Description

This creamy gnocchi chicken soup is a comforting and hearty dish perfect for chilly days. Loaded with tender chicken, fresh vegetables, baby spinach, sun-dried tomatoes, and fluffy potato gnocchi in a rich and creamy broth, it combines rustic flavors with a smooth texture. The soup is seasoned with Italian herbs, paprika, and a hint of chili flakes, making it flavorful yet soothing – ideal for a wholesome lunch or dinner.

Ingredients

Scale

Vegetables and Aromatics

1 yellow onion, chopped
6 carrots, chopped
4 celery stalks, chopped
2-4 cloves garlic, chopped
4-6 cups baby spinach
1/2 cup chopped sun-dried tomatoes

Protein

3/4 pound boneless skinless chicken breasts or thighs

Liquids

4-6 cups low sodium vegetable broth
1 1/2 cups canned coconut milk, heavy cream, or whole milk

Fats and Seasonings

2 tablespoons extra virgin olive oil
2 tablespoons salted butter
2 tablespoons all-purpose flour
1 tablespoon Italian seasoning
1 teaspoon paprika or smoked paprika
2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
1 pinch chili flakes
1 pinch kosher salt
1 pinch black pepper

Dairy

1/2 cup grated parmesan cheese

Other

1 pound fresh potato gnocchi

Cook Mode Prevent your screen from going dark

Instructions

Sauté Aromatics: In a large soup pot over medium heat, warm the extra virgin olive oil. Add the chopped yellow onion and cook for 5 minutes until fragrant and translucent. Then add the chopped carrots and celery, cooking for another 3 minutes until they start to soften.
Create Roux and Add Chicken: Stir in the salted butter and all-purpose flour, cooking for 1 minute to form a roux which will thicken the soup. Add the chicken breasts or thighs along with the chopped garlic, Italian seasoning, paprika, fresh thyme, chili flakes, kosher salt, and black pepper. Toss to coat the chicken and vegetables evenly with the spices.
Simmer Soup: Pour in 4 cups of the low sodium vegetable broth. Bring the soup to a simmer and cook over medium heat for about 20 minutes, or until the chicken is fully cooked through.
Shred Chicken: Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken back into the soup pot.
Add Remaining Ingredients and Finish Cooking: Stir in the baby spinach, chopped sun-dried tomatoes, your choice of coconut milk, heavy cream, or whole milk, grated parmesan cheese, and the fresh potato gnocchi. Cook the soup for about 5 minutes more until the gnocchi are soft and all ingredients are warmed through. If the soup becomes too thick, add additional broth to reach your desired consistency.
Serve: Ladle the creamy gnocchi chicken soup into bowls and top with extra parmesan cheese if desired. Serve warm, ideally alongside a crusty piece of bread for dipping. Enjoy your comforting homemade soup!

Notes

This soup is perfect as a warming, filling meal during colder months and is especially suited for busy days when you need a quick yet satisfying dish.
You can substitute chicken breasts with thighs for a richer flavor and juicier texture.
Feel free to adjust the amount of broth to reach your preferred soup consistency; more broth will make it lighter, less will make it thicker and creamier.
Using gluten-free flour instead of all-purpose flour can make this recipe gluten-free, and coconut milk is a good dairy-free creamy alternative.
Serving with crusty bread or a side salad can complement this hearty soup nicely.

Nutrition

Serving Size: 1 serving (approximately 1.5 cups)
Calories: 483 kcal
Sugar: 6 g
Sodium: 450 mg
Fat: 23 g
Saturated Fat: 9 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 37 g
Fiber: 4 g
Protein: 29 g
Cholesterol: 65 mg