Description
A creamy, comforting soup with tender chicken, pillowy gnocchi, and fresh vegetables in a rich, velvety broth that rivals any restaurant version.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 pound potato gnocchi
- 2 cups fresh spinach, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1. Season chicken with salt and pepper. Heat olive oil in large pot over medium-high heat. Cook chicken 6-7 minutes per side until golden and cooked through. Remove and set aside.
- 2. Add onion, carrots, and celery to same pot. Cook 5-6 minutes until softened. Add garlic and cook 30 seconds.
- 3. Add butter and let melt. Sprinkle flour over vegetables and stir constantly 2-3 minutes.
- 4. Slowly whisk in chicken broth, then add milk, cream, and seasonings. Bring to gentle simmer.
- 5. Shred cooled chicken and add back to pot. Simmer 10-15 minutes until slightly thickened.
- 6. Add gnocchi and cook according to package directions, 3-5 minutes until they float.
- 7. Stir in spinach and let wilt, 1-2 minutes. Adjust seasoning.
- 8. Remove from heat, stir in parsley, and let rest 2-3 minutes before serving.
Notes
Store leftovers up to 4 days refrigerated. For best texture, freeze soup base without gnocchi. Reheat gently to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8g
- Sodium: 890mg
- Fat: 18g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g