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Chicken Gnocchi Soup

This comforting Chicken Gnocchi Soup combines tender chicken, fluffy gnocchi, fresh vegetables, and creamy broth, creating a delightful meal perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian-American
Servings 4 People
Calories 380 kcal

Equipment

  • 1 large pot
  • 1 stirring spoon
  • 1 ladle
  • 1 chopping board
  • 1 knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced
  • 3 stalks celery, diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 cup heavy cream For a lighter version, substitute with half-and-half or whole milk.
  • 1 package (16 oz) gnocchi (fresh or frozen)
  • 2 cups fresh spinach
  • 1/4 cup fresh parsley, chopped For garnish.

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 3-4 minutes until softened.
  • Stir in the minced garlic, sliced carrots, and diced celery. Continue to cook for an additional 5 minutes until the vegetables are tender.
  • Add the dried thyme, salt, and black pepper to the pot, stirring to combine.
  • Place the boneless chicken breasts into the pot, and pour in the chicken broth. Bring the mixture to a boil.
  • Reduce the heat to low and cover the pot. Simmer for about 15-20 minutes until the chicken is cooked through and tender.
  • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  • Stir in the heavy cream and bring back to a gentle simmer.
  • Add the gnocchi to the pot and cook according to package instructions, usually about 3-5 minutes until they float to the top.
  • Once the gnocchi is cooked, stir in the fresh spinach and let it wilt for about 2-3 minutes.
  • Taste and adjust seasoning if necessary. Serve hot, garnished with chopped parsley.

Notes

For a lighter version, you can substitute the heavy cream with half-and-half or whole milk.
Feel free to add other vegetables like mushrooms or peas for additional flavor and nutrition.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.