Description
Indulge in a comforting bowl of Creamy Chicken Gnocchi Soup, a hearty and satisfying dish perfect for cooler days. This rich and creamy soup is loaded with tender chicken, pillowy gnocchi, and nutritious spinach in a flavorful broth.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts, cut into small cubes
- 4 cups low-sodium chicken broth
- 1 cup half-and-half or heavy cream
- 1 (16-ounce) package potato gnocchi
- 2 cups fresh spinach, chopped
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- ½ cup grated Parmesan cheese
Instructions
- Sauté Vegetables: Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery, sauté until softened.
- Add Chicken: Stir in garlic, then add chicken cubes with salt, pepper, thyme, and Italian seasoning. Cook until no longer pink.
- Thicken: Sprinkle flour, stir to coat. Slowly pour in chicken broth, stir to avoid lumps. Simmer for 10 minutes.
- Finish Soup: Add half-and-half, gnocchi, cook until tender. Stir in spinach, nutmeg, and Parmesan until melted. Adjust seasoning and serve.
Notes
- For extra richness, use heavy cream instead of half-and-half.
- Rotisserie chicken can be used as a shortcut; add it when you add the gnocchi.
- The soup thickens as it sits; add more broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 590 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
