Cream of Chicken and Leek Soup with Gnocchi
Indulge in a hearty and comforting bowl of Cream of Chicken and Leek Soup with Gnocchi, the perfect blend of creamy richness and rustic flavors. This one-pot masterpiece combines tender bites of chicken thighs, sweet, buttery leeks, and pillowy potato gnocchi in a luscious cream-infused broth. Fresh thyme and bay leaf add an herbaceous depth, while a touch of garlic elevates the savory notes. With just 15 minutes of prep time, this soup is ready to warm your soul in under an hour—ideal for busy weeknights or cozy family dinners. Garnished with a sprinkle of fresh parsley, it’s as visually inviting as it is delicious. Discover the ultimate comfort food that pairs seamlessly with crusty bread or a light side salad, and prepare to savor every spoonful!
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Recipe Information
Ingredients
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 3 large leeks (white and light green parts only, thinly sliced)
- 3 large garlic cloves (minced)
- 3 tbsp all-purpose flour
- 6 cups chicken broth
- 1.5 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
- 2 tsp fresh thyme
- 1 large bay leaf
- 1 cup heavy cream
- 1 pound potato gnocchi
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
In a large pot or Dutch oven, heat the unsalted butter and olive oil over medium heat.
Add the sliced leeks and sauté for 5-7 minutes until they become soft and translucent. Stir occasionally to avoid browning.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Sprinkle the flour over the leeks and garlic, stirring constantly, and cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Add the chicken thighs, thyme, and bay leaf to the pot. Cover and simmer for 15-20 minutes, or until the chicken is fully cooked and tender.
Remove the bay leaf and use a slotted spoon to transfer the cooked chicken to a plate. Shred or chop the chicken into small pieces and set aside.
Add the heavy cream and potato gnocchi to the pot, stirring well. Let the gnocchi cook for 3-5 minutes, or until they float to the surface.
Return the shredded chicken to the pot, season with salt and black pepper, and stir to combine.
Taste and adjust seasoning as needed. Remove the pot from the heat.
Ladle the soup into bowls and garnish with fresh chopped parsley. Serve immediately and enjoy!
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 1044 mg | 45% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.5 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 766 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
