Description
This creamy Chicken Gnocchi Soup is a comforting bowl of heaven that’s perfect for any season. Loaded with tender chicken, pillowy gnocchi, fresh vegetables, and a rich, creamy broth, this dish is a one-pot wonder that will leave everyone asking for seconds. Inspired by classic Italian flavors, it’s easy to prepare and makes an excellent weeknight meal or cozy dinner party starter.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 4 cups chicken broth
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 1 cup heavy cream
- 1/4 cup all-purpose flour (for thickening)
- 16 oz (1 package) potato gnocchi
- 2 cups fresh spinach, roughly chopped
- Salt and pepper, to taste
- Parmesan cheese, grated (optional, for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
- Stir in the thyme and basil, cooking for an additional minute until fragrant.
- Pour in the chicken broth and bring to a gentle simmer. Add the shredded chicken and cook for 5 minutes to combine flavors.
- In a small bowl, whisk the flour and heavy cream together until smooth. Slowly pour the mixture into the pot, stirring constantly to thicken the soup.
- Add the gnocchi and cook for 3-4 minutes, or until they float to the surface.
- Stir in the spinach and cook for another 2 minutes, until wilted.
- Season the soup with salt and pepper to taste. Ladle into bowls and garnish with grated Parmesan cheese, if desired. Serve warm and enjoy!
Notes
- For a dairy-free version, use coconut cream and cornstarch for thickening.
- Add red pepper flakes for a spicy kick.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days
Nutrition
- Calories: 320 kcal
- Fat: 18g
- Carbohydrates: 28g
- Protein: 15g