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Chicken Gnocchi Soup

A comforting and creamy Chicken Gnocchi Soup bursting with flavors from tender chicken, aromatic vegetables, and pillowy gnocchi, perfect for weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons oil This will be your base, giving the soup a rich flavor.
  • ½ medium onion (finely chopped) Aromatic and savory, it adds a depth of flavor.
  • 2 ribs celery (finely chopped) Crisp in texture, it brings a refreshing crunch.
  • 1 cup carrot matchsticks Sweet and colorful, they brighten the soup.
  • 1 teaspoon dried parsley A classic herb that enhances flavor.
  • 1 teaspoon minced garlic Enhances the overall taste.
  • ½ teaspoon dried thyme Imparts a warm flavor.
  • ¾ teaspoon salt Essential for bringing flavors together.
  • ¼ teaspoon pepper A hint of spice to elevate the taste profile.
Main Ingredients
  • 2 boneless skinless chicken breasts Juicy and tender, the chicken is the star.
  • 4 cups low sodium chicken broth Forms the soup's comforting base.
  • ¾ cup heavy cream Adds indulgence and smoothness.
  • 1 tablespoon corn starch Helps thicken the soup.
  • 3 cups small gnocchi Makes the soup incredibly hearty.
  • 1 ½ cups fresh spinach (roughly chopped) Adds a nutritional boost.
  • ¼ cup grated Parmesan cheese Enhances flavor and richness.

Method
 

Preparation
  1. In a large Dutch oven or soup pot, add the oil over medium-high heat.
  2. Add the finely chopped onion, celery, and carrot matchsticks, and cook until slightly softened, about 4-5 minutes.
  3. Stir in the dried parsley, minced garlic, dried thyme, salt, and pepper. Let the spices mingle for a minute.
Cooking
  1. Pour in the chicken broth and add the chicken breasts. Bring to a rolling simmer, then reduce heat to medium-low and cover.
  2. Simmer until vegetables are tender and chicken reaches 165°F, approximately 12-15 minutes.
  3. Transfer chicken to a cutting board and shred into bite-sized pieces.
  4. In a small bowl, whisk together heavy cream and corn starch until smooth. Stir into the pot with the gnocchi.
  5. Simmer for another 4-5 minutes, or until the gnocchi is tender and the soup has slightly thickened.
  6. Fold in shredded chicken, fresh spinach, and grated Parmesan cheese. Adjust seasonings to taste.
  7. Serve hot, ideally with crusty bread or a side salad.

Notes

For extra flavor, brown the chicken before adding the broth. Use low-sodium chicken broth to prevent over-salting. Variations include adding some beans for protein or making it vegetarian with mushrooms.