Chicken with Gnocchi and Spinach Soup: Comfort in a Bowl
This creamy Chicken with Gnocchi and Spinach Soup is your go-to comfort meal. Packed with tender chicken, pillowy gnocchi, and fresh spinach, it’s a hearty hug in a bowl. Plus, it's Erin-approved!
Software (a.k.a. Ingredients)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion diced
- 3 stalks celery diced
- 2 carrots shredded
- 3 cloves garlic minced
- 1 tbsp all-purpose flour
- 1 lb cooked rotisserie chicken cubed
- 4 cups low-sodium chicken broth
- 1 lb potato gnocchi
- 6 oz baby spinach leaves stems removed
- 2 cups half-and-half
- Kosher salt and ground black pepper to taste
- Freshly ground nutmeg to taste
- Freshly grated Parmesan cheese
Procedure (a.k.a. The Magic)
- Prep for Success:
- Grab your favorite Dutch oven and heat up the olive oil and butter over medium heat. While they’re getting cozy, chop your veggies—you don’t want to start sautéing and realize you’re still dicing celery!
- The Holy Veggie Trinity:
- Toss in the celery first and sauté until it starts to soften, about 3 minutes. Then add the onion and carrots, and keep stirring until the onion goes translucent—like magic, about 5 more minutes. Add the garlic, stir for 30 seconds, and let that aroma fill your kitchen.
- Make It Thick:
- Sprinkle in the flour and stir like your soup depends on it (spoiler: it does). Cook until the flour takes on a light golden color—it’s your roux, baby! Now, pour in all the chicken broth at once and whisk like a pro. Scrape the bottom of the pot to loosen any stuck bits of flavor.
- Chicken Time:
- Add the cubed rotisserie chicken to the pot. Reduce the heat to medium-low and let it all simmer for 5 minutes. Your kitchen should smell amazing right about now.
- Gnocchi Magic:
- Drop in the gnocchi and watch them float like tiny potato pillows of joy after 3–4 minutes. If they don’t float, it’s not you—it’s them.
- Creamy Finish:
- Stir in the half-and-half, then add the spinach. Cook for another 3 minutes until the spinach wilts and you feel like a culinary wizard.
- Season It Right:
- Taste test! Add kosher salt, freshly ground black pepper, and a hint of nutmeg for that extra “wow” factor.
- Serve and Impress:
- Ladle the soup into bowls, top with freshly grated Parmesan, and maybe a little more nutmeg if you’re feeling fancy. Pair it with some crusty bread for full-on comfort food heaven.
Notes
If you want to channel your inner pro chef, drizzle a touch of olive oil over the top of each bowl before serving. It’s a small touch that packs big flavor!
Now, sit back, grab a spoon, and enjoy your restaurant-quality soup right at home. Erin was right to challenge me—but we all know who came out on top!
Delicious Destinations:
