Description
This Chicken and Gnocchi Spring Soup is a warm, comforting dish perfect for cozy evenings. Featuring tender chicken, pillowy potato gnocchi, fresh spinach, and a rich creamy broth infused with garlic, thyme, and rosemary, this recipe combines simple ingredients with easy cooking steps to create a hearty and flavorful meal.
Ingredients
Scale
Proteins & Dairy
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup heavy cream
- 1 tbsp butter
- Freshly grated Parmesan cheese, for serving
Vegetables
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups fresh baby spinach
Pantry Items
- 2 tbsp olive oil
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1 (16 oz) package shelf-stable potato gnocchi
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and black pepper to taste
Instructions
- Cook the chicken: In a large pot or Dutch oven, heat the olive oil and butter over medium-high heat. Add the bite-sized chicken pieces, seasoning them generously with salt and pepper. Cook them for 5-7 minutes until golden brown and cooked through. Remove the chicken to a plate and set aside.
- Sauté the vegetables: In the same pot, add the diced onion, carrots, and celery. Cook while stirring frequently for about 5-6 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
- Add the flour: Sprinkle the flour over the cooked vegetables. Stir constantly for about 2 minutes to cook out the raw flour taste and help create a luscious thick sauce.
- Make the broth base: Slowly pour in the chicken broth while whisking constantly to avoid lumps. Bring the mixture to a gentle simmer, allowing the broth to thicken.
- Add cream and herbs: Stir in the heavy cream, dried thyme, and dried rosemary. Let the soup simmer for an additional 5 minutes so the flavors meld.
- Cook the gnocchi: Gently stir in the potato gnocchi. Cook according to package directions, approximately 3-4 minutes, until the gnocchi float to the top indicating they’re done.
- Return chicken and add spinach: Add the cooked chicken back into the pot. Stir in fresh baby spinach by the handful, allowing it to wilt quickly in the hot soup.
- Season and serve: Taste the soup and adjust seasoning with more salt and black pepper if needed. Ladle the soup into bowls and generously top with freshly grated Parmesan cheese. Enjoy your meal!
Notes
- Use shelf-stable potato gnocchi for convenience, but fresh gnocchi can also be used.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the soup will be less rich.
- If fresh herbs are available, feel free to use 1 tablespoon fresh thyme and rosemary instead of dried.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop to prevent cream from curdling.
- Adjust seasoning at the end to ensure the flavors are balanced and the soup is perfectly savory.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: chicken gnocchi soup, creamy chicken soup, spring soup recipe, comforting soup, easy chicken soup, spinach soup, chicken broth soup
