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A bowl of creamy chicken gnocchi soup with shredded carrots, spinach, and soft potato gnocchi.
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Creamy Chicken Gnocchi Soup

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6 servings
Calories: 485kcal

Ingredients

  • 1 lb boneless skinless chicken breast, cooked and shredded
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup yellow onion, finely diced
  • 1/2 cup celery , diced
  • 1 cup carrots , shredded
  • 2 cloves garlic , minced
  • 1/4 cup all -purpose flour
  • 4 cups chicken broth
  • 2 cups half and half
  • 16 oz package potato gnocchi
  • 2 cups fresh baby spinach, chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon sal t
  • 1/4 teaspoon ground black pepper

Instructions

  • Heat olive oil and butter in a large Dutch oven or pot over medium heat.
  • Add the diced onion, celery, and shredded carrots. Sauté for 5 minutes until the vegetables begin to soften.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Whisk in the all-purpose flour and cook for 2 minutes, stirring constantly to form a light roux.
  • Gradually pour in the chicken broth and half and half, whisking continuously to ensure no lumps form.
  • Add the dried thyme, salt, and pepper. Bring the mixture to a gentle simmer.
  • Add the potato gnocchi to the pot and cook for 4 to 5 minutes, or until the gnocchi float to the surface and are tender.
  • Stir in the shredded chicken and the chopped spinach.
  • Continue to simmer for 2 to 3 minutes until the spinach is wilted and the soup reaches the desired thickness.
  • Taste and adjust seasoning with additional salt and pepper if necessary.
  • Serve hot, optionally garnished with grated Parmesan cheese.