Every time I make Chicken Gnocchi Soup, it brings back the warmest memories of family gatherings and chilly autumn evenings. I can still remember the first time I made it for my family—the scent wafting through the house was heavenly, filling every corner with the promise of comfort and deliciousness. I know how busy life can get, especially when you’re juggling everything that comes with family care, but I encourage you to take a moment to create this simple yet heartwarming dish. You’ll find it becomes a cherished part of your recipe collection, just as it has in mine. So, let me take you step-by-step through this delightful dish that will surely become a favorite in your home.
How to make Chicken Gnocchi Soup
Ingredients:
- 1 package gnocchi: This delightful pasta is soft and pillowy and serves as the heart of the soup. If you can’t find gnocchi, you could use small pasta shapes as a substitute.
- 2 cups rotisserie chicken, shredded: Using rotisserie chicken makes this dish quick and easy. Plus, it gives the soup a wonderful flavor.
- 1 onion, chopped: Onions add depth to the flavor. Sautéing them until they’re golden brings out their sweetness.
- 2 celery stalks, diced: Celery adds a fresh crunch and balances the richness of the soup.
- 2 carrots, diced: Carrots are sweet and tender, providing a lovely color and nutrients.
- 2 cups spinach: Spinach brightens the dish and adds a wonderful nutritional punch.
- 4 cups chicken broth: This is the foundation of your soup and enriches every bite. I use low-sodium broth for more control over saltiness.
- 1 cup heavy cream: This gives the soup that creamy texture that makes it feel like a warm hug in a bowl.
- Salt and pepper to taste: Always remember—season to your preference to bring out the flavors.
- Olive oil: Just a touch is needed to sauté the vegetables until they’re tender and fragrant.
Cooking Steps:
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Preheat your pot: Start by heating a large pot over medium heat. A heavy-bottomed pot works best to prevent sticking and ensures even cooking.
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Sauté the vegetables: Add a drizzle of olive oil to the pot. Toss in the chopped onions, diced celery, and carrots. You want to sauté them for about 5 minutes until everything is soft and the onions are translucent. The aroma will be irresistible!
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Shred the chicken: While the vegetables are cooking, shred your rotisserie chicken. I love the convenience of store-bought rotisserie chicken for this step—so much easier!
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Combine the chicken and gnocchi: Once the vegetables are tender, stir in the shredded chicken and the gnocchi. Let them mingle for a minute!
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Pour in the chicken broth: Now it’s time to add the chicken broth. Bring everything to a gentle simmer. It’s during this stage that the flavors really start to marry.
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Cook the gnocchi: Allow the soup to simmer for around 5 minutes, until the gnocchi are fluffy and cooked through. You’ll see them dancing around in the soup!
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Add the greens: Now, stir in the spinach. This adds not only a pop of color but also great nutrition. Cook for just a minute until the spinach wilts.
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Cream it up: Gently pour in the heavy cream, stirring it into the pot. This is the moment when everything becomes wonderfully creamy.
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Season it right: Taste your soup and add salt and pepper as needed. This personal touch can make all the difference.
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Serve with love: Your Chicken Gnocchi Soup is ready to be served! Ladle it into bowls and maybe even sprinkle a bit of fresh parsley on top if you’re feeling fancy.
Why I Love Making This Dish:
This Chicken Gnocchi Soup is special to me not just because of its flavors but because of the comfort it brings. I love how easy it is to whip together on a busy weeknight, and yet it feels special enough for a Sunday dinner. Whenever I serve it, I think of the smiles it brings to my family’s faces and how they enjoy dipping their crusty bread into the creamy soup. It’s a magical moment when your loved ones gather around the table, sharing stories and laughter, and this soup makes those moments even more special.
What You’ll Need:
A heavy-bottomed pot or Dutch oven is preferred for making this soup. It distributes heat evenly. A ladle for serving, a cutting board, and a sharp knife for chopping your vegetables are essential. You might want to have some bowls ready for serving, and don’t forget to keep some crusty bread on hand—it pairs beautifully with the soup!
Tips for Perfect Results:
- If you want to make the soup even heartier, consider adding in some diced potatoes. They cook up just beautifully with the gnocchi.
- For an extra punch of flavor, try adding minced garlic along with the vegetables. It adds such a lovely aroma and taste.
- Don’t skip on the salt and pepper! They help to bring out the sweetness of the vegetables.
- Here’s a tip I always go by: Make sure your cream is at room temperature when you mix it in to avoid curdling when added to the hot broth.
Serving Suggestions and Sides:
This soup is a meal in itself, but I love pairing it with a simple garden salad or some crusty French bread. Dipping the bread into the creamy soup is simply divine! You could also serve it with a nice glass of white wine if that’s your style. Lemonade or iced tea would also complement the flavors wonderfully.
Leftovers:
If you happen to have leftovers (and trust me, you might not because it’s so good!), store them in an airtight container in the refrigerator. It’s best to eat the leftovers within 3 days. Reheat in a saucepan on the stove over medium heat, stirring occasionally to prevent sticking. Just a little tip: If the soup thickens too much in the fridge, add a splash of chicken broth during reheating to bring it back to life!
FAQ Section:
Can I use frozen gnocchi?
Absolutely! Just add them directly to the pot without thawing. They may take a little longer to cook, but they’ll work just fine.
Is it okay to use low-fat cream?
You can, but I’ve found that it doesn’t give the soup the same richness. I always stick to heavy cream for that creamy texture that makes this soup so comforting.
Can I add other vegetables?
Definitely! This recipe is quite forgiving. Feel free to throw in some mushrooms, bell peppers, or even kale if you’d like. Just remember to adjust the cooking time as needed for different veggies.
How do I make it gluten-free?
Just swap out the gnocchi for a gluten-free variety, and ensure your chicken broth is gluten-free too. It’s easy to adapt, and you won’t lose any of that delicious flavor!
This dish has become a favorite in my house, and I’m so excited for you to try it. I know you’ll love it as much as I do! When I made this for my family, they couldn’t stop talking about it, and it quickly became a request for dinner time. Let me know how it turns out, and if your family asks for seconds—just like mine does every time!
Chicken Gnocchi Soup
Ingredients
Main Ingredients
- 1 package gnocchi Soft and pillowy pasta; can substitute with small pasta shapes.
- 2 cups rotisserie chicken, shredded Adds great flavor and makes preparation quicker.
- 1 onion, chopped Sauté until golden to enhance sweetness.
- 2 stalks celery, diced Adds fresh crunch.
- 2 carrots, diced Provides sweetness and color.
- 2 cups spinach Brightens the dish and adds nutrients.
- 4 cups chicken broth Low-sodium recommended for better control over saltiness.
- 1 cup heavy cream For a creamy texture.
- Salt and pepper, to taste Season to preference.
- Olive oil For sautéing vegetables.
Instructions
Preparation
- Preheat a large pot over medium heat.
- Add a drizzle of olive oil to the pot and sauté the chopped onions, diced celery, and carrots for about 5 minutes until soft and translucent.
- Shred the rotisserie chicken while the vegetables are cooking.
- Once the vegetables are tender, stir in the shredded chicken and gnocchi.
Cooking
- Pour in the chicken broth and bring to a gentle simmer.
- Allow the soup to simmer for around 5 minutes, until the gnocchi are cooked through.
- Stir in the spinach and cook for just a minute until wilted.
- Gently add the heavy cream and stir into the soup.
Finishing Touches
- Taste your soup and adjust salt and pepper as needed.
- Ladle the soup into bowls, optionally garnishing with fresh parsley before serving.