Description
This Creamy Chicken and Gnocchi Soup is a hearty and comforting dish perfect for chilly days. Featuring tender chicken thighs, soft potato gnocchi, and nutrient-rich kale in a creamy broth enhanced with Parmesan cheese and fragrant herbs, this soup combines rich flavors with wholesome ingredients. The velvety texture and savory aroma make it a delightful meal that’s easy to prepare in about an hour.
Ingredients
Sauté Base
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 4 cloves garlic, minced
Thickening and Vegetables
- 3 tablespoons all-purpose flour
- 2 cups diced butternut squash
Protein and Broth
- 1 pound boneless, skinless chicken thighs
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme (or 2–3 sprigs fresh)
Final Additions
- 1 package (12 oz.) potato gnocchi (fresh or frozen, no need to thaw if frozen)
- 2 packed cups chopped kale, stems removed
- 1 cup half-and-half
- ¼ cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the base: Heat olive oil and butter in a large pot over medium heat. Add diced onion, carrots, and celery with a pinch of salt. Cook for 5-7 minutes until vegetables are softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant. Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
- Cook chicken and squash: Add diced butternut squash and whole chicken thighs to the pot. Pour in the chicken broth, then add the bay leaf and thyme. Season with salt and freshly ground pepper to taste. Increase heat and bring the mixture to a boil. Once boiling, reduce heat to low, partially cover the pot, and let it simmer gently for 20 minutes, until the chicken is tender and fully cooked.
- Shred chicken: Remove the chicken thighs from the soup and place them on a cutting board. Discard the bay leaf from the pot. Shred the chicken using two forks, then return the shredded meat back into the soup.
- Add gnocchi, kale, and cream: Lower the heat to maintain a gentle simmer. Stir in the potato gnocchi, chopped kale, and half-and-half. Cook uncovered for 5 minutes, taking care not to let the soup boil vigorously. The soup will thicken slightly during this time.
- Finish with cheese and seasoning: Stir in the grated Parmesan cheese. Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with freshly chopped parsley and extra Parmesan cheese on top.
Notes
- Use fresh or frozen gnocchi; if frozen, no need to thaw before cooking.
- Keep the soup at a gentle simmer after adding cream to avoid curdling.
- Feel free to swap kale for spinach or Swiss chard based on preference.
- Boneless, skinless chicken thighs are preferred for their tenderness and flavor; breasts can be substituted but may be less juicy.
- For a thicker soup, let it simmer a bit longer after adding gnocchi and cream.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to maintain creaminess.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
