Creamy Chicken Gnocchi Soup

$- 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 4 cups low-sodium chicken broth - 1 pound potato gnocchi - 2 cups fresh spinach, roughly chopped The main ingredients in this soup are simple yet packed with flavor. The diced chicken provides protein and heartiness. The vegetables, like onion, carrots, and celery, add sweetness and texture. Gnocchi brings a soft, pillowy element that makes each bite comforting. - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - ½ teaspoon red pepper flakes - Salt and freshly ground black pepper Herbs and spices are crucial for flavor. Thyme and rosemary add depth to the broth. Red pepper flakes give a hint of heat, while salt and pepper enhance all the flavors. Adjust these to match your taste. - 1 cup half-and-half or heavy cream - Grated Parmesan cheese for serving The creamy element is key in this soup. Half-and-half or heavy cream creates a rich texture. Parmesan cheese adds a salty finish, making the soup even better. A sprinkle on top elevates the dish and makes it look more appealing. 1. Start by heating the olive oil in a large pot over medium heat. 2. Add the diced chicken pieces. Sauté them for about 5 to 7 minutes. 3. Cook until the chicken is brown and cooked through. 4. Remove the chicken from the pot and set it aside. Leave the drippings in the pot. 1. In the same pot, add the chopped onion, diced carrots, and diced celery. 2. Sauté these vegetables for about 5 minutes. Stir often until they soften. 3. When the onion is translucent, add the minced garlic. 4. Cook the garlic for one minute, stirring until it smells good. 1. Pour in the low-sodium chicken broth. 2. Add dried thyme, dried rosemary, and red pepper flakes if you want heat. 3. Stir well, then increase the heat to bring it to a gentle boil. 1. Once boiling, lower the heat again. Return the chicken to the pot. 2. Cover the pot and let it simmer for about 10 minutes. This blends the flavors. 3. Add the potato gnocchi to the pot. Cook them according to the package instructions. 4. Usually, they take just 2 to 3 minutes or until they float to the top. 5. Stir in the cream and fresh spinach. Cook for another 2 to 3 minutes. 1. Taste the soup and add salt and freshly ground black pepper to your liking. 2. Serve the soup hot in bowls. 3. Top with freshly grated Parmesan cheese for extra flavor. 4. For a nice touch, drizzle olive oil on top and add a sprig of thyme or parsley. To control creaminess in your soup, you can adjust the amount of half-and-half or heavy cream. Start with one cup, then add more if you want a richer taste. This soup should feel smooth but not too thick. When cooking gnocchi, follow the package instructions carefully. They usually need just 2 to 3 minutes in boiling soup. Gnocchi are done when they float to the top. Overcooking can make them mushy. Fresh herbs, like thyme and rosemary, pack more flavor than dried ones. If you have fresh herbs, use them for a brighter taste. If you only have dried herbs, that works too; just use a bit less. You can amp up the flavor by adding more seasonings. A pinch of garlic powder or onion powder can enhance taste. A dash of lemon juice can brighten the soup, adding a nice twist. For garnishing, freshly grated Parmesan cheese adds a rich touch. You can also drizzle a bit of olive oil on top. A sprig of fresh parsley or thyme makes the dish look inviting. When serving, use deep bowls for a hearty look. Pair the soup with crusty bread for a complete meal. This adds texture and makes it feel even more comforting. {{image_4}} Chicken alternatives You can swap chicken for turkey or even shredded rotisserie chicken. These options still give great flavor. If you want a meatless meal, use mushrooms or chickpeas for protein. Vegetable additions Feel free to add more veggies. Peas, corn, or zucchini can boost nutrition and taste. You can also use kale instead of spinach for a different twist. Spicy vs. mild Adjust the heat by adding more or less red pepper flakes. For a spicy kick, add jalapeños or hot sauce. If you prefer mild, skip the red pepper flakes to keep it cozy. Creamy variations You can use coconut milk or cashew cream for a different creamy texture. This keeps the soup rich while changing the flavor slightly. Gluten-free options Use gluten-free gnocchi or make your own with gluten-free flour. This way, everyone can enjoy the soup without worry. Dairy-free substitutes If you need a dairy-free option, use almond milk or oat milk. They work well in place of cream and keep the soup smooth and tasty. To keep your creamy chicken gnocchi soup fresh, store it in an airtight container. Place it in the refrigerator if you plan to eat it within three days. Make sure to let it cool before sealing. This helps to avoid excess moisture. For longer storage, freeze the soup. Pour it into a freezer-safe container, leaving some space at the top. The soup will expand as it freezes. It can last in the freezer for up to three months. When you are ready to eat, just thaw it overnight in the fridge. To reheat your soup, the best method is on the stove. Pour it into a pot over medium heat. Stir it gently as it warms to keep the texture smooth. If you prefer using the microwave, place the soup in a microwave-safe bowl. Heat it in short bursts of one minute, stirring in between. This helps to avoid hot spots. To preserve the creamy texture, add a splash of broth or cream while reheating. This keeps the soup from becoming too thick. Enjoy your delicious leftovers! Yes, you can use frozen gnocchi. Cook them directly from frozen. You do not need to thaw them. This saves time and keeps the gnocchi fresh. Add them to the soup during the last 2 to 3 minutes of cooking. They will float when done. This method keeps them tender and tasty. Creamy chicken gnocchi soup lasts about 3 to 4 days in the fridge. Always store it in an airtight container. Check for any changes in smell or texture before eating. If you see any changes, it’s best to throw it away. For longer storage, you can freeze it for up to 3 months. Yes, you can make this soup in advance. Prepare the soup and let it cool. Store it in the fridge for up to 4 days. If you want to freeze it, leave out the gnocchi. Add the gnocchi when you reheat the soup. This keeps them from getting mushy. This soup pairs well with crusty bread or a fresh salad. Garlic bread is a great choice too. You can also serve it with a side of roasted vegetables. The soup is hearty, so these sides balance the meal nicely. This article breaks down a tasty creamy chicken gnocchi soup recipe. We covered the key ingredients like chicken, veggies, and spices. You learned how to cook each part, from sautéing chicken to adding gnocchi. I shared tips for perfect texture and flavor, along with storage advice. Lastly, we explored variations to fit your taste. Cooking doesn’t have to be hard, and with these steps, you can make a warm, delicious soup. Enjoy your cooking journey!$

Cozy up with a bowl of creamy chicken gnocchi soup that’s perfect for chilly nights! This delicious recipe is loaded with tender chicken, hearty vegetables, and fluffy gnocchi, all simmered in a rich, creamy broth. In just 30 minutes, you can create a comforting meal that warms both the heart and the stomach. Click through for the full recipe and start your cooking adventure today!

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Ingredients

1 lb boneless, skinless chicken breasts, diced into bite-sized pieces

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced (about 1 tablespoon)

2 medium carrots, peeled and diced

2 celery stalks, diced

4 cups low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

½ teaspoon red pepper flakes (optional, for a touch of heat)

1 cup half-and-half or heavy cream

1 pound potato gnocchi

2 cups fresh spinach, roughly chopped

Salt and freshly ground black pepper, to taste

Grated Parmesan cheese, for serving

Instructions

Sauté the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken breasts and sauté until browned and cooked through, approximately 5 to 7 minutes. Remove the chicken from the pot and set aside, leaving the drippings in the pot for added flavor.

Cook the Vegetables: In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

Add Aromatics: Stir in the minced garlic and cook for an additional minute, stirring constantly, until fragrant and lightly golden.

Simmer the Broth: Pour in the chicken broth and add the dried thyme, dried rosemary, and red pepper flakes (if using). Stir well, increase the heat, and bring the mixture to a gentle boil.

Combine and Simmer: Once boiling, reduce the heat to low, return the pre-cooked chicken to the pot, and cover. Let it simmer for about 10 minutes to blend the flavors.

Cook the Gnocchi: Add the potato gnocchi to the pot, following the package instructions, which typically require them to cook for just 2 to 3 minutes or until they float to the surface.

Finish the Soup: Gently stir in the half-and-half (or heavy cream) and the fresh spinach. Cook for an additional 2 to 3 minutes, just until the spinach wilts and the soup is heated through.

Season to Taste: Check the seasoning and adjust with salt and freshly ground black pepper according to your preference.

Serve: Ladle the soup into bowls while hot and generously garnish with freshly grated Parmesan cheese.

- Prep Time: 10 minutes

- Total Time: 30 minutes

- Servings: 6

Presentation Tips: For an extra touch, drizzle a little olive oil on top and add a sprig of fresh thyme or parsley for color. Serve with crusty bread for a complete meal!