Description
Indulge in the creamy richness of this comforting Creamy Chicken Gnocchi Soup with Garlic. Packed with tender chicken, pillowy gnocchi, and wholesome veggies in a luscious broth, it’s a one-pot wonder perfect for chilly nights.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion (diced)
- 2 celery stalks (diced)
- 2 carrots (peeled and diced)
- 4 cloves garlic (minced)
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups cooked chicken breast (shredded)
- 1 package (16 oz) potato gnocchi
- 2 cups fresh spinach (roughly chopped)
- ½ cup grated Parmesan cheese
- Optional red pepper flakes for heat
Instructions
- Sauté Aromatics: In a large pot, heat olive oil and butter. Sauté onion, celery, and carrots until softened.
- Add Flavors: Stir in garlic, then sprinkle flour over vegetables to form a roux. Whisk in broth, milk, and cream. Season with thyme, Italian seasoning, salt, and pepper.
- Cook Soup: Simmer and thicken the soup. Add chicken and gnocchi, cook until gnocchi float. Stir in spinach and Parmesan until melted.
- Adjust and Serve: Season to taste and serve hot, garnished with Parmesan or red pepper flakes.
Notes
- You can use rotisserie chicken for a quick shortcut.
- If the soup thickens too much, thin with a splash of broth or milk.
- For a dairy-free version, use full-fat coconut milk and skip the cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 420
- Sugar: 5g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
