Creamy One-Pot Chicken Gnocchi Soup
A comforting and creamy one-pot soup featuring tender chicken, gnocchi, and a rich broth.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 ladle
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 lb chicken breast diced
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 6 cups chicken broth
- 1 lb potato gnocchi
- 1 cup heavy cream
- 2 cups fresh spinach
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried basil
Instructions
Preparation
- Dice the chicken breast into bite-sized pieces. Chop the onion, carrots, and celery. Mince the garlic cloves.
Cooking
- In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned. Remove and set aside.
- Add the onion, carrots, and celery to the pot. Sauté until vegetables are softened. Stir in minced garlic and cook for an additional minute.
- Pour in the chicken broth and bring to a simmer. Return the chicken to the pot and add the gnocchi. Cook until the gnocchi are tender.
- Stir in heavy cream and fresh spinach. Allow the spinach to wilt. Season with salt, pepper, thyme, and basil.
Serving
- Ladle the soup into bowls and serve hot. Garnish with parsley or grated Parmesan, if desired.
Storage
- Store leftover soup in an airtight container in the refrigerator for up to three days.
Notes
Pro Tips: Sauté vegetables until golden for added flavor. Use fresh herbs for a vibrant taste.
Ingredient Substitutions: Substitute spinach with kale or gnocchi with gluten-free versions.
How to Serve: Pair with a green salad or crusty bread.
Storage & Freshness: Keep in the fridge for up to three days, reheating gently.
Make-Ahead Tips: Prepare ingredients in advance for quick assembly.
Ingredient Substitutions: Substitute spinach with kale or gnocchi with gluten-free versions.
How to Serve: Pair with a green salad or crusty bread.
Storage & Freshness: Keep in the fridge for up to three days, reheating gently.
Make-Ahead Tips: Prepare ingredients in advance for quick assembly.