Chicken Gnocchi Soup
Take your chicken soup to the next level by adding gnocchi. This classic chicken gnocchi soup recipe is a great way to warm up on a cold day!
Servings: 6 to 8 people
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds boneless skinless chicken thighs
- 4 large carrots, peeled and diced small
- 3 celery stalks, diced small
- 1 large yellow onion, diced small
- 2 bay leaves
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 cup white wine
- 1 1/2 teaspoons dried thyme
- 1 (6-inch) fresh rosemary sprig
- 8 ounces cremini mushrooms, quartered
- 5 large garlic cloves, minced
- 64 ounces (8 cups) chicken stock
- 16 ounces gnocchi (homemade or store bought)
- 3 handfuls of baby spinach (optional)
Instructions
- Cook the chicken: In a large soup pot or Dutch oven set over medium heat add 2 tablespoons of olive oil. Once the oil begins to shimmer, add chicken thighs and cover with a lid. Cook on one side for 4 minutes. Remove the lid, flip the chicken over and cook for an additional 4 minutes, or until the thighs are completely cooked. Remove the chicken and place on a cutting board.
- Cook the vegetables: To the Dutch oven, add the carrots, celery, onion, bay leaves and salt and pepper. Let it sit without stirring for about 8 minutes. You want to develop a little color on those vegetables and some fond (brown stuff) on the bottom of the pan.
- Deglaze the pan: Add the white wine, thyme and rosemary. Use a wooden spoon to scrape the fond off the bottom of the pan, while the wine reduces. Add the garlic and quartered mushrooms. Stir to combine. Cook everything together for about 5 to 10 minutes, until the carrots are soft and the mushrooms have shrunken in size.
- Finish the soup: Add the stock and simmer for 15 minutes, giving the flavors a chance to meld. While everything simmers, use two forks to shred the chicken thighs.
- Add the gnocchi and the shredded chicken to the simmering soup. Cook for 5 minutes until the chicken is warmed through and the gnocchi is cooked. Remove the bay leaves and rosemary sprig. Stir in the spinach, if using until wilted.
- Serve: Ladle the soup into bowls, and serve with crusty bread and a simple salad.
Video
Notes
- I use thighs but you can use whatever cut of chicken you'd like.
- To make this soup creamy, stir in 3/4 cup of heavy whipping cream 5 minutes before you finish cooking the soup. For more options, check out the section, "To Make Creamy Chicken and Gnocchi Soup (Olive Garden Style)” above.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 462kcal | Carbohydrates: 46.5g | Protein: 34.2g | Fat: 13.8g | Saturated Fat: 3.1g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 6.8g | Trans Fat: 0.02g | Cholesterol: 116.8mg | Sodium: 1212mg | Potassium: 960.6mg | Fiber: 3.7g | Sugar: 8.4g | Vitamin A: 6904.3IU | Vitamin C: 5.5mg | Calcium: 73.4mg | Iron: 5.1mg
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