Delicious Chicken Gnocchi Soup Recipe
Are you looking for a warm, cozy meal? This Chicken Gnocchi Soup Recipe is perfect for you! It's creamy, filling, and super tasty.
Equipment
- Large pot or Dutch oven
- Wooden spoon for stirring
- Sharp knife for cutting
- Cutting board
- Measuring cups and spoons
- Ladle for serving
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 3 medium carrots sliced
- 2 celery stalks chopped
- 4 cups chicken broth
- 1 pound cooked chicken shredded
- 1 cup heavy cream
- 1 pound potato gnocchi
- 2 cups fresh spinach
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Chop all your vegetables first.
- Dice the onion into small pieces.
- Slice the carrots thin.
- Chop the celery. Mince the garlic cloves.
- This makes cooking much easier.
- Everything will be ready to go.
- Heat butter and oil in your pot.
- Add the diced onion.
- Cook for 3 minutes until soft.
- Add the minced garlic.
- Stir for 30 seconds.
- The kitchen will smell amazing!
- Add carrots and celery to the pot.
- Cook for 5 minutes, stirring often.
- Pour in the chicken broth.
- Add the dried thyme.
- Bring everything to a boil.
- Then lower the heat.
- Add your shredded chicken to the pot.
- Stir in the gnocchi. Cook for 3-4 minutes.
- The gnocchi will float when ready.
- Don't overcook or they'll get mushy.
- Pour in the heavy cream slowly.
- Stir it well. Add the fresh spinach.
- It will wilt in 1 minute.
- Season with salt and pepper.
- Taste and adjust as needed.
- Ladle the soup into bowls.
- Serve it right away.
- It's best when hot and fresh.
- Enjoy with crusty bread!
Notes
- Use rotisserie chicken to save time.
- It's already cooked and seasoned.
- Don't boil the gnocchi too long.
- They can fall apart easily.
- Add cream at the end.
- This prevents it from curdling.
- Use fresh spinach, not frozen.
- It has better texture and taste.
- Make extra for leftovers.
- It tastes even better the next day! Store in the fridge for up to 3 days.
- Reheat gently on low heat.
- You can freeze it for 2 months.
- Add more broth when reheating if needed.