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ladel full of chicken gnocchi soup
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Chicken Gnocchi Soup

This Chicken Gnocchi Soup is rich, cozy, and easy to make. With tender chicken, soft potato gnocchi, veggies and a creamy, flavorful broth, it’s the perfect comforting soup for week nights or cold winter days.
Course Soup
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Author Leigh Anne Wilkes

Equipment

Ingredients

  • 1 lb. chicken skinless, boneless chicken breasts or thighs. Cut breasts into 2-3 inch pieces
  • 2 Tbsp olive oil
  • 1 cup onion chopped
  • 1 1/2 cups carrots peeled and diced
  • 1 cup celery chopped
  • 2 Tbsp all purpose flour
  • 2 Tbsp butter salted
  • 2 tsp garlic minced
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp thyme
  • 6 cups chicken broth
  • 3 cups baby spinach
  • 1 lb gnocchi fresh or self stable
  • 1/2 cup Parmesan cheese freshly grated
  • salt and pepper

Instructions

  • In a large pot or dutch oven add olive oil and chopped onion. Cook until onion is soft, about 5 minutes.
  • Add in carrots and celery, cook for an additional 3-4 minutes.
  • Stir in butter and flour. Cook for 1-2 minutes.
  • Add in chicken (cut into 2-3 inch pieces), garlic and seasonings. Stir to coat chicken in flour and seasonings
  • Pour in chicken broth and simmer soup for 15-20 minutes. Be sure chicken is cooked through (165 degrees F)
  • Pull out chicken and shred. Put chicken back into pot.
  • Add in roughly chopped spinach, half and half, paremsan cheese and gnocchi. Cook over medium heat until soup slightly thickens and gnocchi is warmed through.
  • Salt and pepper to taste. Serve and garnish with additional Parmesan cheese on top.

Notes

  1. For the best texture, add the gnocchi at the very end of cooking and simmer just until they float and are tender—overcooking can make them too soft.
  2. To save time with this recipe, use rotisserie or leftover cooked chicken.
  3. If you prefer a thicker soup, let it simmer a few extra minutes after adding the gnocchi, or mash a few pieces of the gnocchi against the side of the pot to act as a thickening agent.
  4. Leftovers will thicken as they sit, so stir in some more chicken broth or milk when reheating to thin out the soup
  5. For the creamiest results, use heavy cream and add it over low heat to prevent curdling.
  6. I also like to use coconut milk instead of the half and half for a slightly different flavor profile.