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To make this creamy chicken gnocchi soup, gather these simple ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 pound boneless, skinless chicken breast, diced - 4 cups chicken broth - 1 cup heavy cream - 1 package (16 oz) potato gnocchi - 2 cups fresh spinach - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can change some ingredients if needed. Here are some ideas: - Use vegetable broth instead of chicken broth for a vegetarian option. - Swap heavy cream for half-and-half or coconut cream for a lighter soup. - Try using frozen spinach if fresh isn't available. Just add it in the last few minutes. - If you don't have thyme, use Italian seasoning for a different flavor. - Chicken thighs can replace chicken breasts for more flavor and juiciness. Fresh ingredients often give the best taste. Here’s a quick look: - Fresh garlic and onion: They add strong, vibrant flavors. Always choose these if you can. - Fresh spinach: It wilts quickly and brightens the soup. - Dried thyme: It's convenient and lasts long. Use a bit less than fresh thyme. Using fresh ingredients can boost the taste, but dried ones can work too. Balance is key! To start, gather all your ingredients. You will need: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 pound boneless, skinless chicken breast, diced - 4 cups chicken broth - 1 cup heavy cream - 1 package (16 oz) potato gnocchi - 2 cups fresh spinach - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Now, dice your onion, carrots, and celery. Mince the garlic too. This prep makes cooking smooth. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until it turns soft. Next, toss in the minced garlic. Stir it for about a minute to let the aroma fill your kitchen. Add the diced carrots and celery. Cook them for about 5 minutes, stirring often. Then, add the diced chicken breast to the pot. Cook until it is browned, which takes about 5-6 minutes. Pour in the chicken broth and bring it to a boil. Lower the heat and let it simmer for about 10 minutes. This step lets the flavors meld. Now, stir in the heavy cream. Bring the mixture back to a gentle simmer. Then, add the potato gnocchi. Cook according to the package, usually around 3-4 minutes until they float. Just before serving, toss in the fresh spinach and dried thyme. Cook for another 2 minutes until the spinach wilts. Season with salt and pepper to taste. Finally, ladle the soup into bowls. Garnish each bowl with chopped fresh parsley. Enjoy your delicious creamy chicken gnocchi soup! To get that rich, creamy texture, start with heavy cream. Add it after your soup simmers. This helps the cream blend well. If you want a lighter soup, use half-and-half instead. You can also blend a portion of the soup to make it thicker. Just scoop some out, blend it smooth, and stir it back in. This trick boosts creaminess without too much extra cream. One common mistake is cooking the gnocchi too long. Follow the package directions closely. Overcooked gnocchi can become mushy. Another mistake is adding salt too early. Wait until the soup cooks down a bit. This way, you can taste and adjust the salt better. Lastly, don’t skip the fresh spinach. It adds color and nutrients. You want to include it for the best flavor and look. To make your soup burst with flavor, use fresh herbs. Thyme is great, but you can also try rosemary or basil. Sautéed garlic gives a nice kick, so don’t skip it in the beginning. Adding a squeeze of lemon juice just before serving brightens the taste. You can also sprinkle in some red pepper flakes for a little heat. Each of these tips helps create a soup that’s not just creamy but full of flavor! {{image_2}} You can make this soup even better by adding veggies. Try adding peas, bell peppers, or zucchini. These veggies add fun colors and give you more nutrients. Simply chop them and toss them in when you add the carrots and celery. You can also add mushrooms for a nice earthy flavor. This way, your soup is not just creamy and tasty but also packed with healthy goodness. If you want to switch up the protein, there are many options. You can use shredded rotisserie chicken for a quick fix. Or, try turkey for a leaner choice. If you prefer plant-based proteins, use chickpeas or white beans. They add a nice texture and fill you up. Just cook them until they are warm and blend well with the soup. You can change the soup base for unique flavors. For a richer taste, use a creamy broth. You can also try vegetable broth for a lighter version. If you want a kick, add some spicy chicken broth. This gives your soup a nice heat. Each base will change the soup’s flavor, so feel free to experiment and find what you love! Store your creamy chicken gnocchi soup in an airtight container. Let the soup cool to room temperature before sealing. Place the container in the fridge. It will stay fresh for up to three days. The flavors will deepen as it sits. Make sure to label your container with the date. This way, you’ll know when to use it. To freeze your soup, use freezer-safe bags or containers. Make sure to leave some space at the top. The soup will expand as it freezes. You can freeze the soup for up to three months. For best results, freeze it without the gnocchi. The gnocchi can become mushy when thawed. When you are ready to eat, thaw the soup overnight in the fridge. Reheat it on the stove over medium heat. Stir occasionally to avoid sticking. If the soup is thick, add a splash of chicken broth or water. Heat until warmed through, about five to ten minutes. Always taste and adjust seasoning before serving. Enjoy your warm bowl of comfort! Yes, you can make this soup ahead of time. Just cook it fully, then cool it down. Store it in the fridge in a sealed container. It will stay fresh for about three days. When you are ready to eat, reheat it on the stove over low heat. Add a splash of cream if it seems too thick. Yes, you can make a vegetarian version. Swap the chicken with diced mushrooms or zucchini. Use vegetable broth instead of chicken broth. You can also add more veggies like bell peppers or peas. This keeps it hearty and tasty. To thicken the soup, you have a few options. You can add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this mix into the soup as it simmers. Another option is to mash some of the gnocchi with a fork. This will add body to the soup. In this blog post, we explored the key ingredients for Chicken Gnocchi Soup, from fresh to dried. I shared step-by-step instructions, helpful tips to enhance flavor, and common mistakes to avoid. We also discussed delicious variations, storage tips, and answered your FAQs. Take these insights to create a rich and tasty soup that satisfies. With practice, you'll master this dish quickly. Enjoy your cooking journey!

Creamy Chicken Gnocchi Soup

Warm up your dinner table with this delicious Creamy Chicken Gnocchi Soup! This hearty recipe combines tender chicken, comforting gnocchi, and fresh spinach in a rich, creamy broth that's sure to please everyone. Made with simple ingredients, it's easy to whip up in just 30 minutes!Don’t miss out on this delightful culinary adventure!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 pound boneless, skinless chicken breast, diced

4 cups chicken broth

1 cup heavy cream

1 package (16 oz) potato gnocchi

2 cups fresh spinach

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.

    Stir in minced garlic and cook for another minute until fragrant.

      Add diced carrots and celery to the pot, cooking for 5 more minutes until slightly softened.

        Incorporate the diced chicken breast, cooking until browned, around 5-6 minutes.

          Pour in the chicken broth and bring the mixture to a boil. Reduce heat and let simmer for about 10 minutes.

            Stir in the heavy cream and bring back to a gentle simmer.

              Add the potato gnocchi and cook according to package directions, usually about 3-4 minutes until they float to the surface.

                Toss in the fresh spinach and dried thyme, cooking for an additional 2 minutes until the spinach wilts.

                  Season with salt and pepper to taste, adjusting as necessary.

                    Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6