Sometimes you just need a warm, creamy bowl of soup. This Chicken Gnocchi Soup is the ultimate cozy dinner for your family. It tastes just like your favorite restaurant version. You can have it on the table in only 40 minutes.
This recipe is perfect for those busy evenings. It is simple, filling, and very comforting. Your kitchen will smell amazing while it simmers. Let’s get cooking this easy meal together.
Why You’ll Love This Chicken Gnocchi Soup
This soup is a winner for chilly fall evenings. It uses simple ingredients you likely already have. The pillowy potato gnocchi feel like a warm hug. It is much more affordable than eating out.
Your kids will love the tender chicken and soft gnocchi. It is a great way to eat more spinach too. This recipe is beginner-friendly and very hard to mess up. You get restaurant-quality flavor in your own home.
How It Comes Together
Making this soup is very straightforward and fast. You start by sautéing fresh vegetables in butter. This creates a flavorful base for your broth. Adding pre-cooked chicken saves you a lot of time.
The gnocchi cook right in the creamy broth. You do not need to boil them separately. Everything happens in just one pot for easy cleanup. Even if you are new to cooking, you can do this.
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Ingredients
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 1 cup yellow onion, finely diced
- 1/2 cup celery , finely diced
- 1 cup matchstick carrots
- 3 cloves garlic , minced
- 1/4 cup all -purpose flour
- 4 cups low -sodium chicken broth
- 2 cups half -and-half
- 1 teaspoon dried thyme
- 1 pound cooked chicken breast, shredded or diced
- 16 ounces potato gnocchi
- 2 cups fresh baby spinach, roughly chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil and melt the butter over medium heat.
- Add the diced onion, celery, and matchstick carrots to the pot. Sauté for 5 to 6 minutes until the vegetables have softened and the onions are translucent.
- Stir in the minced garlic and cook for approximately 60 seconds until fragrant.
- Whisk in the all-purpose flour and cook for 2 minutes, stirring constantly to toast the flour and create a light roux base.
- Gradually pour in the chicken broth followed by the half-and-half, whisking continuously to ensure a smooth texture without flour clumps.
- Add the dried thyme, salt, and black pepper. Bring the liquid to a gentle simmer over medium-high heat.
- Carefully add the potato gnocchi and the cooked chicken to the simmering broth. Reduce heat to medium-low and cook for 5 to 8 minutes, or until the gnocchi are tender and have risen to the surface.
- Stir in the chopped spinach and cook for 1 to 2 minutes until the leaves are wilted and the soup is thoroughly heated.
- Adjust seasoning with additional salt and pepper if required. Serve immediately.
