Chicken Gnocchi Soup Recipe: Creamy, Cozy, and Comforting
Bijgewerkt op 24 September 2025
Ingrediënten
- 2 chicken breasts (about 500 g / 1 lb)
- Paprika powder, dried thyme, oregano (to taste)
- Salt, black pepper (to taste)
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- Sun-dried tomatoes (40 g / ¼ cup, chopped)
- Tomato paste (25 g / 1½ tbsp)
- Chicken stock (1.4 liters / 6 cups)
- Heavy cream (480 ml / 2 cups)
- Parmigiano Reggiano, grated (200 g / 2 cups / ~7 oz)
- Unsalted butter (45 g / 3 tbsp / 1.5 oz)
- Fresh spinach (30 g / 1 handful / ~1 oz)
- Potato gnocchi (450 g / 1 lb)
Inleiding
There are soups, and then there’s chicken gnocchi soup, the kind of bowl that feels like a blanket on a chilly evening. Tender chicken, pillowy gnocchi, fresh spinach, and a creamy broth loaded with Parmigiano come together in one pot. It’s simple enough for a weeknight but cozy enough to impress on a Sunday. If you’ve been looking for the ultimate comfort food during autumn, this is it.
Instructie
- Season chicken breasts with your seasoning blend, salt, and pepper.
- In a large stockpot or Dutch oven, melt 1 tbsp butter over medium heat.
- Sear chicken on both sides until golden brown (about 4–5 minutes per side).
- Remove chicken and set aside to cool. Once cooled slightly, shred or dice into bite-sized pieces.
- In the same pot, add the remaining butter.
- Sauté shallots until translucent (about 3 minutes).
- Add garlic, sun-dried tomatoes, and tomato paste. Cook for 2 minutes, stirring to coat everything.
- Pour in chicken stock and stir well, scraping any browned bits from the bottom.
- Stir in the additional 2 tbsp of seasoning blend.
- Bring to a gentle boil, then reduce to low heat and let simmer for 20–25 minutes.
- Add shredded/cut chicken back into the pot.
- Stir in heavy cream and 1 ½ cups of the grated Parmigiano Reggiano.
- Simmer another 10 minutes until slightly thickened.
- Add gnocchi directly into the soup and simmer for 3–4 minutes, until the gnocchi float and are tender.
- Stir in the spinach just before serving, letting it wilt gently in the hot soup.
- Taste and adjust salt and pepper.
- Ladle into bowls, garnish with the remaining Parmigiano, and serve warm.
- Serve with warm crusty bread or garlic toast for dipping.
- For extra comfort: drizzle a touch of olive oil or add red pepper flakes.
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