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- 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces - 1 tablespoon extra virgin olive oil - 1 small onion, finely diced - 3 cloves garlic, minced - 3 medium carrots, peeled and diced - 2 celery stalks, diced - 6 cups low-sodium chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and freshly ground black pepper, to taste - 1 cup heavy cream - 1 pound fresh or packaged gnocchi - 2 cups fresh spinach leaves, roughly chopped - Grated Parmesan cheese, for serving I love using fresh ingredients for this soup. The chicken breasts add protein and heartiness. Olive oil gives a nice base flavor. Onions and garlic bring depth to the dish. Carrots and celery add sweetness and crunch. For the broth, I always choose low-sodium chicken broth. It lets me control the saltiness. Thyme and basil elevate the taste. Adding salt and pepper at the end helps balance the flavors. The creamy components are what make this soup special. Heavy cream makes it rich and smooth. Gnocchi adds a fun texture. Fresh spinach is a great way to add color and nutrients. Topping it off with Parmesan cheese adds an extra layer of flavor that I just can’t resist. Together, these ingredients create a comforting, hearty soup perfect for any day. First, heat one tablespoon of olive oil in a large pot over medium heat. Add one pound of diced chicken breasts to the pot. Season with a pinch of salt and pepper. Sauté the chicken for about 5-7 minutes. Stir occasionally until the chicken is browned and cooked through. After that, remove the chicken and set it aside on a plate. In the same pot, add one small diced onion, three minced garlic cloves, three diced carrots, and two diced celery stalks. Sauté these vegetables for about 5 minutes. You want the onions to turn translucent. Stir frequently to keep them from sticking to the pot. Now, pour in six cups of low-sodium chicken broth and stir to mix everything. Add one teaspoon of dried thyme, one teaspoon of dried basil, and more salt and pepper to taste. Bring this mixture to a gentle boil over medium-high heat. When it boils, add one pound of gnocchi. Cook according to the package instructions, usually about 2-3 minutes, until the gnocchi float to the surface. Once the gnocchi is cooked, return the browned chicken to the pot. Lower the heat and let it simmer gently. Stir in one cup of heavy cream and let it warm for another 5 minutes. Just before serving, mix in two cups of roughly chopped fresh spinach. Allow the spinach to wilt into the hot soup for about a minute. Taste the soup and adjust the seasoning if needed. Finally, ladle the creamy soup into bowls and sprinkle grated Parmesan cheese on top for extra flavor. Enjoy your delicious soup! To make your soup shine, adjust the seasoning to fit your taste. I recommend starting with a pinch of salt and fresh pepper. You can always add more. For a flavor boost, try these spices: - 1 teaspoon dried thyme - 1 teaspoon dried basil These herbs work well with the chicken and cream. They add depth to the soup. When sautéing the chicken, use medium heat and stir often. This keeps it from burning. Cook for about 5-7 minutes until it’s golden brown. After that, set the chicken aside. In the same pot, add your veggies. Sauté the onion, garlic, carrots, and celery for about 5 minutes. You want the onion to be soft and clear. To cook the gnocchi, follow the package instructions closely. Usually, it takes 2-3 minutes until they float. This means they are ready! For a lovely finish, garnish each bowl with grated Parmesan cheese. This adds flavor and looks nice. You can also sprinkle some cracked black pepper on top. Serving with a slice of crusty bread is a great idea. It’s perfect for dipping! Fresh herbs like parsley or basil can add a pop of color and flavor. {{image_4}} You can switch out proteins if you want. Turkey works well instead of chicken. For a plant-based option, you can use tofu. Both choices give great taste. You can also add different vegetables. Try zucchini, bell peppers, or even green beans for a twist. They add color and extra nutrients. If you want a lighter soup, use low-fat cream. Coconut milk is also a great dairy-free option. Both choices keep the soup creamy. Just reduce the amount if you use a lighter cream. This helps keep the right texture. Always adjust other ingredients to match your taste and needs. To make this soup even better, try different herbs. Oregano or parsley can add a nice touch. You can also add lemon zest or juice. This gives the soup a bright flavor. A little bit goes a long way, so start small. Tasting as you go is key to getting it right. To keep your creamy chicken gnocchi soup fresh, store leftovers in a sealed container. Make sure to let the soup cool down first. The soup stays good for about 3 to 4 days in the fridge. Always check for any changes in smell or color before eating. If you want to save the soup for later, freezing works well. Use an airtight container or freezer bags. Leave some space at the top, as the soup will expand. It’s best to freeze it within two days of making it. When you’re ready to eat, thaw it in the fridge overnight. To reheat, warm it on the stove over low heat, stirring often. You can also use a microwave but stir every minute to heat evenly. Watch for signs of spoilage. If the soup smells sour or has a strange color, don’t eat it. Proper storage helps extend shelf life. You can keep it in the fridge or freezer to enjoy later. When stored correctly, your soup remains tasty and safe for days. Yes, you can use frozen gnocchi in this recipe. Just add the frozen gnocchi directly to the pot without thawing. They will cook in the soup as it simmers. Keep an eye on the cooking time, which might be a bit longer. To make this soup gluten-free, you can choose gluten-free gnocchi. Many stores offer this option. For the broth, ensure you use a gluten-free chicken broth. Check the labels for any hidden gluten ingredients. This soup pairs well with crusty bread or a fresh salad. A simple green salad with a light vinaigrette adds a nice contrast. You can also serve it with a sprinkle of fresh herbs on top for added flavor. To add some heat, try adding red pepper flakes while cooking. You can also mix in a diced jalapeño or a splash of hot sauce before serving. Just taste as you go to reach your desired spice level. In this post, we covered how to make a delicious creamy chicken gnocchi soup. You learned about the main ingredients, like chicken, vegetables, and creamy components. I also shared step-by-step instructions and useful tips to enhance flavor and presentation. Lastly, we explored variations and proper storage methods. This cozy soup warms the heart and the belly. Enjoy making it your way!

Creamy Chicken Gnocchi Soup

Warm up with a bowl of creamy chicken gnocchi soup that’s perfect for chilly evenings! This comforting recipe combines tender chicken, flavorful veggies, and pillowy gnocchi, all simmered in a rich cream broth. Quick to make and oh-so-delicious, it’s a family favorite that will have everyone asking for seconds. Click through to explore this easy recipe and elevate your dinner game tonight!
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Ingredients
  

1 pound boneless, skinless chicken breasts, diced into bite-sized pieces

1 tablespoon extra virgin olive oil

1 small onion, finely diced

3 cloves garlic, minced

3 medium carrots, peeled and diced

2 celery stalks, diced

6 cups low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon dried basil

Salt and freshly ground black pepper, to taste

1 cup heavy cream

1 pound fresh or packaged gnocchi

2 cups fresh spinach leaves, roughly chopped

Grated Parmesan cheese, for serving

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken breast to the pot and season with a pinch of salt and pepper. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is nicely browned and cooked through. Remove the chicken from the pot and set it aside on a plate.

    Using the same pot, add the diced onion, minced garlic, diced carrots, and diced celery. Sauté these aromatics for about 5 minutes, or until the vegetables are softened and the onion is translucent. Stir frequently to prevent sticking.

      Carefully pour in the chicken broth and stir to combine the ingredients. Add the dried thyme, dried basil, and additional salt and pepper to taste. Bring the mixture to a gentle boil over medium-high heat.

        Once the broth reaches a boil, add the gnocchi to the pot. Cook according to the package instructions, which typically takes about 2-3 minutes until the gnocchi float to the surface.

          After the gnocchi is cooked, return the previously browned chicken to the pot. Lower the heat to a gentle simmer and stir in the heavy cream. Allow the soup to simmer for another 5 minutes, ensuring it is heated through and the flavors meld beautifully.

            Just before serving, stir in the fresh spinach and let it wilt into the hot soup, which will take just a minute. Taste and adjust the seasoning if necessary.

              Ladle the creamy soup into serving bowls, and generously sprinkle grated Parmesan cheese on top for an extra layer of flavor. Enjoy while hot!

                - Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6

                  - Presentation Tips: Serve with a slice of crusty bread on the side for dipping, and garnish each bowl with additional cracked black pepper and a sprinkle of fresh herbs if desired.