Description
This Creamy Chicken Gnocchi Soup is the absolute pinnacle of comfort. It’s a rich, luxurious, and incredibly flavorful soup that tastes like it came from a high-end Italian restaurant but is surprisingly simple to make at home. With a complex flavor profile, tender chicken, and pillowy potato gnocchi in a creamy, cheesy broth, it’s a satisfying all-in-one meal.
Ingredients
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
6 carrots, chopped
4 celery stalks, chopped
2 tablespoons salted butter
2 tablespoons all-purpose flour
3/4 pound boneless skinless chicken breasts or thighs
2–4 cloves garlic, chopped
1 tablespoon Italian seasoning
1 teaspoon paprika or smoked paprika
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 pinch chili flakes
1 pinch each kosher salt and black pepper
4–6 cups low sodium vegetable broth
1/2 cup chopped sun-dried tomatoes
4–6 cups baby spinach
1 1/2 cups canned coconut milk, heavy cream, or whole milk
1/2 cup grated parmesan
1 pound fresh potato gnocchi
Instructions
Sauté Vegetables and Cook Chicken:
In a large Dutch oven, heat olive oil over medium heat. Sauté the onion for 5 minutes, then add carrots and celery and cook for another 3 minutes. Stir in the butter and flour and cook for one minute. Add the chicken, garlic, seasonings, salt, and pepper. Pour in 4 cups of broth, bring to a simmer, and cook for 20 minutes until the chicken is cooked through.
Shred the Chicken:
Remove the cooked chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot.
Add Creamy Elements:
Stir in the sun-dried tomatoes, grated parmesan, and your choice of coconut milk, heavy cream, or whole milk.
Cook Gnocchi and Spinach:
Add the fresh potato gnocchi and baby spinach to the pot. Cook for about 5 minutes, until the gnocchi is plump and floating and the spinach has wilted. Add more broth if the soup is too thick. Serve hot.
Notes
Rotisserie Chicken Shortcut:
To save time, you can use a store-bought rotisserie chicken. Simply shred the meat and add it to the soup at the end with the gnocchi and spinach.
Don’t Overcook Gnocchi:
Potato gnocchi cooks very quickly, usually within minutes. They will start to float to the surface when they are done. Overcooking can make them mushy, so watch them closely.
Storage and Reheating:
Store leftovers in an airtight container in the refrigerator for up to 3 days. The gnocchi will absorb liquid, so the soup will thicken. When reheating on the stove, add a splash of broth or milk to loosen it to your desired consistency.
- Prep Time: 20
- Cook Time: 25
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 483
- Sugar: 10g
- Sodium: 850mg
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 80mg
Keywords: chicken gnocchi soup, creamy soup, comfort food, one-pot meal, gnocchi recipe, easy weeknight dinner