Instructions
1. Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté 5-6 minutes until tender. Add garlic, thyme, basil, salt, and pepper; cook 1-2 minutes more until fragrant.
2. Make the Soup Base
Sprinkle flour over vegetables; stir to coat. Cook 1-2 minutes. 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; simmer 5-7 minutes, or until gnocchi are tender and float.
4. Add Cream and Spinach
Stir in half-and-half (or heavy cream). Simmer. Add spinach; cook 1-2 minutes until wilted.
5. Serve
Remove from heat. Ladle into bowls. 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 in the broth.
- Gnocchi: Store-bought or homemade – both are delicious!
- Cream: Half-and-half is creamy, but heavy cream makes it extra rich.
Variations
- Italian Sausage: Use crumbled Italian sausage instead of chicken.
- Vegetarian: Omit chicken, use vegetable broth, and add extra veggies like mushrooms or zucchini.
- Spicy: Add a pinch of red pepper flakes for a kick!
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 it?
Freezing the soup base is fine, but the gnocchi might get mushy. Add fresh gnocchi when reheating.
Can I use different cream?
Light cream, milk, or even coconut milk work, but the richness might change.
What to serve with it?
Crusty bread or a simple salad are perfect pairings.
Enjoy this heartwarming and delicious Gnocchi Chicken Soup! Let me know if you have any other questions.
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