There’s something magical about a steaming bowl of soup on a chilly day. It’s not just food; it’s an experience, a warm hug in a bowl. Chicken Gnocchi Soup is one of those recipes that delivers comfort and joy with every spoonful. It’s hearty yet light, with pillowy gnocchi, tender chicken, and a medley of vegetables swimming in a creamy, flavorful broth. This dish brings together the rustic charm of Italian cooking with a homemade, family-friendly feel that makes it perfect for any occasion.
Whether you’re gathering around the table for a midweek dinner or need a little pick-me-up during flu season, this soup will quickly become a favorite. Its origins are humble, inspired by classic Italian soups that blend fresh ingredients in a way that feels both luxurious and homey. And here’s the best part—it’s surprisingly simple to make, even for novice cooks!
Why You’ll Love This Recipe:
- Comforting and Filling: Perfect for chilly days or when you crave something cozy.
- Easy to Make: Straightforward instructions that even beginners can follow.
- Nutritious: Packed with veggies and lean protein.
- Family-Friendly: A hit with kids and adults alike.
- Customizable: Easily adaptable to your taste preferences.
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 cups cooked chicken breast, shredded
- 1 cup unsweetened almond milk
- 16 ounces potato gnocchi
- 2 cups baby spinach, chopped
- Salt and pepper, to taste
How to Make Chicken Gnocchi Soup
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables soften. Toss in the minced garlic, thyme, and basil, and let the aroma fill your kitchen as they cook for another minute.
2. Make the Roux:
Sprinkle the flour over the vegetable mixture, stirring constantly for about 2 minutes. This step thickens the soup and creates a creamy consistency.
3. Build the Base:
Slowly pour in the chicken broth while stirring to prevent lumps. Bring the mixture to a gentle boil, then reduce the heat to simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
4. Add the Chicken and Gnocchi:
Stir in the shredded chicken and gnocchi. Continue cooking for about 5 minutes or until the gnocchi float to the surface, signaling they’re perfectly cooked.
5. Finish with Milk and Spinach:
Pour in the almond milk and add the chopped spinach. Stir until the spinach wilts and everything is well combined. Taste and adjust seasoning with salt and pepper as needed.
6. Serve and Enjoy:
Ladle the soup into bowls and serve warm. Pair with crusty bread for a truly satisfying meal!
Helpful Tips:
- Pre-Cooked Chicken Shortcut: Use rotisserie chicken or leftovers to save time.
- Make It Creamier: If you prefer a richer soup, substitute regular milk or half-and-half for almond milk.
- Gnocchi Selection: Opt for shelf-stable or fresh potato gnocchi from the refrigerated section for best results.
- Boost the Flavor: Add a splash of lemon juice or a pinch of red pepper flakes for extra zing.
Details:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Low-calorie
Notes:
- For a gluten-free version, use gluten-free flour and gnocchi.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.
Nutritional Information (Per Serving):
- Calories: 240
- Protein: 18g
- Carbohydrates: 30g
- Fat: 7g
Frequently Asked Questions:
1. Can I freeze Chicken Gnocchi Soup?
It’s best enjoyed fresh, but you can freeze it without the gnocchi and spinach. Add those fresh when reheating.
2. Can I make this soup dairy-free?
Absolutely! Stick with almond milk or other dairy-free alternatives.
3. What can I substitute for gnocchi?
If you don’t have gnocchi, small pasta shapes like ditalini or orzo work well as substitutes.
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Conclusion:
Chicken Gnocchi Soup is more than just a meal—it’s an invitation to gather, share, and savor the good things in life. With its wholesome ingredients and simple preparation, this recipe will warm your heart and your home. Whether you’re serving it to guests or curling up with a bowl yourself, one thing’s for sure: this soup is bound to become a cherished tradition in your kitchen.
So grab a pot, gather your ingredients, and get ready to create a dish that feels like a big, cozy hug.
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Chicken Gnocchi Soup: A Bowl of Cozy Comfort
Description
There’s something magical about a steaming bowl of soup on a chilly day. It’s not just food; it’s an experience, a warm hug in a bowl. Chicken Gnocchi Soup is one of those recipes that delivers comfort and joy with every spoonful. It’s hearty yet light, with pillowy gnocchi, tender chicken, and a medley of vegetables swimming in a creamy, flavorful broth. This dish brings together the rustic charm of Italian cooking with a homemade, family-friendly feel that makes it perfect for any occasion.
Whether you’re gathering around the table for a midweek dinner or need a little pick-me-up during flu season, this soup will quickly become a favorite. Its origins are humble, inspired by classic Italian soups that blend fresh ingredients in a way that feels both luxurious and homey. And here’s the best part—it’s surprisingly simple to make, even for novice cooks!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 cups cooked chicken breast, shredded
- 1 cup unsweetened almond milk
- 16 ounces potato gnocchi
- 2 cups baby spinach, chopped
- Salt and pepper, to taste
Instructions
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables soften. Toss in the minced garlic, thyme, and basil, and let the aroma fill your kitchen as they cook for another minute.
2. Make the Roux:
Sprinkle the flour over the vegetable mixture, stirring constantly for about 2 minutes. This step thickens the soup and creates a creamy consistency.
3. Build the Base:
Slowly pour in the chicken broth while stirring to prevent lumps. Bring the mixture to a gentle boil, then reduce the heat to simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
4. Add the Chicken and Gnocchi:
Stir in the shredded chicken and gnocchi. Continue cooking for about 5 minutes or until the gnocchi float to the surface, signaling they’re perfectly cooked.
5. Finish with Milk and Spinach:
Pour in the almond milk and add the chopped spinach. Stir until the spinach wilts and everything is well combined. Taste and adjust seasoning with salt and pepper as needed.
6. Serve and Enjoy:
Ladle the soup into bowls and serve warm. Pair with crusty bread for a truly satisfying meal!
Notes
- For a gluten-free version, use gluten-free flour and gnocchi.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.
