How To Make Italian Chicken Gnocchi Soup

Ever have those days where you want to eat something ridiculously comforting and delicious, but the thought of spending hours slaving over a stove makes you want to just order pizza… again? Yeah, me too. But guess what? We’re about to make magic happen with Italian Chicken Gnocchi Soup, and it won’t even break a sweat. Or yours, anyway.

Why This Recipe is Awesome

Okay, so why should you bother with this recipe? Because it’s basically a hug in a bowl, but better. It’s creamy, it’s hearty, and it’s surprisingly easy. Seriously, if I can pull this off without setting off the smoke detector, you definitely can. Plus, gnocchi! Little potato clouds of joy in a soup? Sign me up!

Ingredients You’ll Need

• Olive oil: The good stuff, or whatever’s in your pantry, no judgment here.
• Chicken breast: About 1.5 lbs, boneless, skinless, because who has time for bones?
• Onion: One medium, chopped. Prepare for some happy tears.
• Carrots: 2-3, peeled and diced. Adds some much-needed color and crunch.
• Celery: 2 stalks, diced. The unsung hero of many soups.
• Garlic: 3-4 cloves, minced. Don’t skimp, garlic is life!
• Chicken broth: 6 cups, low sodium if you’re feeling healthy, regular if you’re living large.
• Heavy cream: 1 cup. This is where the magic happens, people!
• Gnocchi: 16 oz package, shelf-stable or refrigerated. Potato pillows, yay!
• Fresh spinach: 2-3 cups, packed. Makes it feel healthy, right?
• Salt and pepper: To taste. The OG flavor enhancers.
• Parmesan cheese: For serving, because everything is better with cheese.
• Fresh parsley or basil: For garnish, if you’re feeling fancy.

Step-by-Step Instructions

1. Sear the Chicken: Heat a tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add your chicken breasts and sear for 3-4 minutes per side until lightly browned. Remove the chicken, let it cool slightly, then shred or dice it. Set aside.
2. Sauté the Veggies: In the same pot, add another splash of olive oil if needed. Toss in the chopped onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until they start to soften. Don’t rush this step; good things take a little time.
3. Garlic Power: Add the minced garlic to the pot and cook for another minute until fragrant. Oh, that smell!
4. Broth It Up: Pour in the chicken broth, scraping up any delicious brown bits from the bottom of the pot (that’s flavor, people!). Bring the mixture to a simmer.
5. Creamy Dreamy: Stir in the heavy cream. Once it’s heated through, add the gnocchi. Cook according to package directions, usually just 2-3 minutes, until they float to the top. Don’t overcook them, or they’ll get mushy!
6. Chicken & Spinach Time: Return the shredded chicken to the pot. Stir in the fresh spinach a handful at a time until it wilts into the soup.
7. Season & Serve: Season with salt and pepper to taste. Ladle the soup into bowls, garnish with a generous sprinkle of Parmesan cheese and some fresh parsley or basil. Enjoy your masterpiece!

Common Mistakes to Avoid

• Overcooking the Gnocchi: Seriously, they cook fast. Watch them like a hawk! Mushy gnocchi is a sad gnocchi.
• Forgetting to Scrape the Pot: Those brown bits after searing the chicken? That’s pure flavor gold. Don’t leave them behind!
• Skimping on Garlic: Is there such a thing as too much garlic? IMO, no. Add an extra clove if you dare!
• Using Pre-minced Garlic: Fresh is always best, but hey, if a jar saves your sanity, go for it. Just know the flavor punch isn’t quite the same.
• Adding Salt Before Tasting: Broth and Parmesan already have salt. Taste first, then adjust. You can always add more, but you can’t take it away!

Alternatives & Substitutions

• Chicken: No chicken breast? Thighs work too, just might take a tiny bit longer to cook. Or, if you’re really in a hurry, use a rotisserie chicken – ultimate shortcut!
• Veggies: Not a fan of celery? Skip it! Want more veggies? Throw in some chopped zucchini or bell peppers in with the carrots and onions. Make it your own veggie party!
• Heavy Cream: For a slightly lighter (but still delicious) soup, you can use half-and-half, but it won’t be quite as rich. Whole milk is also an option, but the texture will be thinner.
• Gnocchi: Sweet potato gnocchi could be a fun twist! Or, if you’re out of gnocchi (gasp!), a small pasta like ditalini or stelline would also work, but it wouldn’t be gnocchi soup, now, would it?

FAQ (Frequently Asked Questions)

1. Can I make this vegetarian? Absolutely! Skip the chicken and use vegetable broth. You can add white beans or chickpeas for extra protein. Easy peasy!
2. How do I store leftovers? Pop it in an airtight container in the fridge for up to 3-4 days. FYI, gnocchi can get a bit softer upon reheating, but it’s still delish.
3. Can I freeze this soup? Hmm, I’d proceed with caution. The gnocchi can get quite mushy and the cream can sometimes separate when thawed and reheated. Best enjoyed fresh!
4. What can I serve with this? A crusty piece of bread for dipping is mandatory. A light side salad wouldn’t hurt either, just to balance out the deliciousness.
5. My soup is too thick/thin! Help! If it’s too thick, add a splash more broth. Too thin? Simmer it gently for a bit longer (without the gnocchi in it) to reduce, or make a quick slurry of cornstarch and water, and stir it in.
6. Can I use frozen spinach? Yes, but make sure to thaw it and squeeze out all the excess water before adding it to the soup, otherwise, you’ll water down your beautiful creation.

Final Thoughts

See? Told you it wasn’t rocket science! You’ve just whipped up a bowl of Italian Chicken Gnocchi Soup that’s probably way better than anything you’d get out. So go on, pat yourself on the back, grab a spoon, and dive into that creamy, comforting goodness. You’ve earned it, superstar! Now go impress someone—or yourself—with your new culinary skills. Happy slurping!