Chicken Gnocchi Soup
Warm up with a bowl of this chicken gnocchi soup, the perfect blend of tender chicken, pillowy gnocchi, and hearty vegetables, creamy broth.
Ingredients
- 2 Tablespoons olive oil
- 1 medium onion diced small
- 2 stalks celery diced small
- 2 large carrots peeled and medium dice
- 2 bay leaves
- 6 garlic cloves minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 2 Tablespoons tomato paste
- 4 cups chicken broth or vegetable broth
- 6 cups water
- 1 cup canned full-fat coconut milk or half and half
- 1 pound boneless skinless chicken thighs
- 2 medium zucchinis halved lengthwise and sliced
- 1 pound mini potato gnocchi or regular size gnocchi
- 4 packed cups baby spinach
- 2 Tablespoons chopped fresh basil leaves
- 2 Tablespoons lemon juice
Instructions
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In a large dutch oven or soup pot, add the oil and heat over medium heat. Add the onion, celery and carrot and cook for 8 minutes until softened. Mix in the bay leaves, garlic, Italian seasoning, salt, pepper and tomato paste. Cook for 2 minutes.
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Add the chicken broth, water, coconut milk, chicken thighs and zucchini. Bring to a boil over medium-high heat, then reduce to low heat and simmer partially covered for 30 minutes.
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Carefully remove the cooked chicken thighs from the soup and let cool for 5 minutes before shredding and adding back into the soup pot.
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Mix in the gnocchi, spinach, basil and lemon and let simmer for 5 minutes until the gnocchi are softened and cooked through.
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Remove the bay leaves. Enjoy right away before gnocchi before too soft.
Recipe Notes
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Nutritional information is approximate and was calculated using a recipe nutrition label generator.
- If you want to prepare this soup in advance, you can do steps 1-3, then let the soup cool and store in the fridge. Then, before serving, bring the soup to a simmer and proceed with Step 4 when you add the gnocchi. The reason for this is we don’t want the gnocchi to soak up the liquid overnight in the fridge.
- I did test refrigerating some soup overnight, and the gnocchi stated a good texture and the soup was still amazing but it did thicken a bit from the gnocchi starches. So not the end of the world, but why not add the gnocchi right before serving!
- Better to use a more processed coconut milk with emulsifiers so it doesn’t separate and become oily in the soup.
- I found that using the mini gnocchi gave you more gnocchi in each bowl of soup which I really loved!
- Amazing easy soup that everybody loved!