Ingredients
Scale
- For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- 3 cups cooked chicken (shredded or diced; rotisserie chicken works well)
- 2 cups fresh spinach or kale (optional)
- 1 lemon, juiced (optional)
- ½ cup grated Parmesan cheese (optional)
- For the Gnocchi:
- 1 ½ pounds Russet potatoes (or Yukon Gold), baked and mashed
- 1 ½ cups all-purpose flour
- 1 egg
- 1 teaspoon salt
- A pinch of freshly grated nutmeg (optional)
Instructions
- Prepare the Gnocchi:
- Preheat your oven to 400°F (200°C). Wash the potatoes, prick them with a fork, and bake them directly on the oven rack for 45-60 minutes, or until tender. Allow the potatoes to cool slightly.
- Peel the potatoes and mash them well, ensuring there are no lumps.
- In a mixing bowl, combine the mashed potatoes, flour, egg, salt, and nutmeg (if using). Mix until a dough forms. Turn the dough out onto a lightly floured surface and gently knead it until smooth. Be careful not to overwork the dough.
- Roll the dough into long ropes about 1-inch wide. Cut them into 1-inch pieces and use a fork to gently press and create ridges on each piece.
- Bring a large pot of salted water to a boil. Drop the gnocchi in batches, cooking them until they float to the surface (about 2-3 minutes). Remove the gnocchi with a slotted spoon and set aside.
- Make the Soup:
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, cooking until softened (about 5 minutes). Add the garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Add the thyme, parsley, salt, and pepper. Let the broth simmer for 10 minutes.
- Add the shredded or diced chicken, followed by the heavy cream. Stir and let it simmer for another 5-10 minutes to combine the flavors.
- Assemble the Soup:
- Add the cooked gnocchi to the soup and cook for an additional 5 minutes, allowing the gnocchi to soak up the flavors of the broth.
- Stir in the spinach or kale (if using), and cook for 1-2 minutes until wilted.
- Adjust the seasoning with salt, pepper, and lemon juice to taste. If desired, stir in the Parmesan cheese.
- Serve:
- Ladle the soup into bowls and garnish with extra Parmesan cheese if desired. Serve warm with crusty bread or a fresh green salad.
Notes
- Chicken Options: You can use both dark meat (chicken thighs) for a richer flavor or white meat (chicken breasts) for a leaner soup. Roasted or simmered chicken both work great in this recipe.
- Making Gnocchi Ahead: You can make the gnocchi ahead of time and store them in the refrigerator for up to 24 hours or freeze them for longer storage.
- Vegetable Additions: Feel free to add seasonal vegetables like zucchini or butternut squash, or add extra greens like kale or spinach for added nutrition.
- Freezing: This soup freezes well, but the gnocchi may become slightly softer once reheated. Freeze the soup without gnocchi and add freshly cooked gnocchi when reheating for best texture.