Creamy Chicken & Gnocchi Soup with Spinach
Creamy Chicken & Gnocchi Soup with Spinach is the kind of dish that wraps you in warmth with every spoonful. Imagine a luscious, comforting soup where tender gnocchi float through a rich and creamy broth, kissed by the vibrant green of fresh spinach. This gem of Italian cuisine is not just visually appealing but also a one-pot wonder that’s simple enough for a weeknight meal yet impressive enough to serve at a cozy gathering.
Table of Contents
I first stumbled upon the idea of making this delightful soup during a chilly evening spent with friends, and it quickly became a staple in my kitchen. The combination of flavors has a way of soothing the spirit, making it the perfect antidote for those who crave both comfort and nourishment. So why not whip up this Creamy Chicken & Gnocchi Soup with Spinach? You’ll find it’s not only quick to prepare but also incredibly forgiving, allowing you to adapt based on what you have on hand. Let’s dive into the specifics—you won’t want to miss this one!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 30 minutes from start to finish, making it perfect for busy nights.
- Irresistible Flavor: Creamy, savory, and slightly herby, each spoonful feels like a warm hug.
- Eye-Catching Appeal: The bright green spinach against the creamy broth creates a stunning visual contrast.
- Flexible Serving: Ideal as a throw-together dish for family dinners or cozy gatherings with friends.
- Diet-Friendly Options: Easily adjustable for various dietary needs by using gluten-free gnocchi or dairy-free milk.
Ingredients You’ll Need
- 2 tablespoons butter or olive oil: This creates the base for sautéing the vegetables. Olive oil is a great heart-healthy option.
- 1 large yellow onion, diced (about 1.5 cups): Onion adds flavor and depth; you can substitute with shallots for a milder taste.
- 2 large carrots, diced (about 1.5 cups): Sweetness and color, essential for the broth’s flavor. Frozen carrots can work in a pinch.
- 2 ribs celery plus leaves if available, diced (about 1.5 cups): Adds crunch and flavor to the mix; if you don’t have celery, leeks do well too.
- 1 teaspoon dried thyme or 1 tablespoon fresh: A fragrant herb that brings warmth to the soup; fresh thyme offers a brighter note.
- 1 teaspoon dried oregano or 1 tablespoon fresh: Essential for that Italian flair; swap in Italian seasoning if needed.
- 2 cloves garlic, minced: It adds aromatic depth; feel free to adjust based on preference—more garlic equals more flavor!
- 1/4 cup all-purpose flour: This thickens the soup and gives it that hearty feel; for a gluten-free option, consider a gluten-free all-purpose blend.
- 4 cups chicken stock/broth, preferably low-sodium: The flavor backbone of the soup; homemade is fantastic but store-bought works well too.
- 16 oz. potato gnocchi, store-bought or homemade: These pillowy bites elevate the dish; fresh gnocchi are a quick yet tasty option.
- 2 cups cooked shredded or chopped chicken: Use leftover roast chicken or rotisserie; it adds protein and substance.
- 2 cups roughly chopped fresh spinach (about 5 oz.): Nutrient-packed and adds a beautiful green color; frozen spinach can be used but drain excess water.
- 1 cup half-and-half or whole milk, or heavy cream: Creaminess that makes all the difference; substitute with a non-dairy milk for a lighter option.
- 1 cup grated parmesan cheese (about 3 oz.): For rich cheesy goodness; nutritional yeast can be a cheesy plant-based alternative.
- Kosher salt and black pepper to taste: Essential for seasoning; always taste and adjust to your preference.
How to Make Creamy Chicken & Gnocchi Soup with Spinach
Sauté the Vegetables: In a large heavy pot or Dutch oven, melt 2 tablespoons of butter or olive oil over medium-high heat. Add the diced onion, diced carrots, diced celery, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. Stir to coat the vegetables in the butter and sauté until softened and lightly browned, stirring occasionally, about 5 minutes.
Add Garlic: Incorporate 2 cloves of minced garlic and sauté until fragrant, about 15-30 seconds. This will fill your kitchen with a delicious aroma!
Add Flour: Sprinkle in 1/4 cup of all-purpose flour, stirring to coat the vegetables. Cook for about 1 minute, stirring frequently. This step is crucial as it builds your soup’s body.
Incorporate Broth: Pour in 4 cups of chicken stock or broth, stirring well to combine and scrape up any bits stuck to the bottom. Bring this mixture to a gentle boil.
Cook the Gnocchi: Add 16 oz. of potato gnocchi to the pot and simmer uncovered for about 3 minutes, until the gnocchi are cooked and begin to float to the top.
Add Chicken and Spinach: Stir in 2 cups of cooked shredded or chopped chicken, 2 cups of roughly chopped fresh spinach, 1 cup of half-and-half, and 3/4 cup of grated parmesan cheese. Continue heating and stirring until the spinach is wilted, the cheese is melted, and the chicken is heated through, about 3 minutes.
Season and Serve: Season your soup with kosher salt and black pepper to taste. Ladle into bowls and enjoy the warmth enveloping you.
Storing & Reheating
For any leftovers, store your Creamy Chicken & Gnocchi Soup with Spinach at room temperature for no more than 2 hours. Refrigerate in an airtight container for up to 4 days, but ensure you use a glass container for best results. If you want to freeze it, allow it to cool fully before packing into a freezer-safe container, where it can last for up to 3 months. To reheat, warm it on the stovetop over medium heat for about 10-15 minutes until steaming hot. Just keep in mind that the texture can change slightly after freezing, so adding a splash more milk or broth can refresh it beautifully.
Chef’s Helpful Tips
- To avoid a lumpy texture in your soup, ensure the flour fully combines in the vegetable mix before adding the broth.
- Temperature matters! For creamy soups, adding high-fat dairy like heavy cream at the end preserves its silky texture.
- Timing is everything—don’t overcook the gnocchi; they’re ready to go once they float to the top.
- For a thicker soup, simply let it simmer longer after adding the gnocchi to let it reduce slightly.
- Feel free to play with herbs! Fresh basil or parsley can create a delightful twist to the flavors.
There you have it—Creamy Chicken & Gnocchi Soup with Spinach blends simplicity with heartiness effortlessly. This is a recipe designed for anyone and everyone, from the novice cook figuring out their way in the kitchen to the seasoned chef looking for a comforting classic. Don’t hesitate to make it your own! Perhaps drop in some diced tomatoes or throw in a pinch of red pepper flakes for added heat.
Enjoy each delicious bite, and I truly hope this dish brings as much joy to your table as it has to mine.
Recipe FAQs
Can I use homemade gnocchi in this recipe?
Absolutely! Fresh homemade gnocchi will elevate your soup’s flavor and texture. Just add them to the broth during step 5, and adjust the cooking time if necessary.
Is this recipe freezer-friendly?
Yes, this soup can be frozen for up to 3 months. However, keep in mind that the texture of the gnocchi may change after freezing and thawing.
Can I substitute the chicken with something else?
Definitely! If you’re looking for a vegetarian option, feel free to swap out the chicken for more vegetables or even some beans for added protein.
How can I make this dish spicier?
For a bit of heat, add crushed red pepper flakes during the sautéing process, or toss in fresh chopped jalapeños for a more pronounced kick.
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📖 Recipe Card
Creamy Chicken & Gnocchi Soup with Spinach
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Chicken & Gnocchi Soup with Spinach features a rich blend of flavors with tender gnocchi, shredded chicken, and fresh spinach. It’s quick to make and a delightful comfort dish ideal for busy weeknights or family gatherings.
Ingredients
- 2 tablespoons butter or olive oil
- 1 large yellow onion diced (about 1.5 cups)
- 2 large carrots diced (about 1.5 cups)
- 2 ribs celery plus leaves if available, diced (about 1.5 cups)
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 teaspoon dried oregano or 1 tablespoon fresh
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken stock/broth preferably low-sodium
- 16 oz. potato gnocchi store-bought or homemade
- 2 cups cooked shredded or chopped chicken such as rotisserie or leftover roast chicken
- 2 cups roughly chopped fresh spinach (about 5 oz.)
- 1 cup half and half or whole milk, or heavy cream
- 1 cup grated parmesan cheese (about 3 oz.)
- kosher salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium-high heat. Add the onion, carrots, celery, thyme, and oregano, then stir and sauté until softened, about 5 minutes.
- Incorporate minced garlic and sauté until fragrant, about 30 seconds.
- Stir in flour and cook for about 1 minute, making sure to coat the vegetables.
- Pour in chicken broth and stir to dissolve flour. Bring to a gentle boil.
- Add gnocchi and simmer uncovered for about 3 minutes until they float to the top.
- Mix in cooked chicken, spinach, half and half, and parmesan, stirring until the spinach wilts and cheese melts, about 3 minutes.
- Season with salt and pepper to taste, then serve.
Notes
Feel free to substitute the chicken with turkey or leave it out for a vegetarian version.
For added flavors, consider including a squeeze of lemon juice before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
