Description
This Creamy Chicken Gnocchi Soup is a comforting, hearty dish featuring tender chicken breasts, pillowy potato gnocchi, fresh baby spinach, and a rich, creamy broth infused with herbs and Parmesan cheese. Perfect for cozy dinners, this soup combines smooth textures and savory flavors in every comforting spoonful.
Ingredients
Scale
Savory Base
- 8 tablespoons butter (divided)
- 1 small yellow onion (chopped)
- 1 cup shredded carrot
- 1 tablespoon minced garlic
Broth and Seasoning
- 30 ounces chicken broth
- 1/8 teaspoon nutmeg
- 1/2 tablespoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Protein and Starch
- 2 lbs boneless skinless chicken breasts
- 16 ounces potato gnocchi
Creamy Sauce
- 1/3 cup white flour
- 2 cups half and half
- 1/4 cup grated Parmesan cheese
- 1/3 cup heavy cream
Greens
- 2 cups fresh baby spinach (roughly chopped)
Instructions
- Prepare the Base: Heat a large stock pot or Dutch oven over medium-high heat and melt 3 tablespoons of butter. Add the chopped onion and shredded carrot, stirring to coat them in butter. Sauté for 3-5 minutes until the onions become translucent and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until aromatic, taking care not to burn the garlic.
- Simmer Chicken: Pour in the chicken broth and season with nutmeg, dried thyme, paprika, kosher salt, and black pepper. Add the chicken breasts to the pot and bring the mixture to a boil. Once boiling, cover and reduce the heat to a simmer. Let cook for 8-10 minutes or until the chicken is fully cooked through. Remove the chicken breasts and set aside.
- Make the Cream Sauce: While the chicken cooks, melt the remaining 5 tablespoons of butter in a small saucepan over medium heat. Whisk in the flour briskly, cooking for about a minute to form a roux. Gradually pour in the half and half while whisking continuously to prevent lumps. Let the sauce simmer gently for 3 minutes or until it thickens, whisking frequently.
- Finish Cream Sauce: Stir the grated Parmesan cheese into the thickened sauce until combined. Remove from heat and whisk in the heavy cream until smooth. Set this creamy mixture aside.
- Cook Gnocchi: Add the potato gnocchi to the simmering broth in the main pot once the chicken is removed. Cover and simmer for 5-7 minutes or until the gnocchi floats to the surface and is tender.
- Combine Cream Sauce with Broth: Stir the prepared cream sauce into the soup’s broth and gnocchi mixture to create a rich, creamy base.
- Finish Soup: Cube the cooked chicken breasts and return them to the pot along with the chopped baby spinach. Heat everything together gently until warmed through, taking care not to bring the soup back to a boil to preserve the creaminess and spinach texture.
Notes
- For a thicker soup, allow the cream sauce to simmer slightly longer before combining.
- Use fresh spinach for best texture, adding it at the end to avoid overcooking.
- If you prefer, substitute half and half with whole milk and cream for a lighter version, though the soup may be less rich.
- Leftover soup stores well in the refrigerator for up to 3 days; reheat gently on stovetop.
- To make this recipe gluten-free, use a gluten-free flour blend in place of white flour for the cream sauce.
