Description
This Creamy Garlic Chicken Gnocchi Soup is a comforting and hearty dish perfect for chilly days. Featuring tender diced chicken, pillowy gnocchi, and fresh spinach simmered in a rich garlic-infused creamy broth, it’s an easy one-pot meal that brings together savory herbs and Parmesan for incredible depth of flavor.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breast (or thighs), diced
Produce
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups baby spinach (or kale, if preferred)
- Fresh parsley, chopped (for garnish)
Dairy
- 2 cups heavy cream (or half-and-half for a lighter version)
- ½ cup grated Parmesan cheese
- Extra Parmesan cheese (for serving)
Pantry
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
- 4 cups chicken broth
- 1 package (16 oz) gnocchi (store-bought or homemade)
- Salt and pepper, to taste
- 1 tablespoon lemon juice (optional, for a bright finish)
Serving
- Crusty bread (for serving)
Instructions
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken to the pot, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the pot and set it aside.
- Sauté the Aromatics: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic, thyme, and rosemary. Cook for another 1-2 minutes until fragrant.
- Make the Soup Base: Pour in the chicken broth, stirring to combine with the onions and garlic. Bring the soup to a simmer and let it cook for about 10 minutes to allow the flavors to meld.
- Cook the Gnocchi: Add the gnocchi to the pot, stirring gently. Cook for about 3-4 minutes, or until the gnocchi starts to float to the top.
- Add Cream and Simmer: Once the gnocchi is floating, add the heavy cream and stir well. Let the soup simmer for another 5-7 minutes, allowing the soup to thicken and the gnocchi to absorb some of the flavors.
- Add Spinach and Chicken: Add the cooked chicken back into the pot along with the spinach (or kale) and stir until the spinach wilts and the chicken is heated through.
- Finish the Soup: Stir in the grated Parmesan cheese and lemon juice (if using), and adjust the seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls, topping with extra Parmesan cheese and fresh parsley, if desired. Serve with crusty bread for dipping.
- Enjoy: Serve hot and enjoy the creamy, comforting flavors of this garlic-infused chicken gnocchi soup!
Notes
- You can substitute kale for spinach as a leafy green alternative if desired.
- For a lighter version, use half-and-half instead of heavy cream.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Adding lemon juice brightens the flavors, but it’s optional based on taste preference.
- Make sure to cook the chicken fully before adding back to the soup to ensure tenderness and safety.
