Description
This comforting Chicken Gnocchi Soup is a creamy, hearty dish packed with tender shredded chicken, soft potato gnocchi, fresh vegetables, and a flavorful blend of Italian seasoning and Parmesan cheese. Perfect for cozy dinners, this soup combines a roux-based creamy broth with wholesome ingredients for a delicious and satisfying meal.
Ingredients
Vegetables and Aromatics
- 1 cup diced onion
- 1 cup diced celery
- 1 cup shredded carrots (important that these are shredded, not diced)
- 3 cloves garlic, minced
- 1 cup roughly chopped fresh baby spinach
For the Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- ⅓ cup flour
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- 1 cup half and half
Main Ingredients
- 1 pound potato gnocchi
- 2 cups cooked, shredded chicken
- ½ cup grated Parmesan cheese
Seasoning
- Salt and pepper to taste
Instructions
- Get prepped: Dice the onion and celery, shred the carrots, mince the garlic, chop the spinach, shred the chicken, and measure all ingredients so they’re ready to use.
- Cook the veggies: In a large pot over medium heat, warm 2 tablespoons butter and 1 tablespoon olive oil. Add diced onion, celery, and shredded carrots. Cook for 4 to 5 minutes until vegetables soften. Add minced garlic and cook for an additional 30 seconds. Season with salt and pepper to taste.
- Make the roux: Sprinkle ⅓ cup flour over the softened vegetables, stirring continuously for 1 minute. This coats the veggies and creates a slightly pasty mixture, which will thicken the soup.
- Add the broth: Slowly pour in 4 cups chicken broth while whisking constantly to avoid lumps. Continue whisking until the mixture is smooth and free of flour clumps.
- Season it: Stir in 1 teaspoon Italian seasoning, then bring the soup to a gentle simmer, allowing flavors to meld.
- Cook the gnocchi: Add 1 pound of potato gnocchi to the simmering soup. Cook for about 3 minutes, or until the gnocchi float to the surface and are tender.
- Add the chicken and cream: Stir in 2 cups cooked, shredded chicken and 1 cup half and half. Warm the soup gently for 2 to 3 minutes, making sure not to boil, to keep the cream from curdling.
- Finish it: Add 1 cup roughly chopped fresh baby spinach and stir until it wilts. Then add ½ cup grated Parmesan cheese, stir until melted and creamy. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and serve with extra Parmesan cheese on the side for sprinkling.
Notes
- Ensure carrots are shredded rather than diced for better texture and integration into the soup.
- Do not boil the soup after adding half and half to prevent curdling.
- Gnocchi are cooked when they float to the surface; avoid overcooking to prevent them from becoming mushy.
- Use freshly grated Parmesan for best flavor and creaminess.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
