Chicken Gnocchi Soup
Video Stats
Recipe Overview
Overview
On a chilly day, nothing beats a warm bowl of Chicken Gnocchi Soup. This recipe is a delightful blend of tender chicken thighs, fresh vegetables, and soft gnocchi, all simmered in a rich, flavorful broth. The process begins with cooking the chicken to create a deep, savory stock, which serves as the foundation for the soup. As the chicken cooks, the classic mirepoix of onions, carrots, and celery is sautéed to build layers of flavor.
Once the chicken is ready, it’s shredded and added back into the pot along with the gnocchi, which cooks quickly and absorbs the delicious broth. The addition of fresh baby spinach at the end not only adds a pop of color but also a nutritious element to the dish. This soup is not just a meal; it’s a comforting hug in a bowl, perfect for family gatherings or a cozy night in.
What I love about this recipe is its simplicity and the way it brings together familiar ingredients in a new way. The gnocchi adds a unique twist, making it feel like a warm embrace on a cold day. Whether you’re serving it for dinner or enjoying it as leftovers, this Chicken Gnocchi Soup is sure to become a staple in your home. Don’t forget to pair it with some crusty bread for dipping, and you’ve got a meal that’s both satisfying and heartwarming.
Recipe Details
Steps & Tips
Fill a soup pot with water and add three bone-in, skin-on chicken thighs.
Cook the chicken in the pot for 40 to 45 minutes.
Tip: Cook chicken thighs for 40 to 45 minutes to release fat for a rich broth.
Dice onion, carrots, and celery for the mirepoix.
Sauté the diced vegetables in a large skillet with olive oil and salt for 5 to 7 minutes.
Tip: Sauté veggies for 5 to 7 minutes to soften and develop flavor.
Add about 1/4 cup of flour to the sautéed vegetables.
Tip: Add flour gradually to prevent burning before mixing it in.
Combine the reduced chicken stock with the vegetable mixture.
Bring the mixture to a boil and let it simmer for 10 minutes.
Tip: Shred chicken after cooking to incorporate it back into the soup.
Remove the chicken from the pot, shred it, and set aside.
Add the shredded chicken back into the soup.
Tip: Use vacuum-sealed gnocchi for better texture in soup.
Add store-bought gnocchi to the boiling soup.
Stir in fresh baby spinach at the end of cooking.
Turn off the heat and let the residual heat wilt the spinach.
Let the soup sit for 5 minutes before serving.
Tip: Let the soup sit for a few minutes after cooking to allow flavors to meld.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using bone-in chicken thighs adds richness and depth to the broth.
- •Sautéing the mirepoix enhances the flavor base of the soup.
- •Gnocchi can be added directly to the soup for a quick and easy meal.
- •Letting the soup sit for a few minutes allows the flavors to meld together.
