Creamy chicken gnocchi soup is a delightful fusion of Italian and American comfort food. Originating from the rich culinary traditions of Italy, gnocchi are small dumplings typically made from potatoes. This soup combines the pillowy softness of gnocchi with tender chicken, fresh vegetables, and a luscious creamy broth. It’s a perfect dish for those chilly Midwest evenings when you’re craving something warm and satisfying. Not only is it hearty and filling, but it also brings a touch of elegance to your dinner table, making it a wonderful choice for both family meals and entertaining guests.
This creamy chicken gnocchi soup pairs beautifully with a side of crusty bread, perfect for soaking up every last drop of the delicious broth. A simple green salad with a light vinaigrette can add a refreshing contrast to the richness of the soup. For a more substantial meal, consider serving it alongside a platter of assorted cheeses and charcuterie, allowing your guests to mix and match flavors to their liking.
Servings: 6
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, diced
1 small onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste
1 cup heavy cream
1 pound potato gnocchi
2 cups fresh spinach, roughly chopped
1/2 cup grated Parmesan cheese.
1 pound boneless, skinless chicken breasts, diced
1 small onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste
1 cup heavy cream
1 pound potato gnocchi
2 cups fresh spinach, roughly chopped
1/2 cup grated Parmesan cheese.
Directions
Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned and cooked through. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
Pour in the chicken broth and add the thyme, basil, salt, and pepper. Bring the mixture to a simmer.
Return the cooked chicken to the pot and stir in the heavy cream.
Add the gnocchi and cook until they float to the top, about 3-4 minutes.
Stir in the spinach and cook until wilted, about 2 minutes.
Remove the pot from heat and stir in the Parmesan cheese until melted and well combined.
Taste and adjust seasoning if necessary before serving.
Variations & Tips
For a lighter version, you can substitute half-and-half for the heavy cream. If you’re looking for a vegetarian option, omit the chicken and use vegetable broth instead. You can also add mushrooms for an earthy flavor. For a bit of spice, consider adding a pinch of red pepper flakes. This soup is versatile and can be adapted to include your favorite vegetables or herbs.