Chicken Gnocchi Soup
The ultimate comfort food, Chicken Gnocchi Soup is creamy, hearty, and perfect for chilly nights. This easy weeknight dinner is filled with tender chicken, soft gnocchi, and vibrant vegetables that will warm your soul. Make it tonight for a satisfying meal!
Equipment
- Peeler
- Large Pot
- Grater
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 3-4 pieces chicken breasts cooked and chunked
- 2 large carrots peeled and grated
- 1-2 cups broccoli chunks
- 6 teaspoons minced garlic
- 2-3 tablespoons olive oil
- 7 cups water
- 8 pieces chicken bullion cubes
- 1 16-ounce package potato gnocchi
- 1 cup spinach chopped
- 4 cups half and half
- 1 tablespoon thyme
- ⅛ teaspoon nutmeg
- 1 tablespoon sugar
- 2 tablespoons butter
- ¼ cup cold water
- 5 tablespoons cornstarch
- salt and pepper to taste
Instructions
- Warm olive oil in a large pot, over medium heat.
- When the oil is hot, cook carrots, broccoli, and minced garlic, stirring for about 5-8 minutes.
- When your veggies are done cooking, pour the water into the pot and add chicken bullion cubes. Stir thoroughly.
- Add the chunked chicken and bring to a boil.
- Add gnocchi to the soup and let it come to a boil again, allowing the gnocchi to cook for about 3-4 minutes.
- Chop and toss spinach into the pot.
- Pour in half and half, thyme, nutmeg, sugar, and butter. Stir and let it come to a boil.
- In a small bowl combine cold water and cornstarch. Mix well and pour into the soup.
- Stir as you let it come to a boil. Soup will thicken as it reaches a boil.
- Season with salt and pepper.
Notes
- Tip 1: Store leftovers in an airtight container for up to 3 days.
- Tip 2: You can freeze the broth but add fresh gnocchi when reheating.
- Tip 3: Pair with crusty bread or a light salad.
- Tip 4: Add seasonal vegetables like zucchini for a twist.
- Tip 5: Garnish with fresh herbs for a lovely finish.