Chicken Gnocchi Soup
This chicken gnocchi soup is a comforting and creamy dish made with tender chicken, pillowy gnocchi, and fresh spinach. It's quick to prepare and perfect for weeknight dinners.
Ingredients
- 2 tablespoons oil (olive or vegetable oil both work beautifully)
- ½ medium onion, finely chopped
- 2 ribs of 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
- 2 boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- ¾ cup heavy cream
- 1 tablespoon corn starch
- 3 cups small gnocchi (500g)
- 1 ½ cups fresh spinach, roughly chopped
- ¼ cup grated Parmesan cheese
Instructions
- Heat oil in a large Dutch oven or soup pot over medium-high heat. Add the onion, celery, and carrots. Sauté until softened, about 3-4 minutes.
- Stir in the parsley, garlic, thyme, salt, and pepper. Let the spices bloom for an additional minute before proceeding.
- Pour in the chicken broth, and add the chicken breasts. Bring the mixture to a simmer over medium-high heat.
- Lower the heat to medium-low, cover, and let simmer until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender, about 12-15 minutes.
- Remove the chicken and transfer to a cutting board. Use two forks to shred it into bite-sized pieces.
- In a small bowl, whisk together the heavy cream and corn starch until smooth. Stir this into the soup along with the gnocchi.
- Simmer uncovered for 4-5 minutes until the gnocchi is soft and the soup thickens slightly.
- Return the shredded chicken to the pot, along with the fresh spinach and Parmesan. Stir to combine and cook for an additional 1-2 minutes until the spinach wilts.
- Taste and adjust seasonings as needed. Serve hot and enjoy!
Notes
Chicken Breasts: I use chicken breasts because that's what we prefer, but boneless skinless chicken thighs also work perfectly! Instead of 2 breasts, use 4 thighs. If you have leftover Roast Chicken, Baked Chicken Breasts, or Shredded Chicken, this is a great time to use them! Low sodium chicken broth: I prefer to add salt to our tastes rather than start with a salted broth. For that reason, I recommend tasting the soup before serving and adjusting the seasonings as you desire. Vegetables: I start most soups with a classic mirepoix (carrots, celery and onion) and I would try not to stray from that, but feel free to add in additional vegetables that you need to get out of the fridge!