Chicken Gnocchi Soup
Chicken Gnocchi Soup is my go-to when I want creamy, Italian-inspired comfort food that tastes like something from a restaurant. The pillowy gnocchi soak up the rich, velvety broth while tender chicken and fresh spinach make every spoonful delicious and hearty. I make it for weeknight dinners, cozy winter nights, or anytime I'm craving something warm and filling that comes together in one pot. It stays fresh in the fridge for 3 days or freezer for 3 months.
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup yellow onion chopped
- 1 cup carrots peeled and diced
- 2 celery stalks diced
- 1 tablespoon garlic powder
- 6 cups chicken broth
- 1 cup heavy cream
- ½ cup milk
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 cups fresh spinach roughly chopped
- 16 ounces gnocchi shelf-stable or frozen, cooked
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 5–7 minutes, until golden and cooked through. Remove from the pot and set aside.2 tablespoons olive oil, 1 pound boneless
- In the same pot, add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.1 cup yellow onion, 1 cup carrots, 2 celery stalks
- Pour in the chicken broth, then season with Italian seasoning, garlic powder, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 10 minutes to allow the flavors to develop.1 tablespoon garlic powder, 6 cups chicken broth, 1 teaspoon dried Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper
- Add the cooked gnocchi and return the chicken to the pot. Cook for 2–3 minutes, until heated through.16 ounces gnocchi
- Stir in the heavy cream and milk. Add the spinach and Parmesan, and cook for 1–2 minutes, just until wilted. Mix well until the cheese melts and the soup turns creamy.1 cup heavy cream, ½ cup milk, ¼ cup grated Parmesan cheese, 2 cups fresh spinach
- Taste and adjust seasoning, then serve hot with extra Parmesan on top if desired.
Video
Notes
- Boost flavor with simple swaps: Look for shelf-stable gnocchi at the grocery store in the pasta aisle, use 3-4 minced cloves of garlic instead of garlic powder, add 1 tbsp butter with the olive oil when cooking, and shred chicken with a fork for easier eating.
- Cook gnocchi separately first: If you're using frozen gnocchi, boil it according to package directions before adding it to the soup so it doesn't get mushy or fall apart.
- Try these recipe variations: Make it from scratch with homemade potato gnocchi using potatoes, flour, and eggs, thicken with a roux by whisking 2 tbsp butter and 2 tbsp flour together before adding cream, swap kale for spinach (add 5 minutes earlier), deglaze with white wine after sautéing vegetables, or add bay leaves, rosemary sprigs, and fresh thyme to the broth for deeper flavor.
- Don't overcook the spinach: Add the spinach at the very end and cook just until wilted, about 1 to 2 minutes, so it stays bright green and doesn't turn mushy.
- Adjust the creaminess: If you want a lighter soup, use half-and-half instead of heavy cream, or reduce the cream to ½ cup and increase the milk.
- Flash-freeze for meal prep: Portion the cooled soup into individual servings and freeze on a baking sheet for 1 hour before transferring to containers so they stack neatly without sticking.
Nutrition
Calories: 349kcalCarbohydrates: 27gProtein: 19gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 76mgSodium: 1110mgPotassium: 444mgFiber: 2gSugar: 4gVitamin A: 3878IUVitamin C: 5mgCalcium: 111mgIron: 3mg
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