Chicken Gnocchi Soup (Printable Recipe Version)
Creamy soup with juicy chicken, sun-dried tomatoes, potato gnocchi, and a rich Parmesan base. A cozy dish that’s quick to make and satisfying.
# Ingredients You’ll Need:
01 -
1 pound of chicken breast, cut into cubes.
02 -
1 teaspoon of oregano, dried.
03 -
1½ teaspoons of kosher salt.
04 -
¼ teaspoon of ground black pepper.
05 -
2 tablespoons of butter, unsalted.
06 -
2 tablespoons of olive oil.
07 -
1 sweet onion, chopped small.
08 -
4 minced garlic cloves.
09 -
2 celery sticks, diced.
10 -
4 cups of chicken stock.
11 -
½ cup of sun-dried tomatoes, diced.
12 -
1 Parmesan rind, optional.
13 -
2 tablespoons of tomato paste.
14 -
2 tablespoons of pesto.
15 -
1 pound of potato gnocchi.
16 -
5 ounces of spinach leaves, fresh.
17 -
½ to 1 cup of heavy cream.
18 -
½ cup of Parmesan cheese, grated.
# Steps to Make It:
01 -
Combine chicken chunks with oregano, salt, and pepper in a bowl. Toss to coat everything nicely.
02 -
Add olive oil and butter to a soup pot, heating until melted. Brown the chicken pieces for about 5 minutes, then take them out.
03 -
Toss celery and onion with a pinch of salt into the pot, sauté till they soften. Stir in garlic, sun-dried tomatoes, and add tomato paste too.
04 -
Add chicken broth, Parmesan rind, and pesto. Let it simmer gently for 15 minutes to enhance the taste.
05 -
Toss in gnocchi with the chicken, letting it cook till the gnocchi floats. Mix in cream, cheese, and spinach till warmed through.
# Extra Information:
01 -
Leftovers stay good in the fridge for up to 4 days.
02 -
This can freeze up to 3 months, but dairy might separate when reheated.
03 -
If prepping early, wait to add cream and gnocchi until just before eating.