Easy Creamy Chicken Gnocchi Soup with Spinach
Equipment
- Large soup pot or Dutch oven approximately 5–6 quarts
- Knife and cutting board
- Wooden Spoon
- Measuring cups and spoons
Ingredients
- For the Vegetable Base
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 2 medium carrots cut into ¼-inch pieces
- 2 celery stalks finely diced
- 3 garlic cloves minced
- ½ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- For the Soup
- 5 cups low-sodium chicken broth plus more if needed
- 3 cups cooked shredded chicken
- 1 package 16 ounces / 454 g plain potato gnocchi
- ¾ cup heavy cream
- 3 packed cups fresh baby spinach approximately 3 ounces
- Salt to taste
- Optional Finish
- Fresh thyme leaves
- Additional black pepper
- 1 –2 teaspoons fresh lemon juice to taste
Instructions
- Cook the vegetables.Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 7–8 minutes, stirring occasionally, until the onion softens.
- Add the aromatics.Stir in the garlic, dried thyme, and black pepper. Cook for 30 seconds, until fragrant.
- Simmer the broth.Pour in the chicken broth and scrape the bottom of the pot. Bring to a gentle boil, then reduce to a simmer. Cook for approximately 8–10 minutes, until the carrots are tender. Larger pieces may need longer.
- Add the chicken and gnocchi.Stir in the cooked chicken and bring the soup back to a gentle simmer. Add the gnocchi and cook according to their package instructions, stirring gently. Many packaged varieties take only a few minutes; check rather than relying on one fixed time.
- Finish with cream and spinach.Lower the heat. Stir in the cream and spinach. Heat gently for 2–3 minutes, until the spinach wilts and the soup is hot throughout. Avoid a vigorous boil.
- Taste and serve.Taste before adding salt. Add a splash of broth if the soup is thicker than you like. For a brighter finish, add the optional lemon juice a little at a time. Serve immediately with thyme leaves or extra pepper if desired.
Notes
- Chicken: This recipe uses already-cooked chicken.
- Gnocchi: Use plain potato gnocchi suitable for boiling, not a product intended only for pan-frying.
- Texture: Expect a creamy broth rather than a thick restaurant-style sauce.
- Timing: Vegetable size and gnocchi brand affect cooking time.
- Allergens: The cream contains milk. Many gnocchi contain wheat, and some contain egg. Check labels when making substitutions.