Easy Chicken Gnocchi Soup (Creamy)
This creamy chicken gnocchi soup is a cozy, one-pot dinner that's made with tender chicken, potato gnocchi, and spinach in a creamy broth. Ready in about 30 minutes it's a comforting dinner easy enough for any night of the week!
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, small diced
- 2 celery stalks, small diced
- 2 medium carrots, small diced
- 1 teaspoon kosher salt, divided
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1 quart low-sodium chicken broth
- 1 ½ pounds boneless, skinless chicken breasts or thighs, trimmed and cut into quarters
- 1 (16-ounce) package of shelf-stable potato gnocchi
To Add at the End
- ½ cup heavy cream
- ¼ cup freshly-grated Parmesan
- 2 cups baby spinach
Instructions
- Cook the Veggies: In a large soup pot or Dutch oven, heat the olive oil and butter over medium heat. Add the onion, celery, carrot, and ½ teaspoon of the salt.
- Cook for 5-6 minutes, stirring occasionally, until the veggies begin to soften. Stir in the garlic, thyme, and black pepper, cooking for 30 seconds more.
- Add the Flour: Sprinkle the flour over the vegetables and stir for 1 minute until fully absorbed. It will look pasty, that’s okay!
- Add Broth and Chicken: Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add ½ teaspoon of salt along with the chicken pieces. Bring to a gentle boil, then reduce to a strong simmer, cover, and simmer for 5 minutes.
- Add the Gnocchi: Uncover, add the gnocchi, then cover and simmer for 8-10 minutes, or until the gnocchi are tender and cooked through, stirring once or twice.
- Shred or Dice Chicken: Carefully remove the chicken pieces to a cutting board. Dice to shred into small bite-sized pieces. Add back to the pot.
- Finish: Stir in the cream, Parmesan, and spinach. Simmer for another 1-2 minutes until the spinach is wilted and everything is warmed through.
Notes
- Chicken: I’ve tried both chicken breasts and thighs here. Thighs stay a little juicier, but breasts work perfectly as long as you cut them into pieces before simmering so they cook within the time given.
- Leftovers: This one makes great leftovers, but it will thicken up a lot in the fridge! It will then out when re-warmed, or add a splash more of chicken stock if needed.
Nutrition
Serving: 1 (of 5) | Calories: 517kcal | Carbohydrates: 44g | Protein: 40g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 124mg | Sodium: 722mg | Potassium: 930mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5787IU | Vitamin C: 9mg | Calcium: 132mg | Iron: 5mg
