Chicken and Gnocchi Soup is a rich and comforting dish, blending tender chicken, pillowy gnocchi, and a creamy broth with vegetables and herbs. This soup is hearty and filling yet incredibly soothing, making it a perfect choice for cooler weather or when you’re craving something hearty but not too heavy. The soft gnocchi adds a unique texture, while the creamy base complements the flavors of the chicken and veggies.

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cups chicken broth (preferably low-sodium)
  • 1 1/2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 (16-ounce) package of potato gnocchi (fresh or frozen)
  • 1 cup heavy cream
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground nutmeg (optional, for depth)
  • Salt and freshly ground black pepper, to taste
  • 2 cups fresh spinach (or kale), roughly chopped
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

  1. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Cook for 5-7 minutes, until the vegetables are softened and the onion becomes translucent.
  2. Add the Broth and Chicken: Pour in the chicken broth and bring the mixture to a simmer. Add the cooked, shredded or diced chicken and let it simmer for 5 minutes to combine the flavors.
  3. Add the Gnocchi: Add the gnocchi to the soup, stirring to incorporate. Continue to simmer for 3-5 minutes (if using fresh gnocchi, it will cook quickly; if frozen, it may take a couple of minutes longer). The gnocchi will rise to the top when they’re cooked, indicating they’re ready.
  4. Add the Cream and Herbs: Stir in the heavy cream, thyme, rosemary, and nutmeg (if using). Let the soup simmer for an additional 3-5 minutes, allowing the flavors to meld together. If the soup is too thick, you can add a little more chicken broth to reach your desired consistency.
  5. Add the Greens: Stir in the spinach (or kale) and cook for an additional 2-3 minutes, just until the greens are wilted and tender.
  6. Season: Taste the soup and adjust the seasoning with salt and pepper as needed.
  7. Serve: Ladle the soup into bowls and garnish with fresh parsley for a burst of color and freshness. Serve hot with crusty bread on the side for a complete meal.

Nutritional Information (per serving, based on 6 servings):

  • Calories: 350–450 kcal
  • Protein: 20–25g (from chicken)
  • Fat: 20–25g (mainly from cream and olive oil)
  • Carbohydrates: 30–40g (mainly from gnocchi and vegetables)
  • Fiber: 3–5g (from vegetables and spinach)
  • Sugar: 5–7g (natural sugar from vegetables)
  • Sodium: 600–800mg (depends on broth and seasoning)

Note: Nutritional values are estimates and may vary depending on portion sizes and exact ingredients used.

This Chicken and Gnocchi Soup is the perfect balance of creamy and hearty, with the comforting texture of gnocchi and a rich, flavorful broth. It’s a fantastic meal for cozy nights or when you want something filling but not too heavy!