Name: Creamy Gnocchi Chicken Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 yellow onion, chopped; 6 carrots, chopped; 4 celery stalks, chopped; 2-4 cloves garlic, chopped; 4-6 cups baby spinach; 1/2 cup chopped sun-dried tomatoes; 3/4 pound boneless skinless chicken breasts or thighs; 2 tablespoons extra virgin olive oil; 2 tablespoons salted butter; 4-6 cups low sodium vegetable broth; 1 1/2 cups canned coconut milk, heavy cream, or whole milk; 1/2 cup grated parmesan; 2 tablespoons all-purpose flour; 1 tablespoon Italian seasoning (see note); 1 teaspoon paprika or smoked paprika; 2 tablespoons fresh thyme leaves (or 2 teaspoons dried); 1 pinch chili flakes; 1 pinch each kosher salt and black pepper; 1 pound fresh potato gnocchi

Description

A rich and hearty creamy gnocchi chicken soup packed with tender chicken, fresh vegetables, baby spinach, and soft potato gnocchi, all simmered in a flavorful, creamy broth with Italian herbs and sun-dried tomatoes. Perfect for a comforting meal ready in under an hour.

Ingredients

Vegetables & Aromatics

1 yellow onion, chopped
6 carrots, chopped
4 celery stalks, chopped
2-4 cloves garlic, chopped
4-6 cups baby spinach
1/2 cup chopped sun-dried tomatoes

Proteins

3/4 pound boneless skinless chicken breasts or thighs

Liquids & Dairy

2 tablespoons extra virgin olive oil
2 tablespoons salted butter
4-6 cups low sodium vegetable broth
1 1/2 cups canned coconut milk, heavy cream, or whole milk
1/2 cup grated parmesan

Dry Ingredients & Seasonings

2 tablespoons all-purpose flour
1 tablespoon Italian seasoning (see note)
1 teaspoon paprika or smoked paprika
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 pinch chili flakes
1 pinch each kosher salt and black pepper
1 pound fresh potato gnocchi

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Instructions

Sauté Vegetables: In a large soup pot over medium heat, heat the olive oil and add the chopped onion. Cook for 5 minutes until fragrant and translucent. Add the carrots and celery and cook for an additional 3 minutes, stirring occasionally.
Create Roux & Add Chicken: Stir in the salted butter and sprinkle the flour over the vegetables. Cook for 1 minute to form a roux. Add the chicken pieces, garlic, Italian seasoning, paprika, thyme, chili flakes, salt, and pepper. Toss everything to coat the chicken evenly in the spices.
Simmer Soup Base: Pour in 4 cups of vegetable broth and bring the mixture to a simmer. Maintain medium heat and cook for 20 minutes until the chicken is fully cooked through.
Shred Chicken: Remove the chicken from the pot and shred it finely using two forks. Return the shredded chicken back into the soup pot.
Finish Soup: Stir in the baby spinach, sun-dried tomatoes, your choice of coconut milk, heavy cream, or whole milk, grated parmesan, and potato gnocchi. Cook for about 5 minutes until the soup is heated through and the gnocchi are tender. If the soup becomes too thick, add additional broth to reach your desired consistency.
Serve: Ladle the soup into bowls and top with extra parmesan if desired. Serve warm, ideally with a crusty piece of bread for a hearty meal.

Notes

You can substitute coconut milk, heavy cream, or whole milk depending on dietary preferences or availability.
Adjust the amount of broth to control the thickness of your soup.
Use smoked paprika for a smoky flavor or regular paprika for sweetness.
Fresh thyme can be replaced with dried thyme; adjust quantity accordingly.
For a richer soup, use chicken broth instead of vegetable broth if preferred.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American