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Chicken Gnocchi Soup

A comforting, creamy soup featuring tender chicken, pillowy gnocchi, and vibrant vegetables, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 1/4 lbs Chicken thighs, boneless skinless
  • 2 medium Carrots
  • 2 ribs Celery
  • 1 small Sweet onion
  • 3 cloves Garlic minced
  • 4 cups Chicken broth can substitute with vegetable broth
  • 1 lb Potato gnocchi
  • 2 cups Fresh spinach or frozen spinach can be used
  • 2 tbsp Avocado oil
  • 1/2 tsp Oregano, dried
  • 1 tsp Thyme, dried
  • 1 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 2 tbsp Butter, salted
  • 1 1/2 cups Half and half add after freezing if applicable
  • Fresh flat leaf parsley for garnishing

Method
 

Preparation
  1. Heat the avocado oil in a large pot over medium heat. Add diced onions, carrots, and celery, sautéing until softened.
  2. Stir in minced garlic and cook for an additional minute.
  3. Add chicken thighs to the pot and brown them on both sides, then pour in the chicken broth.
  4. Add the dried herbs (oregano, thyme) and bring the mixture to a gentle simmer.
  5. Cook until the chicken is fully done (about 10-15 minutes), then remove the chicken and shred it using two forks.
  6. Return the shredded chicken to the pot and add the gnocchi, cooking until they float to the surface (approximately 2-3 minutes).
  7. Stir in spinach, half and half, butter, salt, and pepper. Allow everything to heat through for an additional 5 minutes.
  8. Serve hot, garnished with fresh parsley for an added touch of flavor and color.

Notes

Storing this soup is straightforward in an airtight container for up to 3 days. Freeze before adding dairy for best texture.