Description
This rich and comforting Chicken Gnocchi Soup combines tender chicken, fluffy potato gnocchi, and fresh spinach in a creamy broth made with butter, half-and-half, and chicken broth. Aromatic vegetables and a delicate blend of thyme and mustard powder add depth to this hearty soup, perfect for a cozy meal in just 30 minutes.
Ingredients
Scale
Sauce and Soup Base
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 stick celery, diced
- ½ cup carrots, julienned
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 4 cups chicken broth
- ½ teaspoon thyme
- ½ teaspoon mustard powder
- Salt and pepper to taste
Protein
- 1 lb boneless skinless chicken breasts (or 2 cups diced cooked chicken)
Other Ingredients
- 16 oz potato gnocchi
- 1 cup fresh spinach, roughly chopped
- 1 pinch red pepper flakes (optional)
Instructions
- Prep the Vegetables and Melt Butter: Melt the butter in a large pot over medium heat. Add the diced onion, celery, and carrots and cook until the vegetables have softened, about 5 minutes. Then add the minced garlic and cook for an additional minute to release its aroma.
- Create the Roux: Sprinkle in the flour and stir well to combine. Cook for about 2 minutes, stirring frequently, until the flour starts to turn a light golden color, which helps to remove the raw flour taste and thickens the soup later.
- Add Liquids Gradually: Slowly add the chicken broth and half-and-half in small splashes while stirring continuously to avoid lumps and maintain a smooth roux. Adding the liquids slowly is critical to prevent the roux from breaking.
- Season the Broth: Stir in the thyme and mustard powder, which add subtle herbal and tangy notes to the flavor profile.
- Cook the Chicken: Season the chicken breasts with salt and pepper and add them to the pot. Bring the broth to a gentle boil — avoid rapid boiling as it will toughen the chicken. Simmer until the chicken is fully cooked through, about 10-15 minutes depending on thickness.
- Remove, Rest, and Dice Chicken: Take the chicken out and let it rest for 5 minutes to retain moisture. Then dice the chicken into bite-sized pieces and return it to the soup pot.
- Simmer for Consistency: Let the soup simmer gently until it thickens to your desired consistency. The starch in the roux and gnocchi will contribute to the thickness.
- Cook the Gnocchi: Add the potato gnocchi to the simmering soup and cook for approximately 5 minutes, or according to the package instructions, until tender and cooked through.
- Finish with Greens and Seasoning: Reduce the heat to low, then stir in the chopped spinach and red pepper flakes if using. Season with additional salt and pepper to taste. Simmer for about 1 minute until the spinach wilts, then serve hot.
Notes
- For a slow cooker variation, cook the vegetables and roux separately, then combine all ingredients in the crock pot and cook on low for 4-6 hours or high for 2-3 hours before adding gnocchi and spinach near the end.
- If preferred, use cooked rotisserie chicken instead of raw chicken breasts to shorten cooking time.
- You can substitute half-and-half with whole milk or heavy cream for a richer or lighter texture respectively, but cooking time may vary slightly.
- The red pepper flakes are optional and add a slight kick; omit if you want a milder soup.
