Description
This creamy chicken gnocchi soup is a comforting and hearty dish perfect for any day when you crave a warm, savory meal. Featuring tender chicken, soft potato gnocchi, and fresh spinach in a rich, creamy broth enhanced with Italian seasoning and cream of celery soup, it’s easy to prepare and sure to satisfy the whole family.
Ingredients
Scale
Soup Base
- 2 Tablespoons salted butter
- 12 ounce bag sliced frozen carrots
- 2 shallots (diced)
- 3 cups hot water
- 20 ounces condensed cream of celery soup
- 1 teaspoon Italian seasoning
Main Ingredients
- 3 cups pre-cooked chicken (diced or shredded)
- 16 ounce package potato gnocchi
- 2 ½ cups fresh packed spinach (chopped)
- 1 ½ cups heavy cream
Instructions
- Cook Carrots: Add the salted butter and frozen carrots to a large saucepan over medium heat. Cook until the carrots begin to soften, about 5-7 minutes.
- Sauté Shallots: Once the carrots have softened, add in the diced shallots and sauté for another 1-2 minutes until fragrant.
- Add Liquids and Seasoning: Pour in the hot water along with the pre-cooked chicken, condensed cream of celery soup, and Italian seasoning. Stir well and bring the mixture to a boil, stirring frequently to combine flavors.
- Add Gnocchi and Spinach: Once boiling, add the potato gnocchi and chopped spinach to the pot, then reduce the heat to a simmer.
- Simmer Soup: Cover and simmer for 4-7 minutes or until the gnocchi is heated through and the spinach is wilted. A sign the gnocchi is done is when it floats to the top. You can also cut one in half to ensure it’s soft and thoroughly heated.
- Finish with Cream: Remove the soup from heat and stir in the heavy cream to create a rich and creamy texture.
- Serve: Pour the soup into bowls and optionally top with coarse ground black pepper for an added kick. Serve warm and enjoy your comforting meal.
Notes
- Use pre-cooked chicken to speed up the cooking process.
- Frozen sliced carrots make preparation quick and convenient.
- Adjust the thickness of the soup by adding more hot water if desired.
- Gnocchi is fully cooked once it floats to the top during simmering.
- Heavy cream adds richness but can be substituted with half-and-half for a lighter version.
- Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop.
