Chicken Gnocchi Soup
This comforting Chicken Gnocchi Soup is a creamy, hearty dish filled with tender chicken, fluffy gnocchi, and fresh vegetables. Perfect for a cozy dinner, it's sure to please the whole family.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 cutting board
- 1 set measuring cups and spoons
- 1 ladle
- 6 soup bowls for serving
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 pound cooked chicken, shredded Can substitute with cooked rotisserie chicken.
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon cornstarch (optional, for thickening)
- 1 pound potato gnocchi
- 2 cups fresh spinach
- 1 cup heavy cream For a lighter version, use half-and-half.
- to taste salt
- to taste pepper
- grated Parmesan cheese (for serving, optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the shredded chicken, chicken broth, dried thyme, and dried rosemary. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer. If you want a thicker soup, mix cornstarch with a little water and add it to the pot.
- Stir in the gnocchi and cook for about 5 to 7 minutes, or until they float to the surface and are cooked through.
- Add the fresh spinach and heavy cream to the pot. Stir well and let it simmer for another 2 to 3 minutes until heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
You can substitute cooked rotisserie chicken for convenience.
Feel free to add other vegetables like bell peppers or peas based on your preference.
For a lighter version, you can use half-and-half instead of heavy cream.