Creamy Chicken Gnocchi Soup
Cook
25 mins
Prep Time
15 mins
Total Time
40 mins
Serves
6
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 lb potato gnocchi (shelf-stable or refrigerated)
- 3 cups fresh spinach, roughly chopped
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- 2 bay leaves
- Fresh parsley for garnish
Kitchen Tools Needed:
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Whisk
- Ladle
- Knife and cutting board
- Measuring cups and spoons
- Cheese grater
Steps
- Cook the Chicken: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken pieces with salt and pepper. Add chicken and cook for 5-6 minutes until golden brown and cooked through. Remove chicken and set aside.
- Sauté the Vegetables: In the same pot, add onion, carrots, and celery. Cook for 4-5 minutes until vegetables begin to soften. Add garlic, thyme, and oregano, cooking for another 30 seconds until fragrant.
- Create the Base: Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot.
- Add Liquids and Simmer: Stir in milk and bay leaves. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the soup begins to thicken slightly.
- Cook the Gnocchi: Add gnocchi to the simmering soup and cook according to package directions (usually 3-4 minutes for fresh, 5-6 for shelf-stable) until they float to the surface.
- Finish the Soup: Return cooked chicken to the pot. Stir in spinach and cook until wilted, about 1-2 minutes. Remove from heat and stir in heavy cream and Parmesan cheese. Remove bay leaves and season with salt and pepper to taste.
- Serve: Ladle into warm bowls and garnish with fresh parsley and additional Parmesan if desired.
Macros:
Total Calories: 485
Carbs: 42g
Proteins: 32g
Fats: 22g