Half Baked Harvest Chicken Gnocchi Soup

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. As in, my spirit animal is a sloth, but my tastebuds demand gourmet. If you’ve ever scrolled through Pinterest, drooling over Tieghan Gerard’s creations from Half Baked Harvest, but then immediately scrolled past because “OMG, effort,” then this one’s for you, my friend. We’re diving into her legendary Chicken Gnocchi Soup, but with a side of zero pretentiousness and a whole lot of “let’s get this done already.”

Why This Recipe is Awesome

Listen, some recipes are aspirational. This one? It’s attainable. It’s like a warm hug in a bowl, a culinary triumph that looks fancy but requires minimal brain power. Seriously, **it’s idiot-proof, even I didn’t mess it up**, and my kitchen experiments usually end with a smoke detector concert. It’s creamy, it’s comforting, it’s got those squishy little gnocchi pillows, and it’s packed with flavor without requiring you to chop 700 obscure ingredients. Plus, it’s basically a one-pot wonder, which means fewer dishes. And isn’t that the real win here? *Mic drop* (of a dirty spatula, probably).

Ingredients You’ll Need

Gather your troops, fellow lazy gourmand! Here’s what you’ll need to conjure this magic:

• **1-2 tbsp Olive Oil:** Or butter, because butter makes everything better. Fight me.
• **1 Yellow Onion (chopped):** Try not to cry while chopping. It’s character building.
• **2 Carrots (chopped):** Or buy pre-chopped if you’re really leaning into the “lazy” part. No judgment.
• **2 Celery Stalks (chopped):** The unsung hero of many soups.
• **3-4 cloves Garlic (minced):** Because more garlic is always the answer.
• **2 tbsp All-Purpose Flour:** This is our secret weapon for creaminess, shhh.
• **6 cups Chicken Broth:** Good quality stuff, please. It makes a difference.
• **1 lb Potato Gnocchi:** The shelf-stable kind is totally fine. Fresh is even better, but let’s not get carried away.
• **2 cups Cooked Chicken (shredded):** Rotisserie chicken is your best friend here. Seriously, don’t cook chicken if you don’t have to.
• **1/2 cup Heavy Cream or Half & Half:** For that lush, velvety texture.
• **2-3 cups Spinach or Kale:** Wilted down, it’s practically invisible. Adds vitamins, we won’t tell anyone.
• **1/2 cup Grated Parmesan Cheese:** Plus extra for serving, because cheese.
• **1 tsp Dried Thyme:** Or fresh, if you’re feeling fancy.
• **Salt and Black Pepper:** To taste, duh.

Step-by-Step Instructions

Alright, apron on (or not, who cares?), let’s make some soup! This is gonna be easier than parallel parking.

1. **Sauté the Veggies:** Grab a big pot or Dutch oven and heat your olive oil (or butter!) over medium heat. Toss in the chopped onion, carrots, and celery. Cook ’em down for about 5-7 minutes until they’re soft and smell amazing.
2. **Garlic Time:** Add the minced garlic and cook for another minute until fragrant. Don’t let it burn, that’s a sad smell.
3. **Roux Magic:** Sprinkle the flour over the veggies and stir constantly for about 1-2 minutes. This cooks out the raw flour taste and creates our thickening base. **Don’t skip this step!**
4. **Broth It Up:** Slowly, and I mean *slowly*, whisk in the chicken broth, a cup at a time. This helps prevent lumps. Bring the whole thing to a gentle simmer, scraping up any delicious bits from the bottom.
5. **Gnocchi & Chicken Dive In:** Add your gnocchi, shredded chicken, and dried thyme to the pot. Cook for 5-7 minutes, or until the gnocchi floats to the top and is tender.
6. **Creamy Goodness:** Reduce the heat to low. Stir in the heavy cream (or half & half) and the spinach/kale. Cook just until the greens are wilted.
7. **Cheese Please & Season:** Stir in the Parmesan cheese. Taste the soup and season generously with salt and pepper. Remember, broth can be salty, so taste first!
8. **Serve It Up!** Ladle into bowls, top with more Parmesan (because you’re worth it), and maybe a crusty piece of bread if you’re feeling extra. Enjoy your masterpiece!

Common Mistakes to Avoid

We’ve all been there, staring into a pot of culinary questionable choices. Here are some pitfalls to dodge:

• **Overcooking the Gnocchi:** Seriously, they go from perfectly pillowy to mushy blobs faster than you can say “gnocchi.” Watch ’em closely; once they float, they’re pretty much done.
• **Not Cooking the Flour Enough:** If your roux doesn’t cook for a minute or two, your soup might have a distinct floury taste. Nobody wants that.
• **Forgetting to Season:** Broth alone is not enough, my friend. **Taste, taste, and taste again!** Salt and pepper are your allies.
• **Adding Cold Broth to the Roux Too Quickly:** You’ll end up with lumps, and nobody wants a lumpy soup. Go slow, whisk well, and consider warming the broth slightly if you’re feeling extra cautious.

Alternatives & Substitutions

Got picky eaters? Missing an ingredient? No stress, we’re all about flexibility here.

• **No Chicken? No Problem!** Use cooked turkey, or skip the meat entirely for a hearty vegetarian version (just use veggie broth!). Add some white beans for extra protein if you want.
• **Gnocchi Imposter Syndrome?** If you don’t have gnocchi, small pasta like ditalini, small shells, or even tortellini would work great. Adjust cooking times accordingly.
• **Cream Lightening:** Want it less rich? Use milk instead of cream, but be careful not to boil it vigorously once added, as it can curdle. **Keep the heat low!**
• **Greens Swap:** Not a spinach fan? Kale, Swiss chard, or even finely chopped cabbage can totally work here.
• **Spice It Up:** Add a pinch of red pepper flakes with the garlic for a little kick. Your tastebuds will thank you.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual, possibly sassy) answers!

• **Can I make this soup vegetarian?** Absolutely! Ditch the chicken, use vegetable broth, and maybe add some cannellini beans or sautéed mushrooms for extra oomph. Delicious!
• **Can I freeze this soup?** Well, technically yes, but… the gnocchi might get a bit weird and mushy once thawed. **IMO, it’s best enjoyed fresh.** If you must freeze, consider adding gnocchi only to the portion you’ll eat immediately.
• **My soup is too thick/thin. Help!** Too thick? Add more broth until it reaches your desired consistency. Too thin? In a separate small bowl, whisk 1-2 teaspoons of flour or cornstarch with a tablespoon or two of cold water (a “slurry”) and stir it into the simmering soup. Cook for a few minutes until thickened.
• **What kind of gnocchi should I use?** Potato gnocchi is standard. Both the shelf-stable kind (usually found near pasta) and fresh refrigerated gnocchi work great.
• **Can I use different herbs?** You’re the chef! Rosemary, sage, or an Italian seasoning blend would be lovely. Just be mindful of proportions so it doesn’t overpower the other flavors.
• **Can I skip the Parmesan?** I mean, you *could*. But why hurt your soul like that? If you have dietary restrictions, nutritional yeast can sometimes offer a cheesy flavor alternative.

Final Thoughts

And there you have it! A legitimately delicious, comforting bowl of goodness that didn’t require you to sell your firstborn for ingredients or spend a day in the kitchen. You’ve conquered the HBH Chicken Gnocchi Soup, and you did it with style (and probably minimal mess, unlike me). Now go impress someone—or yourself—with your new culinary skills. You’ve earned it, you glorious, soup-making legend!