Description

This Creamy Garlic Chicken Gnocchi Soup is a comforting and flavorful dish featuring tender diced chicken, pillowy gnocchi, and fresh spinach in a rich, garlicky broth made with chicken broth and heavy cream. Infused with herbs like thyme and rosemary, and finished with Parmesan cheese and a hint of lemon juice, this hearty soup is perfect for a cozy meal served with crusty bread.

Ingredients

Scale

Protein and Dairy

1 pound boneless, skinless chicken breast (or thighs), diced
2 cups heavy cream (or half-and-half for a lighter version)
½ cup grated Parmesan cheese
Extra Parmesan cheese for topping

Vegetables and Herbs

1 medium onion, chopped
4 cloves garlic, minced
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
2 cups baby spinach (or kale, if preferred)
Fresh parsley, chopped for garnish

Pantry and Staples

2 tablespoons olive oil
4 cups chicken broth
1 package (16 oz) gnocchi (store-bought or homemade)
Salt and pepper, to taste
1 tablespoon lemon juice (optional, for a bright finish)

Accompaniments

Crusty bread (for serving)

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Instructions

Cook the Chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the pot and set aside.
Sauté the Aromatics: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and cook for 3-4 minutes until softened. Then add the minced garlic, thyme, and rosemary, cooking for another 1-2 minutes until fragrant.
Make the Soup Base: Pour in the chicken broth, stirring to combine with the onions and garlic. Bring the soup to a simmer and cook for about 10 minutes to let the flavors meld.
Cook the Gnocchi: Add the gnocchi to the pot, stirring gently to prevent sticking. Cook for about 3-4 minutes, or until the gnocchi floats to the surface indicating it is cooked.
Add Cream and Thicken Soup: Once the gnocchi is floating, stir in the heavy cream. Let the soup simmer for another 5-7 minutes to thicken and allow flavors to blend.
Add Spinach and Chicken: Return the cooked chicken to the pot along with the baby spinach (or kale). Stir until the spinach wilts and the chicken is heated through.
Finish the Soup: Stir in the grated Parmesan cheese and lemon juice if using. Adjust seasoning with salt and pepper to taste.
Serve: Ladle the soup into bowls, topping with extra Parmesan and chopped fresh parsley. Serve with crusty bread for dipping.
Enjoy: Serve hot and savor the creamy, garlicky comfort of this delicious chicken gnocchi soup.

Notes

For a lighter version, substitute heavy cream with half-and-half.
Fresh herbs can be used instead of dried for a brighter flavor.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
Gnocchi cooks quickly; watch closely to prevent overcooking.
Adding lemon juice is optional but adds a nice brightness to the soup.
Serve with crusty bread to make the meal more filling and comforting.