Description
For the Soup:
2 tbsp butter
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1/2 cup celery, chopped
1/2 cup carrots, shredded
3 cups cooked chicken, shredded
4 cups chicken broth
1 cup whole milk
1 cup heavy cream
1 lb potato gnocchi
2 cups fresh spinach, chopped
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1/4 cup grated Parmesan cheese (optional, for garnish)
Directions:
In a large pot, heat butter and olive oil over medium heat. Add onion, garlic, celery, and carrots. Sauté until vegetables are soft.
Stir in the shredded chicken, chicken broth, milk, and heavy cream. Bring to a gentle simmer.
Add the gnocchi and cook for 3-4 minutes, or until they float to the top.
Stir in the spinach, thyme, salt, and black pepper. Let cook for another 2-3 minutes until the spinach is wilted.
Serve warm, garnished with grated Parmesan cheese if desired. Enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 450 per serving Servings: 6 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect, creamy gnocchi soup every time.
- Sauté the Aromatics: In your large pot, melt the butter with olive oil over medium heat. Add the diced onion, minced garlic, chopped celery, and shredded carrots. Cook, stirring occasionally, for 5-7 minutes until the onions are translucent and the vegetables have softened. This builds the flavor base.
- Build the Broth: Stir in the shredded chicken, followed by the chicken broth, whole milk, and heavy cream. Increase the heat to medium-high and bring the mixture to a gentle simmer. Avoid a rolling boil to prevent the dairy from curdling.
- Cook the Gnocchi: Gently add the potato gnocchi to the simmering broth. Cook for 3-4 minutes. The gnocchi are done when they float to the surface of the soup.
- Finish with Greens & Seasoning: Reduce the heat to low. Stir in the chopped fresh spinach, dried thyme, salt, and black pepper. Let the soup cook for another 2-3 minutes, just until the spinach is wilted and vibrant green. Taste and adjust seasoning if needed.
- Serve Immediately: Ladle the soup into bowls and garnish with grated Parmesan cheese for a salty, umami finish.
Serving Suggestions
This hearty soup is a meal in itself, but it pairs beautifully with a few simple sides. Serve it with crusty garlic bread or warm, buttered dinner rolls for dipping. For a lighter accompaniment, a simple side salad with a tangy vinaigrette helps cut through the soup’s richness. If serving for a crowd, consider setting out extra Parmesan, red pepper flakes, and fresh herbs like chopped parsley for custom garnishes.
How-to Summary
Sauté onion, garlic, celery, and carrot in butter and oil. Add chicken, broth, milk, and cream, then simmer. Stir in gnocchi and cook until they float. Finish by wilting spinach and seasoning with thyme, salt, and pepper. Garnish with Parmesan and serve.
Frequently Asked Questions
Can I use half-and-half instead of heavy cream?
Yes, you can substitute half-and-half for a slightly lighter soup, but the texture will be less rich and creamy. Avoid using milk alone, as it may thin the soup too much.
Can I make this soup ahead of time?
You can prepare the vegetable and broth base ahead, but add the gnocchi and spinach just before serving. Stored gnocchi will continue to absorb liquid and become very soft.
What can I use instead of spinach?
Kale or Swiss chard are excellent substitutes. For heartier greens like kale, add them a minute or two earlier to ensure they soften properly.
How do I store and reheat leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk if the soup has thickened too much.
Can I use uncooked chicken?
Yes. Add 1 lb of raw, diced chicken breast with the broth and simmer until cooked through (about 10-15 minutes) before proceeding with the recipe.
Common Mistakes to Avoid
- Boiling the Dairy: After adding the milk and cream, only bring the soup to a gentle simmer. A vigorous boil can cause the dairy to separate or curdle.
- Overcooking the Gnocchi: Cook the gnocchi just until they float. Continuing to boil them will make them mushy and gummy.
- Underseasoning: This soup has a rich, creamy base that requires adequate seasoning. Always taste and adjust the salt and pepper at the end. The Parmesan garnish also adds essential saltiness.
- Using Frozen Spinach Without Adjusting: If using frozen chopped spinach, be sure to thaw and thoroughly squeeze out all excess water first to prevent diluting your soup.
Conclusion
This Creamy Chicken and Gnocchi Soup is the ultimate comfort food, combining tender chicken, pillowy gnocchi, and fresh spinach in a luxuriously smooth broth. Ready in just 30 minutes, it’s a practical yet impressive dish perfect for busy weeknights or cozy weekends. By following the step-by-step guide and avoiding common pitfalls, you’ll create a restaurant-quality soup that’s sure to become a family favorite. Don’t forget the final sprinkle of Parmesan for the perfect finishing touch.
