Creamy One-Pot Chicken Gnocchi Soup

$- 2 tablespoons olive oil - 1 onion, diced - 2 cloves garlic, minced - 1 pound boneless, skinless chicken breasts, diced - 4 cups chicken broth - 3 cups baby spinach - 1 cup heavy cream - 1 teaspoon Italian seasoning - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1 pound potato gnocchi - 1/2 cup freshly grated Parmesan cheese - Fresh parsley, chopped (for garnish) Each ingredient plays a big role. The olive oil adds richness. The onion and garlic give depth. Chicken breasts bring protein and heartiness. Chicken broth is the base for flavor. Baby spinach adds color and nutrients. Heavy cream makes the soup rich and smooth. Italian seasoning blends perfect herbs. Parmesan cheese finishes the dish with a salty kick. You can swap chicken for turkey or tofu. Use vegetable broth for a vegetarian option. Spinach can be replaced with kale or Swiss chard. If you want less fat, try using half-and-half instead of heavy cream. For a gluten-free version, use gluten-free gnocchi. Don't have Parmesan? Use Pecorino Romano or nutritional yeast for a dairy-free option. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and cook for about 5 minutes. You want it soft and clear. Then, stir in 2 minced garlic cloves and cook for 1 more minute. You will smell the garlic soon! Next, add 1 pound of diced, boneless chicken breasts to the pot. Cook the chicken for 5 to 7 minutes until it turns brown. Stir it often to cook evenly. After that, pour in 4 cups of chicken broth and bring it to a boil. Once the broth boils, lower the heat to a simmer. Now, you can add 1 pound of potato gnocchi to the pot. Cook it according to the package instructions, which is usually about 3 to 5 minutes. After the gnocchi is soft, add 3 cups of baby spinach. Then, pour in 1 cup of heavy cream. Don’t forget to add 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir well until the spinach wilts and the soup is hot. To finish your soup, mix in 1/2 cup of freshly grated Parmesan cheese. Stir until the cheese melts and the soup becomes creamy. Now, taste your soup and see if it needs more seasoning. If it does, adjust it to your liking. Once ready, let it sit for a few minutes before serving. This helps the flavors combine better. Enjoy your creamy one-pot chicken gnocchi soup! To make your soup even better, here are some tips: - Use fresh herbs. Basil or thyme can boost the taste. - Add lemon juice. A splash adds brightness to the soup. - Spice it up. A pinch of red pepper flakes gives heat. - Sauté the chicken well for a nice crust. This adds depth. - Use homemade broth if you can. It enhances the flavor greatly. Avoid these pitfalls for a perfect soup: - Don’t overcook the gnocchi. This makes them mushy. Cook just until they float. - Skip the salt too early. Wait until the end to taste and season. - Overcrowd the pot. Cook in batches if necessary to avoid steaming. - Forget the cheese. It adds creaminess and flavor. Don’t skip it! - Neglect to stir. Keep an eye on the pot to prevent sticking. Make your soup look great with these ideas: - Serve in wide bowls. It looks nice and gives room for toppings. - Garnish with parsley. This adds color and freshness. - Sprinkle extra cheese on top for a rich finish. - Pair with crusty bread. It’s perfect for dipping. - Use a drizzle of olive oil to add sheen and flavor. {{image_2}} To make a vegetarian version, skip the chicken. Use vegetable broth instead of chicken broth. You can add more veggies like carrots and bell peppers. Include some beans for protein. I suggest using mushrooms for a hearty texture. They add a nice umami flavor. You may also try tofu for an extra protein boost. The rest of the recipe stays the same. If you like heat, add red pepper flakes. Start with half a teaspoon. You can always add more later. Another option is to use spicy sausage instead of chicken. It gives a nice kick. You can also add diced jalapeños with the onion. This will make your soup bold and lively. Don't have gnocchi? No problem! You can use pasta instead. Small shapes like shells work well. Cook them as you make the soup. You can also use rice for a different texture. Quinoa is a great gluten-free option. Just add it to the broth and let it cook. Each alternative gives a unique twist to the soup. Enjoy experimenting! You can freeze this soup for later. Cool the soup first. Then, place it in a freezer-safe container. Be sure to leave some space at the top for expansion. Seal it tightly. This soup can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight before reheating. Store leftover soup in the fridge. Use an airtight container for best results. It can stay fresh for about three days. If you notice any separation, just stir it well before serving again. Reheat the soup on the stove for even heating. Use medium heat and stir often. It should only take about 5-10 minutes. If you prefer, you can also use a microwave. Place the soup in a microwave-safe bowl and heat in 1-minute intervals, stirring in between. Make sure it’s hot all the way through before serving. Yes, you can use frozen gnocchi. They cook fast and taste great. Just add them directly to the soup. No need to thaw them first. They will soften and cook in just a few minutes. This soup pairs well with crusty bread or a fresh salad. A simple green salad adds crunch. Garlic bread is great for dipping, too. You can also serve it with a sprinkle of extra cheese on top for extra flavor. The soup lasts about three to four days in the fridge. Store it in an airtight container. If the soup thickens, add a bit of broth when reheating. Always check for freshness before eating. This blog post covered how to make a delicious Chicken Gnocchi Soup. We discussed the key ingredients, their substitutes, and how to create a creamy base. I shared helpful tips, common mistakes to avoid, and serving ideas. You learned variations, storage methods, and answers to common questions. This soup is simple and full of flavor. You can customize it easily to fit your taste. Enjoy making this dish and sharing it with loved ones!$

Creamy One-Pot Chicken Gnocchi Soup

Indulge in a comforting meal with this Creamy One-Pot Chicken Gnocchi Soup! This easy-to-follow recipe combines tender chicken, fluffy gnocchi, and fresh spinach in a rich, creamy broth. Perfect for chilly days, it's quick to make and serves four. Get ready to warm your soul with this delicious dish! Click through to explore the full recipe and bring this hearty soup to your table today!

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Ingredients

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

1 pound boneless, skinless chicken breasts, diced

4 cups chicken broth

3 cups baby spinach

1 cup heavy cream

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon black pepper

1 pound potato gnocchi

1/2 cup freshly grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Stir in the minced garlic and sauté for an additional minute until fragrant.

Add the diced chicken to the pot and cook until browned, approximately 5-7 minutes, stirring occasionally.

Pour in the chicken broth and bring the mixture to a boil.

Once boiling, reduce the heat to a simmer and stir in the gnocchi. Cook according to package instructions, usually about 3-5 minutes.

Add the baby spinach, heavy cream, Italian seasoning, salt, and pepper. Stir well until the spinach wilts and the soup is heated through.

Mix in the grated Parmesan cheese until melted and the soup has a creamy consistency.

Taste and adjust seasoning if necessary.

Remove from heat and let sit for a few minutes before serving.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

- Presentation Tips: Serve the soup in large bowls, garnished with fresh parsley and a sprinkle of extra Parmesan cheese on top for an elegant finish.