Description
This 30 Minute Chicken Gnocchi Soup is a creamy, hearty, and comforting meal perfect for a quick weeknight dinner. Tender seared chicken breasts simmer with aromatic vegetables, herbs, and fluffy gnocchi in a rich broth enhanced with cream and fresh spinach, creating a flavorful and satisfying soup that’s ready in just half an hour.
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken breast
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 2 tablespoons olive oil, divided
Vegetables and Aromatics
- 1 white onion, diced
- 1/2 cup carrots, sliced
- 1/2 cup celery, sliced
- 5 teaspoons minced garlic (about 5 cloves)
Broth and Seasonings
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Other
- 1 pound gnocchi
- 1 cup heavy cream
- 1 1/2 cups baby spinach, roughly chopped
Instructions
- Season the chicken: Pat the boneless skinless chicken breasts dry and season evenly with salt and black pepper to enhance flavor before cooking.
- Sear the chicken: Heat a large soup pot over medium-high heat, add 2 tablespoons of olive oil, and sear the chicken breasts for about 2 minutes per side until they develop a golden brown color but are not fully cooked. Remove and set aside on a plate.
- Sauté vegetables and garlic: Add the remaining 1 tablespoon of olive oil to the pot. Add diced onion, sliced carrots, and celery, cooking for 4 to 5 minutes until the vegetables soften. Stir in the minced garlic and cook for another 1 to 2 minutes until fragrant.
- Simmer chicken and broth: Return the seared chicken to the pot, pour in the chicken broth, and add dried thyme and oregano. Bring the mixture to a simmer over medium heat, cooking for 15 minutes until the chicken is fully cooked and vegetables are tender.
- Shred the chicken: Remove the chicken breasts with tongs and place them in a bowl. Shred the meat using two forks and return the shredded chicken to the pot.
- Cook the gnocchi: Add the gnocchi to the simmering soup and cook for 5 minutes until they are tender and cooked through.
- Add cream and spinach: Stir in the heavy cream and roughly chopped baby spinach. Cook for an additional 1 to 2 minutes until the spinach wilts and the soup is heated through.
- Adjust seasoning and serve: Taste the soup and adjust salt and black pepper as needed. Serve hot and enjoy your comforting chicken gnocchi soup.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
- If you prefer a thicker soup, use less chicken broth or add a slurry of cornstarch mixed with cold water to the soup near the end of cooking.
- Gnocchi can be replaced with small pasta shapes like pearl pasta or tortellini if desired.
- Fresh herbs can be used instead of dried; use about three times the amount of fresh herbs for more vibrant flavor.
- To save time, precut vegetables or frozen mirepoix blends can be used.
- Leftover soup stores well in the refrigerator for up to 3 days but do not freeze because the cream and gnocchi texture may change.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
