This Chicken and Gnocchi Soup is a rich and creamy recipe, which features soft potato gnocchi and tender cubed chicken. It’s a comforting restaurant-style soup, ready in about 30 minutes.
Jump to RecipeChicken and Gnocchi Soup Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 3 stalks celery, diced
- 2 carrots, shredded (julienned)
- 3 cloves garlic, minced
- 1 lb cooked chicken breast, cubed or shredded (rotisserie works well)
- 4 cups chicken broth
- 1 package (16 oz) mini potato gnocchi
- 1 bag (6 oz) fresh baby spinach leaves
- 2 cups half-and-half cream
- 1 tbsp cornstarch (optional, for thicker soup)
- 2 tbsp cold water (optional)
- Salt and ground black pepper, to taste
How To Make Chicken and Gnocchi Soup
- Sauté vegetables: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, diced celery, shredded carrots, and minced garlic. Cook, stirring occasionally, for about 5 minutes until the onion is translucent and the vegetables are softened.
- Add broth and chicken: Stir in the cooked, cubed chicken and the chicken broth. Increase the heat to bring the mixture to a gentle simmer.
- Cook the gnocchi: Stir the potato gnocchi into the simmering soup. Cook for 3–4 minutes. The gnocchi are ready when they float to the surface and are tender.
- Wilt the spinach: Stir in the fresh baby spinach leaves. Cook for about 3 minutes until the spinach has wilted completely into the soup.
- Thicken (Optional): If you prefer a thicker, chowder-like consistency, whisk the cornstarch into the cold water in a small bowl until smooth. Stir this slurry into the soup.
- Add cream: Pour in the half-and-half cream. Stir well to combine.
- Simmer and serve: Let the soup cook gently for another 5 minutes to thicken slightly and heat through (do not boil vigorously once the cream is added). Taste and season generously with salt and black pepper. Serve hot.
Recipe Tips
- Shredded Carrots: Using shredded (matchstick) carrots is key to the texture of this soup. If you use chopped carrots, they will need a longer cooking time (about 10 minutes) in step 1 to become tender.
- Gnocchi choice: Shelf-stable gnocchi found in the pasta aisle work great, but refrigerated or frozen gnocchi often have a lighter, fluffier texture. Mini gnocchi are easier to eat in a soup than the standard large size.
- Chicken Prep: This is an excellent way to use leftover roast chicken. If starting from raw, season chicken tenders with salt, pepper, and garlic powder and bake at 350°F (175°C) for 20–30 minutes before cubing.
- Thickening: The soup will naturally have a light cream consistency. The cornstarch slurry is optional but recommended if you want it to coat the back of a spoon like the restaurant version.
What To Serve With Chicken and Gnocchi Soup
This creamy soup pairs well with Italian-style sides.
- Breadsticks: Soft garlic breadsticks are the classic partner.
- Green Salad: A crisp salad with Italian dressing cuts the richness.
- Crusty Bread: Great for dipping.
- Parmesan Cheese: A sprinkle of grated cheese on top adds a savory finish.
How To Store Chicken and Gnocchi Soup
- Refrigerate: Store leftovers in an airtight container for up to 3 days. The gnocchi will continue to absorb liquid, so the soup will be much thicker the next day.
- Reheat: Warm gently on the stovetop over medium heat. Add a splash of extra chicken broth or milk to loosen the consistency if needed.
- Freeze: Freezing is not recommended. Cream-based soups often separate when thawed, and gnocchi can become mushy.
Chicken and Gnocchi Soup Nutrition Facts
- Calories: 410kcal
- Protein: 28g
- Carbohydrates: 35g
- Fat: 18g
- Saturates: 9g
- Sugar: 4g
- Salt: 1.1g
Nutrition information is estimated per serving (based on 6 servings).
FAQs
Yes, swapping half-and-half for heavy cream will make the soup richer and thicker. Alternatively, use whole milk for a lighter version.
Yes, kale is a sturdy alternative to spinach. Remove the tough stems and chop the leaves. Add the kale in step 2 with the broth as it takes longer to soften than spinach.
Most gnocchi contain wheat flour. To make this gluten-free, use a certified gluten-free gnocchi brand (often found in the frozen section) or substitute with diced potatoes.
Chicken and Gnocchi Soup Recipe
Course: SoupCuisine: Italian-AmericanDifficulty: Easy46
servings10
minutes20
minutes410
kcalA creamy, comforting soup loaded with tender chicken, pillowy potato gnocchi, and spinach, perfect for a quick weeknight dinner.
Ingredients
1 lb cooked chicken, cubed
16 oz gnocchi
4 cups chicken broth
2 cups half-and-half
6 oz spinach
1 onion, diced
3 stalks celery, diced
2 carrots, shredded
1 tbsp cornstarch (optional)
Directions
- Sauté onion, celery, carrots, and garlic in oil.
- Add chicken and broth; simmer.
- Add gnocchi; cook 3–4 minutes until floating.
- Stir in spinach until wilted.
- Whisk cornstarch with water (if using) and add to pot.
- Stir in half-and-half and simmer 5 minutes.
- Season and serve.
Notes
- Using cooked, cubed chicken (either leftovers or rotisserie) significantly cuts down the cooking time, making this a true 30-minute meal.
- Be gentle when stirring the soup once the gnocchi are added; over-stirring can cause the soft dumplings to break apart.
- Adding the half-and-half at the end and avoiding a rolling boil prevents the dairy from curdling, ensuring a smooth, velvety broth.