Description
This Creamy Gnocchi Chicken Soup is a comforting and hearty dish perfect for cozy dinners. It features tender chicken simmered with aromatic vegetables and Italian seasonings, enriched with creamy coconut milk or cream, and finished with soft potato gnocchi and fresh spinach. The addition of sun-dried tomatoes and Parmesan adds a delightful depth of flavor, making this soup both satisfying and flavorful.
Ingredients
Vegetables & Herbs
- 1 yellow onion, chopped
- 6 carrots, chopped
- 4 celery stalks, chopped
- 2-4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1/2 cup chopped sun-dried tomatoes
- 4-6 cups baby spinach
Meat
- 3/4 pound boneless skinless chicken breasts or thighs
Spices & Seasonings
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika or smoked paprika
- 1 pinch chili flakes
- 1 pinch kosher salt
- 1 pinch black pepper
Dairy & Fats
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1 1/2 cups canned coconut milk, heavy cream, or whole milk
- 1/2 cup grated Parmesan
Other
- 2 tablespoons all-purpose flour
- 4-6 cups low sodium vegetable broth
- 1 pound fresh potato gnocchi
Instructions
- Sauté Vegetables: In a large soup pot set over medium heat, heat the olive oil and add the chopped onion. Cook for 5 minutes until fragrant and translucent. Add the chopped carrots and celery and cook for another 3 minutes, stirring occasionally.
- Create the Base: Stir in the salted butter and all-purpose flour, cooking for 1 minute to form a roux. This will help thicken the soup.
- Add Chicken and Seasonings: Add the boneless skinless chicken breasts or thighs, chopped garlic, Italian seasoning, paprika, fresh thyme leaves, chili flakes, kosher salt, and black pepper. Toss everything together to coat the chicken evenly with the spices.
- Simmer Soup: Pour in 4 cups of low sodium vegetable broth and bring the mixture to a simmer over medium heat. Cook for 20 minutes, or until the chicken is fully cooked through.
- Shred Chicken: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the soup pot.
- Add Remaining Ingredients: Stir in the baby spinach, chopped sun-dried tomatoes, your choice of coconut milk, heavy cream, or whole milk, grated Parmesan, and fresh potato gnocchi.
- Cook Until Heated Through: Continue cooking the soup for about 5 minutes, or until the gnocchi is tender and all ingredients are warmed through. If the soup is too thick, add additional vegetable broth to reach your desired consistency.
- Serve: Ladle the soup into bowls and garnish with extra Parmesan if desired. Serve warm, ideally with a crusty piece of bread for dipping. Enjoy!
Notes
- Italian seasoning can be a blend of dried basil, oregano, rosemary, thyme, and marjoram.
- Use smoked paprika for a deeper smoky flavor or sweet paprika for a milder taste.
- For a richer soup, heavy cream is best; coconut milk is a great dairy-free alternative.
- Adjust the amount of vegetable broth based on your preferred soup thickness.
- Fresh potato gnocchi cooks quickly; ensure not to overcook to avoid mushiness.
- You can substitute chicken breasts with thighs for more flavor and juiciness.
