Chicken and Gnocchi Soup is the ultimate fusion of comfort and indulgence, where creamy, velvety broth wraps around tender chunks of chicken and pillowy gnocchi. With each spoonful, the smooth richness of the soup gently embraces the soft, dumpling-like texture of the gnocchi, creating a heartwarming, satisfying experience. It’s the kind of dish that feels like a hug from the inside, perfect for chilly evenings or when you need a little extra comfort. The flavors meld together so effortlessly that it feels like a cozy embrace in a bowl, bringing together the best of a hearty soup and the comforting, satisfying nature of Italian-inspired gnocchi. Whether served as a light dinner or a cozy lunch, this soup brings an irresistible balance of creamy, savory goodness that’s sure to become a new favorite.
Chicken and Gnocchi Soup
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 2 carrots, shredded
- 1 pound cooked, cubed chicken breast
- 4 cups chicken broth
- 1 (16 ounce) package mini potato gnocchi
- 1 (6 ounce) bag baby spinach leaves
- 1 tablespoon cornstarch (Optional)
- 2 tablespoons cold water (Optional)
- 2 cups half-and-half cream
- salt and ground black pepper to taste
Instructions
- Collect all the necessary ingredients for the dish, ensuring everything is measured and prepared. This step helps streamline the cooking process, allowing you to efficiently move through each stage without interruption. Having everything on hand and ready to go also ensures the dish comes together smoothly.
- In a large pot, heat the oil over medium heat. Add the carrots, celery, onion, and garlic, cooking for about 5 minutes until the onion becomes translucent. Stir in the cubed chicken and chicken broth, then bring the mixture to a simmer. This step allows the vegetables to soften and release their flavors while infusing the oil with a savory base. Adding the chicken and broth helps create a rich, flavorful foundation for the soup.
- Add the gnocchi to the soup and cook for 3 to 4 minutes, or until they begin to float to the top. Stir in the spinach and cook for an additional 3 minutes, until the spinach wilts. This step allows the gnocchi to cook through and become tender, while the spinach wilts down, adding both color and a fresh, earthy flavor to the soup. The floating gnocchi is a good indication that they're ready to eat.
- In a measuring cup, whisk the cornstarch into cold water until smooth. Stir the cornstarch mixture and half-and-half into the soup. Continue cooking for about 5 minutes, or until the soup thickens slightly. Season with salt and pepper to taste. This step helps to thicken the soup, creating a creamier texture. The cornstarch acts as a thickening agent, while the half-and-half adds richness and a velvety consistency. The seasoning enhances the flavor, bringing everything together.
