Description
This creamy gnocchi chicken soup is a comforting and flavorful dish featuring tender chicken, fresh vegetables, and soft potato gnocchi simmered in a rich, creamy broth. Enhanced with Italian seasoning, sun-dried tomatoes, and Parmesan cheese, this soup is perfect for a cozy meal any time of year.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 6 carrots, chopped
- 4 celery stalks, chopped
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 3/4 pound boneless skinless chicken breasts or thighs
- 2–4 cloves garlic, chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika or smoked paprika
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 pinch chili flakes
- 1 pinch kosher salt
- 1 pinch black pepper
- 4–6 cups low sodium vegetable broth
- 1/2 cup chopped sun-dried tomatoes
- 4–6 cups baby spinach
- 1 1/2 cups canned coconut milk, heavy cream, or whole milk
- 1/2 cup grated Parmesan cheese
- 1 pound fresh potato gnocchi
Instructions
- Sauté Aromatics: In a large soup pot set over medium heat, combine the olive oil and chopped onion. Cook for 5 minutes until fragrant and translucent. Add the chopped carrots and celery, and cook for another 3 minutes to soften the vegetables.
- Make the Roux and Add Chicken: Stir in the butter and flour and cook for 1 minute to form a roux which will thicken the soup. Add the chicken breasts or thighs along with chopped garlic, Italian seasoning, paprika, fresh thyme, chili flakes, salt, and black pepper. Toss everything well to coat the chicken in the spices.
- Simmer the Soup: Pour in 4 cups of low sodium vegetable broth and bring to a simmer over medium heat. Let it cook for 20 minutes until the chicken is fully cooked through and flavors meld together.
- Shred Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup pot.
- Finish Soup: Stir in baby spinach, chopped sun-dried tomatoes, the chosen cream or milk (coconut milk, heavy cream, or whole milk), grated Parmesan cheese, and fresh gnocchi. Cook for about 5 minutes, until everything is heated through and the gnocchi are tender. If the soup is too thick, add extra broth to adjust consistency.
- Serve: Serve the soup warm, topped with additional grated Parmesan if desired. It pairs beautifully with a crusty piece of bread for dipping.
Notes
- For a dairy-free version, use canned coconut milk and skip the Parmesan or substitute with a vegan cheese alternative.
- Italian seasoning can be homemade with dried basil, oregano, rosemary, and sage if desired.
- If you prefer a spicier soup, increase the pinch of chili flakes to taste.
- Fresh potato gnocchi cooks quickly; do not overcook to avoid mushiness.
- Add extra broth gradually when adjusting soup thickness to maintain flavor balance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: cream gnocchi chicken soup, creamy chicken soup, gnocchi soup recipe, easy chicken gnocchi soup, Italian chicken soup
