A bowl of chicken and gnocchi soup is always a good idea when the weather turns cool. Tender chicken, pillowy gnocchi, and a mix of hearty vegetables simmer together in a creamy, comforting broth, while extra virgin olive oil adds a rich depth of flavor to every spoonful.
It's the kind of cozy, holiday-inspired meal that feels right at home on a chilly evening, whether you're gathering with family or simply looking for a comforting dinner to warm up with all season long.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 small yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 tsp salt, or to taste
- ½ tsp black pepper
- 16 oz potato gnocchi
- 2 cups baby spinach
- 1 cup half-and-half or heavy cream
- 1 tbsp extra virgin olive oil, for finishing
- Fresh parsley, chopped, for garnish
Directions
- Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the chicken and cook until lightly browned, about 5-6 minutes. Remove and set aside.
- In the same pot, add the onion, carrots, and celery. Cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Pour in the chicken broth and add the thyme, rosemary, salt, and pepper. Return the chicken to the pot and bring to a simmer.
- Cook for 10-15 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Add the gnocchi and cook according to package directions, usually 3-4 minutes, until they float to the surface.
- Stir in the spinach and cream. Simmer for 2-3 minutes until the spinach wilts and the soup is heated through.
- Finish with an additional tablespoon of extra virgin olive oil for extra richness and flavor.
- Garnish with fresh parsley and serve warm.
Holiday Serving Tip: Pair with crusty bread and a simple green salad for an easy, comforting meal that's perfect for chilly evenings and holiday gatherings.
