Chicken Gnocchi Creamy Soup (Printable Version)
# What You'll Need:
→ Protein
01 -
2 large chicken breasts, skinless and boneless
→ Vegetables
02 -
1 medium yellow onion, finely chopped
03 -
2 medium carrots, sliced
04 -
2 stalks celery, sliced
05 -
100 g fresh spinach, roughly chopped
→ Seasonings
06 -
1 teaspoon onion powder
07 -
1 teaspoon garlic powder
08 -
1/4 teaspoon cayenne pepper
09 -
1 teaspoon poultry seasoning
10 -
1 teaspoon Italian seasoning
11 -
Salt and black pepper, to taste
→ Liquid and Dairy
12 -
1 litre low-sodium chicken broth
13 -
250 ml half and half (or single cream)
→ Gnocchi
14 -
400 g potato gnocchi
# Step-by-Step Directions:
01 -
Preheat oven to 230°C. Season chicken breasts evenly with onion powder, garlic powder, cayenne pepper, poultry seasoning, salt, and black pepper. Place on a baking tray.
02 -
Bake the chicken for 20 minutes until thoroughly cooked and juices run clear. Remove from the oven and let rest for 10 minutes to retain moisture.
03 -
After resting, shred or dice the chicken into bite-sized pieces.
04 -
In a large pot over medium heat, sauté onion, carrots, and celery in a splash of oil for 4–5 minutes until softened and fragrant.
05 -
Add chicken broth, Italian seasoning, and bring to a gentle simmer. Cook for 10 minutes for flavours to meld.
06 -
Stir in potato gnocchi and simmer for 3–4 minutes until gnocchi float and are tender.
07 -
Pour in the half and half and add spinach. Stir in shredded chicken. Simmer for 2–3 minutes until spinach wilts and soup is creamy.
08 -
Taste for salt and pepper, adjust as needed. Serve hot, garnished with extra black pepper if desired.
# Helpful Notes:
01 -
Allow the baked chicken to rest before shredding to keep it moist and tender.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.