When the weather starts to cool, and the craving for something warm and comforting hits, a bowl of chicken and gnocchi soup can be just what you need. This hearty dish combines tender chicken, fluffy gnocchi, and a medley of vegetables in a rich, creamy broth. Whether you’re a seasoned chef or a kitchen novice, this recipe is straightforward and satisfying, perfect for a cozy night in or a family dinner.
Ingredients:
- 1 pound (450g) boneless, skinless chicken breasts (or thighs, for a richer flavor)
- 1 package (16 oz/450g) of gnocchi
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups (1 liter) chicken broth
- 2 cups (480 ml) half-and-half or heavy cream
- 1 cup (240 ml) milk
- 1 cup baby spinach leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Optional: Grated Parmesan cheese for garnish
- Optional: Fresh parsley for garnish
Method:
- Prepare the Chicken:
- Start by cooking the chicken. Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper, then add it to the pot. Cook until browned on all sides, about 6-7 minutes per side, ensuring it’s fully cooked through. Remove the chicken from the pot, set it aside to cool, and then shred or dice it into bite-sized pieces.
- Cook the Vegetables:
- In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are tender and the onions are translucent, about 5 minutes.
- Create the Soup Base:
- Pour in the chicken broth, and bring the mixture to a boil. Reduce the heat to a simmer, and stir in the thyme and basil. Let the soup simmer for about 10 minutes, allowing the flavors to meld together.
- Add the Gnocchi and Spinach:
- Stir in the gnocchi, and cook according to the package instructions, usually around 3-5 minutes, until they float to the top. Then, add the baby spinach and cook until wilted, about 2 minutes.
- Finish with Cream and Milk:
- Slowly stir in the half-and-half (or heavy cream) and milk, ensuring the soup remains at a gentle simmer. Cook for another 5 minutes, allowing the soup to thicken slightly. Add the cooked chicken back into the pot, and stir until heated through. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve:
- Ladle the soup into bowls, and garnish with grated Parmesan cheese and fresh parsley, if desired. Serve hot with crusty bread on the side for dipping.
Variations & Tips:
- Swap the Chicken: For a different flavor, use Italian sausage instead of chicken. Brown the sausage in the same way as the chicken, then proceed with the recipe.
- Make It Dairy-Free: Substitute the half-and-half and milk with coconut milk or a dairy-free alternative. The soup will still be rich and creamy with a subtle hint of coconut.
- Add More Veggies: This soup is versatile, and you can easily add more vegetables. Mushrooms, peas, or bell peppers would make great additions.
- Thicker Soup: For a thicker consistency, you can mix 1 tablespoon of cornstarch with a little cold water, then stir it into the soup during the last 5 minutes of cooking.
- Gluten-Free Gnocchi: If you need a gluten-free version, simply use gluten-free gnocchi available at most supermarkets.
Conclusion:
Chicken and gnocchi soup is a delightful comfort food that is easy to prepare and sure to please. Its creamy texture, combined with the satisfying chew of gnocchi and tender bites of chicken, makes it a favorite for all ages. With a few variations and tips, you can customize this dish to suit your tastes or dietary needs. Whether enjoyed on a chilly evening or as a hearty meal any time of year, this soup is bound to become a regular in your recipe rotation.