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Chicken Gnocchi Soup Recipe

Chicken Gnocchi Soup

iamwinfred
This chicken gnocchi soup recipe turns a plain weeknight into something worth looking forward to. With tender chicken, pillowy potato gnocchi, and a creamy herbed broth that coats the spoon just right, it tastes like a cozy Italian restaurant right in your own kitchen.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Italian
Servings 6 servings
Calories 380 kcal

Equipment

  • Large Dutch oven or heavy-bottomed stockpot A heavy bottomed pot ensures even heat distribution
  • Cutting board
  • Sharp chef's knife
  • Wooden spoon or silicone spatula
  • Measuring cups
  • Measuring spoons
  • Ladle
  • Digital instant read meat thermometer Optional but helpful for checking chicken doneness

Ingredients
  

  • 3 tablespoons unsalted butter
  • 1 small yellow onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 1/3 cup all purpose flour about 43g
  • 6 cups low sodium chicken broth 1.4 liters
  • 1 pound boneless skinless chicken breasts 450g, cut into small pieces
  • 1 pound potato gnocchi 450g, shelf stable or frozen
  • 1 cup half and half 240ml
  • 2 cups fresh baby spinach roughly chopped
  • 1 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg optional
  • 1/2 cup grated parmesan cheese plus more for serving
  • salt to taste
  • black pepper to taste
  • red pepper flakes optional, pinch

Instructions
 

  • Dice onion, carrots, celery, mince garlic, cut chicken into bite-sized pieces, and chop spinach.
  • Melt butter in a Dutch oven over medium heat. Cook onion, carrots, and celery for 6-7 minutes until tender. Add garlic and cook 30-60 seconds.
  • Sprinkle flour over vegetables and stir constantly for 2 minutes to cook off raw taste.
  • Slowly pour in chicken broth while whisking. Add diced chicken and thyme, bring to a boil, then simmer uncovered for 10-12 minutes until chicken is cooked through (165°F).
  • Stir gnocchi into soup and cook 3-5 minutes until they float to the surface and turn tender.
  • Reduce heat to low. Stir in half and half, spinach, nutmeg, and parmesan until spinach wilts and cheese melts, about 2-3 minutes.
  • Taste and season with salt, pepper, and red pepper flakes if desired. Serve hot with extra parmesan cheese.

Notes

  • Dice vegetables small and uniform so everything cooks evenly.
  • Whisk the broth in gradually to avoid lumps in the roux.
  • Do not boil the soup hard once the cream is added, since dairy can separate at high heat.
  • Add the gnocchi toward the end of cooking so it does not turn mushy.
  • Use freshly grated parmesan for the smoothest, richest flavor.
  • For a lighter version, substitute whole milk or unsweetened oat milk for the half and half.
  • Swap chicken for Italian sausage, cooked and crumbled, for a heartier flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently on the stovetop over low heat, adding a splash of broth or milk if needed.
  • To freeze, freeze the broth and chicken base only, then add fresh gnocchi and cream when reheating.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 34gProtein: 22gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 900mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 35IUVitamin C: 15mgCalcium: 20mgIron: 10mg
Keyword chicken gnocchi soup, comfort food, creamy chicken soup, Italian soup recipe, one pot soup
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