Chicken and Gnocchi Soup Recipe
A rich and hearty soup combining tender chicken, pillowy gnocchi, and a medley of vegetables in a luscious, creamy broth. Ideal for cozy dinners or warming up on cooler days.
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Servings: 6
Ingredients
- 1/2 cup grated parmesan
- 1 tablespoon Italian seasoning
- 1/2 cup chopped sun-dried tomatoes
- 1 pound fresh potato gnocchi
- 2 tablespoons extra virgin olive oil
- 4 –6 cups baby spinach
- 3/4 pound boneless skinless chicken breasts or thighs
- 2 tablespoons salted butter
- 1 yellow onion chopped
- 2 tablespoons fresh thyme leaves or 2 teaspoons dried
- 4 –6 cups low sodium vegetable broth
- 6 carrots chopped
- 2 –4 cloves garlic chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika or smoked paprika
- 1 pinch each kosher salt and black pepper
- 1 pinch chili flakes
- 4 celery stalks chopped
- 1 1/2 cups canned coconut milk heavy cream, or whole milk
Instructions
- In a large soup pot over medium heat, warm the olive oil and sauté the chopped onion for about 5 minutes until aromatic. Incorporate the chopped carrots and celery, allowing them to cook for an additional 3 minutes.
- Melt the butter in the pot, then blend in the flour and cook for 1 minute. Add the chicken, garlic, Italian seasoning, paprika, thyme, chili flakes, salt, and pepper, ensuring everything is evenly coated in the spices. Pour in 4 cups of the broth and let it simmer gently for about 20 minutes until the chicken is fully cooked.
- Extract the chicken from the pot, shred it with two forks, and return the shredded meat to the soup.
- Fold in the baby spinach, sun-dried tomatoes, your chosen cream or milk, the parmesan, and gnocchi. Let the soup cook for approximately 5 minutes more, just until everything is heated through. If the texture is overly thick, incorporate additional broth to achieve the desired consistency.
- Ladle into bowls, finish with a sprinkle of parmesan, and serve warm with a slice of crusty bread if desired.
Notes
Italian Seasoning Substitute: Combine 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in an airtight container.