Go Back
- 1 pound boneless, skinless chicken breasts - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 4 cups chicken broth - 1 cup heavy cream - 1 pound gnocchi (store-bought or homemade) - 2 cups fresh spinach - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and pepper to taste - Fresh parsley, chopped (for garnish)

Creamy Chicken Gnocchi Soup

Discover the ultimate comfort food with this Creamy Chicken Gnocchi Soup, perfect for warming your soul any night of the week. This delightful dish features tender chicken, soft gnocchi, and fresh vegetables simmered in a rich, creamy broth. Easy to prepare and adaptable to personal tastes, it’s a family favorite that’s sure to impress. Explore the simple ingredients and straightforward steps to create a nourishing meal that brings everyone together around the table.
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

2 tablespoons olive oil

1 medium onion, finely diced

2 cloves garlic, minced

3 medium carrots, peeled and diced

2 celery stalks, diced

4 cups (960ml) low-sodium chicken broth

1 cup (240ml) heavy cream

1 pound (450g) potato gnocchi

2 cups (60g) fresh spinach, roughly chopped

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and freshly ground pepper, to taste

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese, for serving

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the finely diced onion and sauté for about 5 minutes until it becomes translucent and fragrant.

    Stir in the minced garlic, diced carrots, and celery. Continue to cook for an additional 4-5 minutes, stirring occasionally, until the vegetables begin to soften.

      Season the chicken breasts with salt and freshly ground pepper, then add them to the pot. Cook for approximately 5 minutes, turning the chicken occasionally until it is no longer pink on the outside.

        Pour in the chicken broth and add the dried thyme and oregano. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the chicken is fully cooked and tender.

          Carefully remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken back into the pot, stirring to combine.

            Add the gnocchi to the soup and allow it to simmer for an additional 5-7 minutes, or until the gnocchi are cooked through and float to the surface.

              Stir in the heavy cream and chopped fresh spinach. Let the soup simmer for another 2-3 minutes until the spinach has wilted, and then taste to adjust the seasoning with additional salt and pepper, if necessary.

                Serve the soup hot in bowls, garnished with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4-6

                    - Presentation Tips: For a delightful touch, drizzle a little extra olive oil on top of each serving and add a few whole spinach leaves for garnish before serving. This will enhance the visual appeal and provide added freshness to the dish.