Creamy Chicken Gnocchi Soup Recipe

Introduction

Creamy Chicken Gnocchi Soup is a comforting, hearty dish perfect for chilly days. Packed with tender chicken, pillowy gnocchi, and fresh spinach in a rich, creamy broth, it’s both satisfying and easy to make. This soup comes together quickly, making it a great weeknight meal.

Ingredients

• 1 1/2 cups diced chicken (Rotisserie works great)
• 16 oz potato gnocchi
• 4 tbsp butter
• 1 yellow onion (diced)
• 3 cloves garlic (minced)
• 1 cup carrots (shredded)
• 1 cup celery (diced)
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 2 1/4 cups half and half
• 2 cups spinach (chopped)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 fresh thyme sprigs
• 1/4 tsp nutmeg

Instructions

1. Step 1: Melt the butter in a large Dutch oven or pot over medium heat.
2. Step 2: Add the carrots, celery, and onion. Sauté for about 5 minutes until the onions are translucent and vegetables begin to soften, then add the minced garlic and cook until fragrant.
3. Step 3: Stir the flour into the vegetables and cook for another 2 minutes to eliminate the raw flour taste.
4. Step 4: Gradually pour in the half and half while stirring constantly to prevent clumping. Bring the mixture to a simmer and cook for 3 minutes, or until it thickens slightly.
5. Step 5: Add the diced chicken and chicken broth. Bring the soup to a boil.
6. Step 6: Stir in the gnocchi, salt, black pepper, nutmeg, and thyme sprigs. Simmer for 5 minutes or until the gnocchi are tender and cooked through.
7. Step 7: Remove the thyme sprigs, stir in the chopped spinach, and cook until just wilted. Serve hot and enjoy!

Tips & Variations

• For extra flavor, use fresh herbs like rosemary or sage in addition to thyme.
• Substitute heavy cream for half and half if you prefer a richer soup.
• Use leftover cooked chicken or turkey for a quick shortcut.
• For a vegetarian version, omit the chicken and use vegetable broth instead.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop over low heat to prevent curdling. If the soup thickens too much, thin it with a splash of chicken broth or water before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze creamy chicken gnocchi soup?

It’s best to avoid freezing this soup because the dairy and gnocchi may separate or become mushy when thawed. If you do freeze it, expect some texture changes and reheat gently.

Can I make this soup ahead of time?

Yes, you can prepare the soup up to the step before adding the gnocchi and spinach. Store it in the fridge, then add the gnocchi and spinach just before reheating and serving for the best texture.

Creamy Chicken Gnocchi Soup Recipe

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★★★★★

4.5 from 638 reviews

This Creamy Chicken Gnocchi Soup is a comforting and hearty dish featuring tender diced chicken, pillowy potato gnocchi, and fresh vegetables in a rich, creamy broth. Enhanced with fragrant thyme and a hint of nutmeg, this soup is perfect for a cozy meal any time of the year.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Gnocchi

• 1 1/2 cups diced chicken (Rotisserie works great)
• 16 oz potato gnocchi

Vegetables

• 1 yellow onion (diced)
• 3 cloves garlic (minced)
• 1 cup carrots (shredded)
• 1 cup celery (diced)
• 2 cups spinach (chopped)

Liquids and Dairy

• 3 cups chicken broth
• 2 1/4 cups half and half

Fats and Thickeners

• 4 tbsp butter
• 1/4 cup all-purpose flour

Seasonings

• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 2 fresh thyme sprigs

Instructions

1. Melt Butter and Sauté Vegetables: Melt the butter in a large Dutch oven or pot over medium heat. Add in the shredded carrots, diced celery, and diced onion. Sauté for about 5 minutes, then add the minced garlic. Cook until the onions become translucent and the vegetables are tender.
2. Add Flour to Vegetables: Stir the all-purpose flour into the vegetable mixture and cook for another 2 minutes to remove the raw flour taste and help thicken the soup.
3. Add Half and Half and Thicken: Gradually pour in the half and half while continuously stirring to prevent clumping. Bring the mixture to a gentle simmer and cook for 3 minutes, allowing it to thicken into a creamy base.
4. Add Chicken and Broth: Add the diced chicken and chicken broth to the pot. Bring the entire mixture to a boil to meld flavors.
5. Cook Gnocchi with Seasonings: Stir in the potato gnocchi along with salt, black pepper, nutmeg, and fresh thyme sprigs. Simmer the soup for 5 minutes, or until the gnocchi are cooked through and tender.
6. Add Spinach and Finish: Stir in the chopped spinach and cook just until wilted. Remove the thyme sprigs before serving. Enjoy your creamy, flavorful soup!

Notes

• Rotisserie chicken is a great shortcut here but you can use any cooked chicken you prefer.
• Be sure to stir continuously when adding half and half to avoid lumps.
• Fresh thyme sprigs add great flavor; if unavailable, substitute with 1/2 teaspoon dried thyme.
• The soup thickens as it simmers. Adjust thickness by adding more broth if needed.
• This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: chicken gnocchi soup, creamy soup, easy chicken soup, comforting soup, potato gnocchi recipe