Hearty Chicken Gnocchi Soup
A hearty Italian-inspired chicken soup made with tender thighs, pillowy gnocchi, fresh vegetables, and herbs simmered in a flavorful broth — comforting, protein-rich, and ready in under an hour
Equipment
- 1 Dutch oven or large soup pot
- 1 Wooden spoon
- 1 Chef’s Knife
- 1 cutting board
- 1 Ladle
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 ½ pounds boneless skinless chicken thighs
- 4 large carrots peeled and diced small
- 3 celery stalks diced small
- 1 large yellow onion diced small
- 2 bay leaves
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- ½ cup white wine
- 1 ½ teaspoons dried thyme
- 1 6-inch sprig fresh rosemary
- 8 ounces cremini mushrooms quartered
- 5 large garlic cloves minced
- 64 ounces 8 cups chicken stock
- 16 ounces gnocchi homemade or store-bought
- 3 handfuls baby spinach optional
Instructions
- Sear the Chicken: Begin by heating olive oil in a large Dutch oven over medium heat until it shimmers. Lay the chicken thighs in the pot in a single layer and cover with a lid. Allow them to cook undisturbed for about 4 minutes to develop a golden crust, then flip and cook another 4 minutes until fully cooked through. Remove the chicken to a cutting board and let it rest while you continue with the vegetables.
- Build the Flavor Base: In the same pot, add carrots, celery, onion, bay leaves, salt, and black pepper. Let the vegetables cook without stirring for several minutes so they caramelize slightly and create fond — the flavorful browned bits at the bottom of the pan. This step is key for depth of flavor, so be patient and let the vegetables soften and brown gently.
- Deglaze and Season: Pour in the white wine and immediately scrape the bottom of the pan with a wooden spoon to lift the fond. Add dried thyme and the rosemary sprig, stirring as the wine reduces and concentrates. Mix in the garlic and quartered mushrooms, and cook until the mushrooms soften and shrink, about 5 to 10 minutes, ensuring all aromatics are fragrant.
- Create the Broth: Carefully pour in the chicken stock, stirring to blend all the ingredients into a rich, aromatic base. Bring the soup to a gentle simmer and let it bubble for 15 minutes, allowing the herbs and vegetables to infuse the broth with deep, savory notes. During this time, shred the cooked chicken thighs using two forks into bite-sized pieces.
- Add the Chicken and Gnocchi: Return the shredded chicken to the pot and stir in the gnocchi. Simmer gently for about 5 minutes, or until the gnocchi float to the top and are tender. This step ties the dish together, giving the soup both protein-rich heartiness and pillowy texture from the gnocchi.
- Finish with Greens: Remove the bay leaves and rosemary sprig, then stir in the baby spinach just before serving. The spinach will wilt quickly in the hot broth, adding freshness and an extra boost of nutrients without overpowering the flavors. Taste and adjust seasoning if necessary.
- Serve and Enjoy: Ladle the steaming soup into bowls, making sure each serving has a good balance of chicken, vegetables, and gnocchi. Serve with crusty bread or a light salad on the side for a complete meal. This dish is best enjoyed fresh, but leftovers can be refrigerated for easy reheating throughout the week.
Notes
- Use chicken thighs for tender, juicy results, but chicken breasts can be substituted if preferred.
- Homemade gnocchi adds a rustic touch, though store-bought gnocchi works beautifully for convenience.
- Don’t skip deglazing — scraping the browned bits adds incredible flavor to the broth.
- For extra richness, stir in a splash of cream at the end, though the soup is flavorful without it.
- The soup thickens as it sits; add a splash of stock or water when reheating to loosen it.