Creamy Chicken and Gnocchi Soup
User Reviews
4.9
Creamy Chicken and Gnocchi Soup
Description
Creamy Chicken and Gnocchi Soup blends cooked shredded chicken with soft gnocchi and fresh spinach in a smooth, gently thickened broth. The recipe starts by sautéing onions, celery, and carrots in butter until softened, adding thyme and garlic for aroma. Flour is stirred in to create a roux, then chicken broth is gradually whisked in to avoid lumps. After adding half and half and chicken, the soup simmers without boiling to meld flavors. Gnocchi is added last and cooked just until tender and floating. Stirring in fresh spinach at the end adds brightness and a touch of green. The subtle seasoning and optional cayenne pepper provide mild heat without overpowering. This soup's creamy texture and tender gnocchi create a filling dish ideal for a lunch or dinner bowl.
The soup serves well on its own or with a side of crusty bread. The softness of the gnocchi contrasts with the gentle bite of the vegetables. It balances richness from the dairy and butter with fresh herbal notes from thyme and garlic. Making sure the soup doesn’t boil preserves the creaminess and prevents separation.
Leftover soup stores well in the refrigerator for up to 3-4 days but is not recommended for freezing due to its high dairy content. To reheat, warm it gently on the stove or in the microwave in short intervals, stirring to prevent scorching. If it thickens after cooling or reheating, a splash of chicken broth or milk can adjust consistency smoothly.
Ingredients
- 4 tbsp butter
- 8 boneless skinless chicken thighs, cooked and shredded
- 1 cup carrot shredded or diced
- 1/2 cup celery small dice
- 1/2 yellow onion small dice, medium
- 1 tsp thyme dried
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups half and half
- 16 oz gnocchi or 6-8 servings homemade gnocchi, packaged
- 1 cup spinach use more if you like, fresh baby
- salt to taste, kosher salt and freshly cracked
- black pepper to taste, kosher salt and freshly cracked
- 1/4 tsp cayenne pepper optional
Instructions
- In a large pot, melt butter over medium heat. Add in the onion, onion, celery, and carrots.. Season with about 1/2 tsp salt and pepper. Saute for 5 minutes, or until the onions are becoming translucent and a little golden, then add the thyme and garlic and cook until fragrant (about 30 seconds to 1 minute).
- Add flour and stir well for a minute to cook out raw flour. Splash in chicken broth, 1/2 cup at a time, whisking quickly to ensure there are no lumps.
- Pour in the rest of your chicken broth, the half and half, shredded chicken, then allow to simmer for five to ten minutes to heat up the shredded chicken. Do not let boil.
- Add gnocchi to the soup and let cook for as long as the package directs (if using fresh gnocchi, cook for only a minute or two) until gnocchi is cooked through (it will float). Turn heat off, then stir in the fresh spinach at the very end of cooking
- Season with kosher salt, black pepper, and cayenne to taste, then serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days; do not freeze due to dairy content.
- Reheat gently on the stove or in the microwave, stirring occasionally to prevent burning.
- Add broth or milk when reheating if the soup becomes too thick to restore a creamy consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 569kcal | 28% |
| Carbohydrates | 67g | 22% |
| Protein | 33g | 66% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 183mg | 61% |
| Sodium | 581mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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