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Chicken Gnocchi Soup

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Introduction

If you’re looking for a warm, creamy, and downright comforting dinner that doesn’t require fancy skills or tons of time, this Chicken Gnocchi Soup is it. Think of it like the hug-your-soul version of chicken noodle soup… but with pillowy soft gnocchi instead of noodles.

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Ingredients

For 4 servings:

  • 1 tablespoon olive oil or butter
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme (or Italian seasoning)
  • Salt & pepper to taste
  • ¼ cup flour (for thickening)
  • 4 cups chicken broth
  • 1 cup half and half or milk (use what you’ve got!)
  • 2 cups cooked, shredded chicken (rotisserie chicken is perfect)
  • 1 (16 oz) package of potato gnocchi
  • 1–2 cups baby spinach (or kale, if you’re fancy)
  • Optional: grated Parmesan cheese on top

Nutrition (Per Serving)

    • Calories: ~510

    • Protein: 30g

    • Carbohydrates: 48g

    • Fat: 24g

    • Fiber: 4g

    • Sugar: 5g

    • Sodium: ~850mg (can vary depending on broth and added salt)

    • Calcium: ~150mg

Note: These values are approximate and can vary depending on the exact brands/ingredients you use – like if you use milk vs. half-and-half, or add Parmesan.

Notes

  • No cooked chicken? Sear some diced chicken breast with salt and pepper before starting the soup.
  • Want it thicker? Add a little more flour in step 2 or simmer longer.
  • Dairy-free? Use a non-dairy milk like oat or almond and skip the cheese.

Instructions

  1. Sauté the veggies
    In a big soup pot, heat the olive oil over medium. Add onion, garlic, carrots, and celery. Cook until everything’s soft and smells amazing (about 5–6 minutes).
  2. Add seasoning & flour
    Sprinkle in the thyme, salt, and pepper. Stir in the flour and cook for 1 minute to get rid of that raw flour taste.
  3. Pour in the broth
    Slowly add the chicken broth while stirring. This helps it thicken nicely.
  4. Add the creamy stuff
    Stir in the milk or half and half. Bring everything to a gentle simmer.
  5. Time for gnocchi & chicken
    Add your shredded chicken and the gnocchi. Let it cook for about 4–5 minutes until the gnocchi floats and is tender.
  6. Toss in the greens
    Stir in spinach until wilted (about 1–2 minutes). Taste and adjust the seasoning.
  7. Serve & enjoy
    Ladle it into bowls, sprinkle with Parmesan if you’re feeling fancy, and enjoy the coziest bowl of soup ever.