Description
A comforting creamy soup filled with chicken, gnocchi, and vegetables, perfect for any day of the week.
Ingredients
Scale
- 2 boneless skinless chicken breasts (about 1 pound)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion (diced)
- 1 rib celery (diced)
- 1 medium carrot (peeled and cut into thin batons)
- 2 cloves garlic (peeled and crushed)
- 2 tablespoons all-purpose flour
- 5 cups chicken stock (warmed)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon fresh thyme leaves
- 1 cup heavy cream (warmed, double cream in the UK)
- 1 pound potato gnocchi
- 2 cups baby spinach leaves
- Crushed red pepper flakes
Instructions
- Slice the chicken breasts in half lengthwise to create thinner pieces and set aside.
- Heat the olive oil and butter in a Dutch oven over medium heat.
- Add the onion, celery, and carrot, and cook until the vegetables begin to soften, about 5 minutes.
- Add the garlic and cook for 1 minute, stirring constantly.
- Sprinkle the flour over the vegetables and stir continuously for 1 minute until the flour coats everything and looks lightly golden.
- Slowly pour in the warm chicken stock while stirring to keep the soup smooth.
- Add the chicken, salt, black pepper, and thyme, then bring the soup just to a gentle boil.
- Reduce the heat to low and let the soup simmer, making sure it does not boil hard, for 10 to 15 minutes until the chicken reaches 165°F (74°C).
- Remove the chicken from the pot and shred it into bite size pieces once cool enough to handle.
- Stir the warmed heavy cream into the soup.
- Add the gnocchi and cook according to the package timing, as cooking times can vary by brand. The gnocchi will float to the surface when cooked.
- Return the chicken to the pot, then add the spinach and simmer for about 2 minutes until the spinach wilts.
- If the soup is too thick, add up to ½ cup (120 ml) chicken stock or water to adjust.
- Taste and adjust seasoning as needed, then serve hot with crushed red pepper flakes if using.
Notes
- This soup is best served fresh, but can be stored in the refrigerator for a day or two.
- If you want to make it ahead of time, consider cooking the gnocchi separately and adding it just before serving to prevent it from becoming mushy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg