Chicken Gnocchi Soup

$- 2 tablespoons olive oil - 1 pound boneless, skinless chicken breasts, cubed - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 6 cups chicken broth - 1 package (16 oz) gnocchi (store-bought) - 2 cups fresh spinach - 1 cup heavy cream - Salt and pepper to taste - Fresh parsley, chopped for garnish When I make chicken gnocchi soup, I always start with quality ingredients. Each one plays a key role in the flavor and texture. First, I use olive oil for sautéing. It adds a nice richness to the soup. Then, I chop up one pound of boneless, skinless chicken breasts, which I later brown in the pot. Next, I gather my vegetables. I chop one medium onion, three cloves of garlic, two medium carrots, and two celery stalks. These veggies create the base of the soup. I also add dried thyme and oregano for herbs. They give the soup a warm, earthy flavor. For the liquid, I rely on six cups of chicken broth. It brings the whole dish together. The gnocchi are the star of this soup. I use a 16-ounce package of store-bought gnocchi. They cook quickly and add a delightful chewiness. To finish, I add two cups of fresh spinach and one cup of heavy cream. The spinach wilts perfectly and adds color. The cream makes the soup rich and creamy. I always season with salt and pepper to taste. Lastly, I sprinkle fresh parsley on top for a fresh touch. These ingredients combine to create a hearty and comforting meal. Each bite warms you from the inside out. - First, heat 2 tablespoons of olive oil in a large pot over medium heat. - Once the oil is warm, add 1 pound of cubed chicken. - Cook the chicken for about 5-7 minutes until it is browned and cooked through. - After cooking, remove the chicken from the pot and set it aside. - In the same pot, add the diced onion, carrots, and celery. - Sauté these vegetables for about 5 minutes until they soften. - Next, stir in 3 cloves of minced garlic, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. - Cook this mixture for one more minute until it smells great. - Pour in 6 cups of chicken broth and bring it to a gentle simmer. - Add the package of 16 oz gnocchi to the pot along with the cooked chicken. - Cook for about 3-5 minutes. The gnocchi will rise to the top when done. - Finally, stir in 2 cups of fresh spinach and 1 cup of heavy cream. - Simmer for another 2-3 minutes until the spinach wilts and the soup heats through. - Don’t forget to season with salt and pepper to taste before serving! To get great gnocchi, cook them just right. Follow the package's timing closely. Gnocchi are done when they float to the top. This means they are light and fluffy. If you overcook them, they can become mushy. Balancing flavors is key. You want the soup to taste rich but not too heavy. Use fresh herbs like thyme and oregano. They add a nice touch without being too strong. A bit of salt and pepper at the end can enhance all the flavors. You can store leftovers in the fridge. Place the soup in an airtight container. It stays fresh for about three days. If you want to keep it longer, freeze it for up to three months. When reheating, do it slowly. Use a pot on low heat. Stir often to keep the gnocchi from sticking together. You can add a splash of broth if it seems too thick. Add spices for a twist. Try a pinch of nutmeg for warmth. Paprika can bring a gentle heat. Using homemade broth makes a big difference. It adds depth and richness that store-bought versions may lack. If you have time, make a simple chicken broth with bones, veggies, and herbs. It is worth the effort! {{image_2}} You can switch chicken for turkey or tofu. Turkey works well and keeps the soup light. Tofu is great for a plant-based meal. Just make sure to cook the tofu until it's golden for better flavor. For a dairy-free option, use coconut milk instead of heavy cream. This change keeps the soup rich and creamy without dairy. Fresh vegetables add color and nutrients. Try adding zucchini, peas, or bell peppers. They cook quickly and enhance flavor. You can also throw in some kale or Swiss chard for added greens. These options add texture and taste to each spoonful, making your soup even better. If you like spice, add red pepper flakes or diced jalapeños. It gives the soup a nice kick. For a more aromatic flavor, use fresh herbs like basil or dill. These herbs shift the taste and bring a new life to the dish. Feel free to mix and match to create your perfect bowl of soup! To keep your Chicken Gnocchi Soup fresh, refrigerate it right after it cools. Use an airtight container to avoid moisture loss. If you want to freeze it, let the soup cool completely. Then, pour it into a freezer-safe bag or container. Leave some space at the top, as soup expands when frozen. Leftovers of Chicken Gnocchi Soup can last for about three to four days in the fridge. If you freeze it, the soup will stay good for up to three months. Just remember to label your containers with the date. This way, you can enjoy it later without worry. When you are ready to enjoy your soup, reheating should be done slowly. You can use a saucepan over medium heat, stirring often. If it seems too thick, add a splash of chicken broth or water. You can also reheat it in the microwave. Use a microwave-safe bowl and cover it loosely. Heat it in one-minute intervals, stirring in between. This helps it warm evenly. Yes, you can use frozen gnocchi. Cooking frozen gnocchi is simple. Just add them directly to the simmering soup without thawing. They will cook in about 3-5 minutes. Fresh gnocchi may taste softer, while frozen ones hold their shape well. Both options work well in this soup. You can make this soup in advance. To do this, prepare the soup but do not add the gnocchi right away. Store the soup base in the fridge for up to three days. When ready to serve, reheat the soup and add the gnocchi. This keeps the gnocchi from becoming mushy. There are many tasty side dishes to serve with Chicken Gnocchi Soup. Here are some great options: - A simple green salad with vinaigrette - Crusty bread or dinner rolls - Garlic bread for a flavorful touch - Grated cheese to sprinkle on top These sides will complement the rich flavors of the soup and make your meal even better. This blog post covered how to make delicious Chicken Gnocchi Soup. You learned about essential ingredients, step-by-step cooking, and helpful tips. I shared ways to adjust flavors and storage best practices. If you follow these steps, you’ll enjoy a warm, hearty meal. Feel free to experiment with variations to make it your own. Enjoy making and sharing this comforting dish!$

Warm up with this Cozy Chicken Gnocchi Delight that's perfect for chilly nights! This creamy, flavorful soup combines tender chicken, fresh spinach, and fluffy gnocchi, all simmered to perfection in just 30 minutes. It's easy to make and sure to become a family favorite. Discover the full recipe and savor every spoonful! Click to explore more comforting meals today! #ChickenGnocchi #ComfortFood #EasyRecipes #SoupIdeas

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Ingredients

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts, cubed

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried oregano

6 cups chicken broth

1 package (16 oz) gnocchi (store-bought)

2 cups fresh spinach

1 cup heavy cream

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions

In a large pot, heat olive oil over medium heat. Once warm, add the cubed chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.

In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.

Stir in the minced garlic, thyme, and oregano, and cook for another minute until fragrant.

Pour in the chicken broth and bring to a simmer.

Add the gnocchi and return the chicken to the pot. Cook for about 3-5 minutes until the gnocchi rise to the surface, indicating they are cooked.

Stir in the fresh spinach and heavy cream. Simmer for an additional 2-3 minutes until the spinach wilts and the soup is heated through.

Season with salt and pepper to taste.

Serve hot, garnished with fresh parsley on top.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4