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Chicken gnocchi soup - Image 3

Creamy Chicken Gnocchi Soup

A rich and creamy one-pot soup featuring tender chicken, pillowy potato gnocchi, and fresh spinach in a savory, herb-infused broth. It's restaurant-quality comfort food made simple at home.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main
Cuisine: Italian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive oil or unsalted butter
  • 1 medium Yellow onion diced
  • 2 medium Carrots peeled and diced
  • 2 ribs Celery diced
  • 3 cloves Garlic minced
  • 1.5 lbs Boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1/4 cup All-purpose flour
  • 6 cups Chicken broth low-sodium recommended
  • 1 tsp Dried thyme
  • 1 tsp Dried oregano
  • 1 lb Potato gnocchi shelf-stable or refrigerated
  • 2 cups Fresh spinach packed
  • 1 cup Heavy cream or half-and-half for a lighter option
  • 1/2 cup Grated Parmesan cheese plus more for serving
  • Salt and black pepper to taste
  • Fresh parsley chopped, for garnish

Equipment

  • Large Dutch oven or heavy-bottomed soup pot (5-6 quart)
  • Wooden spoon or spatula
  • Chef's knife and cutting board
  • Measuring cups and spoons
  • Whisk (for smoothing the roux)

Method
 

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes until the vegetables have softened and the onions are translucent. Add the minced garlic and cook for 1 more minute until fragrant.
  2. Season the chicken pieces generously with salt and pepper. Push the vegetables to the sides of the pot and add the chicken in a single layer. Let it sear undisturbed for 2-3 minutes to develop color, then stir and cook for another 4-5 minutes until the chicken is no longer pink on the outside.
  3. Sprinkle the flour evenly over the chicken and vegetables. Stir constantly for 1-2 minutes to cook off the raw flour taste—this is your roux, which will thicken the soup beautifully. Slowly pour in the chicken broth while whisking continuously to prevent lumps.
  4. Add the dried thyme and oregano. Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and cook for 10 minutes to allow the flavors to meld and the chicken to cook through completely.
  5. Uncover the pot and stir in the gnocchi. Simmer for 3-4 minutes, or according to package directions, until the gnocchi are tender and floating to the surface. Reduce the heat to low.
  6. Stir in the fresh spinach until it wilts, about 1 minute. Then, gently stir in the heavy cream and grated Parmesan cheese. Heat through for 2-3 minutes, but do not let it boil. Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh parsley and extra Parmesan.

Notes

Chef's Tips:
• For a thicker soup, create a slurry with 1 tbsp cornstarch and 2 tbsp cold water, then stir it in at the end.
• Avoid boiling the soup after adding the cream, as it can cause separation.
• Serve with crusty bread for dipping and a simple green salad.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C)
• Cool soup to room temperature before refrigerating to prevent bacterial growth