Chicken Gnocchi Soup with Creamy Broth
Ingredients
- For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and black pepper, to taste
- 4 cups chicken broth (low-sodium preferred)
- 2 cups cooked chicken breast, shredded (rotisserie chicken works well)
- 2 cups potato gnocchi (store-bought or homemade)
- 2 cups fresh spinach, roughly chopped
- 2 cups half-and-half or heavy cream
- ¼ cup grated Parmesan cheese
Instructions
- Prep the ingredients: Dice onion, carrots, and celery. Shred chicken and chop spinach.
- Sauté aromatics: Melt butter and olive oil, then cook onion, carrots, and celery until soft.
- Add seasonings: Stir in garlic and herbs for a burst of flavor.
- Build the broth: Add chicken broth, bring to a simmer.
- Cook protein and starch: Add shredded chicken and gnocchi; cook until gnocchi floats.
- Add greens: Stir in spinach and let it wilt into the soup.
- Make it creamy: Add cream and Parmesan, stir, and simmer gently until creamy and smooth.
- Finish and serve: Garnish with parsley and extra Parmesan before serving.