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A cozy, creamy soup featuring tender chicken, soft potato gnocchi, fresh spinach, tangy sun-dried tomatoes, and Parmesan cheese in a flavorful herb and paprika infused broth. Perfect for chilly nights and ready in about 30 minutes.

Ingredients

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  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, chopped
  • 6 carrots, chopped
  • 4 celery stalks, chopped
  • 2 tablespoons salted butter
  • 2 tablespoons all-purpose flour
  • 3/4 pound boneless skinless chicken breasts or thighs
  • 2–4 cloves garlic, chopped
  • 1 tablespoon Italian seasoning (blend of dried basil, oregano, thyme, rosemary, and sage)
  • 1 teaspoon paprika or smoked paprika
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
  • 1 pinch chili flakes
  • 1 pinch kosher salt
  • 1 pinch black pepper
  • 4–6 cups low sodium vegetable broth
  • 1/2 cup chopped sun-dried tomatoes
  • 4–6 cups baby spinach
  • 1 1/2 cups canned coconut milk, heavy cream, or whole milk
  • 1/2 cup grated Parmesan cheese
  • 1 pound fresh potato gnocchi

Instructions

  1. Heat olive oil in a large Dutch oven or heavy pot over medium heat and add chopped onion; cook about 5 minutes until translucent and fragrant.
  2. Add chopped carrots and celery; cook 2–3 minutes until they begin to soften.
  3. Stir in butter and flour; cook about 1 minute to form a light roux.
  4. Add chicken, chopped garlic, Italian seasoning, paprika, thyme, chili flakes, salt, and pepper; toss to coat and cook briefly until spices are fragrant.
  5. Pour in 4 cups vegetable broth and bring to a simmer; cook about 20 minutes until chicken is cooked through.
  6. Remove chicken, shred with two forks, and return shredded chicken to the pot.
  7. Stir in chopped sun-dried tomatoes, baby spinach, cream (or coconut milk/whole milk), and grated Parmesan.
  8. Add gnocchi and simmer until tender, about 3–5 minutes, adding more broth if soup is too thick.
  9. Taste and adjust seasoning as needed.

Notes

Cook the spices before adding liquid to enhance flavor and aroma., Use freshly grated Parmesan for best flavor and creamy texture., For quicker preparation, use pre-cooked rotisserie chicken added near end to warm through., Avoid overcooking gnocchi; remove from heat as soon as tender to prevent mushiness., If using oil-packed sun-dried tomatoes, drain and chop before adding; for dry-packed, rehydrate in warm broth., Store gnocchi separately from soup when refrigerating leftovers to maintain texture., To make dairy-free, substitute coconut milk for cream/milk and omit or replace Parmesan with dairy-free alternative., Chicken thighs can be substituted for breasts for richer flavor., Gnocchi can be swapped with cheese tortellini or small pasta shapes; adjust cooking time accordingly., Spinach can be replaced with chopped kale added earlier for sturdier greens., Brighten soup with fresh lemon juice or chopped herbs like basil or parsley before serving.

Nutrition

Find it online: https://theproteincook.com/creamy-gnocchi-chicken-soup/