Description
A comforting and creamy Chicken Gnocchi Soup made with tender shredded chicken, soft potato gnocchi, fresh spinach, and a flavorful blend of vegetables in a rich broth. This easy stovetop recipe is perfect for a cozy meal and can be customized with your favorite greens or additions.
Ingredients
Scale
Vegetables & Aromatics
- 1 small onion, diced
- 1 cup shredded carrots
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
Liquids & Dairy
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cups chicken broth
- 1 cup half-and-half
- 1 cup milk
Proteins & Carbs
- 2 cups cooked chicken, shredded
- 1 (16-ounce) package potato gnocchi
Seasonings & Others
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Optional: grated Parmesan cheese for serving
Instructions
- Sauté Vegetables: Heat olive oil and butter in a large pot over medium heat. Add diced onion, shredded carrots, and celery. Sauté for 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, taking care not to let it burn.
- Create Roux: Sprinkle the flour over the vegetables and stir continuously for 1 to 2 minutes. This cooks out the raw flour taste and begins to thicken the soup base.
- Add Broth and Dairy: Slowly whisk in the chicken broth, making sure to break up any lumps. Then add the shredded chicken, half-and-half, and milk. Stir in dried thyme, black pepper, and salt.
- Simmer Soup: Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes. This allows flavors to meld and the soup to thicken slightly.
- Cook Gnocchi: Add the potato gnocchi to the soup and cook according to package instructions (usually 3 to 5 minutes), until they float to the top and are tender.
- Add Spinach: Stir in the chopped spinach and cook for another 1 to 2 minutes until wilted.
- Season and Serve: Taste the soup and adjust the seasoning as needed. Serve hot with optional grated Parmesan cheese on top for extra flavor.
Notes
- Rotisserie chicken works great for a quick and convenient protein addition.
- For a lighter version, substitute half-and-half with more milk or use evaporated milk.
- Feel free to add mushrooms or replace spinach with kale for variation.
- Ensure to stir constantly when adding flour to avoid lumps in the soup base.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 360
- Sugar: 5g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
