reduce the heat to medium-low and let it simmer for about 10 minutes. This will allow the flavors to deepen and the vegetables to become tender.
- After the simmering time, add the shredded cooked chicken to the pot. Stir well to incorporate the chicken into the soup.
- Next, pour in the heavy cream, stirring continuously to create a creamy texture. Allow the soup to heat through for about 5 minutes, but do not let it boil.
- While the soup is heating, bring a separate pot of salted water to a boil. Once boiling, add the potato gnocchi to the water.
- Cook the gnocchi according to the package instructions, usually about 2-3 minutes, or until they float to the surface. This indicates they are done.
- Using a slotted spoon, carefully remove the gnocchi from the boiling water and transfer them directly into the soup pot. This will help them absorb the flavors of the soup.
- Add the chopped fresh spinach to the soup, stirring gently to incorporate it. The spinach will wilt quickly, so allow it to cook for about 2-3 minutes.
- Finally, stir in the grated Parmesan cheese, mixing until it melts and combines with the soup, adding a rich flavor.
- Give the soup a taste and adjust the seasoning if necessary, adding more salt or pepper according to your preference.
- Once everything is well combined and heated through, ladle the chicken gnocchi soup into bowls.
- Garnish each bowl with a sprinkle of fresh parsley for a pop of color and added freshness.
- Serve the soup hot, and enjoy the comforting flavors and creamy texture!
Notes
- If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. The gnocchi may absorb some of the broth, so you might want to add a splash of chicken broth when reheating.
- For longer storage, consider freezing the soup without the gnocchi. You can add freshly cooked gnocchi when you reheat the soup for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
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