Prep Time 15 mins
Cook Time 30 mins
Rest Time 5 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 95  C
Servings: 6
Best Season: Fall, Winter
Description

This Italian Chicken Gnocchi Soup is a rich and creamy comfort food loaded with tender chicken, pillowy gnocchi, and fresh vegetables in a flavorful broth. It’s a restaurant-style dish that you can easily make at home, perfect for cozy dinners and cold nights.

Ingredients
    For the Soup Base:
  • 2 tbsp butter (unsalted)
  • 1 tbsp olive oil
  • 1 small onion (diced)
  • 3 cloves garlic (minced)
  • 1 medium carrot (peeled and diced)
  • 1 celery stalk (diced)
  • 4 cups chicken broth (low sodium)
  • 1 cup heavy cream
  • 2 cups cooked chicken (shredded or diced)
  • 1 tsp Italian seasoning
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp crushed red pepper flakes (optional for spice)
    • For the Gnocchi & Final Additions:
  • 1 lb potato gnocchi
  • 2 cups fresh spinach (chopped)
  • 1/2 cup Parmesan cheese (grated)
  • 1 tbsp 1 cornstarch + 2 tbsp water (optional, for thickening)
Instructions
    Sauté the Aromatics
  1. 1
    In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add diced onions, garlic, carrots, and celery. Sauté for 3-4 minutes until the vegetables soften and become fragrant.
    2. Build the Soup Base
  2. 2
    Pour in the chicken broth and add the shredded chicken, Italian seasoning, salt, pepper, paprika, and red pepper flakes (if using). Stir well and bring to a gentle simmer over medium-low heat for about 10 minutes.
    3. Cook the Gnocchi
  3. 3
    Add the gnocchi directly into the soup and let it cook for 3-4 minutes until they float to the top, indicating they’re done.
    4. Make It Creamy
  4. 4
    Reduce the heat to low, then stir in the heavy cream and Parmesan cheese. Let the soup simmer for 5 minutes, allowing the flavors to meld. If you prefer a thicker consistency, mix cornstarch with water and stir it in.
    5. Add the Spinach & Finish
  5. 5
    Stir in the fresh spinach and let it wilt for about 1 minute. Taste and adjust seasoning if needed. Remove from heat and let the soup rest for 5 minutes before serving.
Note
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding extra broth or cream if needed.
  • Substitutions: You can swap heavy cream for half-and-half for a lighter version. Kale can be used instead of spinach.
  • Make It Dairy-Free: Replace butter with extra olive oil, use coconut cream instead of heavy cream, and omit the Parmesan.
  • Gluten-Free Option: Ensure the gnocchi is gluten-free or substitute it with diced potatoes.
Keywords: creamy, comforting, one-pot, easy, hearty
Read it online: https://petitepanini.com/recipe/italian-chicken-gnocchi-soup-recipes/