This cozy Chicken Gnocchi Soup is like a warm hug in a bowl! With tender chicken, fluffy gnocchi, and fresh veggies, it’s a comforting meal for any day.
I love how quick it is to whip up—perfect for those busy nights! Plus, the creamy broth makes it feel extra special. You’ll want seconds for sure!
Key Ingredients & Substitutions
Chicken: I prefer using boneless, skinless chicken thighs as they stay juicier. If you’re vegetarian, try using mushrooms or chickpeas as a protein substitute for that heartiness!
Broth: Chicken broth brings depth of flavor, but vegetable broth works just as well for a vegetarian version. Homemade or store-bought both do the trick!
Gnocchi: Look for fresh or frozen gnocchi. If gnocchi isn’t available, small pasta like orzo or ditalini can be good substitutes. Just adjust cooking time as needed.
Spinach: Fresh baby spinach is my go-to for its gentle flavor, but kale or Swiss chard would add a nice bite. Feel free to swap based on what you have on hand!
Heavy Cream: For a lighter version, you can use half-and-half or even coconut milk for a dairy-free option!
How Do I Get the Chicken Just Right?
The chicken is the star of this soup, and cooking it properly is key. Here’s how to achieve tender, juicy chicken:
- Start with medium heat to avoid burning the outsides while the inside cooks.
- Cook until golden brown (about 5-7 minutes per side); then let it rest before shredding to keep juices inside.
By taking these simple steps, you’ll have perfectly shredded chicken that elevates your soup!
Delicious Chicken Gnocchi Soup
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts or thighs
- Salt and pepper, to taste
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 package (16 oz) potato gnocchi
- 3 cups fresh baby spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Optional: freshly ground black pepper, for garnish
How Much Time Will You Need?
This lovely Chicken Gnocchi Soup will take about 15-20 minutes to prepare and another 20-25 minutes to cook. In total, you’re looking at around 40-45 minutes before you get to enjoy a hearty bowl of this creamy goodness!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by seasoning your chicken breasts or thighs with salt and pepper. In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Once hot, add the chicken and cook for about 5-7 minutes per side, until golden and fully cooked. Then, remove the chicken from the pot, let it cool for a bit, and shred it using two forks. Set the shredded chicken aside for later.
2. Sauté the Vegetables:
In the same pot where you cooked the chicken, add the diced onion, carrots, and celery. Cook these veggies over medium heat, stirring occasionally, for about 5 minutes or until they start to soften. Then add the minced garlic and continue cooking for another minute until it’s fragrant and delicious!
3. Add Broth and Herbs:
Pour in the chicken broth and sprinkle in the dried thyme and oregano. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. This will allow the vegetables to become tender and soak up all those wonderful flavors.
4. Cook the Gnocchi:
Now it’s time to add the potato gnocchi to the pot. Follow the package instructions—usually, they take about 2-3 minutes to cook. You’ll know they’re ready when they float to the top of the soup!
5. Mix in Chicken and Cream:
Stir in the shredded chicken, and then add the fresh spinach leaves and heavy cream. Heat gently for about 2-3 minutes, until the spinach wilts and everything is warmed through.
6. Final Touch:
Stir in the grated Parmesan cheese until it melts into the soup. Taste, and if you need to, adjust the seasoning with a bit more salt and pepper.
7. Serve and Enjoy:
Serve your Chicken Gnocchi Soup hot, garnished with freshly ground black pepper if you like. Grab a cozy bowl, some crusty bread, and enjoy your comforting dish!
Can I Use Cooked Chicken in This Recipe?
Absolutely! If you have leftover rotisserie chicken or any pre-cooked chicken, feel free to shred it and add it directly to the soup when you mix in the spinach and cream. Just adjust the cooking time slightly to avoid overcooking.
What If I Don’t Have Gnocchi?
No worries! You can substitute with small pasta such as ditalini or orzo. Just be sure to adjust the cooking time according to the pasta instructions, typically cooking until al dente.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup up until the point of adding the gnocchi. Store it in an airtight container in the fridge for up to 3 days. When ready to serve, reheat the soup and cook the gnocchi according to package instructions right before serving.
How Should I Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave. If the soup thickens, add a little extra chicken broth or water to loosen it up.
