Creamy Chicken and Gnocchi Soup
This rich, warming soup boasts so much flavor, and the texture is nice too, with plenty of gnocchi and chicken in there to add interest, as well as an overall creamy finish. You will find potato gnocchi in the pasta aisle, the frozen food aisle, or in the Italian foods area of your grocery store, and you can choose from fresh or frozen, although we recommend the fresh kind for the best result. Use fresh basil and spinach too, because those add a nicer flavor than the frozen kind.
This soup is perfect for any season or occasion, but it is perhaps best during the cooler months when you want something to warm you up from the inside out. The soft, slightly chewy gnocchi, tender chicken and leafy spinach add such a nice texture, while the cream, broth and butter add a luxurious creaminess to the dish. Everything balances out really well and this is a top quality soup.
Making this is very straightforward. You need to sauté the vegetables and garlic, add the flour, broth and cream, and then the chicken, gnocchi and spinach. This soup is then ladled into serving bowls and you can scatter some shredded parmesan or romano cheese on top of each portion to finish it off perfectly. Although this could be served in small bowls as an appetizer, it is quite rich and hearty, which means it is better as an entrée, so serve it with crusty bread for lunch, or enjoy it as a comforting supper.
- 2 cups diced or shredded chicken breast
- 1 lb potato gnocchi
- ¾ cup diced onion
- 1½ cups Half & Half
- ½ cup diced carrots
- ⅓ cup all-purpose flour
- 4 cups chicken broth
- 3 tablespoons butter
- 2 tablespoons olive oil
- 3 cups fresh baby spinach, stems removed
- 1 tablespoon chopped fresh basil
- ½ cup diced celery
- 4 minced garlic cloves
- Salt and black pepper, to taste
- Fresh grated parmesan, for serving
- Heat the oil and butter in a large pot over a medium heat.
- Add the carrots, onion, celery and garlic, and season with salt and black pepper.
- Cook, stirring often, over a medium-low heat for 10 minutes or until the vegetables are tender.
- Stir in the flour for 3 minutes then stir in the broth a cup at a time, and finally the Half & Half.
- Add the chicken and bring the soup to a simmer.
- Cook it for 20 minutes, stirring often, then season with salt and black pepper.
- Cook the gnocchi in another pan, following the directions on the package.
- Add the gnocchi and the spinach to the soup, then simmer until the spinach wilts.
- Stir in the basil and serve hot, with some grated parmesan on top.
Smooth, creamy and rich, this chicken gnocchi soup is sure to give you a hug from the inside. The slightly chewy gnocchi, tender chicken, nutritious spinach and creamy texture all combine beautifully together, and this is a soup that will surprise you with its rich, hearty taste. Add plenty of parmesan or romano cheese on top when the soup is hot, so it melts attractively into the soup and adds to the taste. Serve grissini (breadsticks) with this soup, or some Italian crusty bread. The photo shows what a nice looking soup this is, and you can tell from one glance how creamy and rich-tasting it is going to be.
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