Chicken Gnocchi Soup Recipe

Introduction

This Chicken Gnocchi Soup is a creamy, comforting bowl full of tender chicken, soft gnocchi, and vibrant spinach. It’s perfect for a cozy night in and comes together quickly with simple ingredients.

Ingredients

• 1 Tbsp. olive oil
• 2 carrots, cut into thin 1-inch 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 carrot, celery, and onion, and cook, stirring occasionally, until the vegetables are softened, about 4 to 5 minutes.
2. Step 2: Stir in the garlic, dried thyme, salt, and pepper. Cook while stirring for 30 seconds to release the aromas.
3. Step 3: Add the chicken stock and chicken pieces. Increase the heat to high and bring to a boil, stirring occasionally. Cover the pot between stirs to help it heat quickly.
4. Step 4: Add the gnocchi to the boiling soup. Return to a boil, then reduce heat to a simmer. Cook until the chicken is fully cooked and the gnocchi is tender, about 2 to 3 minutes.
5. Step 5: Stir in the half and half and baby spinach leaves. Cook, stirring, until the spinach wilts, about 1 to 2 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
6. Step 6: Ladle the soup into bowls and garnish each serving with shredded Parmesan cheese.

Tips & Variations

• For a thicker soup, use heavy cream instead of half and half.
• Leftover cooked chicken can be used in place of raw chicken to speed up cooking.
• Add a pinch of crushed red pepper flakes for a subtle spicy kick.
• Try different greens like kale or Swiss chard if you don’t have spinach on hand.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat to avoid curdling the cream. The gnocchi may soften further upon reheating but will remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of raw?

It’s best to use fresh or fully thawed chicken so it cooks evenly and safely in the soup. If you use frozen, allow extra simmering time to ensure it’s cooked through.

What can I substitute for gnocchi?

If you don’t have gnocchi, small pasta shapes like mini shells or orzo work well. Adjust cooking times accordingly until the pasta is tender.

Chicken Gnocchi Soup Recipe

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★★★★★

4.6 from 80 reviews

This creamy Chicken Gnocchi Soup is a hearty and comforting dish featuring tender chicken, soft gnocchi, and fresh spinach in a flavorful broth enriched with half and half and Parmesan cheese. Perfect for a cozy weeknight meal, it combines easy stovetop cooking with fresh ingredients for a satisfying bowl of soup.

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

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 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

Seasonings and Broth

• 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

Proteins and Dairy

• 1 lb. raw boneless skinless chicken breasts, cut into ½-inch pieces
• 2 cups half and half
• ¼ cup shredded Parmesan cheese

Main Starch and Greens

• 1 lb. fresh, frozen, or shelf-stable gnocchi (thawed if frozen)
• 4 cups baby spinach leaves

Instructions

1. Prepare the vegetables: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the carrots, celery, and onion. Cook, 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 for 30 seconds to release the flavors.
3. Add broth and chicken: Pour in the chicken stock or broth and add the cut chicken pieces. Increase heat to high and bring the mixture to a boil, stirring occasionally. Cover the pot between stirs to heat quickly.
4. Cook gnocchi and chicken: Add the gnocchi to the boiling soup. Return the soup to a boil, then reduce heat to a simmer. Cook for 2 to 3 minutes, until the gnocchi float to the surface and the chicken is cooked through.
5. Finish with dairy and greens: Stir in the half and half and baby spinach leaves. Continue cooking and stirring until the spinach wilts, about 1 to 2 minutes. Adjust salt and pepper to taste.
6. Serve: Ladle the soup into bowls and garnish each serving with shredded Parmesan cheese. Serve hot for a comforting meal.

Notes

• For a thicker soup, you can add a tablespoon of flour to the vegetables when sautéing.
• If using frozen gnocchi, make sure to thaw before adding to the soup for even cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Gnocchi cooks quickly, so avoid overcooking to prevent mushiness.
• Feel free to add other vegetables like mushrooms or peas for variation.

Keywords: Chicken Gnocchi Soup, creamy chicken soup, easy dinner recipe, comforting soup, gnocchi recipes