Make this rich, creamy chicken and gnocchi soup at home. This one-pot recipe delivers the comforting flavor of your favorite Italian restaurant version quickly.
Author:zoe-thompson
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American Italian
Diet:Vegetarian
Ingredients
Scale
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium yellow onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon salt
4 cups chicken broth
1 (16 ounce) package shelf-stable potato gnocchi
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides, about 5 to 7 minutes. Remove chicken and set aside.
Add onion, carrots, and celery to the pot. Cook until vegetables soften, about 5 minutes.
Stir in garlic, Italian seasoning, thyme, salt, and pepper. Cook for 1 minute until fragrant.
Pour in chicken broth. Bring the mixture to a simmer.
Add the gnocchi to the simmering broth. Cook according to package directions, usually about 3 to 5 minutes, until the gnocchi float.
Return the cooked chicken to the pot. Reduce heat to low.
Stir in heavy cream and Parmesan cheese until the cheese melts and the broth thickens slightly. Do not boil after adding cream.
Stir in fresh spinach until it wilts into the soup.
Serve immediately.
Notes
For a richer broth, use half-and-half instead of heavy cream.
If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir this slurry into the simmering soup base before adding the cream.
You can substitute Italian sausage for the chicken for a different flavor profile.