Gnocchi Chicken Soup Comfort (Printable version)

Comforting soup with potato gnocchi, shredded chicken, and fresh vegetables in a savory broth.

# List of ingredients:

→ Proteins

01 - 2 cups cooked chicken breast, shredded (rotisserie or poached)

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 medium onion, diced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 2 cups fresh spinach, roughly chopped

→ Gnocchi & Dairy

08 - 1 pound potato gnocchi (store-bought or homemade)
09 - 4 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1 cup heavy cream
12 - 1/3 cup grated Parmesan cheese

→ Herbs & Seasonings

13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried basil
15 - 1/2 teaspoon dried oregano
16 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery; cook for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add shredded chicken, dried thyme, basil, oregano, salt, and pepper. Stir to combine evenly.
04 - Pour in chicken broth and bring to a gentle boil.
05 - Add gnocchi and simmer for 5 minutes until they float and are cooked through.
06 - Reduce heat to low. Stir in whole milk, heavy cream, and Parmesan cheese. Simmer gently for 3 to 4 minutes without boiling.
07 - Add chopped spinach and cook for 1 to 2 minutes until wilted. Adjust seasoning as needed.
08 - Serve hot, optionally garnished with additional Parmesan cheese and fresh herbs.

# Expert Advice:

01 -
  • The gnocchi floats and absorbs all that herb-kissed broth so you don't need much else on the side.
  • You can literally use rotisserie chicken from the grocery store, which means this goes from raw ingredients to steaming bowls in 40 minutes flat.
  • It's creamy without feeling heavy—the broth and cream balance each other so naturally you'll want seconds.
02 -
  • Do not boil the cream once it's added—keep that heat gentle and steady, or you risk the soup separating and tasting separated or slightly grainy.
  • Gnocchi will sink at first, which is completely normal; the moment they float is when you know they're perfectly cooked and won't fall apart when you serve.
  • Taste before serving because dried herbs vary in potency; what works for one kitchen might need adjustment in yours.
03 -
  • Use a wooden spoon when stirring the cream in—metal can sometimes scrape the pot in ways that feel wrong, and wood is gentler and slower, which is what you want at this stage.
  • Keep the gnocchi package in your freezer for emergencies; a pot of this soup can be ready before anyone finishes setting the table, turning a tired evening into something special.

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