Description
A rich and hearty creamy gnocchi chicken soup made with sun-dried tomatoes, spinach, and Parmesan in a velvety herb-seasoned broth. A cozy one-pot meal perfect for chilly nights.
Ingredients
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
6 carrots, chopped
4 celery stalks, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
3/4 pound boneless, skinless chicken breasts or thighs
3 garlic cloves, minced
1 tablespoon Italian seasoning
1 teaspoon paprika or smoked paprika
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
Pinch of crushed red pepper flakes
Salt and black pepper, to taste
4 to 6 cups low-sodium vegetable broth
1/2 cup chopped sun-dried tomatoes
4 to 6 cups baby spinach
1 1/2 cups whole milk, cream, or canned coconut milk
1/2 cup grated Parmesan cheese
1 pound fresh potato gnocchi
Instructions
1. Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and cook for about 5 minutes, until soft and fragrant. Stir in the carrots and celery and cook for another 3 minutes.
2. Add the butter and let it melt, then sprinkle in the flour. Stir constantly for about 1 minute to create a light roux.
3. Add the chicken, garlic, Italian seasoning, paprika, thyme, red pepper flakes, salt, and black pepper. Stir well so the chicken is coated with the seasonings. Pour in 4 cups of the broth and bring the soup to a gentle simmer. Cook for about 20 minutes, until the chicken is fully cooked.
4. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
5. Stir in the spinach, sun-dried tomatoes, milk or cream, Parmesan cheese, and gnocchi. Let the soup cook for about 5 minutes, until the gnocchi are tender and everything is heated through. Add more broth as needed to reach your preferred consistency.
6. Taste and adjust seasoning if needed. Serve hot with extra Parmesan on top.
Notes
You can use fresh, shelf-stable, or frozen gnocchi—adjust cook time accordingly. For a dairy-free version, substitute with canned coconut milk and olive oil instead of butter. Adjust broth quantity for thicker or thinner soup consistency.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Italian-inspired