Ingredients
For the Chicken and Broth:
- 2 pounds boneless, skinless chicken breasts (or thighs)
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Aromatics and Vegetables:
- 2 tablespoons butter or olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, diced
- 1 medium zucchini, sliced (optional)
For Flavor and Body:
- 1/2 cup dry white wine
- 1 cup heavy cream (or half-and-half)
- 1 pound fresh or frozen gnocchi
- 2 tablespoons cornstarch (optional, for thickening)
For Finishing:
- 3 cups fresh spinach, chopped
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- Juice of 1/2 lemon
- 1/2 teaspoon red pepper flakes (optional)
- Parmesan cheese for serving
- Salt and freshly ground black pepper
Instructions:
Instructions
- Pat chicken breasts dry and season with salt and pepper on both sides
- Heat butter or oil in a large pot over medium heat until foaming or shimmering
- Add diced onion and cook 4-5 minutes until softened and translucent
- Add minced garlic and cook 1-2 minutes, stirring constantly
- Add carrots, celery, and zucchini; cook 3-4 minutes, stirring occasionally
- Pour in white wine and scrape up browned bits from the bottom of the pot
- Simmer wine 2-3 minutes to cook off some alcohol
- Add chicken broth, bay leaf, and dried thyme; bring to a boil over medium-high heat
- Nestle seasoned chicken breasts into the broth and reduce heat to medium
- Simmer 12-15 minutes until chicken reaches internal temperature of 165°F
- Remove chicken with tongs and set on cutting board to cool 5 minutes
- Shred or cut chicken into bite-sized pieces and set aside
- If using cornstarch slurry, mix 2 tablespoons cornstarch with 3 tablespoons cold water
- Reduce heat to medium-low and slowly pour in heavy cream while stirring
- Add cornstarch slurry if thickening desired; simmer 3-4 minutes until thickened
- Gently add gnocchi to simmering soup and cook 3-4 minutes until gnocchi floats
- Return shredded chicken to pot and stir gently to combine
- Add fresh spinach and stir until wilted, about 1-2 minutes
- Stir in fresh basil and parsley, then finish with lemon juice
- Add red pepper flakes if desired and taste for seasoning
- Remove bay leaf and simmer gently 2-3 minutes to allow flavors to meld
- Ladle into bowls and top with Parmesan cheese and fresh herbs
Notes
- For thinner soup, use 6.5 cups broth and omit cornstarch thickening
- For heartier soup, add 1 cup diced potatoes or white beans
- Rotisserie chicken can substitute for poached chicken—use 3 cups shredded meat and skip poaching steps
- Frozen gnocchi doesn’t need pre-boiling; add directly from freezer to simmering soup
- Can substitute half-and-half or whole milk for heavy cream for lighter version
- Dairy-free versions work with cashew cream or coconut milk
- Soup base freezes well for up to 3 months; consider freezing without gnocchi if storing long-term
- Add fresh gnocchi while reheating if frozen without it
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Soups
- Method: Stovetop, One-Pot Meal
- Cuisine: Italian-American, Italian, Contemporary American
- Diet: Vegetarian