Chicken Gnocchi Soup: 3 Recipe Secrets
Chicken Gnocchi Soup: Your Ultimate Guide to a Cozy, Creamy Classic
Craving ultimate comfort on a chilly evening? Look no further than our incredible Chicken Gnocchi Soup, a dish that transforms simple ingredients into a bowl of pure, heartwarming bliss. This isn’t just any soup; it’s a creamy, dreamy masterpiece designed to soothe your soul and tantalize your taste buds. Forget bland dinners; this recipe delivers the rich, savory experience of a truly exquisite creamy chicken gnocchi soup that will have everyone asking for seconds.
What You’ll Need
Gathering your ingredients is the first step to creating this incredible soup. Fresh, quality components are key to achieving that restaurant-worthy flavor profile.
2 tbsp olive oil
1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 medium yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth
1 tsp dried thyme
1/2 tsp dried rosemary
1 (16-ounce) package potato gnocchi
1 cup heavy cream
3 cups fresh spinach, roughly chopped
Salt and black pepper to taste
Parmesan cheese, grated, for serving (optional)
Fresh parsley, chopped, for garnish (optional)
Preparation Instructions
Follow these step-by-step instructions to create your perfect bowl of Chicken Gnocchi Soup. Precision and patience ensure a delectable outcome.
1. Sauté Chicken: In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
2. Cook Aromatics: Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes. Add the minced garlic, dried thyme, and dried rosemary, and cook for another minute until fragrant.
3. Deglaze and Simmer: Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a simmer. Return the cooked chicken to the pot.
4. Add Gnocchi: Add the potato gnocchi to the simmering broth. Cook according to package directions, usually 2-3 minutes, or until the gnocchi floats to the top. As you simmer your broth to perfection, remember that the secret to a truly outstanding Chicken Gnocchi Soup lies in the gentle cooking of the gnocchi, ensuring a velvety texture for that ideal creamy chicken gnocchi soup experience.
5. Finish with Cream and Spinach: Reduce heat to low. Stir in the heavy cream and fresh spinach. Cook until the spinach has wilted, about 1-2 minutes. Do not boil after adding cream.
6. Season and Serve: Season the soup with salt and black pepper to taste. Ladle into bowls, garnish with grated Parmesan cheese and fresh parsley if desired, and serve hot.
Fun Twists & Serving Ideas
Elevate your Chicken Gnocchi Soup with these creative variations:
Spicy Kick: Add a pinch of red pepper flakes with the garlic for a subtle heat, or a diced jalapeño for more intensity.
Veggie Boost: Incorporate other vegetables like mushrooms, corn, or green beans for added nutrition and texture.
Herb Swap: Experiment with fresh herbs like dill or sage instead of, or in addition to, thyme and rosemary.
Cheese Please: Stir in a handful of shredded mozzarella or provolone at the end for an even cheesier, richer broth.
Pesto Swirl: Drizzle a spoonful of pesto over each serving for a vibrant burst of flavor and color.
FAQ
Q: Can I use pre-cooked chicken?
A: Yes, you can use 2-3 cups of shredded rotisserie chicken or leftover cooked chicken. Add it to the pot when you return the chicken in step 3 to simply heat through.
Q: What if I can’t find potato gnocchi?
A: While potato gnocchi is ideal, you could substitute it with small pasta shapes like ditalini or mini shells, though the texture will be different. Cook according to pasta package directions.
Q: How long does Chicken Gnocchi Soup last in the refrigerator?
A: Stored in an airtight container, the soup will last for 3-4 days in the refrigerator. The gnocchi may soften further upon reheating.
Q: Can I freeze this soup?
A: Freezing is generally not recommended as the gnocchi can become mushy and the cream can separate upon thawing. It’s best enjoyed fresh or refrigerated.
Q: Can I make this soup dairy-free?
A: For a dairy-free version, you can substitute heavy cream with a full-fat coconut milk (for a slight coconut flavor) or a dairy-free creamer, but the texture and taste will differ.
Conclusion
There’s truly nothing quite like a steaming bowl of homemade Chicken Gnocchi Soup to bring warmth and joy to your table. This recipe offers a delightful blend of tender chicken, pillowy gnocchi, and a rich, creamy broth that’s both comforting and incredibly satisfying. We hope these secrets help you master this classic and create a truly memorable creamy chicken gnocchi soup that becomes a cherished recipe in your culinary repertoire. Enjoy every spoonful!
Recipe Note
For the best texture, always add the fresh spinach at the very end of cooking and stir just until wilted. This prevents it from becoming overcooked and mushy, keeping its vibrant color and slight bite.
Chicken Gnocchi Soup
Total Time: 55 minutes
Course: Soup
Servings: 6 servings
Calories: 480 calories
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (crushed, optional)
- 1/2 cup heavy cream
- 16 ounces potato gnocchi (shelf-stable)
- 3 cups fresh spinach, packed
- Salt and freshly ground black pepper to taste
- Parmesan cheese, grated, for serving
Instructions
1.Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side, or until browned and cooked through. Remove chicken from the pot, shred it using two forks, and set aside.
2. Add the chopped onion, carrots, and celery to the same pot. Sauté for 5-7 minutes, or until the vegetables begin to soften.
3. Stir in the minced garlic, dried thyme, and dried rosemary (if using). Cook for another minute until fragrant.
4. Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 10 minutes to allow the flavors to meld.
5. Add the potato gnocchi and the shredded chicken back into the pot. Cook according to package directions for the gnocchi, usually 2-3 minutes, until they float to the top.
6. Stir in the heavy cream and fresh spinach. Cook for 2-3 minutes, or until the spinach is wilted.
7. Season the soup with salt and freshly ground black pepper to taste.
8. Ladle the hot soup into bowls and serve immediately, garnished with grated Parmesan cheese.
Chef’s Notes: A comforting and hearty soup, perfect for a chilly evening. Adjust seasonings to your taste. For a thicker soup, you can make a roux before adding the broth.
