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Creamy Bayou Gnocchi Soup with Chicken and Cajun Spice

A comforting creamy soup with tender chicken, pillowy gnocchi, and a zesty Cajun kick, perfect for family gatherings or cozy winter evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soups
Cuisine: Cajun, Creole
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken thighs, cut into chunks Thighs provide a richer flavor, but chicken breast can be substituted.
  • 1 lb potato gnocchi Fresh or shelf-stable gnocchi works.
  • 2 tbsp Cajun seasoning Adjust based on heat preference.
  • 3 tbsp butter For sautéing chicken and vegetables.
  • 2 tbsp olive oil For sautéing.
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 2 celery stalks, sliced
  • 5 cloves garlic, minced Fresh garlic adds flavor.
  • 3 tbsp all-purpose flour To thicken the soup.
  • 5 cups chicken broth Use low-sodium for a healthier option.
  • 1.5 cups heavy cream For richness.
  • 0.5 cup grated Parmesan cheese Adds flavor and creaminess.
  • 2 cups baby spinach For added nutrition.
  • 1 tsp smoked paprika
  • 0.5 tsp dried thyme
  • 1 tsp salt To taste.
  • 0.5 tsp black pepper To taste.
  • 3 green onions, sliced For garnish.

Method
 

Sauté the Chicken
  1. In a large pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chicken chunks seasoned with 1 tablespoon of Cajun seasoning. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove from the pot and set aside.
Cook the Vegetables
  1. In the same pot, add the remaining butter and olive oil. Toss in the diced onion, red bell pepper, and sliced celery, cooking until softened, around 4-5 minutes. Stir in the minced garlic, cooking for an additional minute until fragrant.
Thicken the Soup
  1. Sprinkle 3 tablespoons of flour over the vegetables, stirring well to combine. Cook for another minute before gradually whisking in the chicken broth, ensuring no lumps form.
Add Cream and Seasoning
  1. Once the broth is bubbling, stir in the heavy cream, remaining Cajun seasoning, smoked paprika, thyme, salt, and black pepper. Continue to cook until the soup thickens slightly.
Incorporate Gnocchi and Chicken
  1. Add the gnocchi and cooked chicken back into the soup. Allow it to simmer for a balanced 5-7 minutes, or until the gnocchi is tender.
Final Touches
  1. Stir in baby spinach and grated Parmesan, cooking until the spinach has wilted, around 2-3 minutes. Adjust seasoning to taste.
Serve and Enjoy
  1. Garnish your bowl with sliced green onions. Serve hot and enjoy!

Notes

If you have leftovers, store in an airtight container for up to 3 days in the refrigerator, or freeze for up to 2 months. Reheat slowly on the stove, adding a splash of cream or broth to maintain texture.