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