Chicken and Gnocchi Soup is the ultimate comfort food—rich, creamy, and packed with tender chicken and pillowy gnocchi. This soup is not only quick to prepare but also incredibly satisfying, making it perfect for a cozy dinner or as a filling lunch. The combination of garlic, thyme, and vegetables brings a depth of flavor that makes each spoonful irresistible.
Ingredients
- 1 lb (450 g) boneless skinless chicken breasts or thighs, diced
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 (16 oz) package gnocchi (fresh or frozen)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach (optional, for added greens)
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Ladle
Instructions
1. Sauté the Chicken:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and season with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set it aside.
2. Sauté Vegetables:
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften. Add the garlic and cook for another 1 minute until fragrant.
3. Add Broth and Seasonings:
Pour in the chicken broth and stir in the dried thyme, salt, and pepper. Bring the soup to a simmer over medium heat.
4. Cook the Gnocchi:
Add the gnocchi to the simmering broth and cook according to the package instructions, usually about 3-4 minutes. As the gnocchi cooks, they will float to the surface.
5. Add the Chicken and Cream:
Once the gnocchi is cooked, return the cooked chicken to the pot. Pour in the heavy cream and stir to combine. Allow the soup to simmer for an additional 2-3 minutes to thicken slightly and heat through.
6. Stir in Spinach:
If using spinach, add it to the soup and stir until it wilts into the broth.
7. Serve:
Ladle the soup into bowls and garnish with grated Parmesan cheese. Serve warm with crusty bread for dipping.
Tips
- Make it lighter: Swap the heavy cream for half-and-half or milk if you want a lighter version.
- Add more veggies: Feel free to add other vegetables like zucchini, peas, or corn for extra flavor and texture.
- Freeze for later: This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months. Just make sure to leave out the gnocchi if you’re freezing the soup—add it when reheating.
This Chicken and Gnocchi Soup is a wonderfully hearty, creamy dish that combines tender chicken, chewy gnocchi, and fresh vegetables. It’s a perfect meal to enjoy on a chilly day, bringing warmth and comfort with every spoonful. Whether you’re serving it to family or making it for yourself, this soup is sure to be a hit!
Chicken and Gnocchi Soup Recipe
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Ladle
Ingredients
- 1 lb 450 g boneless skinless chicken breasts or thighs, diced
- 1 tbsp olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 2 medium carrots diced
- 2 celery stalks diced
- 4 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 1 16 oz package gnocchi (fresh or frozen)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach optional, for added greens
Instructions
- Sauté the Chicken:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and season with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set it aside.
- Sauté Vegetables:
- In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften. Add the garlic and cook for another 1 minute until fragrant.
- Add Broth and Seasonings:
- Pour in the chicken broth and stir in the dried thyme, salt, and pepper. Bring the soup to a simmer over medium heat.
- Cook the Gnocchi:
- Add the gnocchi to the simmering broth and cook according to the package instructions, usually about 3-4 minutes. As the gnocchi cooks, they will float to the surface.
- Add the Chicken and Cream:
- Once the gnocchi is cooked, return the cooked chicken to the pot. Pour in the heavy cream and stir to combine. Allow the soup to simmer for an additional 2-3 minutes to thicken slightly and heat through.
- Stir in Spinach:
- If using spinach, add it to the soup and stir until it wilts into the broth.
- Serve:
- Ladle the soup into bowls and garnish with grated Parmesan cheese. Serve warm with crusty bread for dipping.
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