Creamy Chicken Gnocchi Vegetable Soup
A creamy one-pot soup with tender shredded chicken, soft gnocchi, and vegetables in a herby broth.
Servings: 4
Ingredients
- 2 tablespoon olive oil divided
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 1 tablespoon tomato paste
- 4 cups chicken stock
- ½ cup double cream (or heavy cream)
- 2 chicken breasts about 12–14 oz
- 1 teaspoon dried Italian herbs
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- ½ gnocchi pack about 8 oz
- 2 handfuls fresh spinach
- Chopped parsley to garnish
- Grated Parmesan to serve (optional)
Instructions
- Season the chicken with salt, pepper, and a little olive oil. Cook it in a soup pot or deep pot over medium heat for a few minutes per side, until cooked through (internal temperature of 165°F/74°C). Remove and set aside to rest, then dice the onion, carrots, and celery while it cools.2 tbsp olive oil, 1 onion, 2 carrots, 2 chicken breasts, Salt and black pepper, 2 celery stalks
- Shred the chicken with two forks once cooled enough to handle.
- In the same pot, add the remaining olive oil and heat over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until they start to soften.
- Stir in the garlic and tomato paste. Pour in the chicken stock, plus water if needed to top up the pot. Add the cream, Italian herbs, oregano, salt, and pepper. Stir well and let it simmer for a couple of minutes.4 garlic cloves, 1 tbsp tomato paste, 4 cups chicken stock, ½ cup double cream (or heavy cream), 1 tsp dried Italian herbs, 1 tsp dried oregano
- Add the shredded chicken, gnocchi, and spinach. Simmer for about 4 minutes, until the gnocchi is soft and the spinach has wilted.½ gnocchi pack, 2 handfuls fresh spinach
- Garnish with parsley and Parmesan if using, and serve.Chopped parsley, Grated Parmesan
Video
Notes
A note on gnocchi: use fresh, shelf-stable gnocchi if you can find it — it cooks in about 2–3 minutes straight in the broth and keeps its shape better than most frozen versions.
