Description
Pioneer Woman’s Chicken Gnocchi Soup is a creamy, broth-based soup that combines shredded chicken, potato gnocchi, and a variety of vegetables like carrots, celery, and spinach. Simmered to perfection, this soup brings together all the flavors of a classic comfort dish with a delightful twist from the fluffy gnocchi.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 lb cooked, shredded chicken (rotisserie chicken works well)
- 1 package (16 oz) potato gnocchi
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Sauté the vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, cooking for 5-7 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute, stirring frequently.
- Add the broth and seasonings: Pour in the chicken broth and add the dried thyme, dried basil, salt, and pepper. Stir to combine. Bring the soup to a gentle simmer.
- Add the chicken and gnocchi: Stir in the shredded chicken and potato gnocchi. Continue to simmer for 8-10 minutes, or until the gnocchi is tender and floats to the surface.
- Add spinach and cream: Stir in the chopped spinach, heavy cream, and milk. Let the soup simmer for an additional 2-3 minutes until the spinach wilts and the soup is heated through.
- Adjust seasoning: Taste the soup and adjust the salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot and enjoy!