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Ultra close-up macro of creamy chicken gnocchi soup bubbling in Dutch oven pot

Creamy Chicken Gnocchi Soup

Tender pillowy potato gnocchi and shredded chicken simmered in a velvety garlic-herb parmesan cream broth with sweet carrots and baby spinach. A 100% Halal wholesome 30-minute restaurant-style comfort soup made in one pot.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Calories: 410
Ingredients Method Nutrition

Ingredients
  

For the Soup Base & Aromatics
  • 3 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion finely diced
  • 2 stalks celery finely diced
  • 2 medium carrots matchstick cut or shredded
  • 4 cloves fresh garlic minced
  • 3 tbsp all-purpose flour for gentle thickening
  • 4 cups low-sodium chicken bone broth Halal certified
  • 1.5 cups heavy whipping cream or half-and-half
For the Gnocchi, Chicken & Herb Finish
  • 16 oz potato gnocchi shelf-stable or refrigerated
  • 2 cups cooked chicken breast shredded or diced
  • 2.5 cups fresh baby spinach roughly chopped
  • 0.75 cup freshly grated parmesan cheese Parmigiano-Reggiano
  • 1 tsp fresh thyme leaves finely chopped
  • 0.5 tsp fresh rosemary finely minced
  • 0.5 tsp sweet smoked paprika for warm depth
  • 1 tsp kosher salt to taste
  • 0.5 tsp freshly cracked black pepper

Method
 

1. Sauté Aromatics & Build Roux
  1. Melt unsalted butter with olive oil in a large heavy Dutch oven or soup pot over medium heat. Add diced onion, celery, and matchstick carrots. Sauté for 5 to 6 minutes until tender and translucent.
  2. Stir in minced garlic, fresh thyme, and rosemary; cook for 60 seconds until fragrant. Sprinkle flour over the vegetables and stir continuously for 1 to 2 minutes to cook out the raw flour taste.
2. Simmer Broth & Cook Gnocchi
  1. Slowly whisk in the low-sodium chicken bone broth, scraping any golden bits from the bottom of the pot. Bring the mixture to a gentle boil, stirring frequently as the broth begins to thicken lightly.
  2. Add the potato gnocchi and shredded chicken to the simmering soup. Cook uncovered for 4 to 5 minutes until the gnocchi float gently to the surface and turn tender and pillowy.
3. Swirl Cream & Wilt Spinach
  1. Reduce heat to low. Pour in the heavy cream and stir in the grated parmesan cheese until completely melted and silky.
  2. Fold in the chopped baby spinach, salt, black pepper, and smoked paprika. Allow the spinach to wilt in the residual heat for 2 minutes. Ladle into warm shallow bowls, garnish with extra parmesan and fresh thyme sprigs, and serve immediately.

Nutrition

Calories: 410kcalCarbohydrates: 32gProtein: 24gFat: 21gSaturated Fat: 11gCholesterol: 85mgSodium: 620mgPotassium: 480mgFiber: 3gSugar: 3gCalcium: 210mgIron: 2.4mg

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