Creamy chicken soup with gnocchi, vegetables and Parmesan.
This creamy chicken soup with gnocchi is exactly the kind of dish you want to eat when autumn is blustering outside and you need something that warms you right through.
A lightly creamy soup full of flavour, texture and plenty of good vegetables – easy to make and just right for eating under a blanket on the sofa.
The soup is made with shredded chicken and packed with carrots, leek, celery and spinach – all joined by small, soft gnocchi that cook in the soup, soaking up flavour and adding body.
A little cream rounds it all off without making it heavy, and the soup is finished with Parmesan and a sprinkling of chilli flakes, which add a gentle heat that really suits the dish.
You can of course adjust the chilli or leave it out altogether – but it provides a lovely counterpoint to the creaminess.
This is a soup with plenty of bite and balance. It is filling, it leaves you wanting more, and it is still easy enough for a weeknight.
A bowlful of comfort that is a little bit luxurious and very straightforward – exactly as a good chicken soup should be.
Chicken breast instead of a whole chicken
If you want to save a little time, you can use chicken breast instead of a whole chicken.
Just remember that the flavour of the soup depends on the stock – so make a strong base. For roughly 1.2 litres of liquid I recommend at least three stock cubes, so you still get the deep, rounded flavour that would otherwise come naturally from a poached chicken.
You will still get a delicious, mild and creamy soup – but the flavour gets that extra lift when the stock is given a little extra care.
I always poach a whole chicken when I make soups like this – a soup where the base, that is the stock, is a big part of the flavour. I put the chicken in a pot, cover it with water and bring it to the boil. I skim the water well and then add 2-3 stock cubes, any leftover vegetables I have lying around and 10 peppercorns. I simmer the chicken gently for about 45 minutes – depending on size, and then I like to leave it to rest in the water for 15-20 minutes before taking it out.
If there is time, I put the carcass back in the pot once the meat has been picked off, and let the stock simmer on. I add extra water if needed, depending on how much stock I need.
Creamy chicken soup with gnocchi
Ingredients
- 1 onion, roughly chopped
- 3 cloves garlic, finely chopped
- 2 tsp paprika
- 1 tsp thyme dried
- 1 tsp rosemary dried
- 1/2 tsp chilli flakes
- 25 g butter
- 2 tbsp plain flour
- 1,2 l chicken stock
- 250 g carrots, diced
- 3 sticks celery, sliced
- 1 leek, sliced
- 500 g gnocchi
- 400 g cooked chicken, shredded
- 200 ml cream or cooking cream whipping cream or a lighter cooking cream (such as Danish Cremefine) both work
- 50 g Parmesan, finely grated
- 75 g fresh spinach
- Salt and freshly ground pepper
- Oil
Method
- Heat a splash of oil in a large pot and fry the onion and garlic until soft and translucent, without colouring.
- Add the spices and warm them through for a moment, then melt the butter in the pot and stir in the flour.
- Pour in the stock along with the carrots and celery, and let the soup boil, covered, for about 7-8 minutes – depending on the size of the carrot pieces.
- Add the leek, gnocchi, chicken and cream, and let the soup simmer on, still covered – until the gnocchi and vegetables are tender.
- Stir in the Parmesan until it melts, then fold the spinach into the soup until it wilts.
- Season the soup with salt, freshly ground pepper and a little more chilli if you like.
Nutrition
Premium
Hold da maule,en dejlig suppe, tusind tak for mad
Hej Birgitte
Hvor gør det mig glad at høre, tusind tak for din dejlige besked 🙂
Warm wishes, Dianna
Hold da maulemega god suppe ,kan anbefalestusind tak for mad
Kan almindelige pasta bruges i stedet for gnocchi?
Hej Dorte
Ja sagtens – der skal du bruge max 200-250 gram pasta 🙂
Warm wishes, Dianna
Kan det fryses
Hej Malene
Det kan den sagtens ja 🙂
Warm wishes, Dianna
Hvor lang tid skal man koge kyllingen for at trevle den inden? Jeg bliver altid lidt ærgerlig, når essentielle forberedelser til en opskrift ikke indgår i selve opskriften (her at kyllingen skal koges inden), især for de af os som ikke nødvendigvis har så meget erfaring i køkkenet 🙁
Hej Nathalie
Det kan jeg godt forstå. Jeg prøver faktisk så vidt muligt altid at skrive i introen hvordan jeg gør med både bryst eller en hel kylling – den er smuttet her 🙂
Jeg har rettet introen, så du kan se hvad jeg anbefaler 🙂
Warm wishes, Dianna
Virkelig god , ungerne elskede den.
Hej Malene
Ihhh hvor dejligt du skriver det, tusind tak 🙂
Warm wishes, Dianna
Den er virkelig lækker. Kan varmt anbefales
Hej Lene
Hvor er du sød at skrive det, tusind tak for de søde ord:)
Warm wishes, Dianna