Creamy Chicken Gnocchi Soup Recipe

Ingredients

Soup Base

• 2 tablespoons oil
• ½ medium onion, finely chopped
• 2 ribs celery, finely chopped
• 1 cup carrot matchsticks (or finely chopped carrots)
• 1 teaspoon dried parsley
• 1 teaspoon minced garlic
• ½ teaspoon dried thyme
• ¾ teaspoon salt
• ¼ teaspoon pepper

Soup Liquids and Protein

• 2 boneless skinless chicken breasts
• 4 cups low sodium chicken broth
• ¾ cup heavy cream
• 1 tablespoon corn starch

Final Ingredients

• 3 cups small gnocchi (500 g)
• 1 ½ cups fresh spinach, roughly chopped
• ¼ cup grated Parmesan cheese

Instructions

1. In a large Dutch oven or soup pot, heat the oil over medium-high heat. Cook the onion, celery, and carrots until they are slightly softened, stirring frequently.
2. Stir in the dried parsley, minced garlic, dried thyme, salt, and pepper to coat the vegetables and develop the aroma.
3. Pour in the chicken broth and add the chicken breasts. Bring the mixture to a simmer over medium-high heat. Then reduce heat to medium-low, cover the pot, and let it simmer until the vegetables are tender and the chicken reaches an internal temperature of 165 degrees Fahrenheit, approximately 12-15 minutes.
4. Remove the chicken breasts and shred them using two forks. In a small bowl, whisk together the heavy cream and corn starch until smooth. Stir this mixture into the soup along with the gnocchi. Let it simmer for 4-5 minutes until the gnocchi is tender and the soup thickens slightly.
5. Add the shredded chicken, fresh spinach, and grated Parmesan cheese to the soup. Stir well and adjust seasonings to taste. Serve the soup hot and enjoy.

Notes

• Chicken Breasts: Boneless skinless chicken thighs can be substituted, using 4 thighs instead of 2 breasts. Leftover roasted or shredded chicken also works well.
• Broth: Use low sodium chicken broth to better control salt levels; adjust seasoning at the end.
• Vegetables: The classic mirepoix (carrots, celery, and onion) provides the base flavor, but feel free to add other vegetables you have on hand.