Homemade Chicken and Gnocchi Soup
Discover how to make a delicious and comforting homemade chicken and gnocchi soup with this easy recipe. This creamy soup features tender chicken, pillowy gnocchi, and fresh vegetables. It's perfect for a cozy meal or even a special occasion.
Equipment
- Dutch Oven
Ingredients
- 4 Tablespoons unsalted butter
- 1 pound skinless boneless chicken breasts, cut into 1-inch pieces (2 cups) (See Tip 1)
- ¾ cup chopped celery (3 to 4 stalks)
- ¾ cup peeled and shredded carrots (2 medium to large carrots)
- 1 cup chopped onions (1 medium onion)
- 2 cloves garlic, minced
- ¼ cup (1.25 ounces) all-purpose flour
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- 4 cups (32 ounces) low-sodium chicken broth (See Tip 2)
- 1 Tablespoon Better than Bouillon Roasted Chicken Base (See Tip 3)
- 16 ounce package potato gnocchi (See Tip 4)
- 6 ounce package baby spinach, coarsely chopped
- 2 cups (16 ounces) half and half
- ¼ cup (1 ounce) freshly grated Parmesan cheese, optional
Instructions
- Melt butter in a Dutch oven over medium heat. Add the chicken and cook, stirring occasionally, until the chicken is no longer pink, 6 to 7 minutes.
- Add the celery, carrots, and onions. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
- Add the garlic; cook until the garlic is fragrant, about 30 seconds.
- Add the flour, thyme and pepper; stir to combine. Cook for several minutes to remove the raw flour taste.
- Add the chicken broth, Better than Bouillon. Cook, stirring constantly over medium heat, until thickened and bubbly. Cover and reduce heat to medium-low. Simmer until the celery and carrots are totally softened, about 30 minutes.
- Remove the cover. Add the gnocchi; cook for 3 to 4 minutes or until the gnocchi starts to float to the top of the soup.
- Stir in the spinach and cook until wilted, 2 to 3 minutes.
- Add the half and half and cook until warmed through.
- If necessary, correct the seasonings. Serve with freshly grated Parmesan cheese if desired.
- Yield: 6 servings.
Video
Tips/Notes
- You can substitute 2 cups of diced or shredded rotisserie chicken in this recipe for the chicken breasts.
- I prefer to use low-sodium chicken broth in this soup, but you can use regular chicken broth if desired.
- Better Than Bouillon Roasted Chicken Base can be found in the soup section of your grocery store. It really adds a depth of chicken flavor to the soup. However, it is quite salty, so you probably don’t need to add any additional salt to the soup. Wait until the end and taste the soup to correct the seasonings.
- Gnocchi (pronounced "nyoh-kee") is a type of Italian pasta consisting of small, soft dumplings made from potato, flour, and egg. I used the gnocchi that was available in the same section of my grocery store as dried pasta like spaghetti, penne, and lasagna noodles. You can use either regular-size gnocchi or mini gnocchi in this recipe.
Nutrition
Calories: 464kcalCarbohydrates: 42gProtein: 28gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 100mgSodium: 560mgPotassium: 821mgFiber: 4gSugar: 6gVitamin A: 5957IUVitamin C: 13mgCalcium: 208mgIron: 5mg
Tried this recipe? Add me to Google's Preferred Sources above.
