Why Make This Recipe
Chicken and Gnocchi Soup is a warm, comforting dish perfect for any day. It combines tender chicken, fluffy gnocchi, and fresh vegetables in a creamy broth. This soup is not only delicious but also easy to prepare. It is filling and can be made in one pot, making clean-up a breeze. Plus, it’s a great way to sneak in some extra veggies!
How to Make Chicken and Gnocchi Soup
Ingredients:
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tbsp olive oil
- 2 tbsp unsalted butter (divided)
- 1/2 medium onion, diced
- 2 celery stalks, diced
- 3/4 cup shredded carrots
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups unsalted chicken broth
- 2 cups heavy cream
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 2 cups baby spinach (loosely packed)
- 1 (16 oz) package potato gnocchi
Directions:
- Toss chicken thighs with garlic powder, onion powder, salt, smoked paprika, dried thyme, dried oregano, and olive oil.
- In a large pot, heat 1 tbsp butter over medium-high heat. Add chicken, cover, and cook for 5 minutes. Uncover and cook until the chicken is browned. Remove chicken and shred it.
- In the same pot, add the remaining butter and olive oil. Sauté onion, celery, and shredded carrots for 3-4 minutes. Add minced garlic and cook for 1 minute.
- Stir in flour and cook for 1-2 minutes until golden.
- Gradually whisk in chicken broth and heavy cream, stirring until smooth.
- Add Italian seasoning, garlic powder, thyme, salt, and pepper. Mix well.
- Return shredded chicken to pot with spinach.
- Stir in gnocchi, cover, and bring to a boil. Simmer for 5 minutes until gnocchi are tender and float.
- Serve hot with warm bread or a side salad.
How to Serve Chicken and Gnocchi Soup
Serve the Chicken and Gnocchi Soup hot, garnished with fresh herbs if desired. Pair it with warm bread or a fresh side salad for a complete meal. It’s great for lunch or dinner and perfect for sharing with family and friends.
How to Store Chicken and Gnocchi Soup
Allow the soup to cool completely before storing. Place it in an airtight container and keep it in the fridge for up to 3-4 days. You can also freeze the soup for up to 2 months. To reheat, thaw in the fridge overnight and warm on the stovetop.
Tips to Make Chicken and Gnocchi Soup
- For a thicker soup, add a bit more flour when sautéing the vegetables.
- Feel free to add other vegetables like bell peppers or corn for extra flavor and nutrition.
- If you prefer, use chicken breast instead of thighs for a leaner option.
Variations
You can change up the recipe by using different herbs or spices. For a spicy kick, add crushed red pepper flakes. If you want a lighter soup, use half-and-half instead of heavy cream.
FAQs
Q: Can I use store-bought gnocchi?
A: Yes, store-bought gnocchi works perfectly in this recipe and saves time.
Q: What can I serve with Chicken and Gnocchi Soup?
A: It’s great with warm bread or a fresh salad on the side.
Q: Can I make this soup ahead of time?
A: Yes, you can make the soup a day before and store it in the fridge. Just reheat it before serving.
Chicken and Gnocchi Soup
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken thighs Can substitute with chicken breast for a leaner option
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp salt Adjust to taste
- 0.5 tsp smoked paprika
- 0.5 tsp dried thyme
- 0.5 tsp dried oregano
- 1 tbsp olive oil
For the Soup Base
- 2 tbsp unsalted butter Divided
- 0.5 medium onion, diced About 1/2 cup diced
- 2 stalks celery, diced
- 3/4 cup shredded carrots
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups unsalted chicken broth
- 2 cups heavy cream
- 1 tsp Italian seasoning
- 0.5 tsp salt and black pepper To taste
- 2 cups baby spinach (loosely packed)
- 16 oz package potato gnocchi Store-bought works perfectly
Instructions
Preparation
- Toss chicken thighs with garlic powder, onion powder, salt, smoked paprika, dried thyme, dried oregano, and olive oil.
Cooking
- In a large pot, heat 1 tbsp butter over medium-high heat. Add chicken, cover, and cook for 5 minutes. Uncover and cook until the chicken is browned. Remove chicken and shred it.
- In the same pot, add the remaining butter and olive oil. Sauté onion, celery, and shredded carrots for 3-4 minutes. Add minced garlic and cook for 1 minute.
- Stir in flour and cook for 1-2 minutes until golden.
- Gradually whisk in chicken broth and heavy cream, stirring until smooth.
- Add Italian seasoning, garlic powder, thyme, salt, and pepper. Mix well.
- Return shredded chicken to pot with spinach.
- Stir in gnocchi, cover, and bring to a boil. Simmer for 5 minutes until gnocchi are tender and float.
- Serve hot with warm bread or a side salad.