Creamy Chicken Soup with Gnocchi
This delightful soup combines tender pieces of chicken, pillowy gnocchi, and a medley of vegetables simmered in a rich, creamy broth.
Equipment
- Soup Pot
- Laddle
- cutting board
- knife
- Measuring cup
- Measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 1 package (16 oz) potato gnocchi, store-bought or homemade
- 2 cups baby spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Heat the Oil: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
- Add Vegetables and Seasonings: Stir in the minced garlic, sliced carrots, and celery. Cook for an additional 3 minutes until the vegetables begin to soften. Add the dried thyme, dried basil, salt, and black pepper, stirring to combine.
- Simmer the Broth: Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld and the vegetables to become tender.
- Incorporate Chicken and Gnocchi: Add the shredded chicken into the pot, followed by the potato gnocchi. Cook for about 5 minutes, or until the gnocchi are soft and cooked through.
- Finish with Spinach and Cream: Stir in the baby spinach leaves and let them wilt into the soup. Slowly pour in the heavy cream, stirring gently to create a creamy consistency.
- Add Cheese and Serve: Mix in the grated Parmesan cheese until it melts into the soup. Adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with extra Parmesan cheese if desired.