Chicken Gnocchi Soup Recipe

5 from 1 vote

Chicken gnocchi soup is brimming with tender pieces of chicken and soft gnocchi. The creamy broth is infused with fresh herbs and vegetables, creating a rich, savory base that perfectly complements this soup, ideal for cozying up on a cool day.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Italian

Servings:

Calories: 695kcal

Author: Joy Kincaid

Equipment

Ingredients

3 tablespoons olive oil or butter
1 medium yellow onion chopped
1 cup shredded carrots
2 cloves garlic minced
3 tablespoons flour
4 cups chicken broth
1 cup heavy cream
1 cup milk
1/2 teaspoon salt plus more to taste
1/4 teaspoon pepper to taste
1/4 teaspoon fresh thyme minced (or a small pinch of dried thyme)
16 ounces potato gnocchi
2 cups cooked shredded chicken
1 cup roughly chopped spinach packed

Instructions

In a large soup pot or Dutch oven over medium heat add the oil, onion, and carrot. Heat until onions start to become translucent, about 4 minutes. Add the garlic and cook an additional minute.
Sprinkle the flour over the veggies, mix together, and cook 1 minute to create a roux.
Slowly pour in the broth, while stirring, followed by the cream and milk. Season with salt, pepper, and thyme. Stir to combine.
Bring to a gentle boil and add the gnocchi and chicken. Simmer for about 10 minutes or until the gnocchi is cooked.
Add the spinach and cook until wilted, about 1-2 minutes. Serve warm.

Notes

Serve this creamy chicken soup with crusty Italian bread (turn this sourdough artisan bread into garlic bread) and a large salad with homemade croutons for the ultimate comfort food.

Store cooled chicken gnocchi soup in an airtight container in the fridge for up to 5 days.

Nutrition