← From the Kitchen

No. 6

Creamy Chicken Gnocchi Soup

No notes. Absolute banger.

A bowl of creamy chicken and gnocchi soup with spinach

No notes, absolute banger, will make again.

Also, apparently my friends told me Olive Garden makes a version of this, so I guess… I’m an Olive Garden guy now?

“I guess… I'm an Olive Garden guy now?”

Vibes · cook to this

You and I

LÉON

Drop the needle ← tap the record

The recipe

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 yellow onion, chopped
  • 6 carrots, chopped
  • 4 celery stalks, chopped
  • 2 tbsp salted butter
  • 2 tbsp all-purpose flour
  • 3/4 lb boneless skinless chicken breasts or thighs
  • 4 cloves garlic, chopped
  • 1 tbsp Italian seasoning
  • 1 tsp paprika
  • 2 tsp thyme
  • 1 pinch chili flakes
  • 1 pinch each salt and pepper
  • 4–6 cups vegetable broth
  • 1/2 cup chopped sun-dried tomatoes
  • 4–6 cups baby spinach
  • 1.5 cups canned coconut milk, heavy cream, or whole milk
  • 1/2 cup grated parmesan
  • 1 lb fresh potato gnocchi

Directions

  1. In a large soup pot over medium heat, combine the olive oil and onion. Cook 5 minutes, until fragrant. Add the carrots and celery and cook another 3 minutes.
  2. Stir in the butter and flour and cook 1 minute. Add the chicken, garlic, and the other spices, and mix to combine.
  3. Add 4 cups of broth. Simmer over medium heat for 20 minutes, until the chicken is cooked. Remove the chicken, shred it, and return it to the soup.
  4. Stir in the spinach, tomatoes, cream, parmesan, and gnocchi. Cook until warm, about 5 minutes. Add broth to reach the consistency you like.
  5. Top with parmesan, serve, and enjoy!