Description
This Chicken Gnocchi Soup is even better than the restaurant version! It’s creamy, comforting, and packed with tender chicken, soft gnocchi, fresh spinach, and aromatic veggies. A perfect meal to warm you up on a chilly day!
Ingredients
Scale
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- 3–4 boneless, skinless chicken breasts, cooked and diced
- 1 stalk celery, chopped
- ½ white onion, diced
- 2 teaspoons minced garlic
- ½ cup shredded carrots
- 4 cups chicken broth (low-sodium preferred)
- 2 cups half-and-half or heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoon ground nutmeg (optional, for depth of flavor)
- 16 oz package of potato gnocchi (store-bought or homemade)
- 2 cups fresh spinach leaves, chopped
- Salt and pepper to taste
Optional Garnish:
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- Grated Parmesan cheese
- Crusty bread or garlic bread on the side
Instructions
- Prep the Ingredients:
- Cook and dice the chicken breasts, seasoning lightly with salt and pepper for extra flavor.
- Sauté the Aromatics:
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped celery, onion, and shredded carrots. Sauté for 5–7 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Build the Soup Base:
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Stir in the thyme, parsley, and optional nutmeg. Season with salt and pepper to taste.
- Add the Chicken and Gnocchi:
- Stir in the cooked, diced chicken.
- Gently add the gnocchi to the pot and simmer for 3–5 minutes, or until the gnocchi are tender and float to the top.
- Add the Cream and Spinach:
- Reduce the heat to low and stir in the half-and-half or heavy cream. Let the soup warm through but avoid boiling to prevent curdling.
- Add the chopped spinach and cook for 2–3 minutes, just until wilted.
- Serve:
- Ladle the soup into bowls, garnish with grated Parmesan cheese, and serve with crusty or garlic bread on the side.
Notes
- For extra flavor, you can roast the chicken before dicing it.
- The soup can be refrigerated for up to 3 days and reheated on the stove.
- If you prefer a thicker soup, you can add more cream or reduce the broth to make it richer.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg