Description
Hearty Italian-inspired creamy chicken gnocchi soup delivers comfort in each spoonful, promising warmth and satisfaction. Pillowy gnocchi, tender chicken, and rich cream blend seamlessly, inviting you to savor every comforting bite of this soul-warming dish.
Ingredients
Scale
Main Protein:
- 2 cups cooked chicken, shredded
Carbohydrates:
- 1 pound (454 grams) potato gnocchi
Liquid Base:
- 4 cups (946 milliliters) chicken broth
- 2 cups (474 milliliters) heavy cream
- 1 cup (237 milliliters) milk
Vegetables:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup (149 grams) carrots, shredded
- 1 cup (30 grams) spinach, chopped
- 2 celery stalks, diced
Seasonings and Thickeners:
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 2 tablespoons (28 grams) butter
- 2 tablespoons (16 grams) all-purpose flour
- Salt to taste
- Pepper to taste
Instructions
- Heat butter in a large pot over medium temperature until melted and bubbling.
- Incorporate diced onions, minced garlic, sliced carrots, and chopped celery, sautéing until vegetables become translucent and tender.
- Sprinkle flour across the vegetable mixture, stirring continuously to create a smooth, golden roux and prevent clumping.
- Gradually pour chicken broth while whisking, ensuring no lumps form, then blend in milk and heavy cream to create a velvety base.
- Fold shredded chicken into the liquid, seasoning with thyme, Italian herbs, salt, and black pepper, allowing flavors to meld at a gentle simmer.
- Carefully drop gnocchi into the simmering soup, cooking until they rise to the surface and become pillowy soft, approximately 3-4 minutes.
- Introduce fresh spinach leaves, stirring until they wilt and integrate seamlessly into the creamy soup.
- Taste and refine seasoning with additional salt and pepper as desired.
- Ladle the steaming soup into bowls, serving immediately for optimal texture and warmth.
Notes
- Swap regular flour with cornstarch or gluten-free flour blend to make the soup celiac-friendly without compromising creamy texture.
- Replace chicken with white beans or extra vegetables like zucchini and mushrooms for a hearty vegetarian version that maintains rich flavors.
- Use half-and-half or coconut milk for lighter consistency if heavy cream feels too rich, ensuring soup remains luxuriously smooth.
- Soup stores perfectly in refrigerator for 3-4 days; reheat gently to prevent gnocchi from becoming mushy and maintain ideal soup consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg