This creamy Chicken Gnocchi Soup is super comforting! It’s filled with tender chicken, chewy gnocchi, and veggies, all swimming in a rich broth that warms you up.
What I love most is how easy it is to make—just throw everything in one pot. Perfect for busy nights or when you need a cozy meal! Plus, it tastes even better the next day!
Key Ingredients & Substitutions
Chicken: I use boneless, skinless chicken breasts for this soup. If you’re short on time, rotisserie chicken works great too! Just shred it and add it in towards the end to warm.
Gnocchi: This recipe calls for potato gnocchi, which adds a lovely texture. If you’re avoiding gluten, look for gluten-free gnocchi options available in most stores.
Heavy Cream: For a lighter version, you can substitute half-and-half or even coconut milk. Remember that the flavor might change slightly but will still be tasty!
Vegetables: I love using celery and carrots for sweetness and crunch. You can swap in any favorite vegetables like bell peppers or zucchini—just adjust cooking time if needed.
Spinach: Fresh spinach adds great color and nutrition. If you don’t have fresh, frozen spinach works, but be sure to thaw and drain it first!
How Do I Get the Best Flavor in My Soup?
Building flavor is key in this Chicken Gnocchi Soup. Start by sautéing your aromatics, like onion and garlic. This step adds a strong flavor base. Don’t rush it—let them soften and become fragrant.
- Once your veggies are softened, add herbs like rosemary and thyme. They taste great in the broth!
- When simmering the chicken in the broth, make sure it’s just below boiling—this keeps the chicken tender.
- Add the cream later in the process to ensure it doesn’t curdle; heating it gently gives a velvety finish.
How to Make Chicken Gnocchi Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 stalks celery, diced
- 2 medium carrots, diced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breasts, diced
- 1 package (16 ounces) potato gnocchi
- 2 cups baby spinach, chopped
- 1 cup heavy cream
- Salt and pepper, to taste
- 1/2 teaspoon red pepper flakes (optional, for garnish)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
How Much Time Will You Need?
This Chicken Gnocchi Soup will take about 10 minutes to prep and 30 minutes to cook, making it a quick and satisfying meal. Total time is around 40 minutes from start to finish!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
2. Add the Flavor:
Stir in the minced garlic, dried rosemary, and thyme. Cook for another 1-2 minutes until the garlic is fragrant and flavors are well combined.
3. Add the Broth:
Pour in the chicken broth and increase the heat to bring the mixture to a boil.
4. Cook the Chicken:
Add the diced chicken breasts to the pot. Reduce the heat to medium-low, cover, and let it simmer for about 10-15 minutes, or until the chicken is cooked through and tender.
5. Cook the Gnocchi:
Stir in the potato gnocchi; cook according to package instructions, usually about 2-3 minutes, until the gnocchi float to the top of the soup.
6. Add Greens:
Add the chopped spinach to the pot and stir until the spinach is wilted, which should only take another minute or so.
7. Finish with Cream:
Lower the heat and stir in the heavy cream. Gently heat through without boiling. Season the soup with salt and pepper to taste.
8. Serve and Garnish:
Ladle the soup into bowls. If you like, sprinkle with red pepper flakes, fresh parsley, and grated Parmesan cheese on top for extra flavor!
9. Enjoy:
Serve your warm Chicken Gnocchi Soup hot with some crusty bread on the side for dipping. Enjoy this delightful, cozy meal!
This creamy and hearty Chicken Gnocchi Soup is a perfect combination of tender chicken, pillowy gnocchi, and fresh spinach all in a rich broth, making it an ideal dish for chilly days.
Can I Use Frozen Chicken for This Soup?
Yes, you can use frozen chicken, but it’s best to thaw it beforehand to ensure even cooking. Thaw it in the refrigerator overnight or in a sealed plastic bag submerged in cold water. After thawing, dice it and follow the recipe as usual.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup without the cream and spinach ahead of time and refrigerate it for up to 2 days. When you’re ready to enjoy it, reheat the soup gently, then stir in the cream and spinach just before serving to keep everything fresh.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat, adding a splash of broth or cream if it thickens too much during storage.
Can I Substitute the Gnocchi?
If you don’t have gnocchi, you can substitute it with small pasta like ditalini or macaroni. Keep in mind that cooking times may vary, so check the pasta package for guidance on when to add it to the soup.
