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To make Chicken and Gnocchi Soup, gather these key ingredients: - 1 pound boneless, skinless chicken breast, diced into bite-sized pieces - 1 tablespoon extra virgin olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 3 medium carrots, sliced into thin rounds - 3 stalks celery, sliced into half-moons - 6 cups chicken broth (preferably low-sodium) - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 cup half-and-half (or substitute with heavy cream for a richer texture) - 1 package (16 oz) gnocchi (store-bought or homemade) - 2 cups fresh spinach, coarsely chopped - Salt and freshly ground black pepper to taste - Fresh parsley, chopped, for garnish You can add a personal touch to your soup with these options: - 1 cup of mushrooms, sliced - 1 cup of kale or Swiss chard, chopped - A splash of lemon juice for brightness - Crushed red pepper flakes for heat - Grated Parmesan cheese for extra flavor To create this comforting meal, make sure you have: - A large pot or Dutch oven - A sharp knife and cutting board - A wooden spoon for stirring - A ladle for serving - Measuring cups and spoons for accuracy This list keeps your cooking simple and enjoyable. For a full recipe, check out the Full Recipe section. 1. Start by gathering all your ingredients. This makes cooking smooth and easy. 2. Dice the chicken breast into bite-sized pieces. Make sure they are uniform for even cooking. 3. Finely dice the onion and mince the garlic. Slice the carrots into thin rounds. Cut the celery into half-moons. 4. Measure out the chicken broth, herbs, and half-and-half. Have everything ready before you start cooking. 1. Heat the olive oil in a large pot over medium heat until it shimmers. 2. Add the diced chicken and season lightly with salt and pepper. Cook for 5-7 minutes. Stir occasionally until the chicken is browned. 3. Remove the chicken from the pot and set it aside on a plate. 4. In the same pot, add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for about 5 minutes. Cook until the onion is translucent and the veggies start to soften. 5. Carefully pour in the chicken broth. Bring the mix to a rolling boil. 6. Add dried thyme, dried oregano, and extra seasoning. Lower the heat and let it simmer for about 10 minutes. This helps the flavors blend. 7. Stir in the gnocchi. Cook according to the package instructions, usually 3-5 minutes, until they float to the top. 8. Once the gnocchi are tender, reduce the heat to low. Slowly stir in the half-and-half and chopped spinach. Cook for 2-3 minutes until the spinach is vibrant. 1. Return the cooked chicken to the pot. Stir well to combine all the ingredients. 2. Heat through for another minute. Taste the soup and adjust seasoning if needed. 3. Ladle the warm soup into bowls. Garnish with freshly chopped parsley. This hearty Chicken and Gnocchi Soup is ready to enjoy! For more details, check the Full Recipe. When making chicken and gnocchi soup, a few mistakes can ruin your dish. First, do not overcrowd the pot with chicken. This can lead to uneven cooking. Cook in batches if needed. Second, avoid adding the gnocchi too early. If you do, they may become mushy. Always wait until the soup is almost done. Lastly, do not skip seasoning. A pinch of salt and fresh pepper is key to flavor. To boost flavor, consider using homemade chicken broth. Store-bought broth works, but homemade broth adds depth. Fresh herbs can elevate the dish even more. Try adding a bay leaf while it simmers for added aroma. You can also squeeze a bit of lemon juice before serving. This brightens the flavors and adds a nice touch. If you’re short on time, use pre-cooked chicken. Shredded rotisserie chicken works great. You can also use frozen gnocchi. They cook quickly and save you prep time. For faster chopping, use a food processor for the veggies. Lastly, prep your ingredients the night before. This way, you can make the soup in about 20 minutes! For the full recipe, check out the detailed guide provided. {{image_4}} You can change the veggies in this soup for more flavor. Try using green beans or zucchini instead of carrots and celery. These swaps add a fresh taste and keep the soup colorful. You can also add mushrooms for an earthy flavor. If you like it spicy, add some diced bell peppers or even a few jalapeños. Just remember to keep the balance of flavors. If you want a twist, you can switch the chicken. Turkey works well and gives a nice flavor, too. For a vegetarian option, use chickpeas or white beans. They add protein and make the soup filling. If you enjoy seafood, shrimp can be a fun choice. Just add them at the end so they stay tender. To change the creaminess, you can use different ingredients. Instead of half-and-half, try coconut milk for a dairy-free option. It gives a unique flavor and still keeps the soup rich. For a lighter version, you can use low-fat milk or even vegetable broth. This will keep your soup tasty but a bit less heavy. Each option brings its own twist to this hearty dish. For the Full Recipe, check the detailed instructions above. Store leftover chicken and gnocchi soup in an airtight container. Let the soup cool first. It stays fresh in the fridge for up to three days. For best taste, eat it within this time. To reheat, pour the soup into a pot over medium heat. Stir it often to avoid sticking. Heat until it is warm, about 5 to 7 minutes. You can also use a microwave. Place it in a microwave-safe bowl and heat for 1-2 minutes. Stir halfway through. You can freeze chicken and gnocchi soup for up to three months. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. When ready to eat, thaw it in the fridge overnight before reheating. The texture may change a bit, but it will still taste great. For the full recipe, check out the detailed steps above. Chicken and gnocchi soup is a warm, creamy dish. It combines tender chicken, soft gnocchi, and fresh veggies. The broth is rich with flavor from herbs like thyme and oregano. This soup is perfect for chilly days. It offers comfort and satisfaction in every bite. Yes, you can make this soup ahead of time. It stores well in the fridge for up to three days. Just let it cool first, then place it in an airtight container. When you’re ready to eat, heat it on the stove over low heat. Add a splash of broth or water if it’s too thick. You can serve this soup with several tasty side dishes. Here are a few ideas: - Warm, crusty bread for dipping - A simple green salad with vinaigrette - Garlic bread for added flavor - Steamed vegetables for extra nutrition These sides complement the soup well and add variety to your meal. Chicken and gnocchi soup is not usually gluten-free. Most store-bought gnocchi contains wheat flour. However, you can find gluten-free gnocchi made from potatoes or rice. Check the package label to be sure. If you use gluten-free gnocchi, your soup can be gluten-free, making it suitable for those with dietary needs. For the full recipe, check out the details above. In this blog post, we explored the key ingredients for Chicken and Gnocchi Soup, including options for customization. I provided clear, step-by-step instructions for prepping, cooking, and adding final touches. We also examined tips for avoiding common mistakes and enhancing flavor. Variations allowed you to swap in different vegetables, proteins, or creaminess options. Lastly, I shared proper storage methods and answered common questions. This soup is not just a meal; it's a cozy experience. Enjoy making it and sharing with others.

Chicken and Gnocchi Soup

Craving comfort food? Try this hearty chicken and gnocchi soup that warms the soul! With tender chicken, delicious gnocchi, and fresh spinach in a creamy broth, this recipe is perfect for a cozy night in. It’s quick to prep and perfect for serving six. Dive into the full recipe to discover how easy it is to create a bowl of warmth that everyone will love. Click through now and bring comfort to your table!
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Ingredients
  

1 pound boneless, skinless chicken breast, diced into bite-sized pieces

1 tablespoon extra virgin olive oil

1 medium onion, finely diced

2 cloves garlic, minced

3 medium carrots, sliced into thin rounds

3 stalks celery, sliced into half-moons

6 cups chicken broth (preferably low-sodium)

1 teaspoon dried thyme

1 teaspoon dried oregano

1 cup half-and-half (or substitute with heavy cream for a richer texture)

1 package (16 oz) gnocchi (store-bought or homemade)

2 cups fresh spinach, coarsely chopped

Salt and freshly ground black pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat until shimmering.

    Add the diced chicken breast to the pot, seasoning lightly with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and fully cooked. Once done, remove the chicken from the pot and set it aside on a plate.

      In the same pot, add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté the vegetable mixture for about 5 minutes, or until they begin to soften and the onion turns translucent.

        Carefully pour in the chicken broth and bring the mixture to a rolling boil.

          Add the dried thyme, dried oregano, and additional seasoning of salt and pepper. Lower the heat and allow the soup to simmer gently for approximately 10 minutes to let the flavors meld together.

            Gently stir in the gnocchi and cook according to the package instructions, typically around 3-5 minutes, or until the gnocchi float to the surface indicating they are cooked.

              Once the gnocchi are tender, reduce the heat to low. Slowly stir in the half-and-half (or heavy cream) and chopped spinach. Allow the soup to cook for an additional 2-3 minutes, or until the spinach is wilted and vibrant in color.

                Return the cooked chicken to the pot, stirring to combine all the ingredients. Heat through for another minute, and taste the soup, making any necessary seasoning adjustments.

                  Ladle the warm soup into individual bowls and generously garnish each serving with freshly chopped parsley.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6

                      - Presentation Tips: Enhance the presentation by adding a sprinkle of fresh parsley on top and serving alongside a warm, crusty piece of bread for delightful dipping. Enjoying the soup will be both comforting and visually appealing!