Description
A creamy, comforting soup with tender chicken thighs, pillowy gnocchi, and fresh vegetables in a rich cream base that rivals the restaurant version.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 4 tablespoons butter, divided
- 1 medium onion, diced (about 1 cup)
- 2 medium carrots, diced (about 1/2 cup)
- 2 celery stalks, diced (about 1/2 cup)
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 pound potato gnocchi
- 3 cups fresh spinach, roughly chopped
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons fresh parsley, chopped
Instructions
- 1. Season chicken with salt and pepper. Heat olive oil and 1 tablespoon butter in large pot over medium-high heat. Cook chicken 5-6 minutes until golden and cooked through. Remove and set aside.
- 2. Add remaining butter to pot. Cook onion, carrots, and celery 5-7 minutes until softened.
- 3. Add garlic and cook 30 seconds. Sprinkle flour over vegetables and stir constantly for 1-2 minutes.
- 4. Gradually whisk in chicken broth, scraping up browned bits.
- 5. Add milk, cream, thyme, salt, pepper, and nutmeg. Bring to gentle simmer.
- 6. Meanwhile, cook gnocchi separately according to package directions. Drain well.
- 7. Return chicken to soup pot and simmer 2-3 minutes.
- 8. Stir in spinach until wilted, about 1 minute. Add cooked gnocchi and fold gently.
- 9. Adjust seasoning and stir in fresh parsley before serving.
Notes
Cook gnocchi separately to prevent them from breaking apart in the soup. Store leftover soup and gnocchi separately for best texture when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 890mg
- Fat: 18g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g