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Chicken and Gnocchi Soup Recipe

This creamy and comforting Chicken and Gnocchi Soup is packed with tender chicken, pillowy gnocchi, and vegetables, all in a rich, flavorful broth. Perfect for cozy evenings or any day you need a hearty meal.
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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.