Creamy Chicken Gnocchi Soup at The Little Shop of Olive Oils

Creamy Chicken Gnocchi Soup

Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 lb. boneless, skinless chicken thighs or breasts, diced
  • 1 small onion, diced
  • 2 medium carrots, sliced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 4 cups of chicken broth
  • 1 cup heavy cream
  • 1 tbsp all-purpose flour (optional, for thickening)
  • 1 lb. gnocchi
  • 2 cups fresh spinach, chopped
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Grated Parmesan cheese for garnish (optional)

Instructions:

  • Heat 1 tbsp of EVOO in a large pot over medium heat.
  • Add the diced chicken and season with salt and pepper. Cook until golden brown and fully cooked, for about 5-7 minutes. Remove from the pot and set aside.
  • In the same pot, heat the remaining 1 tbsp of EVOO.
  • Add the onion, carrots, and celery. Sauté until the vegetables are tender, for about 5 minutes.
  • Stir in the garlic and thyme, cooking for another minute until fragrant.
  • Pour in the chicken broth and bring it to a gentle boil.
  • (Optional: If you prefer a thicker soup, whisk the flour into the heavy cream before adding it to the pot.)
  • Add the gnocchi to the pot and cook according to the package instructions, usually about 2-3 minutes.
  • Return the cooked chicken to the pot and stir in the spinach.
  • Pour in the heavy cream and let everything simmer gently for 3-5 minutes, allowing the flavors to meld together.
  • Adjust salt and pepper to taste.
  • Serve hot, garnished with grated Parmesan cheese, if desired.
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