Creamy Gnocchi Chicken Soup is a comforting dish that is perfect for any occasion. This rich and hearty soup combines tender chicken, fluffy gnocchi, and a blend of vegetables in a creamy broth that warms you from the inside out. Whether you’re looking for a quick weeknight dinner or something to impress your guests, this recipe is an easy go-to. Each spoonful is packed with flavor and texture, making it a satisfying meal for everyone.
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Hearty and Satisfying
- Quick and Easy to Prepare
- Rich and Creamy Flavor
- Perfect for Any Season
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients List
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 6 carrots, chopped
- 4 celery stalks, chopped
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 3/4 pound boneless skinless chicken breasts or thighs
- 2-4 cloves garlic, chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika or smoked paprika
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 pinch chili flakes
- 1 pinch each kosher salt and black pepper
- 4-6 cups low sodium vegetable broth
- 1/2 cup chopped sun-dried tomatoes
- 4-6 cups baby spinach
- 1 1/2 cups canned coconut milk, heavy cream, or whole milk
- 1/2 cup grated parmesan
- 1 pound fresh potato gnocchi
How to Make Step-by-Step
1. Sauté the Aromatics
In a large soup pot set over medium heat, combine the olive oil and onion. Cook for 5 minutes, until fragrant. Add the carrots and celery, cooking for another 3 minutes.
2. Cook the Chicken
Stir in the butter and flour, cooking for 1 minute. Add the chicken, garlic, Italian seasoning, paprika, thyme, and a pinch each of chili flakes, salt, and pepper. Toss to coat everything with the spices. Add 4 cups of broth and simmer over medium heat for 20 minutes, until the chicken is cooked through.
3. Shred the Chicken
Pull the chicken out and shred it using 2 forks. Add the shredded chicken back to the soup.
4. Add Greens and Cream
Stir in the spinach, sun-dried tomatoes, cream or milk, parmesan, and gnocchi. Cook until everything is warmed throughout, about 5 minutes. If the soup is too thick, add additional broth to reach your desired consistency.
5. Serve
Serve the soup topped with extra parmesan. Enjoy warm, preferably with a crusty piece of bread.
Serving Suggestions
- Serve with crusty bread for dipping.
- Pair with a fresh salad for a complete meal.
- Offer a sprinkle of fresh herbs on top for garnish.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To freeze, let the soup cool completely, then transfer it to freezer-safe bags or containers.
- Reheat gently on the stove or in the microwave, adding a splash of broth if needed.
Tips for Success
- Use fresh herbs for the best flavor.
- Don’t overcook the gnocchi; they should be tender but not mushy.
- Adjust the thickness of the soup by adding more broth to your liking.
Variations to Try
- Add different vegetables like zucchini or bell peppers.
- Replace chicken with turkey for a lighter option.
- For a vegetarian version, skip the chicken and use beans instead.
FAQs
Can I make this soup ahead of time?
- Yes, it can be made ahead and stored in the fridge or freezer.
Is there a substitute for gnocchi?
- Yes, you can use pasta or dumplings if you prefer.
What if I don’t have sun-dried tomatoes?
- You can skip them or use fresh tomatoes for a different flavor.
How can I make it spicy?
- Add more chili flakes or a dash of hot sauce.
Closing Notes
Creamy Gnocchi Chicken Soup is not just a meal; it’s an experience. With its rich flavors and comforting texture, it’s sure to become a favorite in your household. Perfect for sharing with family or enjoying on a cozy night in, this soup is versatile and easy to customize. Don’t forget to save some leftovers for a quick and delicious meal the next day! Enjoy the warmth and comfort of this delightful dish.
Creamy Gnocchi Chicken Soup
Ingredients
For the Soup Base
- 2 tablespoons extra virgin olive oil
- 1 cup yellow onion, chopped
- 6 pieces carrots, chopped
- 4 stalks celery, chopped
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 3/4 pound boneless skinless chicken breasts or thighs
- 2-4 cloves garlic, chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika or smoked paprika
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 pinch chili flakes
- 1 pinch kosher salt
- 1 pinch black pepper
- 4-6 cups low sodium vegetable broth
- 1/2 cup chopped sun-dried tomatoes
- 4-6 cups baby spinach
- 1 1/2 cups canned coconut milk, heavy cream, or whole milk
- 1/2 cup grated parmesan
- 1 pound fresh potato gnocchi
Instructions
Preparation
- In a large soup pot set over medium heat, combine the olive oil and onion. Cook for 5 minutes, until fragrant. Add the carrots and celery, cooking for another 3 minutes.
- Stir in the butter and flour, cooking for 1 minute. Add the chicken, garlic, Italian seasoning, paprika, thyme, and a pinch each of chili flakes, salt, and pepper. Toss to coat everything with the spices.
- Add 4 cups of broth and simmer over medium heat for 20 minutes, until the chicken is cooked through.
- Pull the chicken out and shred it using 2 forks. Add the shredded chicken back to the soup.
Cooking
- Stir in the spinach, sun-dried tomatoes, cream or milk, parmesan, and gnocchi. Cook until everything is warmed throughout, about 5 minutes. If the soup is too thick, add additional broth to reach your desired consistency.
Serving
- Serve the soup topped with extra parmesan. Enjoy warm, preferably with a crusty piece of bread.
