Description

This Creamy Gnocchi Chicken Soup is a comforting and hearty dish perfect for chilly days. It features tender chicken simmered with aromatic vegetables, Italian herbs, and a creamy broth enriched with parmesan and coconut milk or cream, all tossed together with soft potato gnocchi and fresh spinach. This soup is rich in flavor and texture, making it a satisfying meal that warms you up from the inside out.

Ingredients

Scale

Vegetables & Aromatics

1 yellow onion, chopped
6 carrots, chopped
4 celery stalks, chopped
2-4 cloves garlic, chopped
4-6 cups baby spinach
1/2 cup chopped sun-dried tomatoes

Proteins & Dairy

3/4 pound boneless skinless chicken breasts or thighs
1 1/2 cups canned coconut milk, heavy cream, or whole milk
1/2 cup grated parmesan
2 tablespoons salted butter

Herbs & Spices

1 tablespoon Italian seasoning
1 teaspoon paprika or smoked paprika
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 pinch chili flakes
1 pinch kosher salt
1 pinch black pepper

Other Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons all-purpose flour
4-6 cups low sodium vegetable broth
1 pound fresh potato gnocchi

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Instructions

Sauté Vegetables: In a large soup pot set over medium heat, combine the olive oil and chopped yellow onion. Cook for about 5 minutes until the onion is fragrant and translucent. Add the chopped carrots and celery and cook for another 3 minutes to soften the vegetables.
Create Roux and Add Chicken: Stir in the salted butter and all-purpose flour to the vegetables and cook for 1 minute to form a roux, which will help thicken the soup. Add the chicken breasts or thighs, chopped garlic, Italian seasoning, paprika, fresh thyme leaves, and a pinch each of chili flakes, kosher salt, and black pepper. Toss everything together to coat the chicken in the spices. Pour in 4 cups of the low sodium vegetable broth.
Simmer Chicken: Let the soup simmer over medium heat for 20 minutes, allowing the chicken to cook through and the flavors to meld together.
Shred Chicken: Remove the chicken pieces from the pot and shred them using two forks. Return the shredded chicken to the soup pot.
Add Remaining Ingredients and Finish: Stir in the fresh spinach, chopped sun-dried tomatoes, your choice of coconut milk, heavy cream, or whole milk, grated parmesan, and fresh potato gnocchi. Cook the soup for an additional 5 minutes until everything is heated throughout and the gnocchi is tender. If the soup is too thick, adjust the consistency by adding more broth as needed.
Serve: Ladle the soup into bowls and top with additional parmesan if desired. Enjoy warm with a crusty piece of bread for a complete meal.

Notes

This hearty soup is perfect as a comforting meal during cold winter days or busy December schedules.
Using coconut milk instead of cream offers a dairy-free alternative with a subtle tropical flavor.
Adjust the level of chili flakes for desired spice heat.
If fresh gnocchi is unavailable, frozen gnocchi can be used but adjust cooking time accordingly.

Nutrition

Serving Size: 1 serving
Calories: 483 kcal
Sugar: 6 g
Sodium: 520 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 32 g
Cholesterol: 85 mg