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Creamy Chicken and Gnocchi Soup Recipe

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4.3 from 14 reviews

This creamy chicken and gnocchi soup is a comforting and hearty meal perfect for chilly days. Featuring tender chicken thighs, soft potato gnocchi, and nutritious kale in a flavorful broth thickened with butternut squash and enriched with half-and-half and Parmesan cheese, this soup blends savory aromatics and delicate spices for a rich and satisfying dish.

Ingredients

Base Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups diced butternut squash

Protein and Broth

  • 1 pound boneless, skinless chicken thighs
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme (or 2–3 sprigs fresh)
  • ½ teaspoon ground nutmeg

Main Components

  • 1 package (12 oz.) potato gnocchi (fresh or frozen)
  • 2 packed cups chopped kale, stems removed
  • 1 cup half-and-half

Finishing Touches

  • ¼ cup grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Sauté Vegetables: Heat olive oil and butter in a large pot over medium heat. Add the diced onion, carrots, and celery along with a pinch of salt. Cook for 5-7 minutes until the vegetables are softened but not browned. Stir in minced garlic and cook for another 30 seconds until fragrant. Then, sprinkle in the flour and cook for 1-2 minutes to form a roux that will help thicken the soup.
  2. Add Main Ingredients and Simmer: Add diced butternut squash and whole chicken thighs into the pot. Pour in the chicken broth, then add the bay leaf, dried thyme, and nutmeg. Season with salt and freshly ground pepper to taste. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Partially cover the pot and cook for 20 minutes, or until the chicken is fully cooked and tender.
  3. Shred Chicken and Return to Soup: Carefully remove the chicken thighs and place on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard the bay leaf from the soup. Return the shredded chicken back into the pot.
  4. Add Gnocchi, Kale, and Dairy: Lower the heat slightly to prevent boiling. Stir in the potato gnocchi, chopped kale, and half-and-half. Bring the soup back to a gentle simmer and cook for 5 minutes, ensuring it does not come to a rolling boil, so the soup thickens lightly and the gnocchi cooks through.
  5. Finish and Serve: Stir in the grated Parmesan cheese until melted and well incorporated. Taste the soup and adjust salt and pepper if necessary. Serve hot garnished with fresh chopped parsley and extra Parmesan cheese on the side for sprinkling.

Notes

  • For best results, use fresh or thawed gnocchi for a tender texture; frozen gnocchi can be used directly without thawing.
  • You can substitute kale with spinach or Swiss chard if preferred.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently to avoid breaking down the gnocchi.
  • Feel free to swap chicken thighs with chicken breasts, though thighs will result in juicier meat.
  • A splash of lemon juice or a pinch of red pepper flakes can be added before serving for extra brightness or heat.

Find it online: https://dishcooks.com/creamy-chicken-and-gnocchi-soup-recipe/