Dreamy Garlic Chicken Gnocchi Soup
This creamy garlic chicken gnocchi soup is the ultimate comfort food, perfect for a chilly evening. Tender chicken, pillowy gnocchi, and a rich, garlicky broth combine to create a warm and satisfying meal that's easy to make and guaranteed to impress.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
- Ladle
- Wooden spoon or spatula
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 6 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 teaspoons Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
- Optional: Spinach or kale, a handful
- Optional: Grated Parmesan cheese, for serving
Instructions
- Season the chicken breasts with salt, pepper, and 1 teaspoon of Italian seasoning.
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
- Sear the chicken for 3-4 minutes per side, until golden brown. Remove from the pot and set aside to cool slightly.
- Once cooled, shred or dice the chicken into bite-sized pieces.
- Add the remaining 1 tablespoon of olive oil to the pot.
- Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until softened.
- Add the minced garlic and cook for another minute, until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded or diced chicken back to the pot.
- Stir in the remaining 1 teaspoon of Italian seasoning, salt, and pepper to taste.
- Add the gnocchi to the soup. If using shelf-stable gnocchi, cook according to package directions (usually about 5-7 minutes). If using refrigerated gnocchi, it will cook faster, about 2-3 minutes.
- If using, stir in the spinach or kale during the last few minutes of cooking until wilted.
- Reduce the heat to low and stir in the heavy cream. Be careful not to boil the soup after adding the cream.
- Taste and adjust seasonings as needed.
- Garnish with fresh parsley and grated Parmesan cheese (if using).
- Serve immediately.
Notes
For a richer flavor, use bone-in chicken and simmer it in the broth for a longer period before shredding. If you don't have heavy cream, you can substitute half-and-half or milk, but the soup will be less creamy. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to thin it out. Be careful not to overcook the gnocchi when reheating.