BEST CHICKEN GNOCCHI SOUP
Indulge in the ultimate comfort food with this creamy and flavorful Chicken Gnocchi Soup. Tender chicken and pillowy gnocchi combine in a rich broth for a satisfying and easy-to-make meal that's perfect for chilly days.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Garlic press
- Measuring cups
- Measuring spoons
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth low sodium is best
- 1 cup heavy cream
- ½ cup milk whole or 2%
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried thyme
- Salt to taste
- Pepper to taste
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen spinach, thawed and squeezed dry optional
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
- Pour in the chicken broth and bring to a simmer.
- Stir in the Italian seasoning and thyme. Season with salt and pepper to taste.
- Add the gnocchi to the simmering broth. Cook according to package directions, usually about 2-3 minutes, or until they float to the surface.
- Stir in the cooked chicken and thawed spinach (if using). Heat through.
- Reduce the heat to low. Stir in the heavy cream and milk.
- Heat gently until warmed through, but do not boil! Boiling can cause the cream to curdle.
- Taste and adjust seasonings as needed.
- Ladle the Chicken Gnocchi Soup into bowls.
- Garnish with fresh parsley and grated Parmesan cheese.
- Serve immediately and enjoy the deliciousness!
Notes
Use high-quality chicken broth for the best flavor. Don't overcook the gnocchi. Squeeze the spinach dry to prevent watery soup. Adjust creaminess to your liking by using more or less milk/cream. For an extra layer of flavor, add a splash of dry white wine. Spice it up with a pinch of red pepper flakes. This soup can be made ahead of time, but add the cream and milk when reheating. Store leftover soup in the refrigerator for up to 3 days. Freezing is possible, but the gnocchi texture may change.