Creamy Chicken Gnocchi Soup

$To make a warm bowl of creamy chicken gnocchi soup, gather these key items: - 1 tablespoon olive oil - 1 pound boneless, skinless chicken breasts, diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 3 medium carrots, diced - 3 celery stalks, diced - 4 cups chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and freshly ground black pepper - 1 package (16 oz) potato gnocchi - 1 cup heavy cream - 2 cups fresh spinach, chopped - 1/4 cup freshly grated Parmesan cheese For this soup, I prefer using olive oil. It adds a nice flavor and helps cook the chicken. You can use other oils if you like, but olive oil always works best. For an extra touch, consider adding: - Fresh parsley, chopped This adds color and a fresh taste to your soup. You can also skip this step if you want a simpler look. {{ingredient_image_2}} Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add 1 pound of diced chicken breasts. Season the chicken well with salt and freshly ground black pepper. Cook the chicken for about 5 to 7 minutes. You want it to turn golden brown and be cooked through. When done, take the chicken out of the pot and place it in a bowl. This step builds a great base for your soup. In the same pot, without cleaning it, add 1 medium chopped onion, 3 diced medium carrots, and 3 diced celery stalks. Sauté these veggies for 5 to 6 minutes. You want them to soften and smell great. After this, add 3 minced garlic cloves. Keep sautéing for an extra minute. This will make the garlic fragrant and delicious. Now, pour in 4 cups of chicken broth. Add 1 teaspoon of dried thyme and 1 teaspoon of dried oregano. Turn up the heat to bring it to a gentle simmer. This helps the flavors blend well. Carefully add a package of potato gnocchi to the simmering broth. Cook according to the package instructions, which is usually about 3 to 4 minutes. You'll know they are ready when they float to the top. Next, reduce the heat to low. Stir in 1 cup of heavy cream and the cooked chicken. Let everything warm for about 5 minutes, stirring occasionally. Then, add 2 cups of chopped fresh spinach. Stir until the spinach wilts, which takes about 2 minutes. Finally, mix in 1/4 cup of grated Parmesan cheese. This will melt into the soup, making it creamy and rich. Taste your soup and adjust the seasoning with more salt and pepper if needed. Serve your soup hot. If you like, garnish each bowl with chopped fresh parsley for a lovely touch. Enjoy your creamy chicken gnocchi soup! To make the soup creamy, use heavy cream. This gives it a rich finish. Stir it in slowly to blend well. If you want a lighter soup, swap half the cream with milk. Remember, the gnocchi will soak up some liquid. So, don’t make it too thick at first. You can always add more broth later. Fresh herbs can boost flavor. I love using thyme and oregano for warmth. Add them early in the cooking process. This lets their flavors infuse the broth. If you want a pop of freshness, sprinkle some parsley just before serving. It adds a nice touch to the look and taste. Avoid overcooking the gnocchi. They should float in the soup, which means they are done. If you cook them too long, they can become mushy. Also, don’t rush adding the spinach. Let it wilt gently in the soup to keep its bright color and crunch. Lastly, taste as you cook. Adjusting the seasoning early can save your soup from being bland. Pro Tips Use Homemade Broth: If possible, use homemade chicken broth for a richer flavor and better quality soup. Customize the Vegetables: Feel free to add or substitute other vegetables like peas or mushrooms for extra nutrition and flavor. Adjust Creaminess: For a lighter version, you can substitute half of the heavy cream with milk or use a plant-based cream alternative. Store Properly: To keep the gnocchi from becoming mushy, store the soup and gnocchi separately if you plan to have leftovers. {{image_4}} You can change the chicken to suit your taste. Try turkey, which works well too. If you prefer seafood, shrimp adds a nice twist. Just cook shrimp until pink and tender. You can also use tofu for a plant-based protein. Dice it, then sauté until golden. This keeps the soup rich and satisfying. For a vegan version, skip the chicken and cream. Use vegetable broth instead of chicken broth. Replace heavy cream with coconut cream or cashew cream. These options add a creamy texture. Use beans or lentils for protein. They make the soup hearty and filling. Add more veggies like mushrooms or zucchini for extra flavor. Incorporating seasonal vegetables can enhance your soup. Try adding sweet potatoes in fall. They add sweetness and color. In spring, use peas and asparagus for a fresh taste. Summer brings zucchini and corn, making the soup light. In winter, root vegetables like parsnips work great. These additions keep the dish exciting and flavorful. To store leftovers, wait until the soup cools. Then, pour it into an airtight container. Make sure to seal it well. Place the container in the fridge. It can last for 3 to 4 days. If you want to keep it longer, consider freezing it. When you're ready to enjoy the soup again, reheat it gently. You can use a pot on the stove. Pour the soup in and heat over medium-low heat. Stir often to prevent sticking. You can also use a microwave. Transfer the soup to a microwave-safe bowl. Heat it in short bursts, stirring in between. To freeze the soup, use a freezer-safe container. Leave some space at the top for expansion. The soup can last up to 3 months in the freezer. When you’re ready to eat, defrost it in the fridge overnight. Reheat it on the stove or in the microwave. This soup will taste great even after freezing! Yes, you can use frozen gnocchi in this soup. Just add them directly to the broth without thawing. They will cook in about the same time as fresh gnocchi. This saves time and makes the soup even easier. You can make a gluten-free version of this soup. Use gluten-free gnocchi made from rice or potato. Make sure the chicken broth is also gluten-free. This way, you can enjoy this dish without gluten. The soup lasts for about three to four days in the fridge. Store it in an airtight container to keep it fresh. Just remember, the gnocchi may soak up some broth as it sits. Yes, you can make this soup ahead of time. Just prepare it and store it in the fridge. Reheat it when you are ready to serve. This dish tastes even better the next day! You can add other vegetables to this soup. For example, peas, corn, or green beans work well. Just make sure to add them at the right time so they cook fully. This soup pairs well with crusty bread or a fresh salad. The bread is great for dipping, and the salad adds a nice crunch. Both make for a complete meal. Yes, you can add more protein if you like. Cooked shrimp or diced ham are good options. Just add them in while the soup is warming on low heat. In this blog post, we explored essential ingredients, step-by-step cooking, and tips for success. You learned how to prepare chicken, sauté veggies, and create a tasty soup with gnocchi. We covered easy ways to add flavor and avoid common mistakes. You also saw different options for proteins and how to store leftovers. With this knowledge, you can create a warm, delicious soup any time. Enjoy making it your own!$

A comforting and creamy soup featuring tender chicken, gnocchi, and fresh vegetables.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Italian

Servings 6

Calories 350 kcal

Ingredients

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
1 medium onion, finely chopped
3 cloves garlic, minced
3 medium carrots, diced
3 stalks celery, diced
4 cups chicken broth (homemade or store-bought)
1 teaspoon dried thyme
1 teaspoon dried oregano
to taste salt and freshly ground black pepper
1 package (16 oz) potato gnocchi
1 cup heavy cream
2 cups fresh spinach, chopped
1 4 cup freshly grated Parmesan cheese
optional fresh parsley, chopped, for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Once hot, add the diced chicken breasts, seasoning generously with salt and pepper. Sauté the chicken until it is golden brown and cooked through, about 5-7 minutes. Once cooked, remove the chicken from the pot and set it aside in a bowl.
In the same pot, without cleaning it, add the chopped onion, carrots, and celery. Sauté the vegetables for 5-6 minutes until they are softened and fragrant. Add the minced garlic and continue to sauté for an additional minute until it releases its aroma.
Pour in the chicken broth, followed by the dried thyme and oregano. Increase the heat to bring the mixture to a gentle simmer, allowing the flavors to meld together.
Carefully add the potato gnocchi to the simmering broth and cook according to the package instructions, usually around 3-4 minutes, or until they float to the surface.
Reduce the heat to low and stir in the heavy cream, followed by the cooked chicken. Let the soup warm through for about 5 minutes, stirring occasionally.
Incorporate the fresh chopped spinach into the soup, stirring until it wilts, which should take about 2 minutes.
Finish by stirring in the grated Parmesan cheese, allowing it to melt into the soup. Taste and adjust the seasoning with more salt and freshly ground pepper if necessary.
Serve the soup hot, garnishing individual bowls with a sprinkle of chopped fresh parsley for a touch of color and freshness if desired.

Notes

Garnish with fresh parsley for added flavor.

Keyword chicken, creamy, gnocchi, soup