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To make creamy chicken gnocchi soup, you will need: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, sliced - 2 celery stalks, diced - 1 pound boneless, skinless chicken breasts, diced - 4 cups chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 cup heavy cream - 1 pound potato gnocchi - 2 cups baby spinach - 1/4 cup fresh parsley, chopped (for garnish) These ingredients work together to create a rich and creamy soup. The chicken adds protein, while the gnocchi gives it heartiness. The veggies, like carrots and spinach, bring color and nutrients. If you don’t have all the ingredients, don’t worry. Here are some great substitutes: - Olive oil can be swapped with butter for a richer taste. - Chicken can be replaced with turkey or even a plant-based option like chickpeas. - Heavy cream can be replaced with half-and-half for a lighter version. - For a dairy-free option, try coconut milk. - You can use frozen gnocchi if fresh isn’t available. These swaps will help you recreate the soup based on what you have at home. To keep your cooking efficient, stock up on these essential items: - Olive oil or butter - Chicken broth or stock - Dried herbs like thyme and rosemary - Salt and pepper - Gnocchi (fresh or frozen) Having these items on hand makes it easy to whip up this creamy chicken gnocchi soup whenever you crave comfort in a bowl. For the full recipe, check out the link provided. To make creamy chicken gnocchi soup, gather all your ingredients first. This keeps things easy. Chop the onion, garlic, carrots, and celery into small pieces. Dicing helps them cook evenly. Cut the chicken into bite-sized cubes. This size is perfect for soup. 1. Heat the olive oil in a big pot over medium heat. 2. Add the diced onion and cook for about 5 minutes until it looks clear. 3. Stir in the minced garlic, sliced carrots, and diced celery. Cook for 3-4 minutes until soft. 4. Next, add the diced chicken. Season with salt, pepper, thyme, and rosemary. Cook until the chicken turns white, about 5-7 minutes. 5. Pour in the chicken broth and bring it to a boil. Reduce heat to a simmer and cook for 10 minutes. 6. Stir in the heavy cream and gnocchi. Let it cook for 3-4 minutes until the gnocchi are soft. 7. Add the baby spinach and stir until it wilts, about 1-2 minutes. 8. Taste your soup. If it needs more flavor, add more salt or pepper. You can find the full recipe above to guide you through this process. Prep your veggies while the chicken cooks. This cuts down on waiting time. Aim for a total prep time of about 10 minutes. Cooking the soup takes around 20 minutes. You can have a warm bowl of comfort in just 30 minutes! To boost the flavor of your creamy chicken gnocchi soup, think fresh herbs. Fresh thyme and rosemary work wonders. They add depth and aroma. You can also try adding a squeeze of lemon juice. This brings brightness to the rich cream. If you love spice, add a pinch of red pepper flakes. It gives a nice heat without overpowering the dish. One common mistake is overcooking the gnocchi. Cook them just until they float. This keeps them soft and pillowy. Another mistake is not tasting as you go. Always taste your soup before serving. Adjust the salt and pepper to your liking. Finally, don’t skip the fresh parsley garnish. It adds color and freshness to each bowl. For a beautiful presentation, use a wide bowl. Ladle the soup into the center. Top it with a sprinkle of fresh parsley. You can also add a drizzle of cream on top for flair. Serve with crusty bread on the side. This makes your meal feel cozy and inviting. For complete details, check the Full Recipe. {{image_2}} To make this soup lighter, swap heavy cream for half-and-half. You can also use low-fat milk. This makes the soup creamy, but with less fat. Another tip is to add more veggies. Try adding zucchini or green beans for extra fiber and nutrients. For a vegetarian twist, skip the chicken. Use vegetable broth instead of chicken broth. Add mushrooms to give a hearty feel. You can also use chickpeas for protein. They add a nice texture and flavor. Replace gnocchi with whole wheat pasta for added health benefits. Change the veggies to match the season. In spring, add peas and asparagus. In fall, try sweet potatoes and kale. These swaps keep the soup fresh and exciting. You can also use herbs like basil or dill for seasonal flair. Each season brings unique tastes to explore! To keep your creamy chicken gnocchi soup fresh, use airtight containers. Let the soup cool down first. Then, pour it into the containers. You can store it in the fridge for up to three days. Make sure to label your containers with the date. When it's time to enjoy leftovers, you have a few options. You can heat the soup on the stove over low heat. Stir it often to avoid burning. You can also use the microwave. Place the soup in a microwave-safe bowl and cover it. Heat it for one to two minutes, stirring halfway through. If you want to save the soup for later, freezing is a great choice. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand. It can last up to three months in the freezer. To thaw, place it in the fridge overnight. For a quick method, you can use the microwave. Just make sure to stir well after thawing. You can find the full recipe to make this comforting dish. To make creamy chicken gnocchi soup, follow these simple steps. First, heat olive oil in a large pot. Add diced onion and cook until it turns clear. Next, mix in garlic, carrots, and celery. Cook them until soft. Add diced chicken, salt, pepper, thyme, and rosemary. Cook until the chicken is no longer pink. Then, pour in chicken broth and bring it to a boil. Reduce heat and let it simmer for ten minutes. Add heavy cream and gnocchi next. Cook until the gnocchi are soft. Lastly, stir in baby spinach before serving. This method gives you a warm, comforting soup. Yes, you can use store-bought gnocchi. It saves time and effort. Fresh or frozen gnocchi both work well. Just add them directly to the soup during cooking. They will cook perfectly in just a few minutes. This makes the recipe easy and quick, perfect for busy days. This soup will last in the fridge for about three to four days. Store it in an airtight container to keep it fresh. When ready to eat, just reheat it on the stove or in the microwave. Be sure to stir it well while reheating for even warmth. Creamy chicken gnocchi soup pairs nicely with many sides. A simple green salad adds freshness. Crusty bread or garlic bread works great for dipping. You can also serve it with a light fruit salad for a sweet touch. These sides balance the rich flavors of the soup perfectly. Yes, you can make this soup in advance. Prepare it and store it in the fridge. Just don’t add the spinach or gnocchi until you are ready to eat. This keeps the gnocchi from getting mushy. When you are ready, reheat the soup, add the gnocchi, and stir in fresh spinach. It will taste just as good as the day you made it! For the full recipe, check out the comfort in a bowl: Creamy Chicken Gnocchi Soup. Making creamy chicken gnocchi soup involves key ingredients, proper steps, and clever tips. Remember to choose fresh items and make smart swaps for the best taste. Avoid common mistakes and focus on great presentation. In the end, this soup is all about comfort and flavor. Try different variations and don't hesitate to store leftovers for convenience. Now, you have all the tools to create a delicious bowl of soup. Enjoy the cooking journey!

Creamy Chicken Gnocchi Soup

Warm up with a bowl of comfort as you dive into this creamy chicken gnocchi soup recipe! This flavorful dish combines tender chicken, fresh veggies, and soft gnocchi all swimming in a rich, creamy broth. Perfect for chilly nights, it’s quick to prepare in just 30 minutes. Discover how to make this delicious soup and bring cozy vibes to your dinner table. Click through for the full recipe and start cooking today!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, sliced

2 celery stalks, diced

1 pound boneless, skinless chicken breasts, diced

4 cups chicken broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 cup heavy cream

1 pound potato gnocchi

2 cups baby spinach

1/4 cup fresh parsley, chopped (for garnish)

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic, sliced carrots, and diced celery, cooking for another 3-4 minutes until the vegetables start to soften.

      Add the diced chicken to the pot, seasoning it with salt, pepper, thyme, and rosemary. Cook until the chicken is no longer pink, about 5-7 minutes.

        Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for 10 minutes.

          Stir in the heavy cream and gnocchi, cooking for an additional 3-4 minutes until the gnocchi are tender and cooked through.

            Add the baby spinach to the soup and stir until wilted, about 1-2 minutes.

              Taste and adjust the seasoning with more salt and pepper if needed.

                Serve the soup hot, garnished with fresh parsley.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4