Description
A comforting and creamy chicken gnocchi soup perfect for chilly evenings, combining tender chicken, fluffy gnocchi, and aromatic herbs.
Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken breasts, diced into 1/2-inch pieces
- 1 tablespoon (15ml) olive oil
- 3 tablespoons (42g) unsalted butter
- 1 medium yellow onion (about 1 cup), finely diced
- 2 medium carrots (about 3/4 cup), diced
- 2 celery stalks (about 1/2 cup), diced
- 4 garlic cloves, minced
- 1/3 cup (42g) all-purpose flour
- 4 cups (950ml) chicken broth, preferably low-sodium
- 2 cups (480ml) half-and-half
- 1 pound (500g) potato gnocchi, shelf-stable or refrigerated
- 1 cup (150g) fresh spinach, roughly chopped
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup (25g) freshly grated Parmesan cheese, plus more for serving
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Season diced chicken with salt and pepper, then cook until golden brown, about 5-6 minutes. Transfer to a plate.
- Reduce heat to medium and add the butter to the pot. Once melted, add onions, carrots, and celery. Cook until softened, about 4-5 minutes. Add garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir continuously for 1 minute to create a roux.
- Gradually pour in chicken broth while whisking continuously. Bring to a gentle simmer and cook for 5 minutes.
- Stir in half-and-half, thyme, Italian seasoning, and red pepper flakes (if using). Return chicken to the pot and bring back to a gentle simmer.
- Add gnocchi to the soup and cook for 3-4 minutes until they float to the top.
- Once gnocchi are tender, stir in chopped spinach and cook until wilted, about 1 minute. Remove from heat and stir in Parmesan cheese. Taste and adjust seasoning with salt and pepper. Let rest for 5 minutes before serving in warm bowls with additional Parmesan and a side of crusty bread.
Notes
If the soup is too thick, add a splash more broth! For added depth, consider a splash of white wine before adding the broth.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg