Chicken Gnocchi Soup Recipe

Introduction

This comforting Chicken Gnocchi Soup is a creamy, hearty dish perfect for chilly days. Packed with tender chicken, soft gnocchi, and fresh spinach, it’s both satisfying and easy to make. Enjoy a warm bowl any day of the week with this simple recipe.

Ingredients

• 1 Tbsp. olive oil
• 2 carrots, cut into thin 1-inch long sticks
• 2 ribs of celery, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp. dried thyme
• ½ tsp. salt, plus more to taste
• ½ tsp. pepper, plus more to taste
• 4 cups low-sodium chicken stock or broth
• 1 lb. raw boneless skinless chicken breasts, cut into ½-inch pieces
• 1 lb. fresh, frozen, or shelf-stable gnocchi (thawed if frozen)
• 4 cups baby spinach leaves
• 2 cups half and half
• ¼ cup shredded Parmesan cheese

Instructions

1. Step 1: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the carrots, celery, and onion, and cook, stirring occasionally, until the vegetables are softened, about 4 to 5 minutes.
2. Step 2: Stir in the minced garlic, dried thyme, salt, and pepper. Cook while stirring for 30 seconds to release the aromas.
3. Step 3: Pour in the chicken stock or broth and add the chicken pieces. Increase the heat to high and bring to a boil, stirring occasionally. Place the lid on the pot between stirs to help it heat quickly.
4. Step 4: Add the gnocchi to the pot and bring it back up to a boil. Reduce heat to a simmer and cook until both the gnocchi and chicken are cooked through, about 2 to 3 minutes.
5. Step 5: Stir in the half and half and the baby spinach leaves. Continue cooking while stirring until the spinach wilts, about 1 to 2 minutes. Taste and adjust salt and pepper as desired.
6. Step 6: Ladle the soup into bowls and garnish with shredded Parmesan cheese before serving.

Tips & Variations

• For a richer flavor, use homemade chicken broth or add a splash of white wine before adding the stock.
• Substitute kale or Swiss chard for spinach if preferred, adjusting cooking time until wilted.
• Use pre-cooked shredded chicken to speed up the cooking process; add it after the broth is boiling.
• For a dairy-free option, substitute half and half with coconut milk or a plant-based cream.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. This soup is best enjoyed fresh, as the gnocchi can soften over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this soup?

It’s best to use fresh or fully thawed chicken to ensure even cooking. If using frozen, defrost completely before adding to the hot broth.

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance and refrigerate it. Reheat gently and add fresh spinach just before serving to keep it vibrant and tender.

Chicken Gnocchi Soup Recipe

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★★★★★

4.7 from 105 reviews

This creamy Chicken Gnocchi Soup is a comforting, hearty dish perfect for cozy dinners. Packed with tender chicken, pillowy gnocchi, and fresh spinach in a flavorful broth enriched with half and half and Parmesan cheese, this soup combines easy preparation with delicious results. It’s ideal for a satisfying meal that warms you up from the inside out.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Soup Base

• 1 Tbsp. olive oil
• 2 carrots, cut into thin 1-inch long sticks
• 2 ribs of celery, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp. dried thyme
• ½ tsp. salt, plus more to taste
• ½ tsp. pepper, plus more to taste
• 4 cups low-sodium chicken stock or broth

Main Ingredients

• 1 lb. raw boneless skinless chicken breasts, cut into ½-inch pieces
• 1 lb. fresh, frozen, or shelf-stable gnocchi (thawed if frozen)
• 4 cups baby spinach leaves
• 2 cups half and half
• ¼ cup shredded Parmesan cheese

Instructions

1. Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the carrot sticks, chopped celery, and chopped onion, cooking and stirring occasionally until the vegetables soften, about 4 to 5 minutes.
2. Add Aromatics and Seasonings: Stir in the minced garlic, dried thyme, salt, and pepper. Cook while stirring continuously for about 30 seconds until fragrant.
3. Add Broth and Chicken: Pour in the chicken stock and add the chicken pieces. Increase the heat to high and bring the soup to a boil, stirring occasionally. Cover with a lid between stirring to help it heat quickly.
4. Cook Gnocchi and Chicken: Add the gnocchi to the pot and bring it back to a boil. Reduce the heat to a simmer and continue cooking until both the gnocchi and chicken are cooked through, about 2 to 3 minutes.
5. Finish with Cream and Spinach: Stir in the half and half and baby spinach leaves. Cook while stirring until the spinach wilts, about 1 to 2 minutes. Taste the soup and adjust salt and pepper as needed.
6. Serve and Garnish: Ladle the soup into bowls and garnish each serving with shredded Parmesan cheese. Serve immediately for best flavor and texture.

Notes

• Use low-sodium chicken broth to control the salt level in the soup.
• If using frozen gnocchi, make sure to thaw it first for even cooking.
• For a thicker soup, you can add a tablespoon of flour or cornstarch slurry when adding the broth.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop to avoid curdling the half and half.

Keywords: chicken gnocchi soup, creamy chicken soup, comfort soup, easy dinner soup, creamy gnocchi soup