Description
This hearty, creamy Chicken Gnocchi Soup is a classic comfort dish, perfect for any occasion. Loaded with tender chicken, pillowy gnocchi, and vegetables, it’s a rich and filling meal that’s quick to prepare. It’s a homemade version of the beloved Olive Garden favorite, but without the wait or cost of dining out!
Ingredients
- Chicken breasts (or thighs): Cooked and shredded.
- Gnocchi: Fresh or store-bought, these pillowy dumplings are essential for the soup.
- Olive oil: For sautéing vegetables.
- Butter: Adds richness to the soup.
- Garlic: Fresh minced garlic for flavor.
- Onion: Diced for a slightly sweet base.
- Carrots: Peeled and diced for added texture.
- Celery: Chopped for that classic soup flavor.
- Spinach: Fresh spinach adds color and nutrients.
- Chicken broth: The base of your soup.
- Heavy cream: For that creamy, luxurious texture.
- All-purpose flour: Used to thicken the soup.
- Salt and pepper: For seasoning.
- Parsley: Optional for garnish.
Instructions
- Prepare the Chicken: Start by cooking and shredding your chicken. Set it aside for later.
- Sauté Vegetables: Heat olive oil in a large pot, add butter, then sauté garlic, onions, carrots, and celery until soft and fragrant.
- Create the Base: Sprinkle in flour, stirring until the vegetables are coated. Slowly pour in the chicken broth, stirring constantly to avoid lumps.
- Add Chicken and Gnocchi: Stir in the shredded chicken and bring to a gentle simmer. Add the gnocchi and let them cook until they float to the surface.
- Creamy Finish: Stir in heavy cream and spinach, allowing the soup to simmer until the spinach wilts.
- Season and Serve: Season with salt and pepper to taste, garnish with parsley if desired, and serve hot.
Notes
- If you prefer a thicker soup, mix a little extra flour with water and add to the soup as it simmers.
- The soup thickens as it sits, so leftovers may need a splash of broth when reheating.