Description
A creamy, comforting chicken gnocchi soup that rivals your favorite Olive Garden recipe. Tender shredded chicken, hearty potato gnocchi, fresh spinach, and a flavorful blend of herbs simmered in a rich creamy broth make this soup perfect for cozy dinners.
Ingredients
Scale
Chicken and Base
- 1 lb chicken breasts (boneless, skinless)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 cups heavy cream
- 2 cups whole milk
Vegetables and Herbs
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper (to taste)
- 2 cups fresh spinach (or frozen, thawed and drained)
Additional Ingredients
- 1 (16 oz) package potato gnocchi
- 1/4 cup grated Parmesan cheese (optional for garnish)
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, then cook for 7-8 minutes per side until browned and fully cooked through.
- Shred the Chicken: Remove the chicken from the pot, let it cool slightly, and shred it using two forks.
- Sauté Vegetables: In the same pot, add the diced onion and minced garlic. Cook for 2-3 minutes until the onion softens and the garlic becomes fragrant.
- Add Carrots and Celery: Stir in the diced carrots and celery along with dried thyme, dried parsley, additional salt, and pepper. Cook for 5 more minutes, stirring occasionally to combine flavors.
- Simmer the Broth: Pour in the chicken broth, heavy cream, and whole milk. Stir well and bring the mixture to a gentle simmer over medium heat.
- Cook the Gnocchi: Add the potato gnocchi to the simmering soup. Cook for 3-4 minutes, or until the gnocchi float to the top, indicating they are done.
- Finish the Soup: Return the shredded chicken to the pot and stir in the fresh spinach. Cook for 2-3 minutes until the spinach wilts and the chicken is heated through.
- Serve: Ladle the hot soup into bowls and garnish with grated Parmesan cheese if desired. Serve immediately for a warm, creamy meal.
Notes
- Use fresh spinach for best texture, but frozen spinach works well if properly thawed and drained.
- Adjust seasoning with additional salt and pepper to taste before serving.
- For a thicker soup, reduce the broth slightly or add a slurry of cornstarch mixed with water at the simmering step.
- Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently on stovetop to avoid curdling.
- For a lighter version, substitute heavy cream with half-and-half or omit cream and increase milk.
