Creamy Chicken Gnocchi Soup
Dive into a bowl of our delightful Creamy Chicken Gnocchi Soup, a cozy dish that will warm your heart all season long! With tender chicken, fluffy gnocchi, and a luscious blend of spinach and cream, each spoonful is a comforting hug. Whip this up in just one pot for a hassle-free meal that’s sure to become a family favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- garlic, crushed and roughly chopped
- 1 large shallot, finely diced
- spinach, a handful
🥩Meat & Seafood(2)
- chicken chest, generously seasoned with salt, pepper, garlic powder, cayenne pepper, red pepper flakes, thyme, oregano, and dried basil (454 g)
- chicken stock, a whole lot
🥛Dairy & Eggs(3)
- cold butter (28 g)
- heavy cream (240 ml)
- Parmigiano-Reggiano cheese, a good amount
🫙Pantry Staples(3)
- gnocchi (454 g)
- olive oil, generous amount
- tomato paste, a little bit
🧂Spices & Seasonings(1)
- salt to taste
📦Other(1)
- sun-dried tomatoes, a little bit
👨🍳 Instructions
- 1
Start by generously seasoning some chicken chest with salt, pepper, garlic powder, cayenne pepper, red pepper flakes, thyme, oregano, and dried basil.
- 2
Finely dice a large shallot and crush and roughly chop some garlic.
- 3
In a heavy bottom pot over medium high heat, add a generous amount of olive oil and carefully lay in your chicken. If your pot isn't big enough, don't overcrowd it, just do a couple batches.
- 4
Once the chicken is fully cooked, remove it and either chop or shred it with a little more olive oil, garlic, and shallots.
- 5
Squeeze in a little bit of tomato paste and add in a little bit of sun-dried tomatoes.
- 6
After a few minutes, add a whole lot of chicken stock.
- 7
After about 15 minutes, add in your heavy cream and a good amount of cheese from your Parmigiano-Reggiano.
- 8
Let it simmer to thicken up for about 20 minutes.
- 9
Salt to taste, add in cold butter, your chicken, gnocchi, and a handful of spinach.
- 10
Cover and let it cook for 5 more minutes.
💡 Pro Tips
- ✓Sear chicken at 375-400°F surface temperature (medium-high heat) without moving for 4-5 minutes to develop Maillard reaction compounds that create the flavor base for your soup.technique375-400°F surface temp
- ✓Bloom tomato paste for 60-90 seconds until it darkens by one shade - this caramelizes sugars and concentrates umami compounds by removing excess moisture.timing60-90 seconds
- ✓Add gnocchi in the final 3-4 minutes of cooking because they only need 2-3 minutes to cook through, and overcooking breaks down their potato starch structure.timing3-4 minutes final cooking
- ✓Temper heavy cream by whisking 2-3 tablespoons of hot broth into it before adding to prevent curdling - cream proteins coagulate at 180°F when shocked with heat.technique180°F coagulation point
- ✓Grate Parmigiano-Reggiano fresh and add off heat because pre-grated cheese contains anti-caking agents that prevent smooth melting and proper emulsification.ingredient
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Creamy Chicken Gnocchi Soup
Dive into a bowl of our delightful Creamy Chicken Gnocchi Soup, a cozy dish that will warm your heart all season long! With tender chicken, fluffy gnocchi, and a luscious blend of spinach and cream, each spoonful is a comforting hug. Whip this up in just one pot for a hassle-free meal that’s sure to become a family favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- garlic, crushed and roughly chopped
- 1 large shallot, finely diced
- spinach, a handful
🥩Meat & Seafood(2)
- chicken chest, generously seasoned with salt, pepper, garlic powder, cayenne pepper, red pepper flakes, thyme, oregano, and dried basil (454 g)
- chicken stock, a whole lot
🥛Dairy & Eggs(3)
- cold butter (28 g)
- heavy cream (240 ml)
- Parmigiano-Reggiano cheese, a good amount
🫙Pantry Staples(3)
- gnocchi (454 g)
- olive oil, generous amount
- tomato paste, a little bit
🧂Spices & Seasonings(1)
- salt to taste
📦Other(1)
- sun-dried tomatoes, a little bit
👨🍳 Instructions
- 1
Start by generously seasoning some chicken chest with salt, pepper, garlic powder, cayenne pepper, red pepper flakes, thyme, oregano, and dried basil.
- 2
Finely dice a large shallot and crush and roughly chop some garlic.
- 3
In a heavy bottom pot over medium high heat, add a generous amount of olive oil and carefully lay in your chicken. If your pot isn't big enough, don't overcrowd it, just do a couple batches.
- 4
Once the chicken is fully cooked, remove it and either chop or shred it with a little more olive oil, garlic, and shallots.
- 5
Squeeze in a little bit of tomato paste and add in a little bit of sun-dried tomatoes.
- 6
After a few minutes, add a whole lot of chicken stock.
- 7
After about 15 minutes, add in your heavy cream and a good amount of cheese from your Parmigiano-Reggiano.
- 8
Let it simmer to thicken up for about 20 minutes.
- 9
Salt to taste, add in cold butter, your chicken, gnocchi, and a handful of spinach.
- 10
Cover and let it cook for 5 more minutes.
💡 Pro Tips
- ✓Sear chicken at 375-400°F surface temperature (medium-high heat) without moving for 4-5 minutes to develop Maillard reaction compounds that create the flavor base for your soup.technique375-400°F surface temp
- ✓Bloom tomato paste for 60-90 seconds until it darkens by one shade - this caramelizes sugars and concentrates umami compounds by removing excess moisture.timing60-90 seconds
- ✓Add gnocchi in the final 3-4 minutes of cooking because they only need 2-3 minutes to cook through, and overcooking breaks down their potato starch structure.timing3-4 minutes final cooking
- ✓Temper heavy cream by whisking 2-3 tablespoons of hot broth into it before adding to prevent curdling - cream proteins coagulate at 180°F when shocked with heat.technique180°F coagulation point
- ✓Grate Parmigiano-Reggiano fresh and add off heat because pre-grated cheese contains anti-caking agents that prevent smooth melting and proper emulsification.ingredient