Ingredients

  • 1.5 pounds skinless, boneless chicken breast diced
  • 4 tablespoons extra-virgin olive oil divided
  • kosher salt and freshly ground black pepper
  • 1 cup sweet onion minced
  • 1 cup celery thinly sliced
  • 1 cup carrots peeled and shredded
  • 1 tablespoon minced garlic
  • 2 tablespoons butter
  • 1 teaspoon dried crushed thyme
  • 1 teaspoon oregano
  • 1/2 cup dry white wine chardonnay works well
  • 1 tablespoon white wine vinegar
  • 4 cubes chicken bouillon + 4 cups water to make chicken broth
  • 2 cups half and half cream divided
  • 1/4 cup all-purpose flour
  • 16 oz Potato Gnocchi Fresh or frozen - See recipe below
  • 2 cups fresh spinach
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • Homemade Potato Gnocchi
  • 4 medium Russet potatoes
  • 1 large egg
  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon nutmeg freshly ground
  • 1/3 cup Parmesan cheese grated
  • 1 1/2 cups all-purpose flour as needed
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Ingredients

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Cook Time

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Recipe Description

Creamy Chicken Gnocchi Soup is so delicious. Seared pieces of chicken breast cooked in an aromatic buttery base, then finished off with light cream, homemade potato gnocchi, and a sprinkling of fresh spinach. Serve this creamy soup with a hard, crusty bread for a drool-worthy, but simple dinner.

Recipe Directions

  • Gather all your ingredients so that you have everything close at hand on the counter or table.

Prepare the Soup Ingredients

  • With a chef's knife and cutting board, slice the chicken breast (or tenders) into bite-size pieces.
  • Using a second cutting board and clean knife, thinly slice the celery. Mince the onion and garlic. Chop the fresh spinach.
  • Peel and shred the carrot with a medium-sized grater.

Brown the Chicken and Vegetables

  • Heat a large stockpot or Dutch oven with 2 tablespoons extra-virgin olive oil over medium-high heat. Cook the chicken pieces until lightly seared on all sides, about 8-10 minutes, stirring frequently. When browned, remove chicken from the pot.
  • Prepare the vegetables (mirepoix) by adding the remaining olive oil and butter to the pot on low heat. When melted, add the prepared onion and celery and saute for 4-5 minutes until tender and translucent. Stir in the shredded carrots and minced garlic along with the dried thyme and oregano. Cook for another 2 minutes.
  • Pour in the dry white wine and white wine vinegar to the vegetable mixture and cook until the wine has reduced by half.

Prepare the Creamed Soup

  • Add the cooked chicken and the chicken broth to the seasoned vegetables. Bring to a boil and then simmer for 10-12 minutes, stirring occasionally.
  • While the soup simmers, prepare the thickening agent by whisking together 1/2 cup of half and half cream with the all-purpose flour. Stir until thoroughly combined.
  • Gradually add the remaining half and half cream to the soup, along with the thickening agent. Cook on medium-low heat and stir until the soup begins to thicken.
  • Add in the prepared (or frozen) potato gnocchi. Continue cooking on low heat for 3-5 minutes, until the gnocchi has cooked through. Do not allow the soup to come to a full boil, however, but keep it at a low simmering boil.
  • To finish, stir in the chopped spinach and season with kosher salt, freshly ground black pepper, and the red pepper flakes. Simmer for 1-2 minutes until the spinach is tender.
  • Remove from heat and allow the soup to set a few minutes before serving. Serve with a hard, crusty bread.  This recipe makes enough for 4-6 people.

STEPS TO MAKE HOMEMADE POTATO GNOCCHI

  • You'll want to prepare the Homemade Potato Gnocchi prior to making the soup. The gnocchi may be made days or weeks ahead and stored in the freezer in plastic bags.
  • Gather ingredients for making gnocchi, so you have everything close at hand on the counter or table.

Step #1 - Bake the Potatoes

  • To make homemade gnocchi, begin by wrapping the Russet potatoes in aluminum foil and baking in a 375 degree oven for 50-60 minutes, until they are soft when pressed. Allow potatoes to cool for 10 minutes and then remove the peel, being careful not to burn your fingers.
     
    *Remember to poke the potatoes with a knife or form several times before baking to reduce risk of explosion.
  • Press hot baked potatoes through a potato ricer. Using a potato ricer when the potatoes are still hot will produce a fluffier, lighter gnocchi.
     
    If you don’t have a potato ricer, you may grate the potatoes using a box grater or mash the baked potatoes with a fork or potato masher.
  • Place the riced potatoes onto a large work surface, spreading them out to cool completely.

Step #2 - Prepare the Dough

  • In a small bowl, whisk together the large egg, dried parsley, kosher salt, freshly ground black pepper, and freshly ground nutmeg.
  • On a lightly floured work space, gather the cold potatoes into a mound with a well in the center. Pour the egg mixture into the well and begin kneading with both hands, gradually adding the Parmesan cheese and up to 1 cup of the all-purpose flour to make a smooth but slightly sticky dough.
  • It should take 2-3 minutes to form the dough. The longer it is kneaded, the heavier it will become. Your goal is to make a light and airy dough. Scrape your fingers and work surface to clean the dough off as you knead.

Step #3 - Form the Gnocchi

  • Lightly dust the remaining flour on a clean work surface. Cut the dough into six equal parts and cover with a damp towel or plastic wrap.
  • Roll one piece of dough and shape it into a 1/2″ rope, lightly flouring the dough as needed. Slice the rope into 1/2″ thick rounds.
     
    Repeat until all of the ropes have been formed and sliced.
  • Sprinkle the rounds with flour and roll each piece into a ball. With the tip of your thumb, press the dough lightly against the gnocchi board and roll it downward, making a deep indention on one side and a ridged surface on the other.
     
    If you don’t have a gnocchi board, you may use the back of a fork for this, pressing the dough as it’s rolled downward on the tines.
  • Place the rolled gnocchi on a baking sheet lined with waxed paper. Repeat until all rounds are formed. At this point, you may freeze the gnocchi or cook it immediately. This will make enough gnocchi for 2 recipes of soup or approximately 32 oz.

Notes

*Unless otherwise indicated, all butter is salted. 
 
**Prepare the Homemade Potato Gnocchi prior to making this soup. You may prepare Gnocchi days or weeks ahead and freeze in plastic bags.