Chicken Gnocchi Soup

Ingredients

• 1 lb boneless chicken breast (shredded)
• 2 tsp garlic powder (for chicken marinade)
• 2 tsp onion powder (for chicken marinade)
• 2 tsp oregano (for chicken marinade)
• 1 tsp basil (for chicken marinade)
• 1 tsp thyme (optional; for chicken marinade)
• 1 tsp smoked paprika (for chicken marinade)
• 1 tsp salt (for chicken marinade)
• 0.5 tsp black pepper (for chicken marinade)
• 2 tsp olive oil (for chicken marinade)
• 1 tbsp butter (for cooking chicken)
• 1 tbsp olive oil (for cooking chicken)
• 16 oz gnocchi
• 1 cup carrots (diced)
• 2 celery stalks (diced)
• 1 yellow onion (diced)
• 6 garlic cloves (minced)
• 4 cup chicken stock
• 2 cup whole milk
• 1.5 cup heavy cream
• 2 oz cream cheese
• 0.25 cup flour (for roux)
• 2 tbsp olive oil (for sautéing vegetables)
• 2 tbsp flour (additional flour listed in source)
• 0.5 tbsp chicken bouillon paste (optional)
• 2 cup spinach (chopped)
• 2 tsp garlic powder (for soup seasoning)
• 2 tsp onion powder (for soup seasoning)
• 1 tsp oregano (for soup seasoning)
• 1 tsp basil (for soup seasoning)
• 0.5 tsp thyme (for soup seasoning)
• 0.5 tsp nutmeg
• salt and pepper (to taste)
• bacon (cooked and crumbled for garnish)
• parsley (for garnish)

Steps

1. 1

   In a bowl, combine the shredded chicken breast with 2 tsp garlic powder, 2 tsp onion powder, 2 tsp oregano, 1 tsp basil, 1 tsp thyme (if using), 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 2 tsp olive oil. Toss until the chicken is evenly coated.

2. 2

   Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet or pot over medium-high heat. Add the seasoned chicken and cook until browned and fully cooked through. Remove the chicken from the pot and set aside.

3. 3

   In the same pot (or a clean large soup pot), heat 2 tbsp olive oil over medium heat. Add the diced carrots, celery, and yellow onion. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.

4. 4

   Add the minced garlic to the vegetables and cook for about 1 minute until fragrant.

5. 5

   Sprinkle 1/4 cup of flour (and the additional 2 tbsp if a thicker consistency is desired) over the vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste.

6. 6

   Slowly pour in the chicken stock while whisking or stirring constantly to prevent lumps from forming.

7. 7

   Stir in the whole milk, heavy cream, and cream cheese. Add the chicken bouillon paste if using. Continue to stir until the cream cheese has completely melted into the liquid.

8. 8

   Add the soup seasonings: 2 tsp garlic powder, 2 tsp onion powder, 1 tsp oregano, 1 tsp basil, 1/2 tsp thyme, and 1/2 tsp nutmeg. Season with additional salt and pepper to taste.

9. 9

   Bring the soup to a gentle simmer. Add the gnocchi and cook according to the package directions (usually 2-4 minutes) until they float to the surface.

10. 10

    Stir the cooked shredded chicken back into the pot along with the chopped spinach. Cook for 1-2 minutes until the spinach is wilted and the chicken is heated through.

11. 11

    Serve the soup hot, garnished with crumbled bacon and fresh parsley.

Notes

If the soup becomes too thick, you can thin it out with a little extra chicken stock or milk. For the best flavor, ensure the chicken is well-browned before removing it from the pan.

Nutrition per serving

• soup
• dinner
• creamy
• chicken
• gnocchi
• comfort food
• main course