Description
This comforting Chicken Gnocchi Soup combines tender chicken, pillowy potato gnocchi, and fresh vegetables in a creamy broth seasoned with thyme and mustard powder. Ready in just 30 minutes, it’s perfect for a hearty weeknight meal that feels indulgent yet homemade.
Ingredients
Main Ingredients
- 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
- 1 lb boneless skinless chicken breasts (or 2 cups diced cooked chicken)
- Salt and pepper, to taste
- 16 oz potato gnocchi
- 1 cup fresh spinach, roughly chopped
- 1 pinch red pepper flakes (optional)
Instructions
- Sauté Vegetables: Melt the butter in a large pot over medium heat. Add diced onions, celery, and carrots. Cook until softened, about 5 minutes. Then add the minced garlic and cook for an additional 1 minute to release its aroma.
- Make Roux: Sprinkle in the flour and stir well to combine with the vegetables and butter. Cook for about 2 minutes until the flour starts to turn a light golden color, which helps to remove the raw taste.
- Add Liquids: Gradually add the chicken broth and half-and-half in small splashes while stirring continuously to prevent lumps and ensure a smooth roux base for the soup.
- Season the Broth: Stir in the thyme and mustard powder to add depth and a subtle tangy flavor to the soup.
- Cook Chicken: Season chicken breasts with salt and pepper, then add them to the simmering broth. Bring to a gentle boil and reduce heat to maintain a low simmer. Cook until the chicken is fully cooked through, about 10-15 minutes depending on thickness.
- Prepare Chicken: Remove the cooked chicken breasts from the pot and let them rest for 5 minutes. Dice the chicken into bite-sized pieces and return it to the soup. Let the soup simmer to thicken further as desired.
- Cook Gnocchi: Add the potato gnocchi to the soup and simmer for about 5 minutes or according to package instructions until the gnocchi are tender and cooked through.
- Finish Soup: Reduce the heat to low and stir in the chopped spinach and red pepper flakes if using. Season with additional salt and pepper as needed. Simmer for about 1 minute until the spinach wilts. Serve hot.
Notes
- You can substitute cooked diced chicken if you prefer a quicker option.
- For a thicker soup, allow it to simmer longer before adding gnocchi.
- Red pepper flakes are optional for a gentle spicy kick; omit if serving to kids or sensitive eaters.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop to avoid breaking the cream base.
