Description
This creamy and comforting Chicken Gnocchi Soup combines tender chicken, pillowy potato gnocchi, and fresh spinach in a savory broth enriched with butter, garlic, and a hint of thyme. Perfect for a cozy weeknight meal, this flavorful soup is easy to make on the stovetop in just 30 minutes and serves 5 people.
Ingredients
Soup Base
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 stick celery, diced
- ½ cup carrots, julienned
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 4 cups chicken broth
- ½ teaspoon thyme
- ½ teaspoon mustard powder
- Salt and pepper, to taste
- 1 pinch red pepper flakes (optional)
Main Proteins and Vegetables
- 1 lb boneless skinless chicken breasts (or 2 cups diced cooked chicken)
- 16 oz potato gnocchi
- 1 cup fresh spinach, roughly chopped
Instructions
- Prepare the Aromatics: Melt the butter in a large pot over medium heat. Add the diced onions, celery, and carrots and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
- Create the Roux: Sprinkle in the flour and stir to combine with the vegetables. Cook this mixture for about 2 minutes until the flour turns a golden color, which will help thicken the soup.
- Add Liquids: Gradually add the chicken broth and half-and-half in splashes, stirring constantly to incorporate the roux smoothly. Add them slowly to prevent breaking the mixture.
- Season the Broth: Stir in the thyme and mustard powder, ensuring even distribution of these flavors throughout the soup.
- Cook the Chicken: Season the chicken breasts with salt and pepper, then add them whole to the broth. Bring the soup to a gentle boil—avoiding a rapid boil to prevent tough chicken—and simmer until the chicken is thoroughly cooked, approximately 10-15 minutes depending on thickness.
- Dice the Chicken: Remove the cooked chicken breasts and let them rest for 5 minutes. Then dice into bite-sized pieces and return them to the pot.
- Simmer the Soup: Continue simmering the soup until it reaches your desired consistency; it will thicken as it cooks.
- Cook the Gnocchi: Add the potato gnocchi and simmer for about 5 minutes, or according to package instructions, until they float to the surface and are cooked through.
- Finish with Greens and Spice: Reduce the heat to low, stir in the fresh spinach and red pepper flakes if using. Simmer for about 1 minute until the spinach is wilted. Adjust salt and pepper to taste. Serve hot.
Notes
- You can substitute the chicken breasts with pre-cooked diced chicken to speed up the process.
- For a vegetarian version, omit the chicken and use vegetable broth, adding mushrooms or beans for protein.
- If you prefer a Crock Pot method, sauté the vegetables and roux first, then add all ingredients (except gnocchi and spinach) to the slow cooker and cook on low for 4-6 hours. Add gnocchi and spinach in the last 30 minutes.
- Red pepper flakes are optional and can be adjusted based on your spice preference.
- Keep stirring after adding the roux to prevent lumps from forming in the soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
