Warm, hearty, and bursting with flavor, Creamy Chicken Gnocchi Soup is a comforting dish perfect for chilly evenings. Packed with tender chicken, pillowy potato gnocchi, and fresh vegetables, this creamy soup is both satisfying and easy to prepare. Whether you’re serving it as a starter or the main course, this soup is a guaranteed crowd-pleaser.
How to Make Creamy Chicken Gnocchi Soup
This recipe comes together quickly with a combination of fresh ingredients and pantry staples. Sautéed vegetables, tender chicken, and gnocchi are simmered in a creamy broth, creating a rich and velvety soup that’s irresistibly delicious.
Step-by-Step Instructions
- Cook the Aromatics
- Warm olive oil and butter in a large pot over medium heat. Add diced onion, celery, and minced garlic. Cook until softened and fragrant.
- Make the Roux
- Sprinkle all-purpose flour over the sautéed vegetables and cook for 1-2 minutes, stirring constantly. This will help thicken the soup.
- Add the Liquids
- Gradually stir in chicken broth and half-and-half. Whisk until smooth.
- Cook the Chicken
- Add diced chicken breast to the pot. Season with salt, pepper, and fresh thyme. Simmer the mixture until the chicken is completely cooked.
- Incorporate the Gnocchi
- Stir in potato gnocchi and shredded carrots. Let the soup simmer until the gnocchi is tender and floats to the surface.
- Add Spinach
- Toss in fresh spinach leaves. Cook until wilted.
- Serve and Enjoy
- Ladle the soup into bowls and garnish with fresh parsley or extra thyme. Serve warm with crusty bread.
Creamy Chicken Gnocchi Soup: Comfort in a Bowl
4
servings30
minutes40
minutesIngredients
2 tbsp butter
2 tbsp olive oil
1 medium onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
2 cups half-and-half
2 cups cooked chicken breast, diced
2 cups potato gnocchi
1 cup shredded carrots
2 cups fresh spinach leaves, chopped
1 tsp fresh thyme
Salt and pepper to taste
Directions
- Warm olive oil and butter in a large pot over medium heat. Add onion, celery, and garlic. Sauté until softened.
- Dust the vegetables with flour and cook, stirring, for 2 minutes to form a roux.
- Gradually pour in chicken broth and half-and-half, whisking until smooth.
- Add chicken, thyme, salt, and pepper. Simmer until chicken is cooked through.
- Stir in gnocchi and carrots. Cook until gnocchi is tender.
- Add spinach and cook until wilted.
- Serve warm with optional garnishes.
