Marry Me Chicken Gnocchi Soup Without Heavy Cream
Chicken gnocchi soup with no cream brings together sun-dried tomatoes, chicken, spinach and potato dumplings in a gently creamy broth. Unsweetened evaporated milk supplies the dairy base; there is no bacon, sausage or extra pasta to crowd the pot.
Equipment
- 1 Large heavy pot and instant-read thermometer
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 3 garlic cloves minced
- 1/3 cup oil-packed sun-dried tomatoes drained and chopped
- 1 tbsp tomato paste
- 1 tsp dried Italian seasoning
- 1 lb boneless skinless chicken breast 450 g; 3/4-inch cubes
- 3 cups low-sodium chicken broth 720 ml
- 1 cup evaporated milk 240 ml; unsweetened, not condensed
- 1 16-oz package shelf-stable potato gnocchi 450 g
- 3 cups baby spinach 90 g
- 1/4 cup finely grated Parmesan 22 g
- 1/4 tsp fine salt adjust to broth
- 1/4 tsp black pepper
Instructions
- Heat oil in a large pot over medium heat. Cook onion 5 minutes, then add garlic, sun-dried tomatoes, tomato paste and Italian seasoning. Stir for 1 minute.
- Add chicken, broth, salt and pepper. Bring to a gentle simmer and cook 8–12 minutes until the thickest chicken piece reaches 165°F (74°C). Keep the simmer controlled rather than boiling aggressively.
- Stir in evaporated milk and gnocchi. Simmer gently for the package's gnocchi cooking time, usually 3–5 minutes, until the centers are tender. Stir the bottom to prevent sticking.
- Add spinach and stir until wilted. Remove from heat, fold in Parmesan and taste. Add a little broth if the gnocchi have thickened the soup more than you like, then serve.
Notes
Cooking and cooling times are estimates. Use the written texture and temperature cues. AI illustrations are not photographs from a kitchen test. No verified nutrition totals or ratings are claimed.