Chicken Gnocchi Soup

Creamy Chicken Gnocchi Soup is a comforting and hearty dish, perfect for warming up on chilly days. Packed with tender chicken, pillowy gnocchi, fresh vegetables, and a rich, flavorful broth, this soup is easy to make and tastes like it came straight from a restaurant.

Serve it with crusty bread for a meal the whole family will love!

Kitchen Equipment Needed

• Large pot or Dutch oven
• Cutting board and knife
• Whisk
• Ladle

Ingredients

• 2 tbsp olive oil or unsalted butter
• 1 small onion, diced
• 2 celery stalks, diced
• 1 medium carrot, diced
• 2 cloves garlic, minced
• 3 cups cooked chicken, shredded or diced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp all-purpose flour
• 1 (16 oz) package potato gnocchi
• 2 cups fresh spinach, chopped
• 1 tsp dried thyme
• 1 tsp dried basil
• ½ tsp black pepper
• Salt to taste
• ¼ cup grated Parmesan cheese (optional, for garnish)

Directions

1. Sauté the Vegetables:

• Heat olive oil or butter in a large pot over medium heat. Add diced onion, celery, and carrot. Sauté for 5-7 minutes until softened. Add minced garlic and cook for an additional minute.

2. Add Broth and Chicken:

• Stir in the shredded chicken and pour in the chicken broth. Bring to a gentle boil over medium-high heat.

3. Create the Creamy Base:

• In a small bowl, whisk together the heavy cream and flour until smooth. Slowly pour the mixture into the soup while stirring to thicken the broth.

4. Cook the Gnocchi:

• Add the gnocchi to the soup and cook according to the package instructions (usually 2-3 minutes), or until they float to the top.

5. Add Spinach and Seasoning:

• Reduce the heat to low. Stir in the chopped spinach, dried thyme, basil, black pepper, and salt. Simmer for 2-3 minutes until the spinach wilts.

6. Serve:

• Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve warm.

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Nutrition (per serving, approx. 6 servings)

Calories: ~350

Protein: 20g

Carbohydrates: 30g

Fat: 15g

Fiber: 2g

Sodium: 780mg

Expert Tips

• Use rotisserie chicken for a quick and flavorful shortcut.
• If you prefer a lighter soup, substitute half-and-half for heavy cream.
• For added flavor, sprinkle a pinch of red pepper flakes into the soup.

FAQs

Can I make this soup ahead?

Yes, but the gnocchi may absorb some of the liquid over time. Add a splash of broth when reheating.

Can I freeze this soup?

Cream-based soups don’t freeze well as they can separate. If you plan to freeze, omit the cream and add it after reheating.

What can I use instead of gnocchi?

Substitute with small pasta shapes like orecchiette or tortellini.

Storing & Reheating

Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of broth to adjust consistency.

Substitutions & Variations

• Substitute spinach with kale or Swiss chard.
• Use turkey instead of chicken for a Thanksgiving leftover twist.
• Add mushrooms or zucchini for extra vegetables.

Chicken Gnocchi Soup

Creamy Chicken Gnocchi Soup is a comforting and hearty dish, perfect for warming up on chilly days. Packed with tender chicken, pillowy gnocchi, fresh vegetables, and a rich, flavorful broth, this soup is easy to make and tastes like it came straight from a restaurant.

Print Recipe Pin Recipe

Equipment

• - Large pot or Dutch oven
• - Cutting board and knife
• Whisk
• - Ladle

Ingredients

  

• - 2 tbsp olive oil or unsalted butter
• - 1 small onion diced
• - 2 celery stalks diced
• - 1 medium carrot diced
• - 2 cloves garlic minced
• - 3 cups cooked chicken shredded or diced
• - 4 cups chicken broth
• - 1 cup heavy cream
• - 2 tbsp all-purpose flour
• - 1 16 oz package potato gnocchi
• - 2 cups fresh spinach chopped
• - 1 tsp dried thyme
• - 1 tsp dried basil
• - ½ tsp black pepper
• - Salt to taste
• - ¼ cup grated Parmesan cheese optional, for garnish

Instructions

 

• **1. Sauté the Vegetables:**
• - Heat olive oil or butter in a large pot over medium heat. Add diced onion, celery, and carrot. Sauté for 5-7 minutes until softened. Add minced garlic and cook for an additional minute.
• **2. Add Broth and Chicken:**
• - Stir in the shredded chicken and pour in the chicken broth. Bring to a gentle boil over medium-high heat.
• **3. Create the Creamy Base:**
• - In a small bowl, whisk together the heavy cream and flour until smooth. Slowly pour the mixture into the soup while stirring to thicken the broth.
• **4. Cook the Gnocchi:**
• - Add the gnocchi to the soup and cook according to the package instructions (usually 2-3 minutes), or until they float to the top.
• **5. Add Spinach and Seasoning:**
• - Reduce the heat to low. Stir in the chopped spinach, dried thyme, basil, black pepper, and salt. Simmer for 2-3 minutes until the spinach wilts.
• **6. Serve:**
• - Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve warm.