Description

This Creamy Garlic Chicken Gnocchi Soup is a comforting, hearty dish that combines tender chicken, pillowy gnocchi, and fresh spinach in a rich garlic-infused broth. Perfect for cozy nights, this flavorful soup is thickened with a touch of flour and cream to create a velvety texture, topped with Parmesan and fresh parsley for an extra burst of taste.

Ingredients

Sauté Base

1 tablespoon olive oil
2 tablespoons butter
1 small onion, diced
1 stalk celery, sliced
1 medium carrot, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes (optional)

Soup & Main Ingredients

¼ cup all-purpose flour
4 cups chicken broth
2 cups cooked chicken breast, shredded or diced
1 pound potato gnocchi
2 cups baby spinach
1 cup half-and-half or heavy cream

Seasonings & Garnishes

Salt, to taste
Black pepper, to taste
Grated Parmesan cheese, for garnish
Fresh parsley, for garnish

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Instructions

Prepare the Base Vegetables: Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add diced onion, sliced celery, and diced carrot. Sauté for 4 to 5 minutes until the vegetables are softened and fragrant.
Add Aromatics and Spices: Stir in minced garlic, Italian seasoning, and optional red pepper flakes. Cook for another 30 seconds until the garlic releases its aroma.
Thicken the Soup Base: Sprinkle the flour over the sautéed vegetables, stirring well to coat them evenly and cook the flour slightly to remove the raw taste.
Incorporate the Broth: Slowly whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and cook for 5 minutes to allow the soup to thicken gently.
Add Chicken and Gnocchi: Add the shredded or diced cooked chicken and potato gnocchi to the pot. Simmer for 4 to 5 minutes until the gnocchi float to the top and are tender.
Finish With Greens and Cream: Stir in baby spinach and the half-and-half or heavy cream. Cook for another 1 to 2 minutes until the spinach wilts and the soup is heated through.
Season and Serve: Taste and adjust seasoning with salt and black pepper. Serve the soup hot, garnished with grated Parmesan cheese and fresh parsley.

Notes

For a lighter soup, substitute half-and-half or heavy cream with milk or evaporated milk.
Using rotisserie chicken can save prep time and add extra flavor.
For extra texture and earthiness, add mushrooms to the sautéed vegetables.
Swap baby spinach with kale for a heartier green option.