Description
This Creamy Chicken Gnocchi Soup is a hearty, comforting dish that combines tender chicken, soft potato gnocchi, fresh spinach, and creamy broth made from condensed cream of celery soup and heavy cream. Perfect for a cozy meal, this soup is packed with flavor and can be prepared quickly on the stovetop.
Ingredients
Scale
Base
- 2 Tablespoons salted butter
- 12 ounce bag sliced frozen carrots
- 2 shallots, diced
Soup Mixture
- 3 cups hot water
- 3 cups pre-cooked chicken, diced or shredded
- 20 ounces condensed cream of celery soup
- 1 teaspoon Italian seasoning
Main
- 16 ounce package potato gnocchi
- 2 ½ cups fresh packed spinach, chopped
- 1 ½ cups heavy cream
Instructions
- Heat Butter and Carrots: Add the salted butter and frozen carrots to a large saucepan over medium heat to begin softening the carrots.
- Cook Carrots: Cook for about 5-7 minutes until the carrots start to become tender.
- Sauté Shallots: Add the diced shallots to the saucepan and sauté for an additional 1-2 minutes until they become fragrant.
- Add Liquids and Chicken: Pour in the hot water, add the pre-cooked chicken, condensed cream of celery soup, and Italian seasoning. Stir frequently and bring the mixture to a boil.
- Add Gnocchi and Spinach: Once boiling, add the potato gnocchi and chopped spinach, then reduce the heat to a simmer.
- Simmer Soup: Cover and let the soup simmer for 4-7 minutes or until the gnocchi are heated through and spinach is wilted. The gnocchi may float to the top when fully cooked; otherwise, cut one gnocchi in half to check it is soft and hot inside.
- Finish with Cream: Remove the soup from heat and stir in the heavy cream to enrich the soup.
- Serve: Ladle the soup into bowls and optionally top with coarsely ground black pepper. Serve warm and enjoy.
Notes
- You can substitute fresh carrots if preferred, just dice them finely for even cooking.
- Cooked chicken can be replaced with turkey or leftover rotisserie chicken.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though it will be less creamy.
- Adding a pinch of nutmeg enhances the flavor profile of creamy soups.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
