Chicken and Gnocchi Soup Recipe- American Special
Chicken and Gnocchi Soup is a beloved comfort food that combines tender shredded chicken, soft potato gnocchi, and a medley of fresh vegetables in a rich, creamy broth. This hearty soup is perfect for chilly evenings, offering a satisfying and nourishing meal. The addition of spinach or kale adds a burst of color and nutrients, while the blend of thyme and rosemary infuses the soup with aromatic flavors. Whether you’re using rotisserie chicken for convenience or cooking it from scratch, this soup is sure to become a family favorite.
- Prep Time5 min
- Cook Time25 min
- Total Time30 min
Protein:
- 2 cups cooked chicken, shredded (rotisserie works well)
Gnocchi:
- 1 lb potato gnocchi (store-bought)
Vegetables:
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach (or kale)
Broth:
- 6 cups chicken broth
Cream:
- 1 cup heavy cream (or half-and-half)
Spices:
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Optional:
- Fresh parsley for garnish
How to make Chicken and Gnocchi Soup :
Sauté Vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes until softened.
Add Garlic and Spices: Stir in the garlic, thyme, and rosemary, cooking for an additional minute until fragrant.
Combine Ingredients: Pour in the chicken broth and bring to a boil. Add the cooked chicken and gnocchi.
Cook the Gnocchi: Let the soup simmer for about 5 minutes, or until the gnocchi float to the top and are cooked through.
Stir in Cream and Spinach: Reduce heat and stir in the heavy cream and spinach. Cook for another 2-3 minutes until the spinach wilts.
Season: Taste and adjust seasoning with salt and pepper.
Serve: Ladle the soup into bowls and garnish with fresh parsley if desired.
Recipe Notes :
Gnocchi Options: Both fresh and frozen gnocchi work well in this recipe; adjust cooking time as needed.
Vegetable Variations: Enhance the soup by adding mushrooms, bell peppers, or zucchini for added flavor and nutrition.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of broth if the soup has thickened.
Freezing Advice: For best results, freeze the soup without the cream. Add the cream when reheating to maintain the desired texture.
