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Close up of a bowl of creamy Chicken Gnocchi Soup with gnocchi, shredded chicken, carrots, celery, and spinach, topped with Parmesan and parsley next to crusty bread and a striped napkin

Chicken Gnocchi Soup

Emily Wilson
This creamy chicken gnocchi soup is a cozy one pot meal filled with tender chicken, pillowy potato gnocchi, carrots, celery, onion, and spinach in a rich broth. It comes together on the stovetop in about forty minutes and is perfect for a comforting family dinner or easy lunch prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American
Servings 6 bowls
Calories 420 kcal

Equipment

  • Large soup pot
  • Cutting Board
  • Chef knife
  • Wooden Spoon
  • Tongs
  • Measuring cups and spoons

Ingredients
  

Chicken Gnocchi Soup

  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion diced
  • 3 stalks celery diced
  • 2 medium carrots diced
  • 3 cloves garlic minced
  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt plus more to taste
  • 0.5 teaspoon black pepper plus more to taste
  • 0.33 cup all purpose flour
  • 4 cups low sodium chicken broth
  • 2 cups half and half room temperature if possible
  • 1 pound boneless skinless chicken breasts
  • 16 ounces potato gnocchi shelf stable or refrigerated
  • 1 cup baby spinach roughly chopped
  • 0.25 cup Parmesan cheese freshly grated, plus more for serving if desired
  • fresh parsley chopped, for serving (optional)

Instructions
 

  • Step 1: Place a large soup pot over medium heat. Add the olive oil and butter. When the butter is melted and slightly foamy, add the diced onion, celery, and carrots. Cook, stirring occasionally, for five to seven minutes, until the vegetables have softened and the onion looks translucent.
  • Step 2: Stir in the minced garlic, dried thyme, dried oregano, kosher salt, and black pepper. Cook for about one minute, stirring constantly, until the garlic is fragrant. Avoid browning the garlic.
  • Step 3: Sprinkle the flour evenly over the sautéed vegetables. Stir well so the flour coats everything and no dry spots remain. Cook for one to two minutes, stirring often, to remove the raw flour taste.
  • Step 4: Slowly pour in the chicken broth while stirring and scraping the bottom of the pot. Start with a small amount of broth and stir until the mixture looks smooth and thick, then continue adding broth in portions until all four cups have been added and the mixture is combined with no visible lumps.
  • Step 5: Reduce the heat to medium low. Gradually stir in the half and half. Allow the soup base to heat until it is steaming but not boiling, stirring often. Keeping the temperature gentle helps the dairy stay smooth.
  • Step 6: Add the chicken breasts to the pot, making sure they are mostly submerged in the liquid. Adjust the heat so the soup stays at a very gentle simmer. Cook for twelve to eighteen minutes, turning the chicken once or twice, until the chicken is cooked through and reaches at least one hundred sixty five degrees Fahrenheit in the thickest part.
  • Step 7: Use tongs to transfer the cooked chicken to a cutting board or plate. Let it rest for a few minutes, then shred it into bite size pieces with two forks. While the chicken rests, keep the soup at a low simmer.
  • Step 8: Increase the heat under the pot to bring the soup to a gentle boil. Add the potato gnocchi and cook according to the package directions, usually three to five minutes, until the gnocchi float to the surface and are tender.
  • Step 9: Lower the heat back to low. Stir the shredded chicken, chopped spinach, and grated Parmesan cheese into the pot. Simmer gently for two to three minutes, just until the spinach is wilted and the cheese has melted into the broth. Taste and add more salt and pepper if needed.
  • Step 10: Ladle the chicken gnocchi soup into bowls. Garnish with extra Parmesan cheese and chopped fresh parsley if you like. Serve hot with crusty bread or a simple side salad.

Notes

For the smoothest texture, use room temperature half and half and keep the soup at a gentle simmer after adding dairy. If the soup thickens too much as it cools, thin it with a splash of warm broth or water while reheating. Leftovers keep well in the refrigerator for up to four days, though the gnocchi will continue to soften.
Nutrition Facts:
  • Calories: 420
  • Carbohydrates: 41 g
  • Protein: 25 g
  • Fat: 19 g
  • Saturated Fat: 10 g
  • Cholesterol: 95 mg
  • Sodium: 1380 mg
  • Potassium: 530 mg
  • Fiber: 3 g
  • Sugar: 6 g
  • Vitamin A: 3900 IU
  • Vitamin C: 5 mg
  • Calcium: 140 mg
  • Iron: 4 mg