Chicken Gnocchi Soup
User Reviews
5
Chicken Gnocchi Soup
Description
This soup starts by sautéing onion and garlic, then simmering chicken breasts with carrots, celery, Italian herbs, and bay leaf to develop a flavored chicken broth. After shredding the cooked chicken, the gnocchi is simmered directly in the broth until tender. Fresh spinach is stirred in to add vibrant greens and softened just before finishing.
The broth is enriched with half and half, creating a creamy base that balances the tender chicken and earthy vegetables. Cornstarch slurry is used to thicken the soup slightly, giving it a smooth, substantial texture without heaviness. The combination of flavors and textures creates a warming dish that highlights fresh ingredients and gentle seasoning.
Best served hot, this soup can be a standalone meal or paired with crusty bread. It leverages homemade or store-bought gnocchi and can accommodate bone-in or boneless chicken, making it versatile for home cooks.
Leftovers maintain flavor well when refrigerated up to 4 days or can be frozen for up to 2 months. Adjusting cornstarch quantity can help achieve preferred soup thickness.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 chicken breast boneless skinless
- 1 carrot sliced
- 1 rib celery sliced
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 8 ounces gnocchi uncooked
- 2 cups half and half or light cream
- 2 cups spinach packed, fresh
- 3 tablespoons cornstarch
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened.
- Add broth, chicken breasts, carrots, celery, Italian seasoning, & bay leaf. Bring to a boil, reduce heat to a simmer, and cook 20 minutes or until chicken is cooked through.
- Remove chicken and shred (or chop). Set aside.
- Meanwhile, bring the broth back to a simmer and add gnocchi. Simmer 10 minutes.
- Stir in cream, shredded chicken, and spinach. Simmer 3-4 minutes or until spinach is wilted.
- Combine cornstarch with 3 tablespoons water. Stir into the simmering broth a little at a time to reach desired consistency. You may not use all of the cornstarch.
- Discard bay leaf. Taste, season with salt and pepper, and serve immediately.
Notes
- Bone-in chicken may be used for broth flavor but requires about 10 minutes longer cooking.
- Store leftovers in the refrigerator for 3-4 days or freeze for up to 2 months.
- For thicker soup, increase the amount of cornstarch gradually to reach desired consistency.
- If using homemade gnocchi, cook separately and add to bowls when serving to prevent breaking apart.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321 | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 20g | 40% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 824mg | 34% |
| Potassium | 586mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 3103IU | 62% |
| Vitamin C | 18mg | 20% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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