This Chicken Gnocchi Soup is a warm and cozy treat! With tender chicken, soft gnocchi, and creamy broth, it’s comfort in a bowl. Perfect for chilly days!
Whenever I make this soup, I feel like a chef. Plus, what could be better than gnocchi soaking up all that deliciousness? It’s a family favorite that never disappoints! 😋
Key Ingredients & Substitutions
Olive Oil or Butter: I usually go for olive oil for a healthier option, but butter adds a great rich flavor. If you’re dairy-free, use coconut oil or a plant-based butter substitute.
Onion: A medium yellow onion works best for sweetness. If you’re in a hurry, shallots could also do the trick. You can skip it if needed, but the flavor will be lighter.
Chicken: I love using rotisserie chicken for convenience. If you’re vegetarian, chickpeas or white beans make a great substitute!
Chicken Broth: Low-sodium broth is my favorite to control salt levels. Homemade is excellent too, or you can use vegetable broth for a lighter taste.
Gnocchi: Refrigerated potato gnocchi is the star here. If you can’t find it, fresh pasta or even dumplings can work in a pinch! Just adjust cooking times accordingly.
Heavy Cream: For a lighter soup, half-and-half works, or you can swap in coconut milk or almond milk for a dairy-free version.
How Can You Get the Right Texture for Your Soup?
The right texture makes all the difference in this Chicken Gnocchi Soup. To start, sauté the vegetables in olive oil or butter until they soften. If you’re using flour to thicken, sprinkle it over the veggies and stir it in well to avoid lumps.
- When you add the chicken broth, pour it in slowly while stirring, which helps keep the soup smooth.
- Keep the heat to medium when adding the gnocchi. As they cook, they’ll puff up, and that’s exactly what you want!
- Finally, mix in the cream over low heat to keep it from boiling. Simmer gently until the spinach wilts, giving a creamy texture without curdling.
With these tips, you’ll enjoy a great bowl of soup with a deliciously creamy feel! Happy cooking!
Chicken Gnocchi Soup
Ingredients You’ll Need:
For the Soup Base:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced (optional)
- 4 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 4 cups chicken broth (low sodium preferred)
- 1 cup heavy cream or half-and-half
For the Gnocchi and Greens:
- 1 package (about 16 oz) refrigerated potato gnocchi
- 3 cups fresh baby spinach leaves
For Flavoring:
- 1 teaspoon dried thyme
- 1 teaspoon dried basil or Italian seasoning
- Salt and freshly ground black pepper, to taste
- Optional: 2 tablespoons flour (for thickening)
- Optional: grated Parmesan cheese for garnish
How Much Time Will You Need?
This delicious Chicken Gnocchi Soup takes about 15 minutes to prep and about 20 minutes to cook. So, in about 35 minutes, you can have a warm, comforting bowl ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Once hot, add the chopped onion, sliced carrots, and celery if you’re using it. Sauté for about 5-7 minutes or until the vegetables start to soften and the onion turns translucent.
2. Add Garlic and Flour:
Stir in the minced garlic and cook for about 1 minute until it smells wonderful. If you want a thicker soup, sprinkle the flour over the vegetables and stir well to coat. Cook for another minute while stirring constantly to remove the raw flour taste.
3. Pour in Broth and Season:
Gradually pour in the chicken broth while stirring to avoid any lumps. Bring the mixture to a gentle simmer. Now, add the shredded cooked chicken, dried thyme, and dried basil or Italian seasoning. Let it simmer for about 10 minutes to allow the flavors to mingle.
4. Cook the Gnocchi:
Add the gnocchi to the pot and cook according to the package instructions, which is usually about 2-3 minutes. They will float to the top when they’re fully cooked, so keep an eye out for that!
5. Stir in the Cream and Spinach:
Reduce the heat to low and slowly stir in the heavy cream or half-and-half. Make sure it heats through but doesn’t boil. Next, fold in the fresh spinach leaves and let them simmer until wilted, about 2 minutes.
6. Final Seasoning and Serve:
Season the soup with salt and freshly ground black pepper to taste. Serve hot, garnished with grated Parmesan cheese if you like, and don’t forget some crusty bread on the side for dipping!
This hearty, creamy Chicken Gnocchi Soup with tender chicken, soft gnocchi, fresh spinach, and carrots is a perfect comforting meal for any day. Enjoy!
Can I Use Frozen Ingredients?
Yes, you can use frozen chicken or frozen gnocchi! For frozen chicken, make sure to thaw it completely beforehand, either in the fridge overnight or by using the quick water method. For frozen gnocchi, you can add them directly to the simmering soup without thawing, just increase the cook time by a couple of minutes.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. The gnocchi may absorb some of the broth, so if you’re reheating, you might want to add a splash of chicken broth or water to loosen it up when warming it on the stove.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup base (vegetables and broth) ahead of time, but it’s best to add the gnocchi and spinach just before serving to maintain their texture. Reheat the base, then add gnocchi and spinach to cook through right before serving.
What Can I Use Instead of Heavy Cream?
If you want a lighter option, you can substitute heavy cream with half-and-half, whole milk, or even unsweetened coconut milk for a dairy-free version. Just keep in mind it may slightly change the flavor and texture!