Chicken & Spinach Gnocchi Soup

This hearty soup is a perfect knock-off for anyone craving a comforting bowl of goodness. It starts with a rich, savory base made from chicken broth, which is the foundation of its robust flavor. The broth is simmered with aromatics like onions and garlic, allowing their essences to meld together and create a deeply satisfying taste profile.

The soup’s star ingredient is the gnocchi, which are soft, pillowy dumplings that absorb the broth beautifully. These gnocchi can easily be homemade, adding a touch of authenticity and a delightful texture that contrasts with the smoothness of the soup. Alongside the gnocchi, tender chunks of chicken provide a hearty protein component, ensuring that this soup is as filling as it is delicious.

Let us not forget about its generous helping of spinach! The leafy greens not only add a vibrant color but also contribute a nutritious element, making this soup a well-rounded meal. The spinach is wilted just enough to retain some of its texture, adding an extra layer of savoriness to each bite.

To bring it all together, the soup is finished with a sprinkle of grated Parmesan cheese, which adds a salty, nutty flavor that complements the other ingredients perfectly. This perfect knock-off is an excellent choice for a cozy night in or as a comforting meal to share with friends and family. Its combination of flavors and textures makes it a true crowd-pleaser that will leave you craving more.

Chicken & Spinach Gnocchi Soup

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Ingredients

  

1 large onion chopped

1 cup chopped celery

1 cup chopped carrots

3 tablespoons olive oil

2 tablespoons butter

4 tsp minced garlic

1/4 tsp red pepper flakes (optional)

1/3 cup flour

4 cups chicken broth

3 cups milk

2 tablespoons cornstarch

1 1/2 lb. boneless chicken thighs or breasts pounded to an even thickness

1 teaspoon Dijon mustard

1 bay leaf

2 teaspoons chicken bouillon

1 teaspoon dried parsley

1/2 tsp dried thyme,

1/2 tsp dried oregano

1/2 tsp salt

1/2 tsp pepper

2 cups heavy cream

16 oz. potato gnocchi

2 1/2 cups packed chopped spinach

Instructions

 

Melt butter in olive oil in a Dutch oven over medium-high heat. Add onions and celery and sauté for 5 minutes. Add garlic and red pepper flakes (if using) and sauté 30 seconds. Sprinkle in flour and cook, while stirring, an additional 2 minutes.

Turn heat to low and stir in chicken broth. Whisk cornstarch with milk (you can whisk with as little as 1 cup milk, just enough so it dissolves) and add to pot. Add chicken, Dijon, bay leaves and all seasonings.

Increase heat to high, cover pot and bring to a boil. Reduce to a gentle simmer and keep covered. Simmer for 20-25 minutes, stirring occasionally and replacing lid, until chicken is tender enough to shred with a fork. Remove chicken to a cutting board and shred when cool enough to handle.

Meanwhile, add half and half to the soup and bring to a simmer. Stir in gnocchi and shredded carrots and simmer for 3 to 4 minutes or just until the gnocchi are cooked. Stir in spinach and shredded chicken and heat through, approximately 1 minute.

Season with salt and pepper to taste (I like more salt) and add additional half and half or milk if desired for a less “chunky” soup and warm through.

Garnish individual servings with Parmesan and fresh parsley if desired.