Description
This Creamy Chicken Gnocchi Soup is a comforting and hearty dish featuring tender gnocchi, shredded chicken, and fresh spinach in a rich, flavorful broth made with chicken stock, half-and-half, and Parmesan cheese. Enhanced with aromatic herbs like thyme and Italian seasoning, this soup is perfect for cozy dinners and pairs wonderfully with crusty Italian bread.
Ingredients
Units
Scale
Base and Aromatics
- 3 tablespoons unsalted butter
- 1 tablespoon regular olive oil
- 1 cup chopped yellow onion
- 3/4 cup shredded carrots (or julienned/matchstick cut)
- 1/2 cup thinly-sliced or small-diced celery
- 2 large garlic cloves, minced (2–3 teaspoons)
Liquids and Thickener
- 1/2 cup dry white wine (Pinot Grigio recommended)
- 1/4 cup all-purpose flour
- 4 cups chicken stock or broth (low sodium preferred)
- 2 cups half-and-half, warmed
Herbs and Seasonings
- 1 to 2 teaspoons chopped fresh thyme leaves
- 1/2 teaspoon dried Italian seasoning
- Diamond Crystal kosher salt and freshly-ground black pepper, to taste
- 1/8 teaspoon grated nutmeg (optional)
Main Ingredients
- 1 pound potato gnocchi (refrigerated or shelf-stable)
- 1/2 to 3/4 cup grated Parmigiano Reggiano
- 2 cups cooked chicken breast, shredded or cubed (such as rotisserie chicken)
- 2 cups baby spinach leaves, roughly torn
Instructions
- Sauté the Vegetables: Heat butter and olive oil in a large, heavy-bottomed pot over medium-high heat until the foaming subsides. Add chopped onion, carrots, and celery with 1/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Sauté until the vegetables are softened and just starting to brown, about 5-7 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze the Pot: Pour in the white wine to deglaze, scraping up any brown bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer and reduce until almost all liquid has evaporated, about 2-3 minutes.
- Add Flour and Cook: Stir in the all-purpose flour and cook for 1-2 minutes to form a roux, which will help thicken the soup.
- Incorporate Liquids and Herbs: Gradually whisk in the chicken stock, stirring continuously to avoid lumps, and simmer until the soup thickens slightly. Then whisk in the warmed half-and-half, fresh thyme, and dried Italian seasoning. Bring the soup to a gentle simmer, ensuring it does not boil vigorously.
- Cook the Gnocchi: Add the potato gnocchi to the pot and simmer for 3-5 minutes until the gnocchi are tender and begin to float to the top.
- Add Cheese, Chicken, and Spinach: Stir in the grated Parmigiano Reggiano, shredded chicken, and torn spinach leaves. Continue simmering for 2-3 minutes until the chicken is heated through and the spinach is wilted.
- Season and Finish: Taste the soup and season with grated nutmeg (if using), additional salt, and pepper as desired. Remember that the soup will thicken as it stands; serve immediately for thinner texture or let it rest 5-10 minutes for a thicker consistency. Reheat gently if necessary before serving.
- Serve: Ladle the soup into bowls and garnish with extra freshly grated Parmigiano Reggiano and cracked black pepper. Serve alongside crusty Italian bread for dipping.
Notes
- Thyme: The amount of fresh thyme may vary based on the potency of your dried Italian seasoning blend, which often includes thyme, rosemary, oregano, marjoram, and basil. Adjust fresh thyme according to your taste preference.
- Parmigiano Reggiano: The amount of cheese can be adjusted depending on the saltiness of your chicken stock and personal taste, starting with ½ cup and adding more if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg