Description
This creamy chicken gnocchi soup is a comforting and hearty dish featuring tender potato gnocchi, shredded chicken, and fresh spinach in a rich, flavorful broth thickened with white wine and Parmesan cheese. Perfect for cozy meals, it combines classic Italian flavors with a creamy texture that’s easy to prepare on the stovetop.
Ingredients
Scale
Soup Base
- 3 tablespoons unsalted butter
- 1 tablespoon regular olive oil
- 1 cup chopped yellow onion
- ¾ cup shredded carrots (or julienned/matchstick cut)
- ½ cup thinly-sliced or small-diced celery
- 2 large garlic cloves, minced (2-3 teaspoons)
- ½ cup dry white wine (Pinot Grigio recommended)
- ¼ cup all-purpose flour
- 4 cups chicken stock or broth (low sodium preferred)
- 2 cups half-and-half, warmed
- 1 to 2 teaspoons chopped fresh thyme leaves
- ½ teaspoon dried Italian seasoning (Italian herbs blend)
- Diamond Crystal kosher salt and freshly-ground black pepper, to taste
- ⅛ teaspoon grated nutmeg (optional)
Main Ingredients
- 1 pound potato gnocchi (refrigerated or shelf-stable)
- ½ to ¾ cup grated Parmigiano Reggiano cheese
- 2 cups cooked chicken breast, shredded or cubed (e.g., rotisserie chicken)
- 2 cups baby spinach leaves, roughly torn
Instructions
- Sauté Vegetables: Heat butter and olive oil in a large, heavy-bottomed pot over medium-high heat until the foaming subsides. Add chopped onion, carrots, and celery, seasoning with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, until vegetables soften and begin to brown.
- Add Garlic: Stir in minced garlic and cook for approximately 1 minute until fragrant. Be careful not to burn the garlic.
- Deglaze with Wine: Pour in the white wine to deglaze the pot, scraping any browned bits off the bottom with a wooden spoon. Simmer until the liquid is mostly evaporated, about 2-3 minutes.
- Make Roux: Sprinkle in the flour and cook, stirring continuously, for 1-2 minutes to eliminate the raw flour taste and form a roux that will thicken the soup.
- Add Liquids and Seasonings: Gradually whisk in the chicken stock and bring to a gentle simmer until the mixture thickens slightly. Then whisk in the warmed half-and-half, fresh thyme, and dried Italian seasoning. Maintain a low simmer, avoiding rolling boil, stirring frequently.
- Cook Gnocchi: Add the potato gnocchi to the simmering soup and cook for 3-5 minutes, or until gnocchi float to the surface and are tender.
- Add Cheese, Chicken, and Spinach: Stir in grated Parmesan cheese, shredded chicken, and torn spinach leaves. Simmer for another 2-3 minutes until the chicken is heated through and the spinach is wilted.
- Season and Finish: Taste the soup and season with nutmeg, additional salt, and pepper as desired. The soup will thicken further if left to stand 5-10 minutes. Serve immediately for a thinner soup or keep warm to allow thickening.
- Serve: Ladle the soup into bowls, topping with extra freshly grated Parmigiano Reggiano and cracked black pepper. Serve alongside crusty Italian bread for dipping.
Notes
- Thyme: Adjust fresh thyme quantity based on the potency of the dried Italian seasoning used, as blends vary in herb content.
- Parmigiano Reggiano: Adjust cheese amount according to your preference and the sodium level of your stock to avoid oversalting.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 60 mg
