Easy Chicken Gnocchi Soup (Print version)
Creamy chicken gnocchi soup with tender vegetables, shredded chicken, spinach, and soft potato gnocchi in a one-pot broth.
# Ingredients:
For the soup base
01 -
1 tablespoon olive oil
02 -
2 tablespoons unsalted butter
03 -
1 small yellow onion, finely chopped
04 -
2 medium carrots, thinly sliced
05 -
2 celery ribs, chopped
06 -
3 cloves garlic, minced
07 -
2 tablespoons all-purpose flour
08 -
5 cups (1.2 L) low-sodium chicken broth
09 -
1 teaspoon Italian seasoning
10 -
1/2 teaspoon kosher salt, plus more to taste
11 -
1/4 teaspoon black pepper, plus more to taste
For the finish
12 -
2 cups (280 g) cooked shredded chicken
13 -
1 lb (450 g) shelf-stable potato gnocchi
14 -
1 cup (240 ml) half-and-half
15 -
3 cups (90 g) fresh baby spinach
16 -
1/4 cup (25 g) finely grated parmesan cheese
# Instructions:
01 -
Heat the olive oil and butter in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery, then cook for 6-8 minutes until the onion is soft and the carrots begin to bend.
02 -
Stir in the garlic and cook for 30 seconds. Sprinkle in the flour and cook for 1 minute, stirring constantly, so it coats the vegetables and loses its raw taste.
03 -
Pour in the chicken broth a little at a time while stirring. Add the Italian seasoning, salt, and pepper, then bring the soup to a gentle simmer.
04 -
Stir in the shredded chicken and gnocchi. Simmer for 5-7 minutes, stirring gently, until the gnocchi float and are tender in the center.
05 -
Reduce the heat to low. Stir in the half-and-half, spinach, and parmesan. Cook for 2-3 minutes until the spinach wilts and the broth is creamy, but do not boil hard.
06 -
Taste and adjust with more salt and pepper if needed. Let the soup rest off the heat for 5 minutes, then ladle into bowls and serve warm.
# Good to know:
01 -
Best served the day it is made, while the gnocchi are tender and the broth is silky.
02 -
Leftovers thicken in the refrigerator. Reheat with extra broth or milk.