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To make a rich and hearty soup, gather these key items: - 1 tablespoon extra virgin olive oil - 1 pound boneless, skinless chicken breast, cut into bite-sized pieces - 1 medium onion, finely chopped - 2 cloves garlic, minced - 3 medium carrots, peeled and diced - 3 celery stalks, diced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 4 cups low-sodium chicken broth - 1 package (16 ounces) gnocchi (store-bought or homemade) - 1 cup heavy cream - 2 cups fresh spinach, roughly chopped - Salt and freshly ground black pepper, to taste - Fresh parsley, chopped, for garnish These ingredients form the base of your creamy chicken gnocchi soup. The chicken adds protein, while the gnocchi brings a comforting texture. You can also try these items to boost taste: - 1 cup mushrooms, sliced - 1 teaspoon red pepper flakes - 1 lemon, zested and juiced Adding mushrooms gives an earthy flavor. Red pepper flakes add a hint of spice, while lemon brightens the dish. Feel free to mix and match based on your taste. Choosing good ingredients makes your dish shine. Here are some tips: - Chicken: Look for fresh, free-range chicken for better flavor. - Vegetables: Choose firm, vibrant vegetables. They should feel heavy for their size. - Broth: Use low-sodium broth for better control over salt levels. - Gnocchi: Opt for fresh gnocchi if you can find it. It's softer and more flavorful. Investing time in selecting good ingredients elevates your creamy chicken gnocchi soup. Check out the Full Recipe for more guidance on preparation and cooking. Start by heating 1 tablespoon of extra virgin olive oil in a large pot over medium heat. Once hot, add 1 pound of diced chicken breast. Season the chicken with salt and pepper to taste. Cook for about 5-7 minutes until the chicken is brown and cooked through. Once done, remove the chicken from the pot and set it aside on a plate. In the same pot, add 1 medium chopped onion, 2 minced garlic cloves, 3 diced carrots, and 3 diced celery stalks. Sauté the mixture for 5-6 minutes. You want the vegetables to soften and the onion to become clear. Next, sprinkle in 1 teaspoon each of dried thyme and dried oregano. Stir well and cook for another minute. This step helps release the herbs' delightful flavors. Now, it's time to pour in 4 cups of low-sodium chicken broth. Raise the heat a bit to bring it to a gentle simmer. After simmering, add 1 package (16 ounces) of gnocchi, cooking them according to the package instructions. This usually takes around 2-3 minutes, until they float to the top. Return the cooked chicken to the pot. Slowly pour in 1 cup of heavy cream, stirring gently until everything is mixed and creamy. Fold in 2 cups of roughly chopped fresh spinach. Allow it to wilt in the heat of the soup. Taste and adjust the seasoning with more salt and freshly ground black pepper if needed. Serve warm in bowls, garnished with chopped parsley for a nice touch. For the complete experience, check out the Full Recipe for Creamy Chicken Gnocchi Soup 🥣. One big mistake is not seasoning well. Always add salt and pepper to your chicken and veggies. Don't skip the herbs either; thyme and oregano bring great flavor. Another error is cooking the gnocchi too long. They should float in the soup when done. If you overcook them, they turn mushy. Lastly, don't forget to taste your soup before serving. Adjust the seasoning as needed to make it perfect. To get the best creamy texture, use heavy cream. This gives your soup a rich, smooth feel. Stir the cream in slowly after the chicken and gnocchi are added. This helps blend the flavors well. If you want a thicker soup, let it simmer a bit longer. The heat will help thicken it without adding flour or cornstarch. Having the right tools helps a lot. Here’s what I recommend: - Large pot for cooking the soup - Wooden spoon for stirring - Sharp knife for chopping veggies - Cutting board for easy prep - Ladle for serving These simple tools make the cooking process smoother and more enjoyable. For the full recipe, check the details above! {{image_4}} You can change the protein in this soup. Turkey works well if you want a lighter dish. Just use cooked turkey instead of chicken. Shrimp is another great option. It cooks fast and adds a nice flavor. If you go with shrimp, add it during the last few minutes of cooking. This way, it stays tender and juicy. To make this soup vegetarian, swap out the chicken for beans or lentils. These add protein and fiber. You can use vegetable broth instead of chicken broth for a rich base. For a vegan version, use coconut milk or cashew cream instead of heavy cream. This keeps the soup creamy while adding a hint of sweetness. Add seasonal veggies to boost flavor and nutrition. In winter, try adding kale or butternut squash. In spring, use fresh peas or asparagus for a pop of color. In summer, zucchini and fresh corn can lighten the soup. Just chop them into small pieces and add them with the carrots and celery. This makes each bowl unique and fun! For the full recipe, check out the details above. To keep your creamy chicken gnocchi soup fresh, store it in an airtight container. Let the soup cool before sealing it. This step helps prevent condensation, which can make the soup watery. The soup lasts up to three days in the fridge. Label the container with the date so you can track freshness. You can freeze this soup for later enjoyment. Use freezer-safe containers or bags. Leave some space for expansion as the soup freezes. It’s best to freeze the soup without the gnocchi. This helps keep the gnocchi from becoming mushy. The soup can stay frozen for up to three months. Thaw it in the fridge overnight before reheating. When you reheat your soup, do it slowly. Use a pot on low heat for the best results. Stir often to prevent sticking. If the soup seems too thick, add a splash of broth or water. Taste and adjust the seasoning if needed. Enjoy your creamy chicken gnocchi soup as if it was fresh from the pot! For the full recipe, check out the section above. You can make this soup gluten-free easily. First, use gluten-free gnocchi. Many stores sell it now, so finding a good brand is simple. Next, ensure that your chicken broth is gluten-free. Some brands may contain gluten, so check the label. With these swaps, you can enjoy this creamy dish without worry! If you want a lighter option, consider using half-and-half. It has less fat but still gives a creamy taste. Another choice is coconut milk, which adds a hint of sweetness. You can also use a mix of milk and cornstarch. This thickens the soup and keeps it creamy. Each option changes the flavor slightly, so pick what suits your taste! Yes, you can make this soup in a slow cooker. Start by cooking the chicken and veggies in a pan. Then, add them to the slow cooker with broth and gnocchi. Let it cook on low for about 4 hours or high for 2 hours. Add the cream and spinach at the end for a fresh taste. It's a great way to enjoy this meal while you go about your day! - Full Recipe: Creamy Chicken Gnocchi Soup 🥣 This blog post covered how to make creamy chicken gnocchi soup. We discussed essential and optional ingredients, tips for choosing quality items, and the step-by-step cooking process. You learned about common mistakes, how to get that perfect creamy texture, and even suggestions for variations. Remember, you can store soup easily and reheat it for great taste. With these tips, your cooking can shine. Enjoy making this comforting soup and delight your taste buds!

Creamy Chicken Gnocchi Soup

Warm up your dinner table with this deliciously creamy chicken gnocchi soup! Packed with tender chicken, fresh veggies, and fluffy gnocchi, this hearty recipe is perfect for chilly nights. In just 35 minutes, you can create a comforting bowl of soup that your whole family will love. Click through to discover the full recipe and elevate your cozy night in!
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Ingredients
  

1 tablespoon extra virgin olive oil

1 pound boneless, skinless chicken breast, cut into bite-sized pieces

1 medium onion, finely chopped

2 cloves garlic, minced

3 medium carrots, peeled and diced

3 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried oregano

4 cups low-sodium chicken broth

1 package (16 ounces) gnocchi (store-bought or homemade)

1 cup heavy cream

2 cups fresh spinach, roughly chopped

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped, for garnish

Instructions
 

In a large pot, heat the extra virgin olive oil over medium heat. Add the diced chicken pieces, seasoning them with salt and pepper. Sauté for approximately 5-7 minutes until the chicken is browned and fully cooked through. Once cooked, remove the chicken from the pot and set it aside on a plate.

    In the same pot, add the finely chopped onion, minced garlic, diced carrots, and diced celery. Sauté the mixture for about 5-6 minutes, or until the vegetables have softened and the onion becomes translucent.

      Sprinkle in the dried thyme and dried oregano, stirring them into the vegetables. Cook for an additional minute to allow the herbs to release their aromatic flavors.

        Carefully pour in the low-sodium chicken broth, increasing the heat slightly to bring the mixture to a gentle simmer.

          Once simmering, add the gnocchi to the pot, cooking them according to the package instructions (typically around 2-3 minutes) until they float to the surface.

            Return the cooked chicken to the pot, and slowly pour in the heavy cream, stirring gently until all ingredients are well combined and creamy.

              Fold in the roughly chopped spinach, allowing it to wilt under the heat of the soup, and stir to integrate it throughout the dish.

                Taste your soup, adjusting the seasoning with more salt and freshly ground black pepper as desired.

                  Serve the soup warm in bowls, garnished with a sprinkle of freshly chopped parsley to add a pop of color and freshness.

                    - Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6