Instructions
1. Sauté the Vegetables
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery; sauté 5-6 minutes until tender. Add garlic, thyme, basil, salt, and pepper; sauté 1-2 minutes more until fragrant.
2. Make the Soup Base
Sprinkle flour over vegetables, stir to coat, and cook 1-2 minutes to remove raw flour taste. Slowly pour in chicken broth, stirring until smooth. Bring to a gentle boil.
3. Add Chicken and Gnocchi
Add shredded chicken and gnocchi. Reduce heat to medium-low and simmer 5-7 minutes, or until gnocchi are tender and float.
4. Add Cream and Spinach
Stir in half-and-half (or heavy cream) and simmer. Add spinach and cook 1-2 minutes until wilted.
5. Serve
Remove from heat. Ladle into bowls and top with Parmesan cheese (optional). Serve warm with crusty bread!
Cooking Notes
- Chicken: Leftover or rotisserie chicken works great! You can also cook fresh chicken breasts in the broth.
- Gnocchi: Store-bought or homemade – both are delicious!
- Half-and-Half vs. Heavy Cream: Half-and-half is creamy, heavy cream is richer.
Variations
- Italian Sausage Gnocchi Soup: Use crumbled Italian sausage instead of chicken (cook it first!).
- Vegetarian Gnocchi Soup: Omit chicken, use vegetable broth, and add more veggies like mushrooms or zucchini.
- Spicy Gnocchi Soup: Add red pepper flakes or hot sauce.
Frequently Asked Questions (FAQs)
Can I make this ahead?
Yes! Cook the gnocchi fresh when reheating, as they can get mushy. Alternatively, make the soup without gnocchi and add it later.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently.
Can I freeze this?
The soup base freezes well, but gnocchi may become mushy. Add fresh gnocchi when reheating.
Can I use different cream?
Light cream, milk, or even coconut milk can be used, but the richness may change.
What to serve with it?
Crusty bread or a simple salad are perfect pairings.
Enjoy this delicious and easy Gnocchi Chicken Soup! Let me know if you have any questions.