Homemade Chicken Gnocchi Soup That’s Cozy and Delicious
This delightful soup combines tender chicken, pillowy gnocchi, and a medley of fresh vegetables in a creamy broth that offers both richness and depth of flavor.
Equipment
- Large Pot or Dutch Oven
Ingredients
Protein
- 1 pound Boneless, Skinless Chicken Breast Diced into bite-sized pieces.
Pasta
- 16 ounces Gnocchi Store-bought.
Vegetables
- 2 cups Diced Carrots, Celery, and Onion Mirepoix mix.
Aromatics
- 3-4 cloves Garlic Minced.
Broth
- 6 cups Low-Sodium Chicken Broth
Dairy
- 1 cup Heavy Cream
Fats
- 2 tablespoons Olive Oil For sautéing vegetables.
Greens
- 2 cups Fresh Spinach Added for nutrition.
Herbs
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
Seasoning
- Salt and Pepper To taste.
Instructions
- Begin by preparing your ingredients: dice the chicken breast into bite-sized pieces, chop the carrots, celery, and onion, and mince the garlic.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened.
- Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the diced chicken breast and cook for about 5-7 minutes until no longer pink.
- Pour in the chicken broth and bring to a gentle boil.
- Reduce heat to medium-low and add the gnocchi. Simmer for about 5 minutes until the gnocchi floats.
- Stir in the heavy cream and simmer for another 5 minutes.
- Add the fresh spinach and stir until wilted.
- Season with thyme, oregano, salt, and pepper to taste.
- Remove from heat and let sit for a few minutes before serving.
- Serve hot, garnished with fresh herbs if desired.
Notes
This soup is perfect for meal prep and can be frozen for up to three months.