Chicken Gnocchi Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 to 8 people
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Calories
462 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Chicken Gnocchi Soup
Description
This Chicken Gnocchi Soup combines seared boneless, skinless chicken thighs cooked in olive oil with a mix of diced carrots, celery, and onions, slowly sautéed to develop mild caramelization and depth. White wine deglazes the pot, lifting fond from the bottom, then mushrooms and garlic are added, cooking until tender. Chicken stock and herbs create a flavorful liquid base.
The addition of gnocchi provides a pillowy texture that absorbs the broth's flavors while baby spinach can be stirred in for freshness. Adding heavy whipping cream shortly before finishing the soup mellows and enriches the broth, offering a creamy finish without overpowering the herbaceous and savory elements.
Serving this soup warm suits a filling lunch or dinner, especially in cooler weather. Adjust herbs or cream quantity to taste, and enjoy the versatile combination of chicken and gnocchi.
The recipe recommends cooking the chicken thoroughly before incorporating vegetables and suggests allowing vegetables to brown slightly to boost flavor. The addition of cream should be near the end to prevent curdling and keep the soup smooth.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds chicken thigh boneless, skinless
- 4 carrot peeled and diced small, large
- 3 celery diced small, stalks
- 1 onion diced small, large, yellow
- 2 bay leaf
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper freshly ground
- 1/2 cup white wine
- 1 1/2 teaspoons thyme dried
- 1 rosemary 6-inch sprig, fresh
- 8 ounces cremini mushrooms quartered
- 5 garlic minced, large cloves
- 64 ounces chicken stock 8 cups
- 16 ounces gnocchi homemade or store bought
- 3 baby spinach optional, handfuls
Instructions
- Cook the chicken: In a large soup pot or Dutch oven set over medium heat add 2 tablespoons of olive oil. Once the oil begins to shimmer, add chicken thighs and cover with a lid. Cook on one side for 4 minutes. Remove the lid, flip the chicken over and cook for an additional 4 minutes, or until the thighs are completely cooked. Remove the chicken and place on a cutting board.
- Cook the vegetables: To the Dutch oven, add the carrots, celery, onion, bay leaves and salt and pepper. Let it sit without stirring for about 8 minutes. You want to develop a little color on those vegetables and some fond (brown stuff) on the bottom of the pan.
- Deglaze the pan: Add the white wine, thyme and rosemary. Use a wooden spoon to scrape the fond off the bottom of the pan, while the wine reduces. Add the garlic and quartered mushrooms. Stir to combine. Cook everything together for about 5 to 10 minutes, until the carrots are soft and the mushrooms have shrunken in size.
- Finish the soup: Add the stock and simmer for 15 minutes, giving the flavors a chance to meld. While everything simmers, use two forks to shred the chicken thighs.
- Add the gnocchi and the shredded chicken to the simmering soup. Cook for 5 minutes until the chicken is warmed through and the gnocchi is cooked. Remove the bay leaves and rosemary sprig. Stir in the spinach, if using until wilted.
- Serve: Ladle the soup into bowls, and serve with crusty bread and a simple salad.
Notes
- Use chicken thighs for moist, flavorful meat, but other cuts work as well.
- Allow vegetables to brown slightly to enhance flavor before adding liquids.
- Stir in 3/4 cup heavy whipping cream 5 minutes before finishing to make the soup creamy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 people
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 46.5g | 16% |
| Protein | 34.2g | 68% |
| Fat | 13.8g | 21% |
| Saturated Fat | 3.1g | 16% |
| Polyunsaturated Fat | 2.2g | 13% |
| Monounsaturated Fat | 6.8g | 34% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 116.8mg | 39% |
| Sodium | 1212mg | 51% |
| Potassium | 960.6mg | 20% |
| Fiber | 3.7g | 15% |
| Sugar | 8.4g | 17% |
| Vitamin A | 6904.3IU | 138% |
| Vitamin C | 5.5mg | 6% |
| Calcium | 73.4mg | 7% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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