Description
A creamy and comforting Chicken Gnocchi Soup featuring tender chicken, soft potato gnocchi, fresh vegetables, and spinach, simmered in a flavorful broth enriched with half and half. Perfect for a hearty weeknight meal.
Ingredients
Scale
Soup Base
- 1 ½ tablespoon olive oil
- 1 medium onion, diced (white or yellow)
- 2 celery stalks, diced
- ½ cup shredded carrots
- Kosher salt and freshly cracked pepper to taste
- 2 cloves garlic, minced
- 1 teaspoon thyme (dried or fresh, discard stems if using fresh)
Main Ingredients
- 2-3 boneless skinless chicken breasts, cooked and diced
- 3 cups chicken broth
- 16 ounces potato gnocchi (1 store-bought package)
- 1 ½ cups half and half
- 1 cup fresh spinach
Instructions
- Prepare Vegetables: Heat olive oil in a dutch oven over medium-high heat. Add diced onions, celery, and shredded carrots. Season with kosher salt and freshly cracked pepper. Sauté until the onions are translucent, about 3-4 minutes.
- Add Aromatics: Stir in minced garlic and thyme. Sauté for another minute or until fragrant, being careful not to burn the garlic.
- Add Chicken and Broth: Add the cooked diced chicken breasts and chicken broth to the pot. Increase heat to bring the mixture to a boil.
- Simmer with Gnocchi: Reduce heat to a simmer. Stir in the potato gnocchi and cook for 10 minutes until the gnocchi are tender and cooked through.
- Finish with Cream and Spinach: Stir in the half and half and fresh spinach. Cook for an additional 2 minutes, allowing the spinach to wilt and the soup to heat through.
- Serve: Ladle the soup into bowls and enjoy warm.
Notes
- For best flavor, use homemade or high-quality store-bought chicken broth.
- Cook chicken breasts beforehand by boiling, grilling, or pan-searing.
- You can substitute half and half with heavy cream for a richer soup or with milk for a lighter version.
- Fresh spinach can be replaced with kale or Swiss chard if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated gently to avoid curdling the cream.
