Description
This 30 Minute Chicken Gnocchi Soup is a hearty, comforting dish perfect for a quick yet satisfying meal. Tender seared chicken, soft gnocchi, and fresh baby spinach come together in a creamy broth seasoned with garlic, thyme, and oregano. Ready in just half an hour, this soup is ideal for busy weeknights or anytime you crave a warm, flavorful bowl.
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken breast
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 2 tablespoons olive oil, divided
Vegetables & Aromatics
- 1 white onion, diced
- 1/2 cup carrots, sliced
- 1/2 cup celery, sliced
- 5 teaspoons minced garlic (about 5 cloves)
- 1 1/2 cups baby spinach, roughly chopped
Broth & Seasoning
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Other
- 1 pound gnocchi
- 1 cup heavy cream
Instructions
- Season Chicken: Season the 2 pounds of boneless skinless chicken breast evenly with 1 teaspoon salt and 1/4 teaspoon black pepper, ensuring every side is covered for balanced flavor.
- Sear Chicken: Heat a large soup pot over medium-high heat and add 1 tablespoon of the olive oil. Place the chicken breasts in the pot and sear for about 2 minutes on each side until they develop a golden brown crust but are not fully cooked. Remove the chicken and set aside on a plate.
- Sauté Vegetables: Add the remaining 1 tablespoon olive oil to the same pot. Add the diced onion, sliced carrots, and sliced celery. Cook the vegetables for 4 to 5 minutes, stirring occasionally, until they soften. Add the minced garlic and cook for another 1 to 2 minutes until fragrant.
- Simmer Soup Base: Return the seared chicken to the pot and pour in 4 cups of chicken broth. Season with dried thyme and oregano. Bring the mixture to a simmer over medium heat and cook for 15 minutes, or until the chicken is fully cooked and vegetables are tender.
- Shred Chicken: Remove the chicken breasts from the pot using tongs and place them in a bowl. Using two forks, shred the chicken into bite-sized pieces, then return the shredded chicken to the pot.
- Cook Gnocchi: Add 1 pound of gnocchi to the pot and let it simmer for about 5 minutes until the gnocchi are tender and cooked through.
- Add Cream and Spinach: Stir in 1 cup of heavy cream and the chopped baby spinach. Cook for 1 to 2 minutes until the spinach wilts and the soup is heated through.
- Adjust Seasoning and Serve: Taste the soup and adjust the salt and pepper according to your preference. Serve the soup hot for a delicious and warming meal.
Notes
- You can swap baby spinach with kale or Swiss chard for a different leafy green texture.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
- If you cannot find gnocchi, small pasta like mini shells or tortellini can be used instead.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently to avoid breaking the gnocchi.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
