Description
This Creamy Chicken Gnocchi Soup is the ultimate comfort food hack that tastes like it simmered all day but comes together in just 30 minutes. Skip the restaurant version and make this creamy, cozy masterpiece at home tonight.
Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken breasts, diced into 1/2-inch pieces
- 1 tablespoon (15ml) olive oil
- 3 tablespoons (42g) butter
- 1 medium yellow onion (about 1 cup), finely diced
- 2 medium carrots (about 3/4 cup), diced
- 2 celery stalks (about 1/2 cup), diced
- 4 garlic cloves, minced
- 1/3 cup (42g) all-purpose flour
- 4 cups (950ml) chicken broth, preferably low-sodium
- 2 cups (480ml) half-and-half
- 1 pound (500g) potato gnocchi, shelf-stable or refrigerated
- 1 cup (150g) fresh spinach, roughly chopped
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup (25g) freshly grated Parmesan cheese, plus more for serving
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Season diced chicken with salt and pepper, then cook until golden brown, about 5-6 minutes. Transfer to a plate.
- Reduce heat to medium and add butter to the pot. Once melted, add onions, carrots, and celery. Cook until softened, about 4-5 minutes. Add garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over vegetables and stir constantly for 1 minute to create a roux.
- Gradually pour in chicken broth while whisking continuously. Bring to a gentle simmer and cook for 5 minutes.
- Stir in half-and-half, thyme, Italian seasoning, and red pepper flakes (if using). Return chicken to the pot. Bring back to a gentle simmer.
- Add gnocchi to the soup and cook for 3-4 minutes until they float to the top.
- Once gnocchi is tender, stir in chopped spinach and cook until wilted, about 1 minute.
- Remove from heat and stir in Parmesan cheese. Taste and adjust seasoning with salt and pepper.
- Let rest for 5 minutes before serving in warm bowls with additional Parmesan and crusty bread.