Creamy Italian Chicken Gnocchi Soup
User Reviews
5
Creamy Italian Chicken Gnocchi Soup
Description
This soup begins by sautéing diced onion, carrot, and celery with thyme and oregano in butter until softened and lightly browned. Minced garlic is then stirred in briefly before adding flour to create a roux that thickens the broth. Chicken stock is gradually incorporated, blending with the roux to form a creamy base.
Potato gnocchi are simmered in the broth until cooked and floating. Shredded cooked chicken and roughly chopped fresh spinach are added, followed by half and half and grated Parmesan cheese. The soup is heated while stirring until the spinach wilts, and cheese melts, imparting a creamy, savory richness. Kosher salt and black pepper adjust seasoning to taste.
This hearty soup offers tender vegetables, soft gnocchi, and bits of chicken in a comforting, thickened broth. It suits a filling lunch or light dinner and pairs nicely with crusty bread for dipping.
For softer vegetables, diced finer or cooked longer during the sauté step. Variations include gluten-free flour and gnocchi substitutions or lighter dairy options depending on dietary needs.
Ingredients
- 2 tablespoons butter or olive oil
- 1 yellow onion diced (about 1.5 cups, large
- 2 carrot diced (about 1.5 cups, large
- 2 celery ribs plus leaves if available, diced (about 1.5 cups
- 1 teaspoon thyme or 1 tablespoon fresh, dried
- 1 teaspoon oregano or 1 tablespoon fresh, dried
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken stock preferably low-sodium, or broth
- 16 oz. potato gnocchi store-bought or homemade
- 2 cups chicken such as rotisserie or leftover roast chicken, cooked, shredded or chopped
- 2 cups spinach about 5 oz, roughly chopped, fresh
- 1 cup half and half or whole milk, or heavy cream
- 1 cup Parmesan Cheese about 3 oz, grated
- kosher salt to taste
- black pepper to taste
Instructions
- In a large heavy pot or Dutch oven, melt the butter (2 tablespoons) over medium-high heat. Add the diced onion (1), diced carrots (2), diced celery (2 ribs), the thyme (1 teaspoon), and the oregano (1 teaspoon). Stir to coat in the butter and sauté until vegetables are softened and browned, stirring occasionally, about 5 minutes.
- Add the minced garlic (2 cloves), stir, and sauté until fragrant (about 15-30 seconds).
- Add the flour (1/4 cup) and stir to coat the veggies. Cook for about 1 minute, stirring frequently.
- Pour in the chicken broth (4 cups) and stir to scrape up any stuck-on bits on the bottom and make sure all the flour is dissolved. Bring to a gentle boil.
- Add the gnocchi (16 oz.) and simmer uncovered for about 3 minutes, until gnocchi are cooked and start to float to the top.
- Stir in the cooked chicken (2 cups), chopped fresh spinach (2 cups), half and half (1 cup), and grated parmesan (3/4 cup). Continue heating and stirring frequently until spinach is wilted, cheese is melted, and chicken is heated through (about 3 minutes).
- Season with kosher salt and black pepper to taste. Serve.
Notes
- Use gluten-free flour and gnocchi to make the soup gluten-free.
- For lower carbs, substitute cauliflower gnocchi and skip the roux, noting the soup will be thinner.
- Using milk instead of half and half with reduced Parmesan and chicken breast meat lightens the soup.
- Sauté vegetables longer or dice them finer for a softer texture if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 368kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 28g | 56% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 86mg | 29% |
| Sodium | 680mg | 28% |
| Potassium | 267mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3554IU | 71% |
| Vitamin C | 5mg | 6% |
| Calcium | 210mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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