Chicken Gnocchi Soup
This Chicken Gnocchi Soup is creamy, hearty, and full of comforting flavors. It combines tender gnocchi, shredded chicken, fresh spinach, and a rich, savory broth that feels like a warm hug in a bowl.
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked shredded chicken rotisserie or boiled
- 1 cup half-and-half or heavy cream for richer taste
- 1 package 16 oz potato gnocchi
- 2 cups fresh spinach chopped
- 1 tsp Italian seasoning
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 1/2 cup grated parmesan cheese
Instructions
- Sauté vegetables: Add olive oil and butter to a large pot over medium heat. Once hot, sauté the onion, carrots, and celery for about 6–7 minutes until softened. Stir in garlic and cook another minute.
- Make the base: Sprinkle the flour over the veggies and stir for 1–2 minutes to cook off the raw flour taste. Slowly whisk in the chicken broth until smooth.
- Add chicken & cream: Stir in shredded chicken, half-and-half, Italian seasoning, thyme, salt, and pepper. Bring to a gentle simmer.
- Cook the gnocchi: Add the gnocchi to the pot and cook for 4–5 minutes, until they float to the top and are tender.
- Finish the soup: Stir in the spinach and parmesan cheese. Let it simmer for 2–3 minutes until the spinach wilts and the soup thickens slightly. Taste and adjust seasoning.
- Serve: Ladle into bowls and top with extra parmesan or fresh herbs. Serve with warm bread for dipping.