Description
Warm comfort flows through this hearty chicken gnocchi soup, blending rich Italian flavors with homestyle goodness. Pillowy potato dumplings nestle among tender chicken and velvety cream, inviting you to savor each spoonful of delightful comfort.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked chicken breast, diced or shredded
- 1 pound potato gnocchi
- 2 cups fresh spinach leaves, chopped
Liquid and Base Ingredients:
- 4 cups low-sodium chicken broth
- 2 cups half-and-half
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Vegetables and Seasonings:
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 cup shredded carrots
- ¼ cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Ignite the culinary process by melting butter and olive oil in a spacious pot over medium heat, creating a golden base for flavor development.
- Introduce diced onion and celery, allowing them to soften and release their aromatic essence, gently stirring for approximately 5 minutes.
- Infuse the mixture with minced garlic, letting its fragrance permeate the vegetables for a brief moment.
- Dust flour across the sauteed foundation, whisking consistently to eliminate any raw flour undertones and create a smooth roux.
- Gradually cascade chicken broth and half-and-half into the pot, maintaining constant motion to prevent luminal formations.
- Sprinkle dried thyme and parsley, transforming the liquid into a gently bubbling symphony of herbs.
- Fold shredded carrots and precooked chicken into the simmering landscape, allowing flavors to intermingle and develop depth.
- Carefully introduce potato gnocchi, watching them dance and float to the surface, signaling their tender readiness.
- Cascade fresh spinach leaves into the soup, watching them gracefully wilt and integrate into the creamy environment.
- Calibrate the seasoning with salt and freshly ground black pepper, tasting and adjusting to personal preference.
- Ladle the luxurious soup into waiting bowls, optionally crowning with a delicate snowfall of grated Parmesan cheese.
Notes
- Use unsalted butter to control sodium levels, allowing precise seasoning throughout the cooking process.
- Swap half-and-half with lighter alternatives like whole milk or coconut milk for reduced-calorie versions.
- Ensure chicken is thoroughly cooked and shredded finely for even distribution and consistent texture in the soup.
- Choose store-bought or homemade potato gnocchi based on time availability, ensuring they’re fresh and high-quality for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg