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Chicken Gnocchi Soup

Chicken Gnocchi Soup Recipe

Chicken Gnocchi Soup is a creamy, hearty soup made withchicken breasts, gnocchi, vegetables, and a rich broth base. The soup featurestender chunks of chicken, soft potato gnocchi, and fresh spinach, creating awholesome dish that's both filling and flavorful. The combination of chickenbroth, heavy cream, and Parmesan cheese adds richness, while dried herbs likethyme and rosemary enhance the depth of flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts (or shredded rotisserie chicken)
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 ½ cups heavy cream
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper adjust to taste
  • 1 lb gnocchi fresh or frozen
  • 2 cups baby spinach optional, but adds a nice pop of color and flavor
  • Parmesan cheese grated (optional for garnish)

Equipment

  • Large Pot or Dutch Oven
  • Knife and Cutting Board
  • Wooden Spoon or Ladle
  • Measuring Cups and Spoons
  • Soup Ladle

Method
 

  1. Cook the Chicken: Heat the olive oil over medium heat in a large pot or Dutch oven. Add the chicken (if using whole chicken breasts, cook until browned on both sides and fully cooked through, about 6-8 minutes). Remove the chicken from the pot and set it aside to rest. If you're using pre-cooked rotisserie chicken, skip this step and add it directly later.
  2. Sauté the Vegetables: In the same pot, add the diced onions, carrots, and celery. Cook for about 5 minutes until softened. Add the garlic and cook for another minute, until fragrant.
  3. Add the Broth and Cream: Pour in the chicken broth, heavy cream, thyme, rosemary, salt, and pepper. Stir everything together to combine. Bring the soup to a simmer.
  4. Cook the Gnocchi: Add the gnocchi to the simmering soup and cook according to package instructions. Typically, gnocchi will float to the top when they’re cooked through (usually within 2-3 minutes for fresh gnocchi, and about 4-5 minutes for frozen).
  5. Shred the Chicken: While the gnocchi cooks, shred the cooked chicken (if you haven’t already). Add the shredded chicken back into the pot along with the spinach, and stir to combine. Let the spinach wilt into the soup.
  6. Final Simmer: Allow the soup to simmer for an additional 5 minutes, giving all the flavors time to meld together. Taste the soup and adjust the seasoning if necessary.
  7. Serve: Ladle the soup into bowls, garnish with freshly grated Parmesan cheese, and enjoy!

Notes

The key to making this soup a hit is to balance the creamy base with the right seasoning. Don't be afraid to adjust the thyme, rosemary, and salt to fit your personal taste. Adding fresh spinach at the end will bring a burst of color and flavor, but feel free to leave it out if you're not a fan. Additionally, if you prefer a thicker soup, let it simmer a little longer until it reduces to your desired consistency.