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Chicken Gnocchi Soup

Creamy Chicken Gnocchi Soup is a comforting and hearty dish, perfect for warming up on chilly days. Packed with tender chicken, pillowy gnocchi, fresh vegetables, and a rich, flavorful broth, this soup is easy to make and tastes like it came straight from a restaurant.
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Equipment

  • - Large pot or Dutch oven
  • - Cutting board and knife
  • Whisk
  • - Ladle

Ingredients
  

  • - 2 tbsp olive oil or unsalted butter
  • - 1 small onion diced
  • - 2 celery stalks diced
  • - 1 medium carrot diced
  • - 2 cloves garlic minced
  • - 3 cups cooked chicken shredded or diced
  • - 4 cups chicken broth
  • - 1 cup heavy cream
  • - 2 tbsp all-purpose flour
  • - 1 16 oz package potato gnocchi
  • - 2 cups fresh spinach chopped
  • - 1 tsp dried thyme
  • - 1 tsp dried basil
  • - ½ tsp black pepper
  • - Salt to taste
  • - ¼ cup grated Parmesan cheese optional, for garnish

Instructions
 

  • **1. Sauté the Vegetables:**
  • - Heat olive oil or butter in a large pot over medium heat. Add diced onion, celery, and carrot. Sauté for 5-7 minutes until softened. Add minced garlic and cook for an additional minute.
  • **2. Add Broth and Chicken:**
  • - Stir in the shredded chicken and pour in the chicken broth. Bring to a gentle boil over medium-high heat.
  • **3. Create the Creamy Base:**
  • - In a small bowl, whisk together the heavy cream and flour until smooth. Slowly pour the mixture into the soup while stirring to thicken the broth.
  • **4. Cook the Gnocchi:**
  • - Add the gnocchi to the soup and cook according to the package instructions (usually 2-3 minutes), or until they float to the top.
  • **5. Add Spinach and Seasoning:**
  • - Reduce the heat to low. Stir in the chopped spinach, dried thyme, basil, black pepper, and salt. Simmer for 2-3 minutes until the spinach wilts.
  • **6. Serve:**
  • - Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve warm.