Description
This Creamy Gnocchi Chicken Soup is a comforting and hearty dish ideal for chilly days. Bursting with tender shredded chicken, fresh vegetables, spinach, and tender potato gnocchi in a rich, creamy broth, it’s perfect for a quick yet nourishing meal. The combination of Italian seasoning, parmesan, and sun-dried tomatoes gives the soup a flavorful depth, while the coconut milk or cream adds velvety smoothness. Serve with crusty bread for a satisfying winter favorite.
Ingredients
Scale
Vegetables & Herbs
- 1 yellow onion, chopped
- 6 carrots, chopped
- 4 celery stalks, chopped
- 2-4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 4-6 cups baby spinach
- 1/2 cup chopped sun-dried tomatoes
Proteins
- 3/4 pound boneless skinless chicken breasts or thighs
Dairy & Fats
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1 1/2 cups canned coconut milk, heavy cream, or whole milk
- 1/2 cup grated parmesan
Pantry
- 2 tablespoons all-purpose flour
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika or smoked paprika
- 1 pinch chili flakes
- 1 pinch kosher salt
- 1 pinch black pepper
- 4-6 cups low sodium vegetable broth
- 1 pound fresh potato gnocchi
Instructions
- Sauté Vegetables: In a large soup pot set over medium heat, combine the olive oil and chopped onion. Cook for 5 minutes until the onion is fragrant. Then add the chopped carrots and celery and cook for an additional 3 minutes to soften.
- Create Roux and Add Spices: Stir in the butter and all-purpose flour, cooking for 1 minute to form a roux. Add the chicken, garlic, Italian seasoning, paprika, thyme, chili flakes, salt, and pepper. Toss to coat the chicken and vegetables evenly with the spices.
- Simmer with Broth: Pour in 4 cups of vegetable broth and bring to a simmer over medium heat. Cook for 20 minutes until the chicken is fully cooked through.
- Shred Chicken: Remove the chicken from the soup and shred it using two forks. Return the shredded chicken back into the pot.
- Add Remaining Ingredients: Stir in the baby spinach, sun-dried tomatoes, coconut milk (or cream/milk), grated parmesan, and fresh potato gnocchi. Cook for about 5 minutes until everything is warmed through and the gnocchi are tender. Add additional broth if the soup is too thick.
- Serve: Ladle the soup into bowls and top with extra parmesan if desired. Enjoy warm, ideally accompanied by a crusty piece of bread.
Notes
- This soup is a comforting winter meal that’s quick and simple, perfect for busy days in December or chilly evenings.
- You can substitute the chicken breasts with thighs for a juicier texture.
- Use coconut milk, heavy cream, or whole milk to adjust the creaminess and richness according to your preference.
- If you prefer a spicier kick, increase the amount of chili flakes slightly.
- Serve the soup with crusty bread for a fully satisfying meal.
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups)
- Calories: 483 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 65 mg
