Making this soup from scratch takes less than an hour. You start by browning the chicken to build flavor, then simmer it right in the broth so it stays tender and shreds easily. The gnocchi goes in at the very end, keeping it soft and pillowy.
Why this works
- Searing the chicken breasts before simmering leaves browned bits on the bottom of the pot, which flavors the entire soup base.
- Simmering the chicken directly in the broth ensures it stays tender and absorbs the herbs and garlic.
- Adding the gnocchi during the last few minutes of cooking prevents the potato dumplings from breaking down and becoming mushy.
Ingredients you'll need
- Chicken breasts: Boneless, skinless chicken thighs can be used instead. They will need the same cooking time and temperature.
- Potato gnocchi: You can find this in the dry pasta aisle or the refrigerated section of the grocery store. Shelf-stable gnocchi works very well here.
- Heavy cream: This gives the soup its rich texture. Half-and-half can be substituted for a lighter broth, but it will not be as thick.
- Parmesan rind: Do not skip this ingredient. As it simmers, it slowly melts and seasons the broth with a savory depth.
- Fresh spinach: Roughly chop the spinach so it distributes easily throughout the soup. Kale is a good alternative, but it needs to simmer for 5 minutes instead of 1 minute.
Exact quantities are in the recipe card below.
How to make it
Step 1: Season and brown the chicken
Start by drying the chicken breasts and coating them with the spices. Sear them in hot olive oil just until they develop a golden crust. You will finish cooking them in the broth later.
Step 2: Sauté the vegetables
Cook the onion, carrots, and celery until they soften. Adding the mushrooms next allows them to brown properly before the garlic and herbs go in. A sprinkle of flour thickens the base.
Step 3: Simmer the soup
Pour in the chicken broth and add the Parmesan rind, bay leaf, and the seared chicken. Let the pot simmer gently until the chicken is cooked through and safe to eat.
Step 4: Finish with cream and gnocchi
Shred the cooked chicken and return it to the pot. Stir in the heavy cream and the potato gnocchi. Once the gnocchi float to the top, stir in the fresh spinach and grated Parmesan cheese.
Serve it with
Serve this soup with a slice of warm crusty bread or a simple green salad dressed with a vinaigrette.
Storage and reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium-low heat. Freezing is not recommended because the cream may separate and the gnocchi can become mushy when thawed.
FAQ
Can I use rotisserie chicken for this soup?
Yes. Skip the searing step and add 3 cups of shredded cooked chicken to the pot at the same time you add the heavy cream and gnocchi.
How do I thin out the soup if it gets too thick?
The starch from the gnocchi will thicken the broth as it sits. Stir in a splash of warm chicken broth or water when reheating to thin it out.
Do I have to use a Parmesan rind?
While it adds a lot of savory flavor, you can leave it out if you do not have one. The grated Parmesan cheese stirred in at the end will still give the soup a cheesy finish.
