There’s nothing like a big, steaming bowl of Chicken Gnocchi Soup to warm your heart and satisfy those comfort food cravings. This soup is rich, creamy, and packed with pillowy potato gnocchi, tender chicken, and loads of vegetables, making it a complete meal in every spoonful. Whether you’re looking to cozy up on a chilly night or feed a hungry crowd, this recipe brings together homemade goodness with minimal fuss, and you’ll be amazed at how quickly it disappears from the table!
Ingredients You’ll Need
What makes Chicken Gnocchi Soup truly irresistible is how simple, honest ingredients come together to create layers of flavor and texture. Each component plays a special role, turning everyday staples into something extraordinary. Here’s what you’ll need and why each one matters:
- Olive oil: Adds depth and a hint of fruitiness as the flavorful base for sautéing vegetables.
- Butter: Gives a touch of richness that makes every bite velvety smooth.
- Onion (diced): Adds sweetness and complexity to the soup’s foundation.
- Shredded carrots: Bring color, subtle sweetness, and extra nutrition.
- Celery (diced): Offers a gentle crunch and savory undertone that rounds out the flavor.
- Garlic (minced): Provides a fragrant kick that infuses the broth with irresistible aroma.
- All-purpose flour: Helps thicken the soup for that classic creamy texture.
- Chicken broth: The backbone of the soup, ensuring every spoonful is deeply savory.
- Cooked chicken (shredded): Rotisserie chicken works perfectly, saving time without sacrificing flavor.
- Half-and-half: Lends a luxurious creaminess that’s not too heavy.
- Milk: Balances the richness and keeps the soup light and silky.
- Dried thyme: Adds an earthy, aromatic note that makes the soup taste homey.
- Black pepper: Brings a subtle heat and depth to the broth.
- Salt: Essential for drawing out all the flavors.
- Potato gnocchi: The stars of the show, these bite-sized dumplings turn the soup into a hearty meal.
- Fresh spinach (roughly chopped): Wilts into the soup for a burst of green and freshness.
- Grated Parmesan cheese (optional): For a final flourish of salty, nutty goodness on top.
How to Make Chicken Gnocchi Soup
Step 1: Sauté the Vegetables
Start by heating olive oil and butter together in a large pot over medium heat. When the butter is melted and begins to foam, toss in the diced onion, shredded carrots, and celery. Sauté these veggies for about 5 to 6 minutes, stirring occasionally, until they’ve softened and started to release their natural sweetness. At this stage, the kitchen already smells incredible!
Step 2: Add Garlic and Flour
Stir in the minced garlic and let it cook for just about a minute, being careful not to let it brown. Sprinkle the flour over the sautéed vegetables, stirring constantly for 1 to 2 minutes. This step cooks off the raw flour taste and builds the base for a silky, thick soup.
Step 3: Whisk in Broth and Simmer
Slowly pour in the chicken broth while whisking to avoid any lumps, ensuring a smooth, creamy consistency. Add in the shredded chicken, half-and-half, milk, dried thyme, black pepper, and salt. Give everything a good stir, then bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 10 minutes to let all those flavors meld together.
Step 4: Cook the Gnocchi
Now, add the potato gnocchi straight into the simmering pot. Cook according to the package directions, usually just 3 to 5 minutes, until the gnocchi float to the surface and are tender. These little dumplings soak up all the creamy goodness and become delightfully pillowy.
Step 5: Add Spinach and Finish
Stir in the roughly chopped spinach and let it wilt for another 1 to 2 minutes. Give the soup a taste and adjust the seasoning if needed. If you like, ladle the Chicken Gnocchi Soup into bowls and finish with a generous sprinkle of grated Parmesan cheese for extra flavor.
How to Serve Chicken Gnocchi Soup
Garnishes
A classic bowl of Chicken Gnocchi Soup is even better with a few thoughtful garnishes. I love topping each serving with freshly grated Parmesan cheese, a crack of black pepper, or even a sprinkle of fresh herbs like parsley or thyme. For added richness, a drizzle of good olive oil just before serving can make it feel truly special.
Side Dishes
This soup is hearty enough to stand alone, but it pairs beautifully with crusty bread, garlic knots, or a crisp green salad. Try serving it alongside a simple Caesar or arugula salad for a balanced meal, or offer buttery breadsticks to soak up every last drop of the creamy broth.
Creative Ways to Present
For a fun twist, serve Chicken Gnocchi Soup in bread bowls for a cozy, rustic vibe. You can also ladle it into small mugs for an appetizer at a dinner party, or portion into thermoses for a warm and comforting lunch on the go. However you serve it, let the creamy texture and colorful veggies shine.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Gnocchi Soup keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, making it even more delicious the next day. If the soup thickens as it cools, just add a splash of milk or broth before reheating to bring back its creamy consistency.
Freezing
While you can freeze this soup, keep in mind that gnocchi and dairy can change texture after thawing. For best results, freeze the soup without the gnocchi and spinach; add them fresh when reheating. Let the soup cool completely before transferring to freezer-safe containers, and freeze for up to 2 months.
Reheating
To reheat, gently warm the soup over medium-low heat on the stove, stirring occasionally to prevent sticking. If it’s too thick, add a bit more milk or broth. If reheating from frozen, thaw overnight in the fridge first, then bring to a gentle simmer and add the gnocchi and spinach just before serving.
FAQs
Can I use homemade gnocchi instead of store-bought?
Absolutely! Homemade gnocchi will make your Chicken Gnocchi Soup even more special. Just cook them in the soup until they float to the surface and are tender, just like the packaged version.
What’s the best way to make this soup lighter?
Swap the half-and-half for more milk or use evaporated milk for a lighter version. You can also use less butter or try adding extra veggies like mushrooms for bulk without extra fat.
Can I make Chicken Gnocchi Soup gluten-free?
Yes, you can! Use a gluten-free flour blend for thickening, and choose gluten-free gnocchi, which are widely available in most grocery stores. Everything else in the recipe is naturally gluten-free.
What other vegetables can I add?
Feel free to get creative! Mushrooms, kale, or even chopped zucchini work beautifully in Chicken Gnocchi Soup. Just add heartier veggies with the onions and carrots, and more delicate ones like spinach at the end.
How do I prevent the soup from curdling when reheating?
Reheat gently over medium-low heat and avoid bringing the soup to a rapid boil, which can cause the dairy to separate. Stir frequently and add a splash of extra milk if needed for a smooth, creamy finish.
Final Thoughts
Chicken Gnocchi Soup is pure comfort in a bowl, and I hope it becomes a treasured part of your kitchen just like it is in mine. Give it a try the next time you need something cozy, filling, and packed with flavor—you’ll be amazed at how easy and rewarding it is to make!
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Chicken Gnocchi Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and creamy Chicken Gnocchi Soup made with tender shredded chicken, soft potato gnocchi, fresh spinach, and a flavorful blend of vegetables in a rich broth. This easy stovetop recipe is perfect for a cozy meal and can be customized with your favorite greens or additions.
Ingredients
Vegetables & Aromatics
- 1 small onion, diced
- 1 cup shredded carrots
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
Liquids & Dairy
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cups chicken broth
- 1 cup half-and-half
- 1 cup milk
Proteins & Carbs
- 2 cups cooked chicken, shredded
- 1 (16-ounce) package potato gnocchi
Seasonings & Others
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Optional: grated Parmesan cheese for serving
Instructions
- Sauté Vegetables: Heat olive oil and butter in a large pot over medium heat. Add diced onion, shredded carrots, and celery. Sauté for 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, taking care not to let it burn.
- Create Roux: Sprinkle the flour over the vegetables and stir continuously for 1 to 2 minutes. This cooks out the raw flour taste and begins to thicken the soup base.
- Add Broth and Dairy: Slowly whisk in the chicken broth, making sure to break up any lumps. Then add the shredded chicken, half-and-half, and milk. Stir in dried thyme, black pepper, and salt.
- Simmer Soup: Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes. This allows flavors to meld and the soup to thicken slightly.
- Cook Gnocchi: Add the potato gnocchi to the soup and cook according to package instructions (usually 3 to 5 minutes), until they float to the top and are tender.
- Add Spinach: Stir in the chopped spinach and cook for another 1 to 2 minutes until wilted.
- Season and Serve: Taste the soup and adjust the seasoning as needed. Serve hot with optional grated Parmesan cheese on top for extra flavor.
Notes
- Rotisserie chicken works great for a quick and convenient protein addition.
- For a lighter version, substitute half-and-half with more milk or use evaporated milk.
- Feel free to add mushrooms or replace spinach with kale for variation.
- Ensure to stir constantly when adding flour to avoid lumps in the soup base.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 360
- Sugar: 5g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
