Let Me Tell You About This Chicken Pesto Gnocchi Soup
Alright, before I get all caught up in the details (and probably sidetracked by a story about my dog stealing a breadstick), let me just say—this Soup is the one I make when I want something speedy, cozy, and guaranteed to win the "Oh wow, can I have seconds?" award at home. My first time making it was actually a total fluke—I’d meant to do a classic chicken soup, realized I was out of noodles, and then I remembered the gnocchi I had stashed at the very back of the fridge (behind the suspiciously old jar of pickles, obviously). It ended up even better than what I’d intended, which never happens, right?
Why You'll Love It (Or At Least Not Regret Making It)
I make this soup on those days when I'm so tired I could probably fall asleep standing up, let alone chopping a million things. My family goes slightly bonkers for it because, well, the gnocchi are basically soft little dumplings of joy and that store-bought (yes, store-bought—I'm not ashamed) pesto saves me every single time. I did try making my own pesto once for this soup and, ahem, let’s just say my food processor is still recovering from the trauma. But back to the soup—if you need dinner to come together without drama, this one’s got your back (plus leftovers are somehow even better, unless someone gets there first, which happens a lot in my house).
What You'll Need (and the Ways I Legit Cheat)
- 2 chicken breasts (rotisserie chicken totally works—I sometimes use the stuff from the deli, too)
- 1 bunch of fresh spinach (or a couple of handfuls of kale, if you’re feeling earthy; frozen spinach in a pinch, just squeeze the water out)
- 1 medium onion, chopped (red or yellow, doesn't really matter honestly)
- 2 cloves garlic, smashed and minced (extra is fine; I rarely measure this “properly”)
- 6 cups chicken broth (I use Better Than Bouillon sometimes because, well, it’s what’s usually in the pantry)
- 1 cup pesto, any decent brand (my grandma swore by homemade but store-bought is no crime; I actually think Costco’s is killer)
- 500g (about a pound) potato gnocchi (I've even used the shelf-stable kind; still good!)
- 1 cup half and half, or a splash of cream/milk if that's what you have
- Salt and pepper to taste (I tend to wing it until it tastes right)
- Optional: grated Parmesan, red pepper flakes, lemon zest for sprinkling on top
How I Actually Make It (With All the Little Quirks)
- Grab your favorite big soup pot (I use my trusty Dutch oven, which is a little worse for wear—just like me most weeknights). Drizzle in some oil and add your onion. Sauté until it’s smelling pretty great and translucent-ish, about 5 minutes. Garlic goes in after, for just a minute—you do not want it brown unless burnt is your thing.
- This is where I add the shredded chicken. If you’re using cooked/store-bought, just toss it in now. If raw, let it cook in the onion-garlic for a few minutes until not pink, but no need to be precious about it. Pour in the broth. Get it simmering and let all the flavors think about what they’re doing for maybe 10 minutes. (I sneak a taste here. Every. Single. Time.)
- Turn the heat low and add the gnocchi. They’ll float up once they’re happy and cooked through. Shouldn’t take more than three minutes—seriously, watch them or they’ll be mushy.
- Pesto time! Stir it in along with your cream or half and half. Don't freak out if it looks strange for a second; the pesto will sort of swirl and separate, but it comes together once you stir. Let the spinach dive in. They'll wilt in a minute or so, faster than you’d expect.
- Season with salt, pepper (go bold here), maybe a squeeze of lemon. Taste and adjust—the soup’s boss, not you. Ladle into bowls, get sprinkling with Parmesan and maybe a pinch of chilli flakes if you’re feeling spicy.
Notes From the "I've Tried Everything" File
- If you forget the spinach (I’ve done this more than once...) just chuck it in at the end, even into each individual bowl. No judgment.
- Soup too thick? I add a slosh of water or more broth. No drama.
- The gnocchi absorbs a lot of liquid if you let leftovers sit—don’t panic! Just add a splash of broth and reheat gently.
- Honestly, the brand of broth and gnocchi does not matter. I once used discounted gnocchi. Tasted fine!
What I've Tried to Change (Some Wins, One Epic Fail)
- Swapped chicken for turkey after Thanksgiving (delicious, though a little drier—extra cream helped).
- Tried tofu instead of chicken (eh, not my thing, but my vegan cousin loved it). Use veg broth for the full effect.
- One time I threw in sun-dried tomatoes—looked odd, tasted awesome, give it a whirl.
- Okay, don’t try frozen cauliflower gnocchi. It goes goopy and, honestly, not worth it.
What You'll Need (And If You Don't Have It—No Big Deal)
- Big soup pot or a deep skillet (I did this once in a wok, not ideal but it worked...kinda)
- Stirring spoon (wooden spoons are my thing; use whatever makes you feel like a chef)
- Ladle (or just a measuring cup if your ladle's MIA—been there)
- Chopping board & a decent knife (don’t stress if your onions are uneven!)
Quick aside: If you can, grab a Dutch oven like this one from Serious Eats. Worth it. But any pot is fine!
How to Store It (Not That You'll Get the Chance)
Soup keeps in an airtight container for 2-3 days in the fridge, just beware the gnocchi ballooning into little flavor bombs overnight. If it thickens up, splash more broth when reheating. Technically, you could freeze it, but the texture takes a bit of a hit; I’ve never had enough left to bother. Truly, it goes fast—like, blink and it’s gone.
How I Serve Chicken Pesto Gnocchi Soup
This begs for a hunk of crusty bread (sometimes garlic knots, if I’m feeling fancy or trying to impress dinner guests). We have a mini ritual—my partner insists on black pepper and way too much Parmesan. Me? I go for a little lemon zest over the top because it’s just...brighter somehow. Sometimes I do a handful of arugula on top; looks pretty, tastes peppery. These biscuits from Smitten Kitchen are nice if you want homemade but not a production.
From One Messy Cook to Another: Lessons Learned
- Don’t rush the onion step, ever. I did once when I was running late and regretted it all dinner—raw onion flavor just lingers in the worst way.
- Gnocchi goes in last for a reason. I sometimes got distracted checking emails (bad habit) and overcooked them—they get gluey, so stay nearby!
- Pesto quality does matter a little, I admit. If it’s bright green, it’s usually good; if it’s dull, maybe add a squeeze of lemon or a pinch more salt to perk things up.
Questions People Actually Ask Me
- Can I use different pasta if I’m out of gnocchi? Sure can! Small shapes like orzo, ditalini, or even tortellini work. It won't be quite the same but honestly, it’s still tasty.
- Is it okay to make vegetarian? Totally. Use veggie broth and skip the chicken or swap in white beans for protein; actually, I sometimes prefer it light like that.
- Do I need to use cream? Nope—milk, half and half, or even plain evaporated milk will do. Or, don’t use any; it’ll have a greener pesto punch.
- How do you reheat it? Gently, low heat on the stove, splash more broth as needed. Microwave is okay too, but the gnocchi might get even softer. Still good though!
- Can I make it ahead? Definitely. Actually, I think the flavors meld and it’s better next day, though the gnocchi will have soaked up more soup so have extra broth on standby.
Honestly, the best part of this soup is that it forgives (almost) every mistake—except burning the garlic. That’s just, y’know, game over for the flavor.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 package (16 oz) potato gnocchi
- 4 cups chicken broth
- 1 cup baby spinach
- 1 cup diced carrots
- 2 cloves garlic, minced
- ½ cup prepared basil pesto
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
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1Heat olive oil in a large pot over medium heat. Add garlic and carrots, sauté for 3-4 minutes until softened.
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2Pour in the chicken broth and bring to a gentle boil.
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3Add the gnocchi and cook for 2-3 minutes, or until they float to the surface.
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4Stir in cooked chicken, basil pesto, and spinach. Simmer for 5 minutes until spinach is wilted and soup is heated through.
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5Season with salt and black pepper to taste. Serve hot, garnished with Parmesan cheese if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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