Description
This Creamy Garlic Chicken Gnocchi Soup is a comforting and hearty dish featuring tender shredded chicken, pillowy potato gnocchi, and fresh spinach in a flavorful, creamy garlic broth. Perfect for a cozy meal, it’s easy to make on the stovetop and combines classic herbs with Parmesan cheese for a rich taste.
Ingredients
Scale
Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
Seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Thickener
- 1/4 cup all-purpose flour or gluten-free flour blend
Liquid & Protein
- 4 cups chicken broth
- 1 cup cooked and shredded chicken
- 1 cup half-and-half or whole milk
Main Ingredient
- 1 package (16 oz) potato gnocchi
Vegetables & Cheese
- 2 cups fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for 5 to 6 minutes until the vegetables become tender and fragrant.
- Add Herbs and Flour: Stir in the dried thyme, dried basil, salt, and black pepper. Sprinkle the flour evenly over the sautéed vegetables, stirring constantly for 1 to 2 minutes to create a roux, which will thicken the soup.
- Incorporate Broth: Gradually pour in the chicken broth while whisking continuously to prevent any lumps from forming. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the soup to thicken slightly.
- Add Chicken and Dairy: Stir in the cooked and shredded chicken along with the half-and-half or whole milk, blending everything to combine well and enrich the soup.
- Cook Gnocchi: Add the potato gnocchi to the simmering soup. Cook for 5 to 6 minutes or until the gnocchi float to the surface and are tender, indicating they are cooked through.
- Add Spinach and Cheese: Finally, stir in the chopped fresh spinach and grated Parmesan cheese. Continue stirring until the spinach wilts and the cheese melts, making the soup creamy and flavorful.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning as needed. Serve warm, optionally garnished with extra Parmesan cheese for added flavor.
Notes
- For a dairy-free version, substitute the half-and-half with full-fat coconut milk and omit the Parmesan cheese.
- Rotisserie chicken is a convenient shortcut for shredded chicken.
- Frozen gnocchi can be used if fresh is unavailable; cooking time may vary slightly.
