Chicken and Gnocchi Soup is a delightful blend of tender chicken, fluffy gnocchi, and vibrant vegetables all enveloped in a creamy broth. This soup offers a heartwarming meal that brings comfort with every spoonful. Its rich and creamy texture paired with the satisfying bite of gnocchi makes it an ideal dish for cozy nights and family gatherings. Not only is it delicious, but it’s also straightforward to prepare, making it a perfect addition to your recipe repertoire.

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredients

For this recipe, you’ll need a variety of fresh and wholesome ingredients: 1 tablespoon of olive oil, 1 small onion diced, 3 stalks of celery diced, 3 cloves of garlic minced, and 2 carrots shredded. You’ll also need 1 pound of cooked, cubed chicken breast, 4 cups of chicken broth, a 16-ounce package of mini potato gnocchi, and a 6-ounce bag of baby spinach leaves. Optional ingredients include 1 tablespoon of cornstarch and 2 tablespoons of cold water for thickening. To finish, you’ll need 2 cups of half-and-half cream, and salt and ground black pepper to taste.

When selecting ingredients, opt for the freshest vegetables and high-quality chicken broth to ensure the best flavor. The chicken breast should be cooked to perfection before adding it to the soup, providing a tender and juicy bite.

Step-by-Step Instructions

Begin by assembling all your ingredients to streamline the cooking process. Heat the olive oil in a large pot over medium heat. Add the diced onion, celery, shredded carrots, and minced garlic. Sauté these vegetables in the hot oil until the onion becomes translucent, which should take about 5 minutes. This step enhances the flavor foundation of your soup.

Next, incorporate the cubed chicken and pour in the chicken broth. Bring the mixture to a gentle simmer. Adding the gnocchi at this stage allows them to cook perfectly, absorbing the rich flavors of the broth. Allow the gnocchi to cook until they float to the top, which takes approximately 3 to 4 minutes. Introduce the baby spinach leaves and stir them in, cooking until they wilt, which will take about 3 minutes.

If you prefer a thicker soup, whisk together the cornstarch and cold water in a measuring cup until smooth. Add this mixture to the pot along with the half-and-half cream. Continue to cook the soup, stirring occasionally, until it thickens slightly, which should be around 5 minutes. Season to taste with salt and freshly ground black pepper before serving.

Recipe Tips

Substitutions and Alternatives for Ingredients: If you don’t have chicken breast, rotisserie chicken can be an excellent substitute, adding a smoky flavor to the soup. For a dairy-free version, replace half-and-half with coconut milk.
Cooking Tips for Achieving the Best Flavor and Texture: Sauté the vegetables until they are soft but not browned, which will enhance their natural sweetness. Ensure the chicken is cooked and cubed before adding it to the soup for optimal tenderness.
Storage and Reheating Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to prevent the cream from curdling.

What to Serve With This Recipe

Chicken and Gnocchi Soup pairs wonderfully with a variety of side dishes:

Complementary Side Dishes: Serve with a side of crusty bread or garlic bread to soak up the creamy broth. A fresh green salad with a tangy vinaigrette also complements the richness of the soup.
Recommended Beverages: A glass of crisp white wine, such as Pinot Grigio, enhances the flavors of the soup. For non-alcoholic options, try a refreshing iced tea or sparkling water with a slice of lemon.
Ideal Occasions for Serving This Soup: This soup is perfect for a comforting weeknight dinner, a cozy lunch on a chilly day, or as a starter for a more elaborate meal.

Recipe Tips & Frequently Asked Questions

Common Issues and Troubleshooting: If the soup is too thick, add a bit more chicken broth to reach your desired consistency. For a smoother texture, ensure the cornstarch is fully dissolved in water before adding it to the soup.
Ingredient Alternatives for Dietary Restrictions: For a gluten-free version, use gluten-free gnocchi. Replace the half-and-half with a plant-based cream for a vegan alternative.
Adjustments for Serving Size and Portion Control: This recipe serves about 4-6 people. To adjust the servings, simply double or halve the ingredients accordingly.

Variations and Additions

Ideas for Customizing the Soup: Add mushrooms for an earthy flavor or some diced tomatoes for a hint of acidity. A sprinkle of Parmesan cheese on top can also add a delightful finishing touch.
Regional or Seasonal Variations: In the fall, consider adding some butternut squash for a seasonal twist. For a Mediterranean flair, add a handful of chopped sun-dried tomatoes and some fresh basil.

Chicken and Gnocchi Soup is not just a dish; it’s a comforting experience in a bowl. With its rich and creamy texture, flavorful ingredients, and straightforward preparation, it’s sure to become a favorite in your household. Whether you’re serving it for a cozy family dinner or a special occasion, this soup is sure to impress. Give it a try and share the warmth with your loved ones.

Ingredients

1 tablespoon olive oil
1 small onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 carrots, shredded
1 pound cooked, cubed chicken breast
4 cups chicken broth
1 (16-ounce) package mini potato gnocchi
1 (6-ounce) bag baby spinach leaves
1 tablespoon cornstarch (optional)
2 tablespoons cold water (optional)
2 cups half-and-half cream
salt and ground black pepper to taste

Instructions

Start by gathering all your ingredients. In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, shredded carrots, and minced garlic to the pot. Sauté these vegetables in the hot oil until the onion becomes translucent, which should take around 5 minutes.

Next, incorporate the cubed chicken and pour in the chicken broth. Bring the mixture to a gentle simmer. Add the mini potato gnocchi to the soup, allowing them to cook until they float to the top, approximately 3 to 4 minutes. Introduce the baby spinach leaves and stir them in, cooking until they wilt, which will take about 3 minutes.

In a measuring cup, whisk together the cornstarch and cold water until smooth if you prefer a thicker soup. Add this mixture to the pot along with the half-and-half cream. Continue to cook the soup, stirring occasionally, until it thickens slightly, which should be around 5 minutes. Season to taste with salt and freshly ground black pepper before serving.