Description
This comforting Chicken Gnocchi Soup is a creamy, hearty American classic made with tender chicken breasts, delicate gnocchi, fresh spinach, and a flavorful blend of aromatic vegetables. Perfect for cozy dinners, this soup combines a creamy broth with tender gnocchi and savory chicken for a satisfying meal.
Ingredients
Scale
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
- Prepare the Vegetables: 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.
- Add Seasonings: Stir in the dried parsley, minced garlic, dried thyme, salt, and pepper to coat the vegetables and develop the aroma.
- Simmer the Chicken: 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.
- Shred Chicken & Thicken Soup: 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.
- Finish the Soup: 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.
