Chicken Gnocchi Soup
A warm, creamy soup filled with pillowy potato gnocchi, tender chicken, and fresh spinach, perfect for chilly nights and busy weeknights.
Ingredients
Soup Base
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
Main Ingredients
- 3 cups cooked chicken (shredded or diced) Can use leftover cooked chicken or rotisserie.
- 4 cups chicken broth Low-sodium is recommended.
- ½ to 1 cup water As needed to adjust consistency.
- 1½ cups heavy cream or half-and-half Can substitute for lighter options if desired.
- 16 oz potato gnocchi Shelf-stable, refrigerated, or frozen.
- 3 cups fresh spinach, roughly chopped
- ½ cup grated Parmesan cheese Freshly grated preferred.
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Pinch red pepper flakes (optional) For a little heat.
- Extra Parmesan, for serving
- Fresh parsley or basil, chopped, for garnish
- Crusty bread or garlic bread, for serving
Instructions
Preparation
- In a large pot, heat 2 tablespoons of olive oil or butter over medium heat. Add the finely chopped onion, diced carrots, and diced celery with a pinch of salt. Sauté until the vegetables are soft, about 5–7 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
Building the Broth
- Pour in the 4 cups of chicken broth and ½ cup of water. Stir in the Italian seasoning, salt, black pepper, and optional red pepper flakes. Bring to a gentle simmer.
- Stir in the 3 cups of cooked chicken and let the soup simmer for 5–10 minutes.
Finishing Touches
- Lower the heat and stir in 1½ cups of heavy cream or half-and-half. Keep the soup at a gentle simmer.
- Add the package of potato gnocchi and cook according to package instructions (usually 3–5 minutes).
- Fold in the spinach and Parmesan cheese, stirring until the spinach wilts and the cheese melts into the soup.
Serving
- Taste the soup and adjust the seasoning if necessary. Serve hot, garnished with extra Parmesan and chopped fresh parsley or basil.
Notes
Store leftovers in an airtight container for up to 3-4 days. Freeze the base without cream for up to 2-3 months. Reheat gently and add cream as needed.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 32gProtein: 21gFat: 27gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 3g
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