Description
This creamy chicken gnocchi soup delivers cozy comfort in every spoonful – perfect for busy weeknights or chilly days.
Ingredients
Scale
- 1 pound potato gnocchi (store-bought or homemade)
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups chicken broth (low sodium)
- 2 cups half-and-half
- 2 cups fresh spinach, roughly chopped
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced chicken and cook until no longer pink, about 5–7 minutes. Season with salt and pepper. Remove chicken and set aside.
- In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened. Add garlic, thyme, and rosemary; cook for 1 more minute.
- Sprinkle flour over vegetables, stir constantly for 2 minutes.
- Gradually pour in chicken broth, stirring constantly to prevent lumps. Simmer for 5 minutes to thicken slightly.
- Reduce heat to low and stir in half-and-half. Do not boil.
- Return chicken to pot and add gnocchi. Cook 2–3 minutes or until gnocchi floats.
- Stir in chopped spinach until wilted. Adjust salt and pepper to taste.
- Serve hot, garnished with fresh parsley. Optional: Top with grated parmesan.
Notes
For a dairy-free version, use coconut cream. Leftovers thicken in the fridge – reheat gently with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg