Description
This creamy chicken gnocchi soup is packed with chicken, tender potato gnocchi, carrots, celery, chickpeas and baby spinach, finished with a splash of cream, fresh lemon and dill. Blending a little of the soup before adding the gnocchi makes it extra creamy without more cream. This recipe makes 4 to 6 servings and comes together in about 30 minutes if your chicken is already cooked.
Ingredients
- 2 teaspoons extra virgin olive oil
- 2 medium carrots, diced
- 1 large celery stalk, diced
- 2 garlic cloves, minced or pressed
- 4 to 6 cups chicken stock
- 1 (14-ounce) can garbanzo beans (chickpeas), drained and rinsed
- 1 Parmesan rind (optional)
- 1 (12- to 16-ounce) package potato gnocchi
- 1/4 cup heavy cream
- Juice of 1/2 lemon
- 2 cups cooked chicken, shredded or diced
- 3 large handfuls fresh baby spinach
- 2 teaspoons Kosher salt
- 1/2 teaspoon freshly ground black pepper
- Fresh dill, for serving
Instructions
- Sauté the vegetables: Heat the olive oil in a large soup pot over medium heat. Add the carrots and celery and sauté for 5 to 7 minutes, until beginning to soften. Add the garlic and cook for another 30 to 60 seconds, until fragrant.
- Simmer the soup: Add the chicken stock, chickpeas and the Parmesan rind (if using). Bring to a gentle boil, then reduce the heat and simmer for 15 minutes, until the vegetables are tender.
- Make it creamy (blending option): Carefully transfer about 2 ladlefuls of the soup, including some beans, carrots, celery, and broth (do NOT add the parmesan rind) to a blender. Blend until smooth and creamy, then pour it back into the pot.
- Cook the gnocchi: Bring the soup back to a gentle simmer. Add the gnocchi and cook for 2 to 3 minutes, or according to the package instructions, until tender.
- Finish & Serve: Remove the pot from the heat and stir in the heavy cream and lemon juice. Season with salt and pepper; add salt to taste depending on your stock. Remove the parmesan rind. Stir in the chicken and spinach, then return to low heat and warm gently for about 5 minutes, until the chicken is heated through and the spinach has wilted. Avoid boiling. Ladle into bowls and top with plenty of fresh dill and more black pepper.
Notes
Chicken: Rotisserie chicken works perfectly here and makes this recipe especially easy for a weeknight dinner. You can also use leftover cooked chicken breasts or thighs.
Chicken stock: Start with 4 cups for a thicker, creamier soup. Add more stock as needed to reach your desired consistency. The gnocchi will continue to absorb liquid as the soup sits.
Optional blending step: Blending a small portion of the beans, vegetables and broth makes the soup naturally creamier. Be sure to do this before adding the gnocchi. Blending the gnocchi can make the soup gummy.
Parmesan rind: If you have one, toss it in while the soup simmers. It adds a delicious savory depth. Just remember to remove it before blending or serving.
Dairy-free: Leave out the cream and the Parmesan rind.
Leftovers: Store in an airtight container in the refrigerator for up to 3 days. The gnocchi will absorb some of the broth as it sits, so add a splash of chicken stock when reheating. Warm gently over medium-low heat.